LV15450B - SOLID COMPOSITION COFFEE CONFECTIONERY AND ITS PREPARATION METHOD - Google Patents
SOLID COMPOSITION COFFEE CONFECTIONERY AND ITS PREPARATION METHOD Download PDFInfo
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- LV15450B LV15450B LVP-18-33 LV15450B LV 15450 B LV15450 B LV 15450B LV 15450 B LV15450 B LV 15450B
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- 235000016213 coffee Nutrition 0.000 title claims description 63
- 235000013353 coffee beverage Nutrition 0.000 title claims description 63
- 235000009508 confectionery Nutrition 0.000 title claims description 29
- 238000002360 preparation method Methods 0.000 title description 9
- 239000008247 solid mixture Substances 0.000 title description 9
- 241000533293 Sesbania emerus Species 0.000 claims description 44
- 235000013399 edible fruits Nutrition 0.000 claims description 44
- 239000000843 powder Substances 0.000 claims description 31
- 229940110456 cocoa butter Drugs 0.000 claims description 21
- 235000019868 cocoa butter Nutrition 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 210000004080 Milk Anatomy 0.000 claims description 10
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- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
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- 238000011049 filling Methods 0.000 claims 1
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- 238000003303 reheating Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 240000007154 Coffea arabica Species 0.000 description 58
- 239000000047 product Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 240000000280 Theobroma cacao Species 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 235000019219 chocolate Nutrition 0.000 description 6
- 240000005158 Phaseolus vulgaris Species 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 239000004575 stone Substances 0.000 description 5
- 244000020998 Acacia farnesiana Species 0.000 description 4
- 235000019568 aromas Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000894007 species Species 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000010369 Cascara Substances 0.000 description 2
- 235000007460 Coffea arabica Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 2
- 241000556215 Frangula purshiana Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 229940058505 cascara Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012265 solid product Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 240000007170 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N Erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 241001284615 Frangula californica Species 0.000 description 1
- 240000003444 Paullinia cupana Species 0.000 description 1
- 241001409305 Siraitia Species 0.000 description 1
- 210000003491 Skin Anatomy 0.000 description 1
- 240000001132 Stevia rebaudiana Species 0.000 description 1
- 229960004793 Sucrose Drugs 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N Xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 Xylitol Drugs 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 235000020262 oat milk Nutrition 0.000 description 1
- 238000009329 organic farming Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 229920003023 plastic Polymers 0.000 description 1
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- BQCADISMDOOEFD-UHFFFAOYSA-N silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
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- 239000000779 smoke Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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Abstract
Izgudrojums attiecas uz cietas kompozīcijas konditorejas izstrādājuma, konkrēti kafijas, pagatavošanas paņēmienu, kurā tiek izmantots kafijas auglis, ietverot gan kafijas augļa mizu un mīkstumu (cascara), gan no augļa iegūto kafijas pupiņu.The invention relates to the preparation of a solid composition confectionery product, specifically coffee a technique that uses the coffee fruit, including both the skin and pulp of the coffee fruit (cascara), both coffee beans obtained from the fruit.
Description
IZGUDROJUMA APRAKSTSDESCRIPTION OF THE INVENTION
[001] Izgudrojums attiecas uz pārtikas rūpniecības nozari, konkrēti konditorejas nozari, jo īpaši, uz cietas kompozīcijas ēdamu kafijas konditorejas izstrādājumu un tā pagatavošanas paņēmienu.The invention relates to the food industry, in particular to the confectionery industry, in particular to a solid composition edible coffee confectionery and a process for its preparation.
Zināmais tehnikas līmenisPrior art
[002] Kafija pēdējo 200 gadu laikā kļuvusi par ierastu stimulatoru noguruma mazināšanai un kognitīvo spēju veicināšanai. Taču zinātnes novērojumi pēdējo 50 gadu laikā ir ļāvuši daudz labāk izprast, kas patiesībā ir kafijas pupiņas sastāvā un kā šie elementi iedarbojas uz cilvēka organismu.Over the last 200 years, coffee has become a common stimulant for reducing fatigue and promoting cognitive abilities. However, scientific observations over the last 50 years have made it possible to better understand what coffee beans actually contain and how these elements affect the human body.
