TR202013503A2 - A new soft drink coffee ingredient and the production method of this coffee - Google Patents

Abstract

The invention relates to a coffee ingredient formed by adding a certain amount of olive to the coffee and the production process of the olive to be used in the ingredient. The coffee of the present invention has rich nutritional properties of olives and the softening effect of olive reduces the harmful effects of coffee.

Description

DESCRIPTION A NEW MILF-FREE COFFEE CONTENT AND THE MANUFACTURING METHOD OF THIS COFFEE Subject of the Invention and Technical Field The invention relates to a new coffee ingredient and method with olive content. The invention is particularly A coffee made by adding a certain amount of specially processed olive powder to the coffee. It is related to the content and the production process of the olive to be used in the content. The subject of the invention is new With the coffee content, a new coffee is obtained with the rich nourishing softening effect of the olive. possible to do.

State of the Art Coffee, which has been in our country and Middle East culture since ancient times, has numerous benefits. It is a beverage. Especially Turkish Coffee, grinding of its unique coffee bean and It is one of the indispensable tastes with its boiled, ground coffee and its unique taste. forms. Coffee also fulfills a person's sweet needs with its breaking effect on insulin resistance. decreases. By accelerating the blood circulation to the brain, it improves concentration and focus. is increasing. At the same time, it is seen that those who have migraine attacks have contractions in the brain vessels. It has a preventive effect on migraine attacks. In case of consumption with milk, When combined with balanced protein, carbohydrates and fat, it keeps the person full for longer and With this feature, it suppresses hunger and is effective against obesity. from metabolism Turkish coffee, which is as effective as the skin, can also have side effects in cases where it is not consumed in moderation. is seen. To reduce the harmful or harsh effects of coffee It is known that coffee with milk or coffee with cream is produced in the market. Some companies use the cream It produces with coffee and is marketed with names such as "two-in-one" or "three-in-one". in progress.

Olive, which is widely consumed in our country and in the Mediterranean region, has a high nutritional value. is a high second food. Olive, one of the agricultural products produced in Mediterranean countries, In our country, it appears as table brine and olive oil in the food industry.

Controlling blood pressure, removing excess cholesterol in the blood, nutritive properties Olives are rich in minerals such as sodium, magnesium, iron, phosphorus and iodine. are some of the benefits.

Olives contain polyphenols, a natural chemical that reduces oxidative stress in the brain. It reduces the effects of Alzheimer's disease, which is one of the contemporary diseases. a daily It is possible to improve memory by up to 25% with the consumption of a portion of olives. Fruit and as a vegetable alternative, it is a source of dietary fiber, rich in amino acids and vitamins, E. It is a storehouse of vitamin C and oleic acid, which has beneficial properties to protect the heart. contains. Oleic acid also provides skin softness and keeps the skin healthy. Like this It can also reduce the appearance of wrinkles by 20%.

Olive, as an antioxidant, has a protective effect on cells. cell membranes like cancer It protects against diseases, it is an excellent protection against anemia. Benefits to the reproductive system are available. of the immune system during oxidative stress and chronic viral diseases. also plays an important role in conservation.

In the state of the art, when examining separately for olive and coffee, many work is seen. Studies on coffee are generally based on the idea that coffee is another food. or to create new flavors by enriching with aroma.

In the state of the art, chestnut cold coffee in the Turkish patent no 2018/11028 There is a study on it. In this study, the flavor of chestnut and coffee was combined. To bring the beneficial effects of chestnut to the consumer along with the beneficial effect of coffee. is intended.

In the state of the art, the Turkish patent numbered 2016/06818 is coffee containing different aromas. It's on my mix. It can be mixed with the help of different flavors added and tasted differently. creating coffees and creating alternatives that offer different tastes to the consumer is intended. Chocolate, almond, hazelnut, cardamom, caramel, vanilla and "irish cream" flavors has been worked on.

Studies in which olives are blended with different flavors also take place in the state of the art. and "Olive Chips and Production Method" patents can be given as an example.

Whole Olive Powder Production Method and Powder Olive Turkish patent. In this patent All olives dried with the developed method were processed minimally; vitamin, An olive powder rich in minerals, fiber and phenolic substances was obtained. However, this is the final No conclusion has been reached regarding its use.

In the state of the art, olives can be made into powder and can be an alternative to coffee. In these studies, which are 2017/21590, the seed of the olive was ground. The subject of the Turkish patent numbered 2017/07270 is olive seed coffee. in the study The benefits of olive seeds are especially emphasized. Olive kernel, inner surface of stomach It strengthens and reduces heartburn. Good for stomach problems such as ulcers, gastritis It comes to the fore and provides a solution to the problem of constipation by strengthening the intestine. Bad It also has effects that lower cholesterol and reduce the risk of carcinogenic cell formation.

