TR2021005809A1 - A cold or instant vegan coffee and its production method - Google Patents

Abstract

Various medicinal aromatic plants, developed for special consumption purposes as an alternative to animal milk in the food sector, for vegans, vegetarians, adults, lactose intolerant, those who do not consume animal foods and for individuals of all age groups who take care of a healthy diet, It relates to a vegan coffee in ready-to-eat form in the functional, healthy cold coffee category or in water-soluble form in the instant coffee category and its production method, enriched with flavors or their extracts. To fulfill this, the subject of the invention is vegan coffee; walnut milk, water, acidity regulator, thickener and coffee, if the production method is the subject of the invention; To obtain walnut milk (8) applying pre-treatments including washing, soaking, and straining the walnuts (1), adding water (2), crushing (3), filtration (4), homogenization (5), adding acidity regulator ( 6), mixing (7) processes, adding coffee and water to the walnut milk obtained (811, 821), adding a thickener to this mixture (812, 822), thermal or non-thermal sterilization processes (813), the final product in the form of cold coffee It includes cooling processes to obtain the final product in the form of instant coffee (816), evaporation (823), spraying or freeze drying (824) and packaging (815, 825) process steps to obtain the final product in the form of instant coffee (826).

Description

DESCRIPTION A cold or instant vegan coffee and its production method. Technical Field The invention is a functional, healthy vegan coffee in the form of cold coffee or instant coffee, developed to be used for private consumption as a plant-derived dairy product alternative to products derived from animal milk in the food industry, and its production. With his method, Bulus said, 'Especially for vegans, vegetarians, adults, and individuals of all age groups who attach importance to a plant-based diet; It is a vegan coffee developed to be used for private consumption as an alternative to animal milk in the food industry as a plant-derived dairy product, enriched with various medicinal aromatic plants, flavors or their extracts, in ready-to-consume form in the functional, healthy cold coffee category or in water-soluble form in the instant coffee category and its Production method and State of the Art Today, consumers prefer foods that comply with the concept of healthy, reliable and balanced nutrition in order to be able to eat a balanced diet. Therefore, food manufacturers are trying to respond to these demands of consumers by developing new food types such as suitable diet foods, modified foods (non-additive/organic foods) and functional foods. However, unfortunately, the diversity of the above-mentioned foods produced in our country is not at the desired level. Consumption of milk and dairy products is increasing in proportion to the understanding of their nutritional and health benefits. However, in developed countries, activities to produce and develop new products in dairy technology continue rapidly in order to further increase consumers' interest in these products and make their consumption more attractive. The word "vegan", which means being against the consumption of animal products, was first coined by Donald Watson, the founder of the Vegan Association in Turkey, in 1944. Veganism is a concept that is increasingly popular today. People can become vegan for various reasons such as health, living rights, ethics, environment and religion. Individuals on a vegan diet do not consume foods of animal origin and consume only foods of plant origin. Some vegan individuals also refuse to consume chocolate because of honey and the milk it contains (Gökçen et al. 2019). With the awareness of vegan nutrition and the establishment of national/international associations related to this, the vegan product symbol called V-Label was created by the European Vegetarian Union (EVU) in 1996. The V-Label label helps people identify vegan products (Dilek 2018). As the number of individuals eating vegan increases, manufacturers have also turned to production in this regard. It works for the production of food products such as. Danone brand also entered the vegan market by purchasing the American White Wave Foods brand, which includes Alpro, one of the plant milk brands. In the report prepared by the Global Market Research Company, it is estimated that it will continue to grow (Anonymous 2020). There is evidence to show that the market is growing significantly. Market research organization Technavio predicted growth in 2016 (Technavio 2016). Food producer Nellson, in his research examining the consumption habits of consumers in 2017, reported that people consumed 140% more vegan food and the size of the vegan market increased to 5 billion dollars. Only 0.4% of them were vegan. In a similar survey conducted in Japan in 2014, it was seen that 4.7 percent of the population was vegetarian. Only 2.7% of them were defined as vegan. However, in 2019, there was a transition from vegetarianism to veganism. The transition has been so deep that this year has been declared the "Year of the Vegan" by The Economist. Currently, the total number of vegans, vegetarians and all related categories is close to 14% of the world's population. According to United Nations estimates, the world population will be 7 in 2020 8 billion. Accordingly, the total number of vegans in the world is approximately 78 million as of September 2020. Current data shows that the number of vegans continues to increase rapidly, making it the fastest growing country. The Vegan Society has published a research on veganism in the United Kingdom. According to this research. , 511% of the adult population in the United Kingdom is happy to see vegan dishes in shops and restaurants. Again, according to this research, 56% of adults in the United Kingdom exhibit vegan product purchasing behavior (Anonymous 2021a). Even those who don't want to go completely vegan are now adding plant-based foods to their diets. The most important factor that causes the vegan consumption trend to spread even faster is undoubtedly the market's response to this demand. The amount of milk worldwide is expected to triple. In recent years, the provision of services and products for vegans has increased visibly, especially in the big cities of Turkey. Although there are no clear statistics on this, it is possible to understand this from the increasing number of vegan products in large supermarkets or the increase in cafes offering products for vegans (Anonymous 2021 b). Although consuming plant foods instead of animal foods is positive for health, scientific studies show that vegans are at risk of malnutrition in terms of vitamin B12, vitamin D, omega-3, iodine, iron, calcium and zinc. On the other hand, vegan people can reduce health risks by consuming plenty of plant-based foods or taking supplements of vitamins and minerals when necessary. Walnut (Juglans regia L.) is a plant belonging to the Juglandaceae family; It is a valuable crop largely consumed as nuts (Pycia et al. 2019). It is grown commercially in a wide range of areas, including America, Colombia, Southern Europe, North Africa, Argentina, Japan, China, India, Turkey and Poland (Labuckas et al. 2008; Demir et al. 2019). Walnut, also called Anatolian walnut, English walnut or Persian walnut, is the native fruit of our country; Although it is grown economically in many parts of the world, it has an important place among hard-shelled fruits (Acar and Kazankaya 2020). The Latin name of walnut (Juglans regia L.) comes from a word called Juglans, which means