WO2007096911A1 - Mixture for the instant preparation of a coffee-based solid foodstuff and product obtained with it - Google Patents

Mixture for the instant preparation of a coffee-based solid foodstuff and product obtained with it Download PDF

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Publication number
WO2007096911A1
WO2007096911A1 PCT/IT2006/000101 IT2006000101W WO2007096911A1 WO 2007096911 A1 WO2007096911 A1 WO 2007096911A1 IT 2006000101 W IT2006000101 W IT 2006000101W WO 2007096911 A1 WO2007096911 A1 WO 2007096911A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
new mixture
mixture according
sugar
approximately
Prior art date
Application number
PCT/IT2006/000101
Other languages
French (fr)
Inventor
Ricardo Denti
Original Assignee
Ricardo Denti
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ricardo Denti filed Critical Ricardo Denti
Priority to PCT/IT2006/000101 priority Critical patent/WO2007096911A1/en
Publication of WO2007096911A1 publication Critical patent/WO2007096911A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/44—Coffee substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present patent relates to mixtures for the preparation of instant food and in particular it concerns a new mixture for the preparation of an instant coffee-based solid food and the product obtained with it.
  • Coffee drinks are known, obtained substantially from the infusion of coffee powder in hot or boiling water.
  • Various types of equipment are known for the preparation of said coffee drinks, for example the known espresso coffee machines, in which the boiling water is passed under pressure through a compact layer of coffee in powder form, to obtain a very concentrated full-flavoured drink.
  • Moka machines are also known in which water, brought to the boiling point, comes up through a filter across a layer of coffee.
  • Machines for American-style coffee are also known, in which the boiling water percolates through a layer of coffee in powder form, producing a very diluted drink.
  • coffee-based drinks are known, served hot or cold, obtained by adding other ingredients and flavourings to the coffee mixture, such as milk, cream, amaretto, chocolate, vanilla, etc.
  • Milk-based foods are also known, intended for consumption in a substantially semi-solid or gelatinous form, such as blancmange, panna cotta, creme caramel, etc.
  • the preparation of the known desserts is usually complex and therefore the known ready mixes are more frequently used, containing the ingredients and any flavourings, to which only milk and/or water have to be added.
  • the liquid compound thus obtained is cooked slowly in direct contact with the flame or in a bain-marie, and must be stirred throughout cooking.
  • the present patent concerns a new ready mix for the preparation of an instant coffee-based solid food and the product obtained with it.
  • the main aim of the present invention is to produce a coffee or cappuccino flavoured solid or semi-solid gelatinous foodstuff, for consumption as a dessert or snack.
  • a further aim of the present invention is to produce said solid foodstuff instantly, in a few seconds.
  • a further aim of the present invention is to enhance to flavour of the coffee or cappuccino.
  • a further aim of the present invention is to obtain a ready mix that is available in sachets containing a predetermined quantity of the same.
  • the new mixture mainly comprises the following ingredients:
  • said mixture can also contain aromas in powder form, such as chocolate, torroncino, amaretto, caramel, etc.
  • the new mixture is packaged in disposable, preferably heat-sealed sachets or containers containing a predetermined quantity of the same, quick and easy to use.
  • each of said sachets will contain the following ingredients in the following quantities: • Maize starch thickener 5.5 g
  • One or more natural aromas in powder form 1.5 g for example chocolate, hazelnut, walnut, amaretto, torroncino, caramel, vanilla and/or other natural aromas in powder form readily available on the market.
  • the coffee-flavoured solid foodstuff For the preparation of the coffee-flavoured solid foodstuff, it is sufficient to pour the mixture consisting of thickener, sugar, soluble or freeze-dried coffee and any aromas into any container for food, for example an ordinary coffee cup.
  • Said mixture is then mixed in approximately 25 ml of water to form a compound which must be subsequently heated by the steam jet of an espresso coffee machine.
  • the compound thickens and solidifies instantly, until it forms a substantially solid product, which can be consumed immediately while still hot, or served cold, as a dessert or snack, also decorated with cream, cocoa, biscuits, etc.
  • it is possible to bring about said thickening by placing said compound, obtained by adding water to the mix, in an ordinary microwave oven. In said regard, it has been found that, by setting said microwave oven to maximum power, the desired result is obtained in 25-30 seconds.
  • the new mixture comprises the same ingredients as those listed above, i.e. soluble or freeze-dried coffee, normal, decaffeinated or barley, maize starch thickener, sugar and any aromas in powder form in the following quantities, for each sachet:
  • said mixture is poured into an appropriate container, for example a cup, milk is added, in a quantity of approximately 75 ml, and the liquid compound thus obtained is then heated by means of the steam jet of the espresso coffee machine.
  • the heating causes instant thickening of the compound, which means that in a few seconds it is possible to prepare a cappuccino-flavoured solid product.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Tea And Coffee (AREA)