[003] Kafijas oga ir tropu joslā augošā kafijas koka auglis. Tā ir tumši sarkanā (citreiz bordo, oranžā, rozā vai dzeltenā) krāsā un tai iekšā atrodas divas (dažreiz 1 vai 3) sēklas jeb kauliņi, kas tiek dēvēti arī par kafijas pupiņām. Kafijas augļa ārpusi klāj stingra, gluda miza zem kuras atrodas plāns (vidēji 1-3 mm) biezs augļa mīkstums. Katrai kafijas augļa sēklai jeb kafijas pupiņai, apkārt ir plāns pergamenta apvalciņš, kurš tiek atdalīts kafijas pupiņas tīrīšanas procesā.The coffee berry is the fruit of a coffee tree growing in the tropics. It is dark red (sometimes burgundy, orange, pink or yellow) and has two (sometimes 1 or 3) seeds or stones inside it, also called coffee beans. The outside of the coffee fruit is covered with a firm, smooth skin under which there is a thin (average 1-3 mm) thick fruit flesh. Each coffee bean seed, or coffee bean, is surrounded by a thin parchment wrap that is separated during the coffee bean cleaning process.
[004] Ir zināms cietas kompozīcij as kafij as izstrādājuma pagatavošanas paņēmiens, kur cietas kompozīcijas kafijas izstrādājumu pagatavo no kafijas un tauku masas maisījuma.1 Ir patentēts paņēmiens kafijas, kakao un guaranas maisījumam, kurš izmantojams šķidrā vai dehidrēta pulvera veidā, kā arī paņēmiens, ar kuru cietā produktā tiek nodrošināta kafijas aromāta saglabāšana.2,3 Ir zināms paņēmiens, pulvera pagatavošanai, izmantojot žāvētu kafijas augli, kā arī kafijas augļa pulvera izmantošana šokolādē vai šokolādes izstrādājumā.4,5 A method for preparing a solid coffee product is known, wherein the solid coffee product is prepared from a mixture of coffee and fat mass. 1 There is a patented process for blending coffee, cocoa and guarana in the form of a liquid or dehydrated powder, as well as a process for preserving the aroma of coffee in a solid product. 2,3 There is a known method of making a powder using dried coffee fruit, as well as the use of coffee fruit powder in chocolate or a chocolate product. 4.5
[005] Zināmie cietas kompozīcijas kafijas izstrādājumu pagatavošanas paņēmieni rada pārpalikumus pēc pagatavošanas procesa, t.i., atlikumus no kafijas pupiņām un/vai kafijas augļa.Known methods for preparing solid composition coffee products generate residues after the brewing process, i.e. residues from coffee beans and / or coffee fruit.
Izgudrojuma izklāstsDETAILED DESCRIPTION OF THE INVENTION
[006] Piedāvātais izgudrojums ir cietas kompozīcijas kafijas konditorejas izstrādājums un tā pagatavošanas paņēmiens, izmantojot gan no kafijas augļa iegūto kafijas pupiņu, gan pašu kafijas augļa mizu un mīkstumu (cascara).The present invention is a solid composition coffee confectionery product and a method for its preparation using both the coffee bean obtained from the coffee fruit and the peel and cascara of the coffee fruit itself.