the fruit of God (Güvenç and Kazankaya 2019). Today, it is known that there are 22 species of walnut belonging to the Juglans genus. In addition to having various compounds expressing antioxidant and antimicrobial potential, walnuts; It positively affects human health with its antihistamine, anti-ulcer, antiasthmatic, antidiabetic, immunomodulatory, antifertility, hepatoprotective, central nervous system stimulant, anti-inflammatory, wound healing, Iipolitical and many other properties (Jahanban-Esfahlan et al. 2019). It is reported that it also reduces the risks of Alzheimer's, Parkinson's, heart disease and other degenerative diseases (Juhaimi et al. 2017). Walnut, a hard-shelled fruit that is very rich in nutritional value; It is a functional food due to the mineral substances, polyphenolic compounds, plant sterols, polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids in its composition. When walnuts are examined in terms of basic nutritional elements, TURKOMP data (Turkom 2020). It is a source of high content of essential unsaturated fatty acids, the presence of bioactive substances, a favorable amino acid profile in the protein and a high amount of micro and macro elements, omega 3 (essential fatty acid), tannins, folate, dietary fiber, sterols and arachidonic acid. These substances with antioxidant effects are melatonin, squalene, ellagic acid, vitamin E, selenium, carotenoids and polyphenol compounds. These compounds; It has potential health effects that may be beneficial for improving human health against aging, cancers, inflammations and neurological diseases (Jahanban-Esfahlan et al. 2019; Pal 2020). Walnut is a product of high economic importance for the food industry. Walnut production in Turkey spreads over a geographical area close to the entire country, and 50-60% of the production is carried out in 20 provinces. Kahramanmaras ranks first among the most important walnut producing provinces in Turkey; followed by Antalya, Denizli, Bursa and Çorum provinces. Walnut production reached approximately 215 thousand tons in 2018. According to TUIK data, walnut production in Turkey in 2019 increased by 4.7% compared to the previous year, reaching 225 thousand tons. While walnut imports were 34 thousand tons in 2014; It is among the top four nuts in the world with a share of 9.1% in terms of production area; In terms of production amount, it ranks second with a share of 19.9%. Walnut production increased by 4.4% in 2018 compared to the previous year, reaching approximately 3.7 million tons. 33.7% of the walnut production areas are in China. Coffee is a tree in the Coffea genus of the Rubiaceae family and is a drink made by roasting and grinding the fruit seeds of this tree and mixing the powder with water or milk. Brazil, Colombia and Indonesia rank first in world coffee production. Today, coffee is the second product in the world after oil in terms of trade volume. Coffee is the most consumed beverage after water. Among the three different trees grown around the world, the most produced and traded coffee beans are Arabica (Coffea arabica) and Robusta (Coffea canephora). The Liberica species is grown only in the Philippines in very small quantities and therefore is rarely traded. Approximately 80% of the fruits produced worldwide are Arabica and 2% are Robustai. While robusta production takes place mostly in African and South Asian countries; Arabica production is carried out in all coffee-producing countries, especially in South America. The caffeine content of Arabica beans is around 1-2%. It is less acidic, more aromatic and more enjoyable to drink than Robusta. Coffee obtained from Arabica beans contains less caffeine than that obtained from Robusta beans, but it is more aromatic and delicious. Robusta beans contain approximately twice as much caffeine (2-5%) as Arabica beans. However, it is aromatically poorer than Arabica and has a higher acidity (Kaya and Toker 2019). The beans obtained from Robusta have a bitter taste because they are more acidic in taste. On the other hand, it is easier and less costly to grow. Coffee beans are removed from their shells and flesh before they are roasted for use. Ripe coffee fruits are first passed through a pulp separation machine to separate the fruit flesh pieces from the rest of the bean. When the fruit flesh is separated, a thin layer remains on the seeds. Pectinase enzyme or natural fermentation is used to remove this layer. This layer can also be removed with various washing systems. The coffee beans are then partially dried by laying them in the sun or using drying machines. By drying, the moisture content of coffee beans is reduced from 53% to 12%. When drying in the sun, the beans are dried homogeneously by turning them frequently. The color and aroma of the coffee changes during drying. After drying, the parchment layer remaining on the core is ready to be peeled. This process is carried out by rubbing the shelled beans in the machine and separating the peeled parts from the beans with air flow. After the shelling process, the beans are sorted according to their color and defects. Then, in order to determine the potential boiling qualities, small amounts of samples taken from the leaving groups are roasted, ground and boiled, and sensory control of the resulting coffee solution is carried out. Manufacturers blend coffee beans. After blending, the coffee beans are roasted. The characteristic aroma of coffee is formed and developed during roasting. In coffee roasting systems that operate continuously, temperature, humidity, and the time the coffee beans stay in the system are automatically controlled. Roasting is usually done in 5 minutes at 260°C. During roasting, various volatile compounds along with free water are separated from the coffee beans. After roasting, the coffee beans are cooled and ground. Particle size and particle size distribution in grinding affects the boiling time and turbidity of the cooked coffee. If coffee will be stored for a long time, it is packaged in airtight boxes under vacuum or inert gas (Saltan and Kaya 2018). Instant coffee production begins by roasting and grinding classically processed coffee beans, then mixing them with hot water and preparing them as a very dark coffee in giant tanks. This coffee is then passed through filters many times to remove the coffee particles that do not dissolve in water. Then, this very dark coffee is dried completely. The remaining powder is called instant coffee. Quality differences between instant coffee varieties emerge during drying. In spray drying, the coffee sprayed under pressure is dried by passing through a stream of hot air. In this process, a fine instant coffee powder remains. In agglomeration; As explained above, the dried powder is mixed with a small amount of water to ensure that the powder sticks and small lumps form. These lumps are then dried with hot air. In freeze drying, concentrated coffee is first frozen solid. This coffee ice is then crushed into small particles in the mill. Then, the ice crystals are dried by heating in a vacuum environment. The most popular instant coffee, usually sold as "Gold" quality, is the one made by the freeze-drying method. The most important difference of this method from others is that it is done at low temperature. In this way, the dark color and bitter taste that occur with excessive heat will not be present in this coffee. Instant coffee is produced using the coffee extraction process. In this process, coffee beans are extracted in boiling water. The coffee extract is then evaporated and dried using a spray dryer. The coffee powder passed through the filter dissolves with steam and as a result of the