Abstract

The invention concerns a new mixture for coffee-based products comprising soluble or freeze-dried coffee or barley coffee, maize starch thickener, sugar or other sweetener, which, when combined with water or milk and then heated, thickens until it solidifies, so that it can be easily consumed while its taste remains unchanged. The product is used in particular for the preparation of desserts, snacks, etc.

Description

TITLE
MIXTURE FOR THE INSTANT PREPARATION OF A COFFEE- BASED SOLID FOODSTUFFAND PRODUCT OBTAINED WITHIT
DESCRIPTION The present patent relates to mixtures for the preparation of instant food and in particular it concerns a new mixture for the preparation of an instant coffee-based solid food and the product obtained with it.
Coffee drinks are known, obtained substantially from the infusion of coffee powder in hot or boiling water. Various types of equipment are known for the preparation of said coffee drinks, for example the known espresso coffee machines, in which the boiling water is passed under pressure through a compact layer of coffee in powder form, to obtain a very concentrated full-flavoured drink.
Moka machines are also known in which water, brought to the boiling point, comes up through a filter across a layer of coffee.
Machines for American-style coffee are also known, in which the boiling water percolates through a layer of coffee in powder form, producing a very diluted drink.
Other coffee-based drinks are known, served hot or cold, obtained by adding other ingredients and flavourings to the coffee mixture, such as milk, cream, amaretto, chocolate, vanilla, etc.
Milk-based foods are also known, intended for consumption in a substantially semi-solid or gelatinous form, such as blancmange, panna cotta, creme caramel, etc. The preparation of the known desserts is usually complex and therefore the known ready mixes are more frequently used, containing the ingredients and any flavourings, to which only milk and/or water have to be added.
The liquid compound thus obtained is cooked slowly in direct contact with the flame or in a bain-marie, and must be stirred throughout cooking.
To obtain the thickening of said compound, however, it must be left to cool down and then placed in the refrigerator for at least a couple of hours.
The present patent concerns a new ready mix for the preparation of an instant coffee-based solid food and the product obtained with it.
The main aim of the present invention is to produce a coffee or cappuccino flavoured solid or semi-solid gelatinous foodstuff, for consumption as a dessert or snack.
A further aim of the present invention is to produce said solid foodstuff instantly, in a few seconds.
A further aim of the present invention is to enhance to flavour of the coffee or cappuccino.
A further aim of the present invention is to obtain a ready mix that is available in sachets containing a predetermined quantity of the same. These and other direct and complementary aims are achieved by the new ready mix for the preparation of an instant coffee-based solid food.
The new mixture mainly comprises the following ingredients:
• soluble or freeze-dried coffee, normal or decaffeinated, or barley coffee; • thickener, preferably maize starch;
• sugar or other sweetener.