[007] Konditorejas izstrādājuma pagatavošanas paņēmiens ietver, izklāstu, kā tiek:[007] A method of making a confectionery product includes a description of how to:
• atlasītas un sagatavotas kafijas pupiņas (izmantojamās sugas: Arabica, Robusta, Liberica), • atlasīts un sagatavots kafijas auglis (cascara, izmantojamās sugas: Arabica, Robusta, Liberica), • sagatavots kafijas augļa pulveris, • sastāvdaļas savienotas ar kakao sviestu, kurš var būt deodorizēts (izfiltrēts no garšām un aromātiem), un pēc izvēles cukuru vai citu saldinātāju (cukurniedru cukuru, cukurbiešu cukuru, kokosriekstu cukuru, medu, ksilitolu, eritrolu, stēviju, Luo han Guo (Siraitia grosvenori) ekstraktu, sorbītu, maltītu, mannītu), piena pulveri (vājpiena pulveri, pilnpiena pulveri, kokosriekstu piena pulveri, rīsu piena pulveri, auzu piena pulveri, sojas piena pulveri, mandeļu piena pulveri, Indijas riekstu piena pulveri), sāli, • pagatavots cietas kompozīcijas kafijas konditorejas izstrādājums.• selected and prepared coffee beans (species used: Arabica, Robusta, Liberica), • selected and prepared coffee fruit (cascara, species used: Arabica, Robusta, Liberica), • prepared coffee fruit powder, • ingredients combined with cocoa butter, which may be deodorized (filtered out of flavors and aromas) and optionally sugar or other sweeteners (cane sugar, sugar beet sugar, coconut sugar, honey, xylitol, erythrol, stevia, Luo han Guo (Siraitia grosvenori) extract, sorbitol, meal, ), milk powder (skimmed milk powder, whole milk powder, coconut milk powder, rice milk powder, oat milk powder, soy milk powder, almond milk powder, cashew milk powder), salt, • a solid coffee confectionery.
[008] Cietas kompozīcijas kafijas konditorejas izstrādājuma pagatavošanas paņēmiens līdzinās vispārzināmam šokolādes pagatavošanas paņēmienam, tomēr šokolādes pagatavošanā tiek izmantots kakao pulveris, līdz ar to cietas kompozīcijas kafijas konditorejas izstrādājums netiek pielīdzināts vai uzskatīts par šokolādi vai šokolādes izstrādājumu.The method of making a solid composition coffee confectionery is similar to the well-known method of making chocolate, however, cocoa powder is used in the preparation of chocolate, so that a solid composition coffee confectionery is not equated or considered as chocolate or a chocolate product.
[009] Lai saglabātu kafijas auglī un pupiņās esošās uzturvērtības un enerģētiskās īpašības, kā arī garšu un aromātu nianses, būtisks priekšnosacījums ir īpaši kvalitatīvu kafijas pupiņu un kafijas augļu izmantošana. Cietas kompozīcijas kafijas konditorejas izstrādājuma pagatavošanas paņēmiens paredz lietot kafijas pupiņas, kas grauzdētas un pagatavotas atbilstoši SCA (Specialty Coffee Association) standartiem, un ir novērtētas augstāk par 80 punktiem no 100 pēc SCA kafijas pupiņu vērtēšanas protokola. Tas norāda uz kafijas pupiņu īpašo kvalitāti un izsekojamību - izmantoto kafijas koka sugu un šķirni, augšanas apstākļiem, noteiktām apstrādes metodēm, garšas un aromātu tīrību, pupiņu izmēra vienmērīgumu (zaļu (negrauzdētu) kafijas pupiņu izmērs ir viena vai maksimāli divu gradācijas sietu izmēru diapazonā) un citus noteikumus, kas nodrošina zaļu kafijas pupiņu augstu kvalitāti.The use of high-quality coffee beans and coffee fruits is an essential precondition for maintaining the nutritional and energy properties of coffee fruit and beans, as well as the nuances of taste and aroma. The solid coffee confectionery preparation method uses coffee beans that have been roasted and prepared according to SCA (Specialty Coffee Association) standards and have been rated higher than 80 points out of 100 according to the SCA coffee bean evaluation protocol. This indicates the specific quality and traceability of the coffee beans - the species and variety of coffee tree used, the growing conditions, certain processing methods, the purity of taste and aroma, the uniformity of the bean size (green (unroasted) coffee beans are one or a maximum and other rules that ensure the high quality of green coffee beans.