process, liquid coffee extract is obtained again. The caffeine contained in coffee stimulates the nervous system and strengthens mental activity. It relieves drowsiness, gives energy and helps you stay awake. Coffee consumption increases the effect of painkillers by 40%. Coffee lowers cholesterol and reduces the risk of breast cancer. Three cups of coffee a day reduces the risk of asthma. Coffee increases initiative. It reduces the risk of cirrhosis by half. It also opens the breath. It strengthens bones, but elderly people should not consume too much. Coffee consumption protects against Type-2 diabetes and Parkinson's disease. Coffee prevents high blood pressure. It reduces pancreatic cancer. Additionally, coffee consumption largely prevents heart diseases. It also regulates the intestines. It is even effective against depression. On the other hand, caffeine is a substance that can also cause addiction. It should not be forgotten that consuming caffeine in high doses can also lead to death (Spoken Espresso is the type of coffee that is closest to its own taste by passing high pressure water at 90" (3 degrees) through very finely ground, compressed and dark roasted coffee. Classic espresso, which takes its name from the Italian word "fast" It is produced using 6-? grams of coffee. In the preparation of macchiato, which means "stained" in Italian, the harsh taste of espresso is softened with steamed milk and foam. Caramel, pumpkin, vanilla and fruit syrups can be added to MacchiatO. Latte is prepared by adding approximately 1 cm of foam with steamed milk over a shot of espresso. Here, 20% coffee, 60% milk, usually the remaining 20% is the light foam at the top. Cappuccino, which is very similar to latte, differs from Iatte in that it has two layers of foam. When making cappuccino, espresso, milk foam and hot milk are added in the same proportion (usually 60 ml). Mocha; It is a smooth coffee made with espresso, milk and chocolate. The one made with white chocolate is called White Chocolate mocha (Kaya and Toker 2019). Although in the current technique, coffees obtained from animal milk are sold in the market; Milk obtained from walnuts, which has an important place for our country, and coffee products using this milk are not available. Additionally, vegan forms of instant coffee are not available. In line with these objectives, developments are needed in this field in order to reduce the health risks that may arise from a vegan diet, to provide domestic production for the vegan product market, to pioneer vegan cold coffee and instant coffee products, and to increase the diversity in plant-based products. The following references on the subject have been found in the literature. It is about the nut coffee drink and its preparation method. In this document, the shelling of walnuts, almonds, cashews, hazelnuts, chestnuts, pine nuts, pistachios, sunflower seeds, watermelon seeds or pumpkin seeds, soaking in water containing 0.5%-1.5% carbonic acid, mixing with water, disintegration and filtration are discussed. As a result, nut-based herbal milk is obtained and coffee beverage production is mentioned by adding coffee and water. However, here, specifically, it is only walnut-based, the bitterness and stale taste is removed by soaking the walnuts in water for 24 hours before the process, the addition of thickener to the coffee form, the use of evaporation and condensation and high-pressure homogenization processes in the instant coffee production process, and the use of aroma or stale taste for the alternative product. There is no information regarding the addition of medicinal aromatic plant 'Extract' or syrup. In this context, the invention subject to the application is considered to be new in the face of this document. It's about coffee. In this document, the use of cream containing walnut powder, coffee powder, sugar and vegetable oil powder for the production of instant walnut coffee is mentioned. However, here, specifically, removing the bitterness and stale taste by soaking the walnuts in water before processing, obtaining walnut milk by shredding and filtration in the blender, and the use of walnut milk mentioned in the production of instant coffee, evaporation and condenser and high pressure in the instant coffee production process. Information on the use of homogenization processes and the alternative addition of flavoring or medicinal aromatic plant extract or syrup for the product is not available. In this context, the invention subject to the application is considered to be new in the face of this document. explains the method. Soybean milk coffee here; soybeans, black soybeans, kesisk'ülahi (Herba epimedi), milkvetch seeds, Chinese magnolia vine (Schisandra chinensis), folium mori, fruit hemp, lily, cranberry fruit, hazelnut, Contains honey, cane sugar, walnuts, Chinese wolf 'L'iz'L'im'L'i, coffee beans and mint powder. However, here, specifically, it is only walnut-based, the bitterness and stale taste is removed by soaking the walnuts in water before the process, the addition of thickener to the coffee form, the use of evaporation and condenser and high-pressure homogenization processes in the instant coffee production process, and alternative 'flavoring or medicinal' for the product. There is no information regarding the addition of aromatic plant extract or syrup. In this context, the invention subject to the application is considered to be new in the face of this document. An instant coffee containing walnut powder, xylitol, milk powder, jasmine flower powder and powdered sugar is mentioned. However, specifically, here, the bitterness and stale taste is removed by soaking the walnuts in water before the process, it is obtained without containing milk powder of animal origin since it is vegan, the addition of thickener to the coffee form, the use of evaporation and condenser and high-pressure homogenization processes in the instant coffee production process and alternative 'The invention of aroma or medicinal aromatic plants for the product is considered to be new in the face of this document. Walnut milk coffee was made using sweetener, aroma (coffee) and water. However, specifically, here, removing the bitterness and stale taste by soaking the walnuts in water before the process, producing it without milk powder because it is vegan, adding thickener to the coffee form, using evaporation and condenser and high pressure homogenization processes in the instant coffee production process and alternative product There is no information available regarding the addition of flavor or medicinal aromatic plant extract or syrup. In this context, the invention subject to the application is considered to be new in the face of this document. Instant coffee is prepared in a spray dryer using sugar. However, specifically, it is only walnut-based, the bitterness and stale taste is removed by soaking the walnuts in water before the process, it is obtained without milk powder because it is vegan, the addition of thickener to the coffee form, evaporation and condenser and high-pressure homogenization in the instant coffee production process. There is no information regarding the use of processes and the addition of flavoring or medicinal aromatic plant extract or syrup for the alternative product. In this context, the invention subject to the application is considered to be new in the face of this document. An application numbered TR 2012/03119 titled "Use of thioester flavor to improve the flavor quality of ready-to-drink coffee after distillation and storage processes" was found. Here, a thermally processed, ready-to-drink liquid coffee and its preparation process are mentioned. The product prepared by