In this study, dried olive pits were ground after roasting well. milled Olive seed coffee is consumed by cooking it until boiling with water and sugar. This can be used instead of milk or roasted and ground chickpeas in ground olive seeds, It is also stated that barley and rye can be added. The Turkish patent numbered 2017/21590 is related to hot beverage and production method from olive seed. is relevant. In the study in question, olive seed with low cost and no waste material was used. intended to be consumed. The process steps are to take the olive kernels, soaking the beans in water, drying them at high temperatures and reducing their size, It is in the form of grinding, pulverizing and sifting. The resulting powder is It constitutes the main ingredient and optionally, different types of milk such as milk powder, cocoa, salep. can be flavored with aromas. Adding water to the mixture taken according to the desired density. It is cooked until boiling and consumed.

In the state of the art, coffee has become more and more common in our daily life. increasing. However, it is possible to reduce some of the negative effects of the technique due to the caffeine it contains. It is seen that the methods in the known state are not considered sufficient. Available about coffee Studies are aimed at flavoring coffee with different aromas. Benefits of coffee in general is emphasized. No attempt has been made to soften the heavy effect of caffeine. Olives as food It is mostly consumed in the form of brine or olive oil for breakfast. Table olives and olive oil are subjected to various processes and its structure changes. Thus, the olive nutritious and loses its healing properties.

In the literature, powdering olives or combining olives with different foodstuffs have been reported. There have been studies on its use. The prevalence of coffee in daily life and its popularity is increasing day by day, coffee is produced from olives, especially from olive seeds. It also paved the way for the studies on its hand. However, coffee is obtained from the fleshy part of the olive. No study has been found on its production, and in the current studies, it is obtained from olive kernels. coffee has been observed. In addition, in these studies, the main ingredient of the drink was olive. It is a bean powder, in other words, not an improvement in coffee, but an improvement in olive. work to go.

Technical Problems That the Invention Aims to Solve The subject of the invention is coffee with olive content and its production method; softer is developing a new type of coffee with reduced side effects and increased benefits. The aim of the mentioned invention is to make a healthy coffee by softening Turkish coffee with olives. to get the drink.

An advantage of the present invention is that, with the softening effect of olive, the negative effects of caffeine are is the decrease. In addition, the beneficial effects of olives can be taken with coffee.

Another advantage of the present invention is that it is generally consumed as breakfast or olive oil. the fact that it will create a new field for olives and that olives are used almost everywhere or in the It can be consumed as coffee at any time.

Another advantage of the invention in question is that it calls for cardamom or gum drops. It can be added to the consumer in different ways such as 3-in-1 or 4-in-1. can be presented. Thus, there are different options that the consumer can choose according to his/her taste. There will be alternatives.

Another advantage of the present invention is the low temperature vacuum in the olive production process. It is processed under gold and does not lose its nutritive and useful values.

In order to better understand the inventive production method, the following figures will be used.

Explanation of Figures Figure-1 The subject of the invention is the flow chart showing the production stages of olive coffee.

Chapter, Part, and Flow Reference Numbers to Help Explain the Invention 100- Wash 300- Separation of Shells 400- Drying 500- Grinding 600- Elimination Detailed Description of the Invention The subject of the invention is coffee with olive powder content and its production method is basically and olives are produced separately in powder form and then combined. However If desired, co-production is of course also possible. Many methods in the world of coffee production has. The invention is based on the powdered form of Turkish coffee, the extraction of olive powder and It is based on combining it with coffee in determined proportions. However, this patent It should be known that it should not have a binding effect and that the subject should be kept broadly.

Basically, it is a variety of coffee with the addition of olive powder to Turkish coffee in different proportions. alternatives and softening the effect of hardness or caffeine in coffee and It is aimed to obtain a distinct taste that is preferable. The ones mentioned below are just It is not limited for Turkish coffee. Yemen coffee, Brazilian coffee, Colombian coffee etc. It can be applied to all coffees.

For the production of olive-containing coffee, the subject of the invention, first of all, the olive that will be added to the coffee It must be dried and powdered. For this, olives have to follow the basic steps below. is passed through the process.

Separation of the shells (300), Drying (400), Grinding (500) The process used in the production of olive-containing coffee, which is the subject of the invention, is generally described above. can be specified as listed. Since the process is a production method in general, which It is left in the background that it is done on machines. The process in question is manual (manually) or automatic or semi-automatic production is possible on machines. The important thing is that the olives are meaty. When the coffee part is combined with the coffee, a homogeneous structure is obtained and the particles in the mixture are mixed. is that it will not be formed and melted.