[010] Izvēlētās kafijas pupiņas var būt lobītas, izmantojot kādu no pieņemtajām lobīšanas metodēm: mazgāšanas, kaltēšanas vai kombinēto jeb pussauso metodi.The selected coffee beans may be peeled using one of the accepted peeling methods: washing, drying or a combined or semi-dry method.
[011] Kafijas garšu un aromātu radīšanai būtiska nozīme ir kafijas pupiņu grauzdēšanas procesam. Izgudrojuma paņēmiens paredz izmantot kafijas pupiņas, kas pretēji pieņemtajām metodēm, netiek grauzdētas dzēriena pagatavošanai (pēc Agtrona skalas 40 - 70), bet gan ir ļoti gaiši grauzdētas, salīdzinot ar pieņemtajiem standartiem. Pēc SCA vadlīnijām, Agtrona mērījums 95 ir ļoti gaiši grauzdēta kafija, taču izgudrojumā izmantojamo kafiju grauzdē līdz līmenim, kas pēc Agtrona skalas ir 95 līdz 125 kafijas grauzdēšanas krāsnī. Pupiņu ielāde krāsnī notiek pie 180 - 190 °C, savukārt pēc pupiņu ielādes temperatūra krāsnī samazinās līdz 95 °C (1 - 2 min), pēc tam, krāsns atkal uzkarst un kafijas pupiņu lūziens (crack) notiek pie 190 - 200 °C, savukārt grauzdēšanas posma beigu temperatūra ir 195 - 200 °C (apmēram 2 - 8 min). Kopējais grauzdēšanas laiks nepārsniedz 10 min. Šādā veidā grauzdētas kafijas pupiņas ir nepiemērotas dzēriena pagatavošanai, jo no tām nav iespējams ar ūdeni ekstraktēt visus kvalitatīvai kafijas garšai nepieciešamos elementus (galvenokārt, cukurus), taču ir piemērotas kafijas pupiņu izmantošanai ēdamos kafijas konditorejas izstrādājumos, jo grauzdēšanas procesā netiek radītas rūgtas garšas un dūmu aromāti.[011] The process of roasting coffee beans is essential for creating the flavors and aromas of coffee. The method of the invention envisages the use of coffee beans which, contrary to the accepted methods, are not roasted for the preparation of a beverage (according to the Agtron scale 40 - 70), but are very lightly roasted in comparison with the accepted standards. According to the SCA guidelines, Agtrona measurement 95 is very lightly roasted coffee, but the coffee used in the invention is roasted to a level of 95 to 125 on the Agtron scale in a roasting oven. The beans are loaded into the oven at 180 - 190 ° C, while after loading the beans the temperature in the oven decreases to 95 ° C (1 - 2 min), then the oven heats up again and the coffee beans crack at 190 - 200 ° C, the end temperature of the roasting stage is 195 - 200 ° C (about 2 - 8 min). The total roasting time does not exceed 10 minutes. Roasted coffee beans in this way are unsuitable for making a drink, as it is not possible to extract all the necessary elements for quality coffee taste (mainly sugars) with water, but they are suitable for use in edible coffee confectionery, as the roasting process does not create bitter taste and smoke. aromas.
[012] Cietas kompozīcijas konditorejas izstrādājuma pagatavošanas paņēmiens paredz izmanot kafijas pupiņas, kur kopš to grauzdēšanas nav pagājis vairāk par 7 - 30 dienām, kafijas pupiņas nav zaudējušas nozīmīgus izgarojošos aromātus (aromātu sublimācija) un nav sākusies taukskābju oksidācija.[012] The method of preparation of a solid composition confectionery product involves the use of coffee beans, where no more than 7-30 days have elapsed since their roasting, the coffee beans have not lost significant evaporating aromas (aroma sublimation) and the oxidation of fatty acids has not started.