the method mentioned herein has improved flavor quality after thermal processing and storage due to the addition of thioester flavor indicator at a concentration of 0.005 to 7 mg/kg. The preferred flavor indicator herein is furfurylthioacetate, methylthioacetate or prenylthioacetate, or a mixture thereof. However, there is no mention of a vegan product that does not contain products of animal origin. In this context, the invention subject to the application is considered to be new in the face of this document. As a result, due to the negativities described above and the inadequacy of existing solutions on the subject, it has become necessary to make a development in the relevant technical field. Brief Description of the Invention The present invention relates to a cold or instant vegan coffee and its production method that meets the above-mentioned requirements, eliminates all disadvantages and brings some additional advantages. The primary aim of the invention is to create a plant-based, healthy, functional vegan alternative to animal milk for individuals of all age groups who are allergic to animal milk, prefer to consume plant milk or food products, eat vegan, have lactose intolerance, do not consume animal food and care about a healthy diet. to develop coffee. An aim of the invention is to develop a vegan coffee enriched with various medicinal aromatic plants, flavors and/or their extracts, which reduces some nutritional deficiencies and health risks that may arise from vegan and plant-based diets. Another aim of the invention is to develop a vegan coffee that increases product diversity in plant-based products and the functional food sector. A similar aim of the invention is to develop a vegan coffee that allows it to be offered to the market in forms that do not contain sweeteners. Another purpose of the invention is to develop a vegan coffee and its production method that contributes to the national economy by reducing dependence on imports by realizing domestic production in the vegan market with value-added products. In order to fulfill the purposes described above, the subject of the invention is vegan coffee, the subject of the invention is vegan coffee; walnut milk, water, acidity regulator, thickener and coffee, the production method of the invention; To obtain walnut milk, washing the walnuts, soaking them in water, mixing them with water, breaking them down, filtration, homogenization, adding acidity regulator, mixing, thermal or non-thermal sterilization processes, adding coffee and water to the obtained walnut milk, adding a thickener to this mixture. It includes filling and cooling processes to obtain the final product in the form of cold coffee, or evaporation, spray or freeze drying, membrane filtration, condenser and high-pressure homogenization processes and packaging process steps to obtain the final product in the form of instant coffee. The structural and characteristic features and all the advantages of the invention will be more clearly understood thanks to the figures given below and the detailed explanation written by making references to these figures, and therefore the evaluation should be made taking these figures and detailed explanation into consideration. Figures to Help Understand the Invention Figure 1 is the flow chart of the production method of the vegan coffee that is the subject of the invention. Drawings do not necessarily have to be scaled and details that are not necessary to understand the present invention may be omitted. Furthermore, elements that are at least substantially identical or have at least substantially identical functions are designated by the same number. Description of References 1 Preliminary processes (washing the walnuts, soaking in water, filtering) 2 Adding water 3 Shredding 4 Filtration Homogenization 6 Adding acidity regulator 7 Mixing 8 Obtaining walnut milk 811, 821 Adding coffee and water 812, 822 Adding thickener 813 Thermal or heat non-sterilization 83 Addition of aroma and/or medicinal aromatic plant extract and/or syrup 814 Cooling 823 Evaporation 824 Spray or freeze drying 815, 825 Packaging 816 Obtaining the final product in the form of cold coffee 826 Obtaining the final product in the form of instant coffee Detailed Description of the Invention This is detailed In the statement, the subject of the invention, a cold or instant vegan coffee, and its production method are explained only for a better understanding of the subject and in a way that does not create any limiting effect. The cold or instant vegan coffee that is the subject of the invention basically contains walnut milk, water, acidity regulator, thickener and coffee. In preferred embodiments of the invention, additionally, there are single or multiple combinations of sweetener, medicinal aromatic plant extract, flavor or syrup components. The usable amounts of the components of the vegan coffee of the invention are given as percentages in Table 1. Table 1. Weight quantities of the components of the vegan coffee of the invention Usable Amount by Weight (%) Walnut milk 10-30 Water 60-80 Acidity regulator 0.1-0.3 Sweetener 3-5 Medicinal Aromatic Plant Extract 0'1'1*5 Consistency enhancer 1-3 Aroma 0,1-O,3 The walnut used in the production of the vegan coffee of the invention is a hard-shelled fruit that is very rich in nutritional value. Walnuts are a functional food due to the mineral substances, polyphenolic compounds, plant sterols, polyunsaturated fatty acids, especially omega-3 and omega-6 fatty acids in their composition. It is reported that it contains around 1.74-1.87% of ash in terms of basic nutrients. Walnuts with a high content of essential unsaturated fatty acids, the presence of bioactive substances, a favorable amino acid profile in protein and a high amount of micro and macro elements; It is a source of omega 3 (essential fatty acid), tannins, folate, dietary fiber, sterols and arachidonic acid. These substances, which have antioxidant effects in walnuts, are compounds of melatonin, squalene, ellagic acid, vitamin E, selenium, carotenoids and polyphenols. These compounds have potential health effects against aging, cancers, inflammations and neurological diseases, which may be useful to improve human health. Due to all these positive effects, milk obtained from walnuts is used in the production of the vegan coffee that is the subject of the invention. The coffee plant has been represented as an indispensable part of special moments due to its unique smell and taste. The most commonly used types of coffee commercially are Coffea Arabica and Coffea Robusta. Coffee contains a complex mixture of compounds. Specific profile of compounds; It depends on the coffee type, roasting and processing. Components of coffee, especially caffeine, have been associated with various diseases. Coffee, which contains yet to be discovered components, is the second most consumed beverage after water. Coffee consumption has often been associated with type 2 diabetes, Parkinson's disease, Alzheimer's disease, anxiety and depression, cognitive functions, and sleep duration and quality. Caffeine is perhaps the most well-known compound and the most researched component of coffee. Additionally, coffee contains abundant polyphenols such as chlorogenic acids. The main chlorogenic acid in coffee is 5-caffeoylquinic acid; however, other caffeoylquinic, feruloylquinic and dicaffeoylquinic acids are also present in significant amounts. Additionally, coffee is rich in vitamin BS, magnesium and potassium. In a preferred embodiment of the strong aroma and vegan coffee that is the subject of the invention, citric acid is used as an acidity regulator. Citric acid, which is frequently