WO2001000039A1

WO2001000039A1 - Fixing aromas on a food product and resulting food preparation

Info

Publication number: WO2001000039A1
Application number: PCT/FR1999/001520
Authority: WO
Inventors: Mohamed Bouazama
Original assignee: Mohamed Bouazama
Priority date: 1997-12-19
Filing date: 1999-06-24
Publication date: 2001-01-04
Also published as: FR2772558A1; FR2772558B1

Abstract

The invention concerns a method for producing a composition enabling to prepare from hot water a food product, in particular a drink blending the product taste, for instance coffee, with the taste of at least a fruit and/or at least a plant. It consists in preparing a soluble or insoluble powder of said product or of an extract thereof, a soluble powder of at least a fruit and/or at least a plant by extracting, dry-freezing and adding specific components, and in mixing the two powders or extract and powder to prepare a food product, in particular a drink. The invention also concerns the resulting product and is particularly applicable in the food industry.

Description

FIXING FLAVORS ON A FOOD PRODUCT AND FOOD PREPARATION OBTAINED

The subject of the present invention is a composition and a method for fixing at least one flavor to a food product and the fixing method used as well as the composition and the food product thus obtained.

According to an example described, the food product is a drink formed from coffee powder and a powder from at least one vegetable product, for example a fruit or part of a plant and its manufacturing process. This drink mixing the taste of coffee and that of a vegetable product, for example a fruit, is intended to be made available to consumers in the form of a premixed and dosed powder containing coffee or to be mixed with a coffee powder. It can be packaged in individual family-type sachets or in packages or large-capacity boxes for collective use.

The present invention is described using coffee as an example, but it applies equally to other drinks as well as to food products other than coffee.

Coffee is a drink known for its bitter taste more or less pronounced depending on the varieties, origins and mixtures. Coffee drinkers, many amateurs of which voluntarily reduce this bitterness by using a more or less consequent sugar intake, while informed amateurs and connoisseurs remain unconditional on the need to drink coffee without sweetening it to fully enjoy all its aromas. in a moment of refined pleasure.

Various mixtures have already been tried for soften the bitterness of coffee including some natural flavors from a plant or fruit.

These attempts have not succeeded in sufficiently reducing the bitterness which tends to prevail over other tastes.

In addition, certain people and certain inhabitants of extra-European countries would like to consume a mixed drink containing plant or fruit in which one would find the taste of coffee. Here too, various attempts to launch coffee-based derivative products have been made.

Most of them have failed because the bitterness of coffee predominates.

The object of the invention is to combine the taste of a plant or a fruit with that of coffee without regaining the bitter taste of coffee or at least by greatly reducing it.

The object of the invention is to fix a flavor on a food product. It aims in particular to make the taste of the plant-coffee or fruit-coffee association pleasant in a drink consisting of a powder of at least one fruit and / or at least one plant and of a coffee powder.

It makes it possible to suppress or at least lessen the bitter taste of coffee in this combination, so as to make the taste of the drink pleasant even when it is consumed without sugar.

To this end, the invention relates to a process for fixing at least one flavor on a food product and to the product thus obtained, for example a coffee-based beverage comprising coffee and at least one fruit and / or minus a powdered plant and another substance associated with at least this fruit or this plant intended in this association to lessen the bitterness of coffee.

More particularly, the invention consists in the example described in making a preparation for coffee-based drink flavored with at least one fruit and / or at least one plant by separately producing a coffee powder and a fruit powder and / or plant powder from at least one fruit and / or at least one plant, which is added to this powder at least one simple or compound natural adjuvant prepared from the flesh and / or the dried shell of at least one specific fruit or plant and which is added a dye to obtain a final powder. To date, the technical problem had never arisen since there is no fruity coffee but only coffee flavored with vanilla, cinnamon or chocolate or other product of this type.

With regard to other food products, the need to mask or diminish one of the tastes of a food product was felt for different products.

It is done in the kitchen by the simple addition of condiments or predominantly stronger taste product.

This notion of taste is essentially variable according to regions of the world, peoples, religions and habits.