According to the invention, said mixture can also contain aromas in powder form, such as chocolate, torroncino, amaretto, caramel, etc. The new mixture is packaged in disposable, preferably heat-sealed sachets or containers containing a predetermined quantity of the same, quick and easy to use.
In particular, each of said sachets will contain the following ingredients in the following quantities: • Maize starch thickener 5.5 g
• Sugar 5 g
• Soluble coffee, normal or decaffeinated 1.7 g or • Freeze-dried coffee, normal or decaffeinated 3.5-4 g or
• Barley coffee 6 g with the addition, if necessary, of:
• One or more natural aromas in powder form 1.5 g for example chocolate, hazelnut, walnut, amaretto, torroncino, caramel, vanilla and/or other natural aromas in powder form readily available on the market.
For the preparation of the coffee-flavoured solid foodstuff, it is sufficient to pour the mixture consisting of thickener, sugar, soluble or freeze-dried coffee and any aromas into any container for food, for example an ordinary coffee cup.
Said mixture is then mixed in approximately 25 ml of water to form a compound which must be subsequently heated by the steam jet of an espresso coffee machine. When heated, the compound thickens and solidifies instantly, until it forms a substantially solid product, which can be consumed immediately while still hot, or served cold, as a dessert or snack, also decorated with cream, cocoa, biscuits, etc. Alternatively, it is possible to bring about said thickening by placing said compound, obtained by adding water to the mix, in an ordinary microwave oven. In said regard, it has been found that, by setting said microwave oven to maximum power, the desired result is obtained in 25-30 seconds. Alternatively, it is also possible to produce said coffee-based solid foodstuff by pouring said compound, obtained by adding water to the mix, into a saucepan and cooking it on an ordinary cooker until it thickens completely. The new mixture is also designed to be used for the preparation of a cappuccino-flavoured solid product. According to this solution, the new mixture comprises the same ingredients as those listed above, i.e. soluble or freeze-dried coffee, normal, decaffeinated or barley, maize starch thickener, sugar and any aromas in powder form in the following quantities, for each sachet:
• maize starch thickener H g • sugar 9 g
• any aromas in powder 0.2 g
• soluble coffee, normal or decaffeinated 1.7 g or
• freeze-dried coffee, normal or decaffeinated 3.5-4 g or
• barley coffee 6 g
For the preparation of said cappuccino-flavoured solid foodstuff, said mixture is poured into an appropriate container, for example a cup, milk is added, in a quantity of approximately 75 ml, and the liquid compound thus obtained is then heated by means of the steam jet of the espresso coffee machine.
The heating causes instant thickening of the compound, which means that in a few seconds it is possible to prepare a cappuccino-flavoured solid product.
Also in this case it is possible to obtain thickening by using a microwave oven, placing said compound, obtained by combining said mixture with approximately 75 ml of milk, in an ordinary microwave oven, set to maximum power, for approximately one minute.
Alternatively, it is possible to heat said compound in an ordinary saucepan on the burner of an ordinary cooker.
Therefore, with reference to the preceding description, the following claims are expressed.