used in many areas of modern industry, is highly expressed in terms of meeting many needs of the ever-increasing world population. Citric acid, which is present in the structure of almost all plants, plays a role in many cellular activities in nature. It is used to ensure taste and flavor balance and to reach the desired acidity value in products in the food industry. Citric acid controls pH=i. It is used to flavor soft drinks. It is widely used in beverages, fermented food products, beer, wine, cheese, biscuits, sherbets, ready-made soups, tomato paste and preserves. It is added to the subject of the invention to improve the taste-flavor balance and as an acidity regulator. In other preferred embodiments of the invention, tartaric acid, malic acid, lactic acid, fumaric acid, orthophosphoric acid or calcium lactate can be used as acidity regulator. In preferred embodiments of the subject of the invention; While individual or combinations of sugar, stevia and similar sweeteners can be used for sweetening purposes, there are also formulations that do not contain sweeteners. In a preferred embodiment, sugar is used as a sweetener. In another preferred embodiment, plant-based stevia extract is used as a sweetener in an amount that will give the feeling of sweetness so that the final product can be used by diabetics. Stevia glycosides are 200-300 times sweeter than sugar. In other embodiments of the invention, alternative natural or artificial sweeteners to stevia can also be used. All these preferred embodiments of the subject of the invention are very important as they add diversity to the category of low-calorie products in the market. When the nutritional content of the stevia leaf is examined, it is revealed that it is a good source of protein, minerals and fiber. Considering the minerals found in stevia; It contains high levels of calcium, phosphorus, iron, sodium and potassium. When its nutritional values are examined, it is seen that stevia is beneficial for health and contains significant amounts of many minerals necessary for metabolic activities. Stevia sweetener is 200-300 times sweeter than sucrose. Additionally, stevia sweetener has high heat and pH stability. Stevia has baking and oven stability and is soluble in alcohol. Stevia does not leave a metallic taste in the mouth. In addition to all these advantages, the most important feature of stevia is that it is a herbal ingredient obtained naturally. For these reasons, in a preferred embodiment of the subject matter of the invention, stevia is used as a sweetener. Medicinal and aromatic plants are plants that carry bioactive substances (secondary metabolites) such as alkaloids, terpenoids or phenolic substances that have pharmacological activity in one, several or all of their organs such as leaves, stems, bark, flowers, fruits, seeds, roots, rhizomes, bulbs and tubers. It refers to plants used for medicine, aroma, perfume, spice, dyestuff and similar purposes. The extraction or leaching process is carried out by extracting the part of the structure of these plants that contains the desired active ingredient with a solvent suitable for the plant and its use in the production of foods. After this process, the amount of solvent in liquid form is reduced by evaporation and the final product is "extract" in concentrated form. In the vegan coffee that is the subject of the invention, as medicinal aromatic plant extract; Single or multiple combinations of ginger extract, turmeric extract, clove extract, basil extract, mahaleb extract, vanilla extract, cinnamon extract, carob extract and cocoa extract can be preferred. The properties of these plants are briefly presented below. Ginger (Zingiber officinale) is a herbaceous and perennial plant species. The length of ginger can reach up to 50 cm. Ginger is recommended for the treatment of food poisoning and digestive system infections due to its antiseptic properties. Additionally, chewing fresh ginger rhizomes is used to treat throat infections. Phenolic compounds are mainly gingerols, shogaols and paradols, which are responsible for various bioactivities of ginger. In recent years, ginger has been found to have biological activities such as antioxidant, anti-inflammatory, antimicrobial and anticancer activities. Studies have shown that ginger has the potential to prevent and manage various diseases such as neurodegenerative diseases, cardiovascular diseases, obesity, diabetes, chemotherapy-induced nausea, vomiting and respiratory disorders (Mao and Turmeric (Curcuma Ionga L.) belong to the Zingiberaceae family. All over the world Turmeric (Curcuma Ionga L.) has strong antioxidant activity due to the yellow phenolic pigment (curcumin) it contains. For this reason, it is used in the food industry, cosmetics and food industry. It is one of the most important spices used in the dye industry. Curcumin, demethoxy curcumin and bis-demethoxy curcumin, known as curcuminoids, are the main active components of the turmeric plant. These are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ci-tocopherol and higher hydrogen than trolox. Peroxide has a scavenging effect. In addition to its antioxidative activity, turmeric also has anticarcinogenic and anti-tumor, anti-inflammatory, anti-arthritis and anti-depression effects (Güngör 2019). Clove (Eugenia caryophyllata) is obtained from evergreen trees with a height of 10-20 m. It is insoluble in water, has a unique odor and taste, is colorless or pale yellow in color, and turns brown when in contact with air for a long time. It is the volatile oil called "eugenol" that gives cloves its smell and flavor. In addition, it is the first ingredient in the essential oil obtained from clove buds that gives aroma and has antioxidant properties. Eugenol constitutes a large part of clove extract and is the antioxidative element of the plant in question. It is a natural pain reliever and antimicrobial (Küçükosman 2019). Basil (Ocimum basilicum L.) is an aromatic plant belonging to the Lamiaceae family, used as a spice and with valuable essential oil. Essential oil obtained from basil leaves and flowers; It is used in food flavoring. Purple colored varieties are an important source of anthocyanins for the food industry. Basil essential oil; It is used as a sedative, diuretic, pain reliever, expectorant, dewormer, sedative and cough suppressant. It is also effective in treating stomach upsets and respiratory disorders. Basil is rich in phenolic compounds. It has been determined that fresh and dry leaves of Basil genotypes in Turkey are rich in valuable phenolic substances such as rosmarinic acid, cisoric acid and gallic acid and have high antioxidant activities. In addition, studies have shown that secondary metabolites such as apigenin, inalol and ursolic acid found in basil have antiviral effects, basil oils with high methyl cavicol and linalool content have high antifungal effects, essential oil combinations and eugenol have antimicrobial effects, and inalol has antibacterial effects (Günay and Telci 2017). ). Mahlep (Prunus mahaleb L) is a plant belonging to Prunoideae in the Rosaceae subfamily. It is a tall shrub or a small tree that can grow up to 10 - 15 m, has a scattered and wide crown, fruits and branches with a special scent, white flowers, and sheds its leaves in winter. Dark blue or red colored mahleb fruit has the highest antioxidant activity among common fruits and vegetables. It is also considered as a diuretic, antidiabetic, tonic, aphrodisiac and expectorant. Since Mahlep contains phenolic compounds, it has beneficial effects on human health. The components that give mahleb its special scent and antioxidant properties are coumarin derivatives. In