The details of the powdered olive production for the olive-containing coffee which is the subject of the invention are given below. is in the form. Production steps are also given in Figure-1.

Olives are washed and cleaned and their bitterness is removed. Seed Separation (200) Washed olives are sorted with the help of a pit separator. if desired, these are manual or other methods can be done.

Separation of Shells (300) The shells of the olives, whose seeds are removed, are separated.

Drying (400) The fleshy parts of the olives whose shells are separated are dried under vacuum at low temperature.

The temperature should preferably be in the range of 20-50 C0, preferably not exceeding 50 degrees at most required. Grinding (500) Dried olives are crushed and cut into small pieces. Preferably the sizes of small parts must be equivalent to the size of the coffee powder particles. Separation of olive contents from ground olives by sifting and pulverizing consists of the name. This is olive in powder form, like a powder and with coffee powder. They should be roughly the same or equivalent size.

The olive powder obtained at the end of the process subject to the invention, into the olive-containing coffee to be produced, coffee with olive content, preferably by adding it to Turkish coffee in certain proportions will be obtained. The standard for these ingredients is the coffee known as "plain" in the market. It can be produced as “two-in-one”, “three-in-one”, according to the degree of softness or content. a content according to the general denominations in the market, such as "between", "four in one", etc. can be created.

At least double, preferably quadruple coffee drink with olive obtained at the end of the process of the invention alternative can be created. Below is only olive and Turkish coffee. Components and percent by weight of a plain olive coffee consisting of blending amounts are included. By keeping the coffee ratio high, a coffee with high hardness can be obtained. It can be used as a soft drink with a lower coffee content and a higher percentage of olive powder. A smoky coffee can be created.

Plain Olive Brown Component Amount (%) Coffee 60-75 or 80-95 Olive powder 25-40 or 5-20 According to the table given above, when the subject of the invention is olive coffee, a binary mixture If used, preferably between 25-40% olive powder in the mixture. will be found. If the coffee ratio is between 80-95%, the olive powder ratio is preferably 5-20%. will be in the range. Sieving in the process of olive-containing coffee production, which is the subject of the invention (600) At the end of the stage, optionally cardamom and mastic flavors can be added.

Below are the components of olive coffee with cardamom and mastic and a percentage by weight. A table showing the amounts is given. can be kept.

Olive Brown with Cardamom and Mastic Drops Component Amount (%) Coffee 60-75 or 80-89 Olive powder 24-40 or 1-18 Cardamom 0-0.5 or 1-5 Gum Drops 0-0.5 or 1-5 Low or high coffee rate according to preference An olive based coffee with cardamom and/or gum drops as shown in the table above. When coffee production is desired, a mixture with high or low coffee density can be prepared. This It contains cardamom in the range of 0-0.5% and gum drops in the range of 0-0.5%. High coffee in the 80-89% range In the ratios, preferably olive powder ratio is 1-18%, cardamom ratio is 1-5% and gum drop ratio is preferred. There may also be coffee alternatives with an olive content referred to by the nomenclature. Three in one below percent by weight with olive brown and four-in-one olive brown ingredients amounts are included. Three-in-one blend of coffee, olives with cream and additives contains the item. It may have an optional heavy cream ratio or rate can be kept low. Three-in-One Olive Coffee Component Amount (%) Cream 40-55 or 65-75 Coffee 35-50 or 5-25 Olive Powder 3-8 or 12-15 Additive 2-7 or 0-5 Component Amount (%) Cream 55-85 or 30-45 Coffee 10-20 or 25-30 Sugar 5-15 or 25-30 Olive Powder 0-5 or 10-15 Additive 0-5 or 5-7 As given in the table above, it contains olives, which will be called "three in one". item is available. In case of using cream in the range of 40-55%, 35-50% coffee in the range, olive powder in the range of 3-8% and additives in the range of 2-7% is preferred. If it contains cream in the range of 65-75%, preferably in the range of 5-25% coffee, 12-15% olive powder and 0-5% additives will be used. contains additive. The subject of the invention is the "four in one" alternative to olive coffee. sugar in the range of 0-5% olive powder and additives in the range of 0-5% will be found. If 30-45% cream is used, preferably 25-30% coffee, sugar In the above-mentioned ingredients, the additive can be chocolate, cocoa, cardamom, chewing gum, etc. least may be one or combinations thereof. Cream is used in the market and its content is milk, plant, sugar, organic matter based creams. Components given in the tables ratios, the sum of the nerve values does not float. While the mixture is being prepared, a total of 100% Appropriate ratios should be chosen so that For example; four in one olive brown If it is desired to prepare a mixture according to the upper limits by keeping the cream ratio low, 45% cream, the sum of the odds exceeds 100. This situation occurs when preparing olive coffee, which is the subject of the invention. should be ignored and the mixture should be prepared by choosing the appropriate ratios. (For example, 31% cream, Four different coffee alternatives created with olives obtained at the end of the inventive process It appeals to different tastes. The cooking process is the same as with classical Turkish coffee. As it can be, in other coffees prepared with hot water, it can be mixed with water. being cooked. The olive content in the mixture has a softening effect on Turkish coffee. It also adds additional nutritional properties to coffee. Description of the invention Turkish Made with coffee. But this should not be binding. Yemen out of Turkish coffee coffee, Brazilian coffee, Colombian coffee, etc. All coffees can be used.