The author of the present invention has observed that the pleasant odors emitted by living materials (that is to say the aromas, the perfumes, the flavors, the scents) are produced by aromatic cells in which micro- organisms which secrete volatile liquids, in general ethers which constitute the aromatic essences. The secretion of these essences is a defense reaction of the living organism against dehydrating external agents: temperature, luminosity, dryness, contact. When fruit extracts containing aromatic cells are dehydrated under conditions which do not destroy the aromatic cell nuclei and microorganisms aroma producers as is the case in many types of dryers for liquid or pasty products, in particular dryers operating by conduction or by convection. For a lyophilization process in which the freezing temperature is of the order of -40 ° Celsius, a solid extract is obtained in which the aromatic cell nuclei and the aroma-producing microorganisms are not destroyed but are found at the slower state of life, analogous to that of spore microbes. This dehydrated solid extract is more or less easy to store. When it is subsequently dissolved, the nuclei of aromatic cells and microorganisms come back to life and develop by secreting natural aromatic essences.

However, laboratory experiments show that mixing fruit and / or plant powder with ground or soluble coffee is more detrimental to fruit and / or plant powder than coffee. It is therefore necessary to carry out certain manipulations beforehand in obtaining the fruit powder (s) and / or plant (s) in order to reduce on the one hand the mechanical dislocations omnipresent by the friction of this powder of fruit (s) / and / or plant (s) with ground or soluble coffee due to the various manipulations and on the other hand by the addition of organic materials, extracts of fruity trees which will make it possible to reduce the difference taste and therefore obtain a coffee-fruit (s) and / or coffee-plant (s) mixture of high taste quality. A judicious correlation of the choice and the percentage of these elements will allow access to the expected results. The manufacturing process according to the invention makes it possible to obtain fruity coffee. It comprises two operating phases according to two particular modes of production.

The description which follows will make it possible to understand clearly how the process according to

1 invention is implemented:. a first operating phase allows fruit extracts, vegetables, flowers, parts of aromatic plants and certain substances to result in fruit powder and / or plants, following a series of manipulations,

. a second operational phase which consists in transporting and homogenizing the ground or soluble coffee powder and the fruit (s) and / or plant powder and this, for example, via one of evacuation tubes connecting the lower parts of the recovery tanks to the mixing tanks. These tubes will convey the ground or soluble coffee and the fruit (s) and / or plant powder separately in mixing tanks. Other characteristics and advantages of the invention will appear in the description which follows, given by way of example and accompanied by the drawings which represent:

. FIG. 1 is a general diagram representing the main operating phases of the method according to the invention; . Figure 2 is a diagram of an application in the field of fruit; . Figure 3 is a diagram of an application in the field of plants.

It should be recalled here that this invention is not limited to coffee, but that it extends to all food products.

The method for producing the fixing composition of at least one flavor will first be explained.

With reference to the figures, the method of production of the composition for fixing at least one aroma comprises a first operational phase which makes it possible, from at least one fruit and / or from at least one plant and from certain substances, to obtain fruit powder (s ) and / or plant (s) following a series of different operating phases according to the following general diagram shown in FIG. 1.

1. Formation of a liquid extract The liquid containing the aromatic cells of fruits or plants is extracted in all their parts, even flowers or leaves. This extraction is direct or via a liquid or gaseous extraction agent. It can be carried out by any existing means. The extracted product or the liquid extract thus obtained may contain solid products in suspension. It is preferably used directly, without preconcentration or pasteurization treatment which would destroy the microorganisms producing the aromas.

In the case of juicy plants, this is done by pressure. In other cases, this is done directly by pressure-crushing. In still other cases, a mechanical reduction and then crushing treatment is carried out first and then extraction by liquid or gas or by a combination of these two means.

2. Mixing of additives The following operation must be carried out immediately to avoid fermentation of the sweet juices. One or more of the following products are added in solution to the liquid thus obtained in variable proportions or any product fulfilling the same functions used in equivalent quantities insofar as they are not harmful to humans and are authorized by the legislation on the substances edible in force:

- glucose, approximately 9% by weight,

- gelatin, at least 3% by weight,

- atomized plant or marine colloid such as, for example, gum arabic in a proportion of between 1.5

% and 2% by weight;

- extract or essence of orange blossoms;

- aroma fixer authorized by the legislation in force such as for example glutamate; - monosodium glutamate in proportion between 0.2% and 0.3% by weight.

In particular, so-called colloidal products such as glucose, gelatin, gum arabic and monosodium glutamate, have the function of protecting the nuclei of aromatic cells and the microorganisms producing aromas from the destructive action of heat and mechanical dislocation. The weak acid plays the role of an antioxidant, to facilitate conservation.