addition, in studies, four different anthocyanins (cyanidin 3,5-O-diglucoside, cyanidin 3-0-sambubioside, cyanidin 3-O-xylosyl-rutinoside and cyanidin 3-O-rutinoside) with antioxidant properties were identified in mahaleb fruits (Güngör 2019). ). The orchid family is the largest flowering plant family with 700 genera and 20 thousand species. The leaves of the vanilla (Vanilla planifolia) plant are flat, fleshy and stemless. The fruits are green, 15-20 cm long, capsule-like, and look like a bean, tapered towards both ends. Vanilla spice is defined as the fermented and dried bright black fruit of the orchid plant, which tastes bitter and has a unique smell. Each dried vanilla stick contains approximately 2% natural vanillin flavor by weight. Vanillin is known in chemistry as 4-hydroxy-B-methoxybenzaldehyde and is a fragrant substance found in the form of glycoside in the fruit of natural vanilla. This aromatic mineral, which is in the form of needle crystals, is colorless, and has a melting point of 82°C, can be dissolved very well in alcohol, ether and oils even at low temperatures. Vanilla, which is widely used in the pharmaceutical industry, is used as an antipyretic in many countries with tropical climates, as a reliever of stomach and muscle spasms, as a pain reliever during menstrual periods, and as a sedative due to its sedative properties. In addition, it is also used by women in the treatment of emotional disorders and to reveal the youthful pigments on their faces. Vanilla is also used as a food preservative in food products and medical products that are of great health importance (Deveci et al. 2016). Cinnamon is one of the oldest herbal medicines, dating back 4000 years. Cinnamon (Cinnamomum), which belongs to the laurel family (Lauraceae), is an evergreen tree with an aromatic scent, native to South and Southeast Asia (Akarca et al. 2015). Its smell is strong, sharp and long-lasting, and its taste is sweet and pungent. It contains tannin and 1-2% essential oil in its composition (Ilmi et al. 2017). Cinnamon; It contains many active ingredients such as cinnamaldhyde, polyphenols, coumarin and trace elements such as calcium, chromium, copper, iodine, iron, manganese, phosphorus, potassium and zinc. Katesin is the major phenolic compound found in cinnamon. This is followed by epigallocatecinate and ferulic acid. It is known that cinnamon contains various antioxidants. In addition, cinnamon is used as a preservative in food products to extend their shelf life. Cinnamon, which has antioxidant properties due to the phenolics in its composition, is frequently used in pharmacopeia products, herbal medicines and foods due to its beneficial effects on health (Riberio-Santos et al. 2017). When studies on the subject in the literature are examined, it has been seen that cinnamon has strong antioxidant, antimicrobial, antiallergic, anti-inflammatory, antiulcerogenic, antipyretic, anesthetic, antitumoral, antithrombotic, antifungal, antiseptic, cholesterol-lowering, anti-constipation, and carminative properties (Sontakke et al. 2018). . In addition, it has been stated that the high antimicrobial activity of cinnamon, which people used in the Middle Ages to preserve meat and food without spoiling for a long time, is due to the high trans-cinnamaldehyde in its composition, and its antifungal activity is due to the oxygenated compounds in its composition. It has been revealed that the antidiabetic effect of cinnamon is due to the procyanidin type A polymers in its composition, which improve insulin receptor autophosphorylation and increase sensitivity to insulin. In addition, it is known that the phenylpropanoid and phenolic substances (cinnamylaldehyde and methyl eugenol) in the essential oil found in cinnamon have antidiabetic effects and are also used in the treatment of insulin resistance due to these effects (Arslan-Burnaz et al. 2018). Carob (Ceratoniasiliqua) is an evergreen perennial plant belonging to the Ceratonia genus of the legume family (Fabaceae) (Loullis and Pinakoulaki 2018, Kilinççeker and has 92 dry matter and 62-67% total soluble dry matter when ripe. A significant part of the soluble dry matter is sucrose ( Carob, which contains 34-42%), fructose (10-12%) and a high amount of sugar, is rich in dietary fiber, mineral substances and phenolic substances, as well as its energizing properties. Therefore, carob has an important place in adult and child nutrition. In addition, Carob contains D-pihitol as an active ingredient, which has many positive effects on human health (Kilinççeker and Karahan 2019). Carob, which also has a high calcium concentration, has a characteristic odor resulting from its isobutyric acid content. In many countries, carob is used as an antioxidant, thickener, stabilizer or flavoring agent. It is used in food applications, ethanol production, cosmetics industry, animal nutrition, lactic acid production and medical applications. Carob flour; It is used to enrich the nutritional content of bakery products such as bread, pasta, cake and noodles. It is also used as a structural regulator in foods produced for celiac patients. Carob powder is a natural sweetener that resembles chocolate in taste and appearance. Therefore, it is generally used as a cocoa substitute in the food industry. The advantage of using carob instead of chocolate is that the carob powder ingredient does not contain caffeine and theobromine. It is stated that carob, which is used as a potential ingredient in dietetic foods and grain-based foods for celiac patients and contains health-beneficial components, can be considered as a functional additive for food production due to its effects. Carob has health-promoting effects, including cholesterol-lowering properties, regulating blood glucose levels, antimicrobial, antioxidant, anticancer, antidiabetes, antidiarrheal and antihyperlipidemia. In addition, it is used for the treatment of many diseases such as flu, cough, asthma, bronchitis, wound healing, diarrhea, reflux, nail fractures, anemia, blood diseases, prostate, fatigue, cholesterol, diabetes, and urinary infections (Badem and Alpkent 2018, Chait et al. .2020). In preferred embodiments of the vegan coffee that is the subject of the invention, as flavor or syrup; Individual or multiple combinations of chocolate, cocoa, caramel, pumpkin, banana, strawberry, blueberry, raspberry, blackberry and similar products can be preferred. The properties of these plants are briefly presented below. Cocoa beans, the raw material of cocoa products, are obtained from the fruits of the Theobrama cacao tree. While the place of consumption of cocoa and its products in human nutrition comes to the fore thanks to the antioxidants it contains, the rich content of cocoa nib, defined as dehulled cocoa bean granule, in terms of protein, carbohydrates, cellulose and fat, also attracts attention. In addition, the mineral content of cocoa nib is another feature that brings cocoa and its products into the nutritious foods group. Cocoa is very rich in polyphenols, especially flavanols. Phenolic compounds constitute 12-18% of cocoa nib and approximately 35% of the total polyphenol amount is epicatechin. Studies conducted in recent years have shown that consumption of cocoa and cocoa products reduces the risk of chronic diseases such as cardiovascular diseases, cancer and other age-related health problems. Therefore, increasing the nutritional value and antioxidant activity of cocoa and cocoa products, improving the crystallization and rheological properties of these products, extending the shelf life, and removing or reducing harmful components are also commercially and economically important. Caramelization is one of the