[013] Pagatavošanas paņēmiens ietver kafijas augļa izmantošanu, kas iegūts pārstrādājot kafijas augli, izmantojot 'dabisko' metodi, kurā kafijas augli žāvē uz klona, galda vai žāvēšanas iekārtā kopā ar tā kauliņu. Pēc žāvēšanas kafijas augli mehāniski atdala no kauliņa jeb kafijas pupiņām. Tīru no putekļiem, rūpnieciskiem piemaisījumiem (akmeņiem, tekstila, organiskas izcelsmes materiāliem) to pilda plastikāta maisos transportēšanai.The brewing process involves the use of the coffee fruit obtained by processing the coffee fruit using a 'natural' method in which the coffee fruit is dried on a clone, table or dryer together with its stone. After drying, the coffee fruit is mechanically separated from the stone or coffee beans. It is filled from dust, industrial impurities (stones, textiles, materials of organic origin) in plastic bags for transportation.
[014] Pirms kafijas augli (bez tā pupiņas) pievieno produkta ražošanas jeb pagatavošanas procesam, to dehidratē (kaltē), lai atbrīvotos no auglī atlikušā ūdens. Kafijas augļa mitruma saturs pirms žāvēšanas ir 10 līdz 17 masas %. Kafijas auglis ir gatavs turpmākai izmantošanai līdzko ir pilnībā izžuvis (ne vairāk kā 2 masas % ūdens).[014] Before the coffee fruit (without its beans) is added to the product production or preparation process, it is dehydrated (dried) to get rid of the water remaining in the fruit. The moisture content of the coffee fruit before drying is 10 to 17% by weight. The coffee fruit is ready for further use as soon as it is completely dry (not more than 2% by weight of water).
[015] Kafijas auglis izstrādājumam piešķir augļiem līdzīgu, viegli skābenu, saldu un sulīgu garšu. Līdzīgi kā kafijas pupiņām, arī kafijas augļa izcelsme ir izsekojama.[015] The coffee fruit gives the product a fruit-like, slightly sour, sweet and juicy taste. Like coffee beans, the origin of the coffee fruit can be traced.
[016] Konditorejas izstrādājuma pagatavošanā izmanto kafijas augļa mīkstumu ar mizu, sudrabmiziņu un atdalītu sēklu jeb kafijas pupiņu, kas ir brīva no pergamenta apvalciņa.[016] In the preparation of the confectionery, the flesh of the coffee fruit is used with the peel, the silver peel and the separated seed or coffee bean, which is free of the parchment wrapper.
[017] Paņēmiens paredz izmantot izsekojamas izcelsmes kakao sviestu ar organiskās lauksaimniecības sertifikāciju atbilstoši Eiropas Padomes regulai EC 834/2007 vai ekvivalentu. Izmantotais kakao sviests var būt deodorizēts.[017] The method involves the use of cocoa butter of traceable origin with organic farming certification in accordance with Council of Europe Regulation EC 834/2007 or equivalent. The cocoa butter used may be deodorized.
[018] Cietas kompozīcijas konditorejas izstrādājums satur šādas sastāvdaļas (procentos) no konditorejas izstrādājuma masas:[018] A solid composition confectionery product contains the following ingredients (as a percentage) by weight of the confectionery product:
- 60 masas % grauzdētu kafijas pupiņu, bet labāk 13 - 52 masas % grauzdētu kafijas pupiņu, vislabāk 15 - 46 masas % grauzdētu kafijas pupiņu;- 60% by weight of roasted coffee beans, but preferably 13-52% by weight of roasted coffee beans, preferably 15-46% by weight of roasted coffee beans;
- 60 masas % kakao sviesta, bet labāk 29 - 57 masas % kakao sviesta, vislabāk 32 - 54 masas % kakao sviesta;- 60% by weight of cocoa butter, but preferably 29-57% by weight of cocoa butter, preferably 32-54% by weight of cocoa butter;
- 60 masas % žāvētu kafijas augļu, bet 13 - 49 masas % žāvētu kafijas augļu, vislabāk 16 39 masas % žāvētu kafijas augļu;- 60% by weight of dried coffee fruit and 13-49% by weight of dried coffee fruit, preferably 16 39% by weight of dried coffee fruit;
- 20 masas % cukuru vai citu saldinātāju;- 20% by weight of sugars or other sweeteners;
- 2 masas % sāli;- 2% by weight of salt;
- 30 masas % piena pulveri.- 30% by weight of milk powder.