3. Concentration

After mixing these products, the solution obtained can undergo a concentration treatment, preferably under vacuum at a temperature below - 50 ° C, thanks to the protection provided by the addition products.

Obviously, if economic constraints allow, it is strongly advised not to concentrate in order to obtain a fruit powder (s) and / or plant (s) of better quality.

4. Lyophilization Lyophilization is carried out as indicated below. 5. Introduction of additive (s) for masking the taste of the coffee or for aromatic combination therewith

This fruit (s) and / or plant (s) powder will be recovered to be supplemented with new additives such as, for example, almond powder (which has the natural characteristic of combining the taste of coffee with that of fruit) and / or dried fruit bark powder or more generally a simple or compound natural adjuvant prepared from the flesh and / or dried shell of a specific fruit.

6. Possible introduction of a second taste adjuvant

This involves introducing an exotic taste with an extra-European fruit powder or a specific fruit sought for its taste appreciated by many.

7. Colorants Colorants are incorporated to enhance the visual image of the product.

8. Final operations

The fruit and / or plant powder (s) obtained will be such that it can be mixed with coffee powder or a soluble or non-soluble coffee extract, to obtain a powder making it possible to prepare with hot water a so-called coffee-fruity drink which can exist in different forms, such as an infusion in the manner of a herbal tea, percolate like an espresso or simply prepare like a filter coffee.

Ground coffee and fruit (s) and / or plant powder (s) will be mixed and homogenized at this stage in the desired percentage to obtain coffee-fruity powder which will be appropriately conditioned for its good conservation and his presentation commercial.

The packaging and presentation may differ widely depending on the place of sale: supermarkets, specialized shops or pharmacies and others.

It will be recalled the great importance of packaging in sachets or boxes in a waterproof material with respect to the atmosphere, for example in a polyethylene-aluminum-polyethylene complex which is heat sealed or an aluminum complex.

Various aromas and ingredients can be conveniently added to the coffee-fruity powder by spraying, just before storage for packaging, again during the preparation of the fruit and / or plant powder and ground coffee, without that this does not significantly change the taste of the fruity coffee since in both cases the products obtained remain dry enough for preservation to be ensured, subject to good protection against oxidation and rehumidification.

It is recalled that the extract and the coffee powder can be replaced by an extract or a powder of any food product, in particular of drink (s), respectively. In order to better illustrate the invention and its possibilities of application, some strictly non-limiting examples of products that can be produced by the process are given below without any desire to limit either in taste or in products.

Example 1: Obtaining a non-soluble fruity coffee from oranges.

The pulpy juice obtained by crushing the orange as well as all the additives concerned are homogenized by an ultra sonic treatment and then loaded into trays.

Freezing takes place by contact on these trays inside a freezer.

When the product reaches the temperature zone of -30 ° C, the trays are taken out and immediately loaded into a freeze dryer, the heat source of which is radiant. The freeze-drying cycle takes place according to the three known phases. The means of the working parameters observed in the laboratory are as follows:

1) Sublimation

Product temperature: -24.3 ° C

Pressure in the enclosure: 0.47 bars absolute or 470 mm Hg Temperature of the heat source varying from: + 89.5 ° C to + 25.0 ° C Temperature of the ice trap: - 40 ° C

2) Desorption

Product temperature: + 28.5 ° C Pressure in the enclosure: 0.3 bar absolute or 300 mm Hg

Heat source temperature: + 28.5 ° C Ice trap temperature: -40 ° C

3) Return to atmospheric pressure The oven is brought back to atmospheric pressure by injection of gaseous nitrogen obtained from liquid nitrogen: the product, the residual humidity of which is between 2 and 3% is taken out and placed in a air conditioning enclosure. The product is optionally subjected to an ultrasonic treatment and pressed in order to give compact and impact-resistant tablets. The content of these tablets is poured into the recovery tanks. Extracts are then added to the product, for example crushed or pulverized from ¹ dried orange or orange peel, as well as a dye of the saffron type. example.

By homogenizing according to the detailed process this orange powder with ground coffee powder and a simple or composite natural adjuvant prepared from the flesh and / or the dried shell of at least one specific fruit, for example a shell or rind fruit such as almond or nut powder, a constant high-quality coffee-fruit is obtained which is quickly prepared by percolation or filtration of the pulverulent mixture. Each consumer can sweeten the product to his taste.

