WO2015082747A1 - Proceso para preparar composiciones concentradas espumantes edulcoradas con miel y dichas composiciones - Google Patents
Proceso para preparar composiciones concentradas espumantes edulcoradas con miel y dichas composiciones Download PDFInfo
- Publication number
- WO2015082747A1 WO2015082747A1 PCT/ES2014/070893 ES2014070893W WO2015082747A1 WO 2015082747 A1 WO2015082747 A1 WO 2015082747A1 ES 2014070893 W ES2014070893 W ES 2014070893W WO 2015082747 A1 WO2015082747 A1 WO 2015082747A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- composition
- honey
- milk
- coffee
- gum
- Prior art date
Links
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Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
-
- 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
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- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- 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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/30—Whipping, foaming, frothing or aerating dairy products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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 invention belongs to the field of the food industry, in particular it relates to those processes useful for preparing foaming concentrated compositions, preferably honey sweetened beverage compositions and said compositions.
- the present invention is also linked to the cosmetic, pharmaceutical and biochemical industries where these compositions can be used.
- Application US2003129267 discloses a skin cleanser based on 100% Kona coffee and pure honey, which is applied as a facial mask that helps smooth and soften the skin. This document is linked to the cosmetic industry and proposes the use of 2 raw materials: coffee beans, not soluble, and honey subjected to heat.
- Document CN102028071 refers to honey, to which starch, dextrin, cellulose and other binding substances are incorporated.
- the preparation thus obtained is a honey dehydrated by food additives, which is combined with coffee, tea and other flavoring substances.
- the end result is a solid drink.
- At least 8 raw materials are used, including some food additives (binders, gelling agents or thickeners and flavoring substances).
- the mechanical intervention is not mentioned nor is the form of the coffee that is combined in the preparation mentioned, at the end of which a solid drink is obtained, without specific information about its consistency.
- Publication AR041612 (A1) refers to a mixture of pure honey with strawberry, pineapple, banana, green apple, orange, lemon, vanilla, coffee, chocolate and butter flavors, according to the greater or lesser required flavor intensity, stirring up to Get a uniform dough.
- 2 raw materials are used and the result of the process is a uniform mass of flavored honey.
- Document GT198400028 discloses a product that can be beaten until it becomes a mousse. Multiple raw materials are used here, including some food additives. The process is relatively simple and the result is a solid and storable product, which can be converted into a mousse.
- the base of the product is fat, binder and emulsifier and it contains sugar or other natural or artificial sweetener with the addition of flavorings.
- Application ES212322 (A1) refers to the preparation of coffee with liquid milk by mixing the described raw materials, namely natural whole cow or sheep milk as the base material, natural roasted coffee, sugar or honey and sai, gently stirring and subjecting it to heat.
- the dough thus obtained is added rennet and fermented, stirring the product until the curd begins to separate from the whey. Then the solid mass is separated, dried, and taken to maturation chamber.
- the end result is a solid fermented product of consistency similar to that of a cheese semi-soft 5 raw materials are used in a very complex process: raw materials subjected to mixing, stirring, cooking, fermentation, drying and ripening processes.
- the end result is a coffee with solid milk in the form of a semi-circular block.
- None of the aforementioned documents provide a manufacturing process for foaming concentrated compositions, preferably compositions for preparing beverages in the form of a consistent and stable dense product, which allows it to be used to prepare coffee, latte or milk with foam by adding water, preferably hot and without the need to beat.
- Said concentrated compositions are stable and can also be used to fill alfajores, cakes or chocolates.
- a) provide and weigh the necessary quantities of the raw materials to be used, b) dispose of pure honey in a blender bowl and subject the honey to a shake between approximately 250 rpm to approximately 1,500 rpm for approximately 5 to approximately 30 minutes ,
- step c) add at least one raw material selected from soluble coffee, powdered milk and mixtures thereof to the beaten honey from step b) while continuing to beat, and
- step d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and commercialization. Additionally, a stabilizer is incorporated together with the raw material from step c).
- chocolate is incorporated as cocoa powder, spices, natural essences, alcoholic beverages or natural essences of alcoholic flavors, and their mixtures after step c) while continuing to beat.
- the milk used may be condensed milk or evaporated milk.
- the stabilizer used is a natural stabilizer.