Industrial Application of the Invention The subject of the invention is the production of olive-containing coffee by packaging a certain amount in powder form. It is a product to be made. The olive-containing coffee in question is directly used in houses and workplaces. It can be offered for use as well as in a rich variety of Beverages produced with coffee, for example Iatte, espresso, cappuccino etc. It can also be used for productions such as

Claims (1)

REQUESTS . The invention is a powdered olive production process for an olive-containing coffee, and its characterizing feature is; includes the following steps. o Washing (100) - Separation of Cores (200) 0 Separation of Shells (300) - Drying (400) - Grinding (500) is a process according to claim-1 and its characterizing feature is; It includes the process of cleaning the olives by washing and ensuring that their bitterness is removed during the washing (100) stage. It is a process according to claim-1 and its characterizing feature is; pitting (200) includes the process of separating the pits of the washed olives. It is a process according to claim-1 and its characterizing feature is; Separation of the shells (300) includes the process of separating the shells of the olives whose seeds are removed. It is a process according to claim-1 and its characterizing feature is; It includes the process of drying the meaty parts of the olives, whose shells are separated during the drying (400) stage, under vacuum. It is a process according to claim-1 or claim-5 and its characterizing feature is; is drying. It is a process according to claim-1 and its characterizing feature is; It includes the process of dividing the dried olives into small pieces during the grinding (500) stage. It is a process according to claim-1 and its characterizing feature is; In the sieving (600) stage, it includes the process of sieving the ground olives and the process of separating the olive content to pulverize. It is a process according to claim-1 or claim-8 and its characterizing feature is; It is the optional addition of cardamom and mastic gum to the olive powder after the sieving (600) stage. The invention is a coffee blend containing olive powder, characterized by; It is preferably in four different alternatives: plain olive coffee, cardamom and mastic flavored olive coffee, three-in-one olive coffee and four-in-one olive coffee. It is a mixture according to claim-10 and its characterizing feature is; plain olive coffee contains olive powder. It is a mixture according to claim-10 and claim-11 and its characterizing feature is; Black olive coffee contains 60-75% coffee and 25-40% olive powder by weight. It is a mixture according to claim-10 and claim-11 and its characterizing feature is; Black olive coffee contains 80-95% coffee and 5-20% olive powder by weight. It is a mixture according to claim-10 and its characterizing feature is; It contains cardamom and mastic gum or olive powder in the range of 1-18%, cardamom in the range of 0-O.5% or 1-5%, and gum drops in the range of 0-0.5% or 1-5%. It is a mixture according to claim-10 and claim-14 and its characterizing feature is; Cardamom and mastic flavored olive coffee contains 60-75% coffee, 24-40% olive powder, 0-0.5% cardamom and 0-05% gum drops by weight. It is a mixture according to Claim-10 and Claim-14 and its characterizing feature is; Cardamom and mastic flavored olive coffee contains 80-89% coffee, 1-18% olive powder, 1-5% cardamom and 1-5% gum drops by weight. It is a mixture according to claim-10 and its characterizing feature is; Three-in-one is that it contains additives in the olive range. It is a mixture according to Claim-10 and Claim-17 and its characterizing feature is; Three-in-one olive coffee contains 40-55% cream, 35-50% coffee, 3-8% olive powder and 2-7% additives by weight. It is a mixture according to Claim-10 and Claim-17 and its characterizing feature is; Three-in-one olive coffee contains 65-75% cream, 5-25% coffee, 12-15% olive powder and 0-5% additives by weight. It is a mixture according to claim-10 and its characterizing feature is; It contains olive powder in the range of four-in-one olives and additives in the range of 0-5% or 5-7%. It is a mixture according to claim-10 and claim-20 and its characterizing feature is; Four-in-one olive coffee contains 55-85% cream, 10-20% coffee, 5-15% sugar, 0-5% olive powder and 0-5% additives by weight. It is a mixture according to Claim-10 and Claim-20 and its characterizing feature is; Four-in-one olive coffee contains cream between 30-45% and additives between 25-30% by weight.