Example 2: Coffee-fruity soluble

The fruit (s) and / or plant powder being soluble in this case, it is necessary for us to mix it with freeze-dried coffee in order to obtain a fully soluble coffee-fruity. The embodiment and the various parameters observed in the laboratory are as follows.

The ground coffee extract obtained by grinding at a dry matter content of about 22% is placed in the trays. Freezing takes place on these trays inside a freezer. When the product reaches -30 ° C, the trays are taken out and immediately loaded into a freeze dryer, the heat source of which is radiant.

The freeze-drying cycle takes place according to the 3 known periods. The means of the working parameters observed in the laboratory are as follows:. Sublimation:

Product temperature: - 30 ° C

Pressure in the enclosure: 0.44 bar absolute or 440 mm Hg

Heat source temperature: 88 ° C to 25 ° C Ice trap temperature: - 40 ° C. 12

. Desorption:

Product temperature: 28 ° C

Pressure in the enclosure: 0.30 bar absolute or

300 mm Hg Heat source temperature: 28 ° C

Ice room temperature: - 40 ° C. Return to atmospheric pressure:

At the end of the desorption, the humidity of the product is between 0.5 and 1%, and the atmospheric pressure is reduced by carbon dioxide of high purity.

The trays are unloaded in other trays, and this, in a room with controlled air atmosphere. The fruit powder is prepared in the same way as above.

homogenization

The product thus obtained is homogenized with fruit powder (s) and / or plant (s), itself homogenized with a simple natural or composite adjuvant prepared from the flesh and / or the dried shell of '' at least one specific fruit, for example a shell or bark fruit such as almond or bark powder or dried fruit bark powder or dried fruit tree bark powder then conditioned for example in an aluminum complex.

Example 3: Coffee-fruity with an exotic taste

For the production of such a product, the different powders were homogenized, whatever those of fruit (s), plant (s) in all their parts, or even flowers with coffee powder and a simple natural adjuvant. or composite prepared from the flesh and / or the dried shell of at least one specific additional fruit to taste exotic.

Example 4: Herbal preparation.

For this variant of the process from plants, reference is made to the plate in FIG. 3 and to the relative passages at the beginning of the description.

A mechanical treatment is first carried out, for example by crushing-crushing followed by filtration in the case of a plant producing sufficient juice. Otherwise, a liquid extraction is carried out using the appropriate extraction liquid.

The desirable additives, for example those mentioned, are added and lyophilization is carried out under the conditions mentioned above.

The resulting powder is then dry mixed with at least one natural masking aid and optionally a second taste natural ingredient.

Homogenization is carried out with at least one final ingredient and the resulting powder is mixed in the desired proportions with the soluble or non-soluble coffee powder prepared in parallel in order to obtain the desired preparation.

The following considerations are indicated below as general remarks.

The percentages of the different homogenized powders will obviously depend on the taste and scent sought by manufacturers.

It will be noted that whatever the type of coffee-fruit sought, various packaging can be used, such as metal cans or glass jars which are closed hermetically after each operation of taking the necessary doses until the contents of the can are exhausted. .

The present invention not only protects the manufacturing process and the new application but also the new products obtained, on the one hand the coffee-fruity and / or plant powder combined with a simple or composite natural adjuvant prepared from the flesh and / or 1 'dried envelope of at least one specific fruit and on the other hand the applications of this powder for the preparation, not only of drinks but of sauces, aromatic perfumes, candies and the products obtained by these applications.

It is understood that the present invention has been described in relation to a preferred embodiment and with reference to specific types of apparatus, but that many modifications and equivalent variants are possible, without changing the general design of 1 invention which has just been described.

It is also understood that the present invention extends to all food products, in particular beverages.

Claims

1. Method for producing a preparation for producing a food product, in particular a drink for example a coffee-based drink and flavored with at least one fruit and / or a plant, characterized in that a soluble powder is produced separately or not or an extract of this product and an extract of fruit (s) and / or plant (s) from at least one fruit and / or at least one plant, which are added to this extract of the components storage and bonding, freeze-drying this powder, adding at least one simple natural adjuvant or compound prepared from the flesh and / or the dried shell of at least one specific fruit, and in that a dye is added to obtain a final powder which is mixed in variable proportion with the powder or the extract of the product before packaging or before the preparation of this product, in particular of this drink.

2. Method according to claim 1 characterized in that the food product is a drink.

3. Method according to the preceding claim characterized in that the drink is coffee.

4. Method according to claim 3, characterized in that the coffee powder and the final powder are mixed in variable proportions according to the final taste requested.

5. Method according to claim 1 or 4 characterized in that the coffee powder is a soluble coffee powder.

6. Method according to claim 1 or 4 characterized in that the coffee powder is an insoluble coffee powder.

7. Method according to claim 1, 4 or 5 characterized in that the powder based on at least one fruit is obtained by freeze-drying.

8. Method according to claim 1 characterized in that the specific fruit is a shell fruit.

9. Method according to the preceding claim characterized in that the specific fruit is a shell or peel fruit.

10. Method according to any one of the preceding claims, characterized in that a preparation for a drink is made from coffee and a fruit or plant powder in the following general manner:

. a liquid extract is formed by extracting the liquid contained in the aromatic cells of fruits or plants, either directly or by an extracting agent,

. at least one additive for binding, preserving and fixing flavor is mixed,

. a concentration is optionally carried out after mixing these products, preferably under vacuum, by an operation at a temperature below -50 ° C.,

. lyophilization is carried out under the following general conditions: 1) Sublimation

Product temperature: -24.3 ° C

Pressure in the enclosure: 0.47 bar absolute or 470 mm Hg

Heat source temperature varying from: + 89.5 ° C to + 25.0 ° C

Ice trap temperature: - 40 ° C 2) Desorption

Heat source temperature: + 28.5 ° C Ice trap temperature: -40 ° C 3) Return to atmospheric pressure

The oven is brought back to atmospheric pressure by injection of gaseous nitrogen obtained from liquid nitrogen: the product, the residual humidity of which is between 2 and 3% is taken out and placed in an air-conditioned enclosure.

. at least one adjuvant for masking or recomposition or for modifying the taste of coffee is introduced,. dyes are incorporated to enhance the visual image of the product,

. the ground coffee and the fruit (s) and / or plant (s) powder are mixed and homogenized in the desired percentage in order to obtain a powder making it possible to prepare a drink with hot water.

11. Method according to the preceding claim, characterized in that the additive (s) for binding, preserving and fixing aroma is or are chosen from the following products: - glucose, up to approximately 9 % in weight,

- gelatin, at least 3% by weight,

- atomized vegetable or marine colloid such as, for example, gum arabic in a proportion of between 1.5% and 2% by weight; - extract or essence of orange blossoms;

- aroma fixer authorized by the legislation in force such as for example glutamate;

- monosodium glutamate in a proportion of between 0.2% and 0.3% by weight, or so-called colloidal products such as glucose, gelatin, gum arabic and monosodium glutamate.

12. Method according to claim 10, characterized in that one of the flavor masking adjuvants is almond powder and / or dried fruit peel powder.

13. The method of claim 11 characterized in that at the time of mixing with the coffee taste masking adjuvant, a second taste adjuvant is introduced.

14. Method according to any one of the preceding claims, characterized in that one carries out a non-soluble preparation from oranges by grinding the orange and mixing of the additives then homogenization, which one proceeds to a lyophilization as above, which is added to the powder resulting from the lyophilization of the extracts or crushed or pulverized dried bark of oranges or orange trees as well as a dye, which is homogenized as a whole and according to variable proportions, this powder resulting from ground coffee powder.

15. Method according to any one of the preceding claims, characterized in that a soluble or insoluble preparation is produced from a plant by the following steps:

. a mechanical treatment is first carried out, for example by crushing-crushing followed by filtration in the case of a plant producing sufficient juice or extraction by liquid means using an appropriate extraction liquid,

. adding binding, preserving and flavor fixing additives for example those mentioned and lyophilization is carried out,

. the resulting powder is then dry mixed with at least one natural masking adjuvant and optionally a second taste natural ingredient,

. homogenization is carried out with at least one final ingredient and the resulting powder is mixed in the desired proportions with the soluble or non-soluble coffee powder prepared in parallel in order to obtain the desired preparation.

16. Composition according to any one of the preceding claims for the preparation of a drink from a coffee powder and a powder of fruit (s) and / or plant (s) as obtained by the above process.