- Said stabilizer is selected from the group consisting of garrotine gum (locust bean gum), guar gum, tragacanth gum, arabic gum, xanthic gum, karaya gum, tara gum, gellan gum, pecidin, pectin, amidated pectin, cellulose, cellulose in powder, microcrystalline cellulose, modified celluloses such as: methyl cellulose, ethyl cellulose, carboxymethyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, ethyl methyl cellulose, and mixtures thereof.
- the spices are ground and are selected from the group consisting of: anise, saffron, cardamom, cinnamon, juniper, ginger, nutmeg, vanilla, and mixtures thereof.
- natural essences are selected from the group consisting of almonds, hazelnuts, orange, vanilla, and mixtures thereof.
- alcoholic beverages or natural essences of alcoholic flavors are selected from the group consisting of rum, whiskey, whiskey cream, vodka, limoncello, amaretto, gin, coffee liquor, cocoa cream, amaretto, triple-sec (cointreau), Cognac, staple, and mixtures thereof.
- a composition for preparing sparkling coffee sweetened with honey obtained by the process described, comprising:
- composition for preparing coffee sweetened with milk sweetened with honey obtained by the process described, comprising:
- composition for preparing foaming milk sweetened with honey obtained by the process described, comprising:
- compositions described further comprise a stabilizer.
- the composition comprises chocolate such as cocoa powder, spices, natural essences, alcoholic beverages or natural essences of alcoholic flavors, and mixtures thereof.
- the milk may be condensed milk or evaporated milk.
- the stabilizer present in the compositions is a natural stabilizer.
- the stabilizer is selected from the group consisting of garrotine gum (locust bean gum), guar gum, tragacanth gum, arabic gum, xanthic gum, karaya gum, tara gum, gellan gum, pecidin, pectin, amidated pectin, cellulose, cellulose powder, microcrystalline cellulose, modified celluloses such as methyl cellulose, ethyl cellulose, carboxymethyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose. hydroxypropylmethylcellulose. etiimetilceluiosa, and mixtures thereof.
- the spices are ground and are selected from the group consisting of: anise, saffron, cardamom, cinnamon, juniper, ginger, nutmeg, vanilla, cloves, and mixtures thereof.
- natural essences are selected from the group consisting of almonds, hazelnuts, orange, vanilla, and mixtures thereof.
- alcoholic beverages or natural essences of alcoholic flavors are selected from the group consisting of rum, whiskey, whiskey cream, vodka, limoncello, amaretto, gin, coffee liquor, cocoa cream, amaretto, triple-sec (cointreau), Cognac, staple, and mixtures thereof.
- the stabilizer is present from 0.1% to 3% by weight of the composition.
- the spices are present from 0.1% to 1.5% by weight of the composition.
- natural essences are present from 0.01% to 0.05% by weight of the composition.
- alcoholic beverages or natural essences of alcoholic flavors are present from 0.01% to 0.5% by weight of the composition.
- chocolate as cocoa powder is present from 1% to 3% by weight of the composition.
- Condensed milk or evaporated milk is present from 2.5% to 8% by weight of the composition.
- the shelf life of the compositions is of the order from at least about 6 months to about two years.
- compositions described are for obtaining sparkling coffee sweetened with honey or coffee with foaming milk sweetened with honey, or for obtaining sparkling milk sweetened with honey by means of the addition of hot water.
- Figure 1 shows the inside of the bat and accessory for beating in contact with a concentrated composition of sparkling coffee sweetened with honey, belonging to a blender used to carry out the process of the invention.
- Figure 2 shows the appearance of a concentrated composition of sparkling coffee sweetened with already packaged honey obtained by the process according to a preferred aspect of the present invention.
- Figure 3 shows the dense and stable consistency of the concentrated composition of sparkling coffee sweetened with honey of Figure 2 prepared according to a preferred embodiment of the process according to the present invention.
- Figure 4 shows a foam coffee well prepared with a concentrated composition of honey-sweetened foaming coffee (Composition 1.a) obtained according to a preferred embodiment of the process of the present invention without additives or stabilizers.
- Composition 1.a honey-sweetened foaming coffee
- Figure 5 shows a foam coffee well prepared with a concentrated composition of honey-sweetened foaming coffee (Composition 4) obtained according to another preferred embodiment of the process of the present invention with a natural stabilizer.
