OA12203A - Process for making eau-de-vie made from fèvede dry roasted coffee cacao. - Google Patents

Abstract

The invention concerns a method for making a flavored spirit based on fruit seeds characterized in that said method comprises a first step which consists in roasting the seeds followed by a step of conditioning said seeds, which consists in mixing the products derived from the ground seeds with at least a liquid, and then steam-heating the resulting mixture. Said method, when it includes further maceration ad distillation steps, enables production of cocoa- or coffee-flavored spirits.

Description

012203

The subject of the present invention is a process for the production of cocoa spirit or coffee, to be based respectively on beans or roasted dry grains.

In the field of spirit drinks, there is a wide variety of beverages based on berries, cereals, fruits or legumes generally made either by distillation following an alcoholic fermentation or by mixing in alcohol or by mixing pre-existing spirit drinks. However, the 10 spirit drinks based on fruit seeds are virtually non-existent, particularly because of their composition after roasting which makes it very difficult to fermentation, forcing liquorists to find other means. Thus, it is known that there are a number of cocoa, chocolate or coffee flavored spirit drinks. Thus, for cocoa, various liqueurs are known and in particular cream of cocoa or brown, moreover, spirit drinks incorporating soluble coffee, in grains or powder, are more common. For example, the famous Mexican Kahlua®. Nevertheless, all the existing spirit drinks based on coffee or cocoa are, because of their method of manufacture, rather unsatisfactory on the organoleptic level and in particular in terms of intensity and specificity, both of the aromas, of the taste. and in addition to the smell of cocoa or coffee which they exhale, or conceal. Moreover, for food professionals and especially for chocolatiers and confectioners, these drinks present for the same reasons a low interest as a primary raw material. in preparations. One of the aims of the invention is therefore to overcome these disadvantages by proposing a process for producing a brandy based on coffee beans or cocoa beans.

This process is notable in that it comprises an initial step of making a wort from roasted coffee or cocoa beans. Other advantages and features will become more apparent from the following description of the method of making coffee spirits or cocoa. 4

The process for making a coffee or cocoa spirit includes a first step of making a fermented wort. The following products are mixed together in a container in the proportions indicated: 10 -70% by weight of products derived from roasted cocoa or coffee seeds distributed in 80% of powder and 20% of scrap; 10% alcohol; 15% water; 5% sugar.

The low temperature (at 6 °) and the steaming of the above mixture are then heated to a loss of 20%. of the initial volume.

After cooling, the must. thus elaborated is incorporated in a still for distillation. It will be noted that this alembic has been modified as it will be exposed later. A natural active concentrate is added to the must in the proportion of 2% of the contents of the still pot. This active ingredient which has aroma faculties must, for reasons of organoleptic specificity, have the same origin as the coffee or cocoa that makes up the must. The content of the still is then supplemented with a mixture of water and agricultural alcohol. The mixture / alcohol is carried out beforehand because of the dangers that present the pure alcohol undenatured at 96 ". In addition, it will be ensured that an alcohol is used in accordance with the standards in force.

The distillation operation is then carried out for six to eight hours, during which the head, heart and the distillate are separated and the heart which is about 75 ° alcoholic is collected. The heart is then chilled with distillate water to give a brandy. The eau-de-vie is then subjected to a venting step, intended to provide an olfactory rectification of the product, by natural evaporation for at least ten days, in order to eliminate any fumes of ethanol. S After the venting step, the brandy is * rectified at 40 ° C with a sugar intake to refine the taste. The rectified brandy is then stored hermetically sealed in vats for a minimum period of 15 days. The finished product is then filtered before bottling.

Another subject of the invention concerns the still for carrying out the process. This must be modified in order to allow the incorporation of the semi-liquid must 11 developed according to the first step of the invention and to allow the extraction of the residuals after the distillation. The modifications made consist in an enlargement of the access in part upper and lower part of the still. These modifications should not affect the normal operation of the still.

It can clearly be seen that this method of elaborating a coffee or cocoa spirit from roasted seeds of these two products makes it possible to obtain a top quality beverage which retains all its olfactory values. and organoleptics. The method also makes it possible to guarantee natural aging and it will be noted that the alcohol thus obtained is colorless.

Finally, note the advantage provided by the distillation performed in a single pass that allows a time gain in production compared to traditional processes for making eau-de-vie, which comprise two passes.

Claims (5)

4 012203 CLAIMS 1 - Process for the production of coffee spirit or decacao characterized in that said process comprises an initial step of producing a must from roasted seeds. 2 - Process for the production of coffee spirit or decacao according to claim 1 characterized in thatthe elaboration of the wort consists in mixing powder and roasted seed pieces with water, sugar and sugar. alcohol and then heat everything to steaming until a volume loss of 20% of the initial volume of the mixture. 3 - Process according to claim 1 or 2 caraoterized in that the wort is enriched with a concentrenaturel of coffee or cocoa depending on the nature of the seeds 15 component wort. ' 4 - Process according to claim 3 characterized in that the wort is mixed in a distillation still with an equiponderal mixture of water and alcohol, the mûtrepresentant 20% of the entire volume of the tank of the still. 4. The process as claimed in claim 4, which comprises an additional step of venting the water after the distillation step. 6 - Alembic for the manufacture of eau-de-vie of coffee25 or cocoa characterized in that its upper and lower parts are arranged and enlarged to allow on the one hand, the introduction of the must in the semi-liquid state and - on the other hand, the evacuation of residues after distillation.