major reactions that causes some foods to brown during heating. This reaction begins when the process temperature reaches the melting point of the sugars contained in the food. In this process, color and flavor changes occur in the food depending on the temperature and heating time. The color change is due to caramel, which is a natural and brown pigment; The change in flavor is due to compounds such as furfural, furanone, diacetyl, acetoin and maltol. This caramelization, which occurs depending on the process; While it can form the typical color in many foods such as bread, coffee, beer, cake, sauce and so on, it is also used as a coloring additive in many foods such as soup, liquor, cola and cake. The caramel formed during food processing is the same as the caramel used as a food additive. Sucrose is mostly used for caramel production. The caramelization process begins with the melting of sugar at high temperatures, followed by foaming (boiling). At this stage, sucrose (sugar) is broken down into glucose and fructose. This is followed by the condensation step, where sugars individually lose water and react with others, for example difructose-anhydrin. The next step is the isomerization of aldoses to ketoses and further dehydration reactions. The final reaction sequence includes decomposition reactions (flavor production) and polymerization reactions (color production). In addition, with the caramel coating during walnut production, the amount of water in the product decreases to a level that enzymes and microorganisms cannot benefit from, creating an environment that prevents microorganisms from working. Butternut squash (Cucurbita mixta) is a fruit that is low in fat and calories and rich in nutrients. Fibers facilitate the functioning of the intestines and accelerate digestion. The most important feature of pumpkin is that it contains high amounts of beta carotene (vitamin A). This vitamin is necessary for our skin and all surface tissue to renew and repair itself. Pumpkin also contains mineral elements such as potassium, phosphorus, magnesium, calcium, sodium, zinc and iron, along with vitamins A, B and C. Iron prevents anemia and zinc increases bone density. Those who have osteoporosis problems are recommended to eat plenty of pumpkin seeds. Similarly, zinc contributes to healthy bone development in children. Calcium prevents the formation of kidney stones, and potassium plays a role in balancing high blood pressure. Banana is essentially a tropical climate fruit. The homeland of bananas is considered to be Southern China, India and the islands between India and Australia. IViuz belongs to tropical fruits as it grows more abundantly in tropical rainforest areas. The flesh of the banana fruit is not only rich in starch, but also turns into sugar as it ripens. It is also a good source of resistant starch. It is known that bananas are rich in carbohydrates, dietary fibers, some vitamins and minerals. Banana is rich in many bioactive compounds such as carotenoids, flavonoids, phenolics, amines, vitamin C and vitamin E, which have antioxidant activity. Strawberry belongs to the Rosaceae family and is a lucrative fruit with high market demand not only in Turkey but all over the world. It is consumed as part of the normal diet due to its taste, high vitamin composition and antioxidant activity. At the same time, its consumption reduces the risk of certain cancers, inflammatory dysfunction and cardiovascular risk. Biologically, two large and heterogeneous groups of active molecules in strawberries, phenolic compounds and anthocyanins, are known to be dietary components with antioxidant activities. Phenolic compounds found in strawberries include ellagic and p-coumaric acids and flavonoids such as quercetin and kaempferol. Blueberry (Ericaceae vaccinium) is a berry native to North America. In our country, it grows primarily in the Black Sea Region, the Marmara Region and the Eastern Anatolia Region. It contains polyphenolic compounds, the most prominent anthocyanins with antioxidant and anti-inflammatory effects. Its protective effect against some chronic diseases such as cancer, cardiovascular and cerebrovascular diseases, atherosclerosis and diabetes is attributed to its high antioxidant capacity. Raspberry (Rubus idaeus L.), which belongs to the berry group, is a plant species from the Rosaceae family that produces red and sweet fruits in summer and autumn. It is also rich in phenols, flavones, flavonoids, vitamins and antioxidants. It has been stated that the vitamins, minerals and fibers it contains are higher in concentration than other fruits. Blackberry is a plant belonging to the Rosaceae family and Rubus genus. It is a fruit containing high amounts of minerals, vitamins, anthocyanins, flavones, flavonoids and Iif. It helps prevent arteriosclerosis. It is also stated that it regulates blood pressure, stops inflammation and prevents cancer. The walnuts to be processed to obtain the vegan coffee that is the subject of the invention are preferably supplied with their outer shells removed. Preliminary processes (1) such as washing, soaking in water, and filtering are applied to these walnuts that have been separated from their outer shells. During the walnut washing process, the temperature is between 6-12°C. After the washing process, the walnuts are soaked in water at a temperature range of 6-12"(3) for 12-24 hours. By soaking in water, the bitterness of the walnuts is removed and the stale taste is removed from the walnuts. After this process, the walnuts are drained and left to dry. Then the dried walnuts are weighed and put into a blender. Here, they are put in a blender. Water is added (2) so that the water-walnut ratio is 3:1 (3:1 m/m, water-walnut ratio) and this mixture is chopped in the blender. Here, the chopping (3) process is carried out first at low speed and then at high speed. It must be continued until all the walnuts are broken into pieces and become homogeneous with water. After the shredding (3) process, the mixture is subjected to the filtration (4) process and the pulp is separated from the mixture. Here, while the filtration (4) process is carried out, the filtered walnut milk is homogeneous. and care must be taken not to allow any solid particles to pass into this milk.After the filtration (4) process, the solution separated from its pulp is subjected to the homogenization (5) process. Afterwards, sweetener (61) is also added to the solution, preferably in a preferred embodiment, at this step. Here, the amount of sweetener is preferably adjusted to 3-5% Brix. Then, the mixing process (7) is carried out and the walnut milk (8) that will be used in making the vegan coffee of the invention is obtained. After obtaining the walnut milk (8), firstly coffee and water (811) and then thickener (812) are added to this walnut milk in the proportions specified in Table 1 in order to prepare the vegan coffee of the invention. In a preferred embodiment of the production method of the invention, after this process, aroma, medicinal aromatic plant extract or syrup is added to the mixture in single or multiple combinations in order to obtain alternative structures of the vegan coffee of the invention (83). After these steps, production processes continue to obtain cold coffee or instant coffee as the final product (816, 826). In a preferred embodiment of the production method subject to the invention, after the above-mentioned steps (816), thermal or non-thermal sterilization techniques (813), cooling (814) and packaging (815) processes are carried out in order to obtain vegan coffee in the form of cold coffee as the final product (816). Thus, vegan coffee in the form of cold coffee is