- Composition 4 honey-sweetened foaming coffee
- Figure 6 shows a lather of coffee with froth prepared with a concentrated composition of foaming coffee sweetened with honey (Composition 5) obtained according to another preferred embodiment of the process of the present invention with a natural stabilizer.
- Figure 7 shows a foam milk well prepared with a concentrated composition of honey-sweetened foaming milk (Composition 20) obtained according to another preferred embodiment of the process of the present invention with a natural stabilizer.
- Composition 20 honey-sweetened foaming milk
- the present invention consists in the process of manufacturing a new food product preferably based on coffee and / or milk sweetened with honey, healthier, sparkling, instant, of practical use and multiple applications.
- This product can also be used as a base to be used in other industries such as cosmetics, pharmaceuticals and biochemistry.
- foaming concentrated compositions preferably compositions for preparing coffee, milk coffee and foaming milk sweetened with honey
- a large number of bubbles is incorporated in such a way that said displacement is immobilized to such an extent that they do not move within the mass of the final product and do not they eliminate giving a product with sufficient stability that has a shelf life of at least six months up to the order of two years or more, preferably of the order of one year to a year and a half.
- said product can be preserved while maintaining its properties, mainly that of providing a foaming beverage with the addition of water, preferably hot or hot, without the need to beat as is the usual procedure to obtain these types of preparations, and where the foam obtained in this way is stable and consistent providing a drink virtually instantaneously.
- decantation is carried out during a certain period of time that can range from 2 or 3 days to a month or more, and that is considered necessary since with it the density of air bubbles occluded in honey is eliminated by density and, also , the impurities that remained in previous stages.
- honey has its own characteristic of "containing" air bubbles occluded in it during handling, which can be removed by decantation, that is, with the adequate resting time, the bubbles rise to the surface, there they break and disappear, but they cannot be "maintained”. That is, honey does not have the capacity for these bubbles to remain inside it without their alterations or disappearing with rest.
- This quality is modified by the form of preparation and presentation "sparkling", which can be achieved with the application of a preferred way of carrying out the production process proposed here.
- honey product is commercially presented on the market.
- liquid or filtered honey "creamy honey” or "crystallized honey”.
- the aim was to obtain a versatile product based on natural ingredients for the following reasons:
- the main objective is to offer the consumer a food product made and sweetened with raw material of excellence, pure honey, which by its unique characteristics is naturally healthier and soluble coffee, preferably not twisted, powdered milk, or mixture of both. This objective further justifies its application in multiple categories of the food industry.
- Pursuit honey means the sweet and viscous fluid produced as the main product by honey bees, mainly from the nectar collected from free flowers, being a natural product free of contaminants and / or additives of any species.
- Bees collect, transform and combine the nectar with the invertase enzyme that contains their saliva and store it in the honeycombs where it matures, converting it from a liquid substance, thin and perishable, into a stable substance high in carbohydrates.
- the physical, chemical and organoleptic characteristics of honey are determined by e! type of nectar that bees collect.
- the botanical origin of the plants used to obtain the honeys also defines the greater or lesser ease of these to crystallize.
- soluble coffee or instant coffee, the product obtained by a process where soluble solids are extracted from roasted and ground coffee beans by means of a solid-liquid extraction operation, partial evaporation of the water solvent and subsequent disposal using spray drying processes (the extract is atomized inside a drying chamber where it is contacted with hot air) or lyophilization (the extract is frozen at low temperatures and subsequently the water is sublimated at low pressure) to achieve a product in powder or granulate capable of dissolving rapidly in water for consumption.
- spray drying processes the extract is atomized inside a drying chamber where it is contacted with hot air
- lyophilization the extract is frozen at low temperatures and subsequently the water is sublimated at low pressure
- Powdered milk "or dehydrated milk should be understood as the product obtained through the dehydration of pasteurized milk carried out in spray towers, where the water present in the milk evaporates, obtaining a yellowish white powder that preserves the natural properties of milk To bring it to the liquid state before drinking it, the powder must be dissolved in drinking water This product is important because it does not need to be kept cold, with a longer shelf life.