[019] Kafijas pupiņas, ne ilgāk kā 15 minūtes pirms pievienošanas šķidram (izkausētam) kakao sviestam, samaļ pulverī ar daļiņu izmēru 100 - 150 mikroni. Samalto kafijas pupiņu pulveris ir irdens.[019] The coffee beans are ground into a powder with a particle size of 100-150 microns for no more than 15 minutes before being added to liquid (melted) cocoa butter. Ground coffee bean powder is loose.
[020] Izkausētam kakao sviestam pievieno kafijas pupiņu pulveri, samaļ akmens dzirnavās, panākot viendabīgu homogēnu masu.To the melted cocoa butter, add coffee bean powder, grind in a stone mill to obtain a homogeneous homogeneous mass.
[021] Atsevišķi, iesverot citā traukā, samaļ kafijas augli. Kafijas augļa pulveri, kurš ir irdens, pievieno kakao sviesta un samaltai kafijas pupiņu masai.[021] Grind the coffee fruit separately by weighing in another container. Loose coffee fruit powder is added to cocoa butter and ground coffee bean mass.
[022] Sagatavoto kafijas augļa pulveri var pievienot uzreiz pēc kafijas pulvera pievienošanas vai vēlāk.[022] The prepared coffee fruit powder can be added immediately after the addition of the coffee powder or later.
[023] Kafijas pupiņu pulvera, kafijas augļa pulvera un kakao sviesta masu pēc sastāvdaļu sajaukšanas maļ 1h līdz temperatūra masai sasniedz 30 - 35 °C. Masai, ja recepte paredz, var pievienot cukuru vai citu saldinātāju, piena pulveri un sāli. Masu maļ dzirnavās 24 stundas pie temperatūras 40 - 57 °C līdz veidojas viendabīga, viskoza masa bez mutē sajūtamām daļiņām (daļiņu izmērs 15 - 30 mikroni). Iegūto masu izlej traukā. Pēc tam masu temperē. Temperēšana notiek, kontrolēti, mainot masas temperatūru. Procesā tiek strukturēti kakao sviestā esošie kristāli. Vispirms masu uzsilda līdz temperatūrai 40 - 42 °C, tad masu atdzesē līdz temperatūrai 27 - 28 °C (veidojas I-V tipa kristāli). Tad masu vēlreiz silda līdz temperatūrai 32 - 33 °C, lai izjauktu I-IV tipa kristālu savienojumus, bet saglabātu V tipa kristālus, kas kompozīcijai piešķir spīdīgu virsmu, vienmērīgu krāsu, blīvu un stingru struktūru.[023] The mass of coffee bean powder, coffee fruit powder and cocoa butter after mixing the ingredients is ground for 1 hour until the temperature reaches 30-35 ° C. Sugar or other sweeteners, milk powder and salt may be added to the mass if the recipe provides. The mass is ground in a mill for 24 hours at a temperature of 40 - 57 ° C until a homogeneous, viscous mass is formed without particles perceptible in the mouth (particle size 15 - 30 microns). The resulting mass is poured into a container. The mass is then tempered. Tempering takes place in a controlled manner by changing the temperature of the mass. The process structures the crystals in cocoa butter. The mass is first heated to 40 - 42 ° C, then the mass is cooled to 27 - 28 ° C (type I-V crystals are formed). The mass is then reheated to a temperature of 32-33 ° C to break the type I-IV crystal compounds, but to retain the type V crystals, which give the composition a shiny surface, uniform color, dense and firm structure.
[024] Temperēto masu pilda veidnēs, dzesē, fasē.[024] The heated mass is filled in molds, cooled, prepacked.