obtained as the final product. Glass or tetrapak packages are preferably used in the packaging (815) process, and the final product obtained after this process is preferably stored at +4 °C. In another preferred embodiment of the production method subject to the invention, after the mentioned process steps (826) to obtain vegan coffee in the form of instant coffee as the final product, the evaporation process (823) is first carried out in the evaporator. Then, water-soluble powder form is obtained by spraying or freeze drying (824) to obtain instant coffee form (826). Afterwards, through the packaging process (825), vegan coffee in the form of instant coffee (826) is obtained as the final product. The main final product of the invention is vegan coffee with walnut milk. This final product can be in the form of herbal cold coffee. Here, in order to ensure product diversity, alternative forms can be obtained with or without the addition of flavor or medicinal aromatic plant extract or syrup, with or without sweetener. The final product obtained can be in different coffee forms such as macchiato, Iatte, cappuccino, mocha and so on. Here too, in order to ensure product diversity, alternative forms can be obtained with or without the addition of flavor or medicinal aromatic plant extract or syrup, with or without sweetener. The final product obtained can also be in the form of water-soluble instant coffee. Thus, vegan alternatives that are not available in the market are produced to the two-in-one and three-in-one instant coffees available on the market, and diversity is provided with their single-portion forms. In short, the vegan coffee subject of the invention, with all its alternative structures, increases product diversity, offers products with different tastes that may attract the attention of consumers, makes it possible to produce value-added products with new and domestic products that are not available in the market, and contributes to the industry.TR TR

Claims (1)

1.CLAIMS. It is a functional, healthy vegan coffee developed to be used for private consumption as a plant-derived dairy product alternative to animal milk in the food industry. Its feature is; It contains walnut milk, water, acidity regulator, thickener and coffee. . It is a vegan coffee in accordance with claim 1, and its feature is; It is instant coffee in cold coffee or water-soluble powder form. . It is a vegan coffee that complies with claim 2 and its feature is; It contains individuals or combinations selected from sweeteners, medicinal aromatic plant extracts, flavors or syrups. . It is a vegan coffee that complies with claim 3, and its feature is; Walnut milk in the range of 10-30%, water in the range of 60-80%, acidity regulator in the range of 0.1-0.3%, thickener in the range of 1-3%, coffee extract in the range of 1-10%, It contains aroma in the range of 0.1-0.3% and syrup in the range of 1-5%. . It is a vegan coffee in accordance with claim 1, and its feature is; said acidity regulator being citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, orthophosphoric acid or calcium lactate. . Istem Sie is a suitable vegan coffee and its feature is; The sweetener in question is individual or combinations selected from sugar, stevia, natural or artificial sweeteners. . It is a vegan coffee in accordance with claim 3, and its feature is; The medicinal and aromatic plant extract mentioned is the individual or combinations selected from ginger extract, turmeric extract, clove extract, basil extract, mahlep extract, vanilla extract, cinnamon extract, carob extract, cocoa extract. . It is a vegan coffee that complies with claim 3, and its feature is; The flavor or syrup in question is individuals or combinations selected from chocolate and cocoa, caramel, pumpkin, banana, strawberry, blueberry, raspberry, blackberry. . It is a production method of vegan coffee according to any of the above claims, and its feature is; a. To obtain walnut milk, walnuts are washed, soaked in water, filtered pre-processes are applied (1), adding water (2), crushing (3), filtration (4), homogenization (5), adding acidity regulator (6), mixing. (7), b. Adding coffee and water to the obtained walnut milk (811), c. Adding thickener (812) to this mixture, d. Thermal or non-thermal sterilization (813) and cooling (814) process to obtain the final product in the form of cold coffee (816) or evaporation (823), spray or freeze drying (824) to obtain the final product in the form of instant coffee (826), process, e. It includes packaging steps (815, 825). 10. It is a production method in accordance with claim 9, and its feature is; The process of adding acidity regulator (6) in step a includes adding sweetener (61). 11. It is a production method in accordance with claim 9, and its feature is; Adding aroma, medicinal aromatic plant extract or syrup to the mixture after step "c" involves one of the steps (83) or a combination of these steps. 12. It is a production method in accordance with claim 9, and its feature is; The temperature of the walnuts in the (1) washing process in the "a" step is between 6-12 1). It is in the range of -12 °C and the processing time is in the range of 12-24 hours. 14. Claim 93 is a suitable production method, and its feature is that the water-walnut ratio is 3:1 ml in the process (2) of adding water to the walnuts in step a. 15. It is a production method in accordance with Claim 9, and its feature is that it includes the storage step as the last step. 16. It is a production method in accordance with Claim 9, and its feature is that the acidity regulator is added in step a and the amount of acid regulator added in step (6) is increased by weight according to Claim 17. 9.5 is a suitable production method and its feature is that the acid regulator in the "a" step is citric acid, tartaric acid, malic acid, Iactic acid, fumaric acid, orthophosphoric acid or calcium lactate. 18. It is a production method in accordance with claim 10, and its feature is; The amount of sweetener in the adding sweetener (61) step is to be in the range of 3-5% Brix. 19. It is a production method in accordance with claim 10 and its feature is; The sweetener is individual or combinations selected from sugar, stevia, natural or artificial sweeteners. 20. It is a production method in accordance with claim 9, and its feature is; 21. Added in step "b". It is a production method in accordance with Claim 9, and its feature is that the amount of thickener (812, 822) added in step "c" is in the range of 1-3% by weight. 22. It is a production method in accordance with claim 11, and its feature is; The amount of medicinal aromatic plant extract (83) added is between 0.1-1.5%. 23. It is a production method in accordance with claim 11, and its feature is; The amount of flavor (83) added is between 0.1-0.3%. 24. It is a production method in accordance with claim 11, and its feature is; 1-5% of the added syrup (83) 25. It is a production method in accordance with claim 11, its feature is; The medicinal and aromatic plant extract is the individual or combinations selected from ginger extract, turmeric extract, clove extract, basil extract, mahaleb extract, vanilla extract, cinnamon extract, carob extract, cocoa extract. 26. It is a production method in accordance with claim 11, and its feature is; flavor or syrup chocolate and cocoa, caramel, pumpkin, banana, strawberry, blueberry, raspberry. is to be individuals or combinations selected from blackberries. 27. 159 is a suitable production method and its feature is; The storage temperature is +4°C. 28. Claim 9=a is a production method, its feature is; The packages used in step "e" are glass or tetrapak packages. TR TR