- Natural stabilizer means any product accepted and normally used as a stabilizer in the food industry of natural origin or that at least comes from a natural source and was modified in a chemical and / or enzymatic way.
- stabilizer and “natural stabilizer” are used interchangeably.
- stabilizers which They are of natural origin without chemical modifications of any kind. The person versed in art will know how to distinguish one another perfectly considering this definition.
- the stabilizer provides foam stability and stability against temperature changes to which the product can be subjected.
- the preferred stabilizers are selected from the group consisting of garrofin gum (locust bean gum), guar gum, tragacanth gum, gum arabic, gum Xanthica, karaya gum. tara gum, gellan gum, pectins, pectin, amidated pectin, cellulose, powdered cellulose, microcrystalline cellulose, modified celluloses such as: methyxiuiosa, ethylcellulose, carboxymethylcellulose, carboxyeti cellulose, hydroxypropyl cellulose, hydroxypropylmethyl mixtures thereof, ethyl mixtures thereof.
- honey For the exclusive characteristics of the raw material honey.
- the product obtained by the process of the invention is made especially with pure honey since an equal or similar product could not be achieved, with unique characteristics and health benefits, if it were replaced by any other raw material to sweeten it.
- lowered, diluted or adulterated honey with other products that have no bee origin, such as sugars of any kind, are not acceptable.
- the object of the present invention a process for the manufacture of a concentrated composition sweetened with honey to prepare coffee, coffee with milk or milk with foam ready to consume and the products obtained by means of it.
- the compositions obtained are food products based on coffee or milk sweetened with honey, healthier, foaming, instant preparation, practical use and multiple applications.
- compositions for preparing coffee, coffee with milk and foaming milk sweetened with honey is given by the selection of the raw materials which, in their base formula, are composed of pure honey, soluble coffee and / or powdered milk.
- This production process must be applied to the raw materials, for the proportions indicated in the corresponding composition, to a medium / high shake power that is obtained by subjecting the raw materials to a shake and aerated with a stirrer from approximately 250 rpm to about 1, 500 rpm and for a whipping time from about 5 minutes to about 30 minutes. That is, for the necessary time until obtaining a desired consistency in such a way to achieve a shelf life of the order from at least about six months to about two years.
- the product should not preferably exceed 35 ° C, more preferably even 30 ° C, and during the dosing and packaging process the product obtained must be in shape preferred between about 24 ° C and about 27 ° C.
- the aforementioned raw materials are transformed into a new product: a foamed, airy and creamy concentrated composition, of a consistency far superior to that of a mousse, useful for obtaining honey foaming coffee, foaming milk coffee honey or honey foaming milk by means of the addition of hot water.
- a yield is achieved that generates an increase of the order of between 40 % and 70% in the original volume of the raw materials used, that is, from about 1,400 cm 3 to about 1,700 cm 3 of a final foaming concentrated product.
- the main variables of the process can be selected according to the characteristics of the desired final product, the machinery used and the volume of mixture of raw materials used. In this way and depending on the circumstances, more rpm needs less time to achieve the same result as less rpm and more stirring or beating time.
- the foaming concentrated composition for preparing sparkling coffee sweetened with honey, coffee with milk foaming with honey or foaming milk sweetened with honey that is obtained with the process proposed here is not so far defined in the Argentine Food Code or in other equivalent texts of the same or similar importance with a specific denomination that identifies it.
- composition for preparing sparkling coffee sweetened with honey can be presented in the following flavor varieties, although it is not limited to them:
- COMPOSITION 1 It is a composition to prepare sparkling coffee sweetened with honey or honey foaming coffee with original flavor, with a soft or strong intensity.
- the original formula also admits all the flavors that are formulated with the natural stabilizer.
- microcrystalline cellulose E-461 (i) or MCC (acronym for English Microcrystalline Cellulose) is a purified cellulose, partially depolyzed, which is obtained by treatment with mineral acids of the vegetable fiber alpha-cellulose.
- COMPOSITION 3 Composition to prepare sparkling coffee sweetened with spiced honey.
- the natural stabilizer used is microcrystalline cellulose (MCC) and the spices are selected from anise, saffron, cardamom, cinnamon, juniper, ginger, nutmeg, vanilla, clove, and mixtures thereof. In this case, equal parts weight by weight of anise and juniper were used.
- COMPOSITION 4 Composition to prepare sparkling coffee sweetened with honey with the addition of cinnamon and chocolate.
- the natural stabilizer is microcrystalline cellulose (MCC).
- MMC microcrystalline cellulose
- other spices can be added in varying proportions according to the result that is intended to be achieved in the taste of the final product, where said spices are selected from anise, saffron, cardamom, juniper, ginger, nutmeg, vanilla, clove, and mixtures thereof.
- COMPOSITION 5 Composition for preparing coffee with sparkling milk sweetened with honey made with powdered milk.
- the natural stabilizer is microcrystalline cellulose (MCC).
- COMPOSITION 6 Composition for preparing coffee with sparkling milk sweetened with honey made with condensed milk.
- the natural stabilizer is carboxymethyl cellulose.
- the "carboxymethyl cellulose”, E-466 or CMC is a cellulose derivative composed of carboxymethyl groups linked to some hydroxyl groups present in polymers of glucopiranose.
- COMPOSITION 7 Composition to prepare sparkling coffee sweetened with honey with natural essences.
- the natural stabilizer is microcrystalline cellulose (MCC).
- MMC microcrystalline cellulose
- Natural essences are selected from almond, hazelnut, orange, vanilla, and mixtures thereof. In this case, orange essence was used.
- COMPOSITION 8 Composition to prepare sparkling coffee sweetened with honey with at least one natural stabilizer.
- the natural stabilizer is garrof ⁇ n rubber.
- garrof ⁇ n gum also called locust bean gum or E410, a galactomannan type vegetable gum extracted from the carob seeds should be understood.
- the carob fruit is used to prepare this gum that is used as a stabilizer.
- COMPOSITION 9 Composition for preparing sparkling coffee sweetened with spiced honey.
- Spices 1, 0 The natural stabilizer is garrof ⁇ n rubber. Spices are selected from anise, saffron, cardamom, cinnamon, juniper, ginger, nutmeg, vanilla, cloves, and their mixtures in varying proportions according to the flavor you want to achieve. In this case, equal parts by weight of vanilla, juniper, anise and cardamom were used.
- COMPOSITION 10 Composition to prepare sparkling coffee sweetened with honey with the addition of cinnamon and chocolate.
- the natural stabilizer is garrof ⁇ n rubber.
- other spices can be added in varying proportions according to the result in the flavor that is intended to be achieved, wherein said spices are selected from anise, saffron, cardamom, juniper, ginger, nutmeg, vanilla , clove, and mixtures thereof.
- COMPOSITION 1 1 Composition for preparing coffee with sparkling milk sweetened with honey made with powdered milk.
- the natural stabilizer is garrof ⁇ n rubber.
- COMPOSITION 12 Composition for preparing coffee with sparkling milk sweetened with honey made with condensed milk.
- the natural stabilizer is garrof ⁇ n rubber.
- the “condensed milk” is basically cow's milk that has been extracted with water and added sugar, obtaining a thick and sweet-tasting product that is preserved for a long time and without refrigeration as long as the container remains closed.
- "evaporated milk” which is a canned milk product that also supports large storage periods due to the dehydration process performed on raw milk, by which 80% of the existing water is removed in the milk This last product is preferable due to the fact that the compositions obtained would be sweetened only with honey COMPOSITION 13: Composition for preparing sparkling coffee sweetened with honey with natural essences.
- the natural stabilizer is garrof ⁇ n gum and the natural essences are selected from almond, hazelnut, orange, vanilla, and their mixtures. In this case, equal parts of hazelnut and orange essence were used.
- COMPOSITION 14 Composition for preparing sparkling coffee sweetened with honey with at least one natural stabilizer.
- the natural stabilizer is xanthic gum.
- xanthic gum By “xanthic gum”, “xanthan gum” or simply “xanthan” is meant an extracellular polysaccharide produced by the bacterium Xanthomonas campestris. It is a cream-colored powder that dissolves in hot or cold water producing solutions of relatively high viscosity at low concentrations, hence its use as a thickener.
- COMPOSITION 15 Composition for preparing sparkling coffee sweetened with spiced honey.
- Spices 1, 0 The natural stabilizer is xanthic gum. Spices are selected from anise, saffron, cardamom, cinnamon, juniper, ginger, nutmeg, vanilla, cloves, and mixtures thereof. In this case, equal parts by weight of cardamom, vanilla and ginger were used.
- COMPOSITION 16 Composition to prepare sparkling coffee sweetened with honey with the addition of cinnamon and chocolate.
- the natural stabilizer is xanthic gum.
- other spices can be added in varying proportions according to the result in the flavor that is intended to be achieved, wherein said spices are selected from anise, saffron, cardamom, juniper, ginger, nutmeg, vanilla, clove of smell, and their mixtures.
- COMPOSITION 17 Composition for preparing coffee with sparkling milk sweetened with honey made with powdered milk.
- COMPOSITION 18 Composition for preparing coffee with foaming milk sweetened with honey using condensed milk.
- the natural stabilizer is xanthic gum. Natural essences are selected from almond, hazelnut, orange, vanilla, and mixtures thereof. In this Example, natural almond essence was used.
- COMPOSITION 20 Composition for preparing foaming milk sweetened with honey.
- the natural stabilizer is microcrystalline cellulose (MCC).
- COMPOSITION 21 Composition to prepare sparkling milk sweetened with honey with the addition of cinnamon.
- the natural stabilizer is xanthic gum.
- other spices can be added in varying proportions according to the result in the flavor that is intended to be achieved, wherein said spices are selected from anise, saffron, cardamom, juniper, ginger, nutmeg, vanilla, clove of smell, and their mixtures.
- the tests carried out were of Accelerated Stability that allow to establish a period of useful life and determine the foam stability of the formulated product.
- the bottles with the Compositions described were placed for 25 days at different temperatures: stove at 35 ° C, stove at 25 ° C, room temperature, refrigerator at 7 ° C and refrigerator at 2 ° C.
- Compositions without stabilizer could have a shelf life of between one year and a year and a half.
- Tests were obtained to obtain final beverages to be consumed by adding hot mineral water at a temperature between 80 and 98 ° C and from a height of approximately 15 cm above each of the Compositions of coffee, coffee with milk and milk sweetened with honey prepared according to the process of the present invention and described above.
- the foam of the beverages obtained with the Compositions without stabilizer showed a foam development in height less than those of the beverages obtained from the Compositions with stabilizer.
- composition for preparing sparkling coffee sweetened with honey has the following applications in the Food Industry, classified according to category: a) Hot drinks:
- Flavor base, topping or filling for ice cream or frozen desserts COSMETIC INDUSTRY
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Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
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BR112016012680-7A BR112016012680B1 (pt) | 2013-12-03 | 2014-12-03 | processo para preparar composições concentradas cremosas/cobertas por espuma adoçadas com mel e suas respectivas composições |
MX2016007196A MX368993B (es) | 2013-12-03 | 2014-12-03 | Proceso para preparar composiciones concentradas espumantes edulcoradas con miel y dichas composiciones. |
CA2968918A CA2968918C (en) | 2013-12-03 | 2014-12-03 | Process for preparing concentrated foaming compositions sweetened with honey and such compositions |
EP14867508.5A EP3078279B1 (en) | 2013-12-03 | 2014-12-03 | Method for preparing concentrated foaming compositions sweetened using honey, and said compositions |
US15/101,782 US10827770B2 (en) | 2013-12-03 | 2014-12-03 | Process for preparing concentrated foaming compositions sweetened with honey and such compositions |
Applications Claiming Priority (2)
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US201361911124P | 2013-12-03 | 2013-12-03 | |
US61/911,124 | 2013-12-03 |
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US (1) | US10827770B2 (es) |
EP (1) | EP3078279B1 (es) |
AR (1) | AR098603A1 (es) |
BR (1) | BR112016012680B1 (es) |
CA (1) | CA2968918C (es) |
MX (1) | MX368993B (es) |
WO (1) | WO2015082747A1 (es) |
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ES2656778B1 (es) * | 2016-11-11 | 2018-11-27 | Luisa SANCHEZ GARCÍA | Procedimiento para la elaboración de un combinado de café con pimentón, y producto así obtenido |
JP7320984B2 (ja) * | 2019-05-15 | 2023-08-04 | アサヒ飲料株式会社 | 容器詰めコーヒー入り炭酸飲料および容器詰めコーヒー入り炭