[025] Cietā izstrādājuma forma var būt taisnstūrveida, kvadrātveida, trīsstūrveida un apaļa.[025] The shape of the solid product may be rectangular, square, triangular and round.
[026] Cietas kompozīcijas konditorejas izstrādājums maina savu agregātstāvokli no cieta uz šķidru pie 27 - 30 °C un ir izmantojams citu konditorejas izstrādājumu glazēšanai.[026] The solid composition confectionery product changes its physical state from solid to liquid at 27-30 ° C and can be used for glazing other confectionery products.
[027] Izgudrojuma kopumu nevajadzētu attiecināt tikai uz dotajiem piemēriem, kas ir doti demonstrācijas nolūkos.[027] The invention set should not be limited to the examples given for demonstration purposes.
Izgudrojuma realizācijas piemēriExamples of implementation of the invention
1.piemērsExample 1
Forma ar izmēriem 33x74x5,4 (mm)Shape with dimensions 33x74x5,4 (mm)
Izejvielu % sastāvs:% Composition of raw materials:
Kopā:In total:
100 %.100%.
2.piemersExample 2
Forma ar izmēriem 33x74x5,4 (mm)Shape with dimensions 33x74x5,4 (mm)
Izejvielu % sastāvs:% Composition of raw materials:
Kopā: 100 %.Total: 100%.
3.piemērsExample 3
Forma ar izmēriem 33x74x5,4 (mm)Shape with dimensions 33x74x5,4 (mm)
Izejvielu % sastāvs:% Composition of raw materials:
Kopā: 100 %.Total: 100%.
4.piemērsExample 4
Forma ar izmēriem 33x74x5,4 (mm)Shape with dimensions 33x74x5,4 (mm)
Izejvielu % sastāvs:% Composition of raw materials:
Kopā: 100 %.Total: 100%.
5.piemersExample 5
Forma ar izmēriem 42x100x6,5 (mm)Form with dimensions 42x100x6,5 (mm)
Izejvielu % sastāvs:% Composition of raw materials:
Kopā 100 %.Total 100%.
6.piemērsExample 6
Forma ar izmēriem 33x33x5,3 (mm)Form with dimensions 33x33x5.3 (mm)
Izejvielu % sastāvs:% Composition of raw materials:
Kopā 100 %.Total 100%.
7.piemērsExample 7
Forma ar izmēriem 42x100x6,5 (mm)Form with dimensions 42x100x6,5 (mm)
Izejvielu % sastāvs:% Composition of raw materials:
Kopā 100 %.Total 100%.
Literatūras avotiLiterature sources
1. Da Cruz Abaurre Flavio, Methods for the manufacture of coffee liquor and coffee bars, EP2724621B11. Da Cruz Abaurre Flavio, Methods for the manufacture of coffee liquor and coffee bars, EP2724621B1
2. Rossi Danilo, Alimentary product based on coffee, cocoa and guarana, EP1052906 B12. Rossi Danilo, Alimentary product based on coffee, cocoa and guarana, EP1052906 B1
3. Da Cruz Abaurre Flavio, Method and composition used for the manufacture of coffee liquor, US9314042 B13. Da Cruz Abaurre Flavio, Method and composition used for the manufacture of coffee liquor, US9314042 B1
4. Belliveau Daniel Alderic, McMartin Scott Allen James, Coffee cherry particulates and methods for their preparation, WO2014158266 A14. Belliveau Daniel Alderic, McMartin Scott Allen James, Coffee cherry particles and methods for their preparation, WO2014158266 A1
5. Belliveau Daniel Alderic, Food products and chocolate compositions containing coffee cherry byproducts and methods of forming the same, WO2014158271 A1.5. Belliveau Daniel Alderic, Food products and chocolate compositions containing coffee cherry byproducts and methods of forming the same, WO2014158271 A1.
Claims (11)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LV15450B true LV15450B (en) | 2020-09-20 |
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