Claims

I. New mixture for coffee-based products, characterised in that it comprises the following ingredients:
• soluble or freeze-dried coffee, normal or decaffeinated, or barley coffee;
• maize starch thickener;
• sugar or other sweetener; and wherein said mixture, combined with water or milk and then heated, thickens until it becomes solid.
2. New mixture according to claim 1, characterised in that said ingredients are present in the following quantities per sachet, to be mixed with approximately 25 ml of water:
• soluble coffee, normal or decaffeinated 1.7 g;
• maize starch thickener 5.5 g; • sugar 5 g.
3. New mixture according to claim 1, characterised in that said ingredients are present in the following quantities per sachet, to be mixed with approximately 25 ml of water:
• freeze-dried coffee, normal or decaffeinated 3.5-4 g; • maize starch thickener 5.5 g;
• sugar 5 g.
4. New mixture according to claim 1, characterised in that said ingredients are present in the following quantities per sachet, to be mixed with approximately 25 ml of water: • barley coffee 6 g;
• maize starch thickener 5.5 g;
• sugar 5 g.
5. New mixture according to claim 1, characterised in that said ingredients are present in the following quantities per sachet, to be mixed with approximately 75 ml of milk:
• soluble coffee, normal or decaffeinated 1.7 g;
• maize starch thickener H g; • sugar 9 g.
6. New mixture according to claim 1, characterised in that said ingredients are present in the following quantities per sachet, to be mixed with approximately 75 ml of milk:
• freeze-dried coffee, normal or decaffeinated 3.5-4 g; • maize starch thickener H g;
• sugar 9 g.
7. New mixture according to claim 1, characterised in that said ingredients are present in the following quantities per sachet, to be mixed with approximately 75 ml of milk: • barley coffee . 6 g;
• maize starch thickener H g;
• sugar 9 g.
8. New mixture according to claims 2, 3, 4, characterised in that it also comprises approximately 0.15 g of one or more natural aromas in powder form, such as chocolate, torroncino, amaretto, caramel, etc.
9. New mixture according to claims 5, 6, 7, characterised in that it also comprises approximately 0.2 g of one or more natural aromas in powder form, such as chocolate, torroncino, amaretto, caramel, etc.
10. New mixture according to the preceding claims, characterised in that it is packaged in single-portion containers.
11. New mixture according to claim 10, characterised in that it is packaged in heat-sealed sachets.
PCT/IT2006/000101 2006-02-23 2006-02-23 Mixture for the instant preparation of a coffee-based solid foodstuff and product obtained with it WO2007096911A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IT2006/000101 WO2007096911A1 (en) 2006-02-23 2006-02-23 Mixture for the instant preparation of a coffee-based solid foodstuff and product obtained with it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2006/000101 WO2007096911A1 (en) 2006-02-23 2006-02-23 Mixture for the instant preparation of a coffee-based solid foodstuff and product obtained with it

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WO2007096911A1 true WO2007096911A1 (en) 2007-08-30

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2348023A1 (en) * 1973-09-24 1975-04-03 Allgaeuer Alpenmilch Cream desserts and puddings - contg. thickened soured skim milk, whipped cream and additives
US4305969A (en) * 1978-09-21 1981-12-15 Munk Werner Georg Dry chip-like discs of provisions or fine foods and process for their production
JPS60221046A (en) * 1984-04-16 1985-11-05 Yukijirushi Shokuhin Kk Production of food in form of sheet having gelatinous structure
BR9805498A (en) * 1998-11-27 2000-08-08 Paulo Roberto Provenzano Creamy mixture formulation for making creamy coffee
WO2003011051A1 (en) * 2001-08-02 2003-02-13 Phagia-Gel Technologies, Llc Process for preparing concentrate thickener compositions
FR2865901A1 (en) * 2004-02-11 2005-08-12 Gervais Danone Sa Semi-fluid food product is prepared using partially enzymatically hydrolysed native starch as thickening agent

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2348023A1 (en) * 1973-09-24 1975-04-03 Allgaeuer Alpenmilch Cream desserts and puddings - contg. thickened soured skim milk, whipped cream and additives
US4305969A (en) * 1978-09-21 1981-12-15 Munk Werner Georg Dry chip-like discs of provisions or fine foods and process for their production
JPS60221046A (en) * 1984-04-16 1985-11-05 Yukijirushi Shokuhin Kk Production of food in form of sheet having gelatinous structure
BR9805498A (en) * 1998-11-27 2000-08-08 Paulo Roberto Provenzano Creamy mixture formulation for making creamy coffee
WO2003011051A1 (en) * 2001-08-02 2003-02-13 Phagia-Gel Technologies, Llc Process for preparing concentrate thickener compositions
FR2865901A1 (en) * 2004-02-11 2005-08-12 Gervais Danone Sa Semi-fluid food product is prepared using partially enzymatically hydrolysed native starch as thickening agent

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 200049, Derwent World Patents Index; Class D13, AN 2000-533320, XP002388619 *
PATENT ABSTRACTS OF JAPAN vol. 010, no. 090 (C - 337) 8 April 1986 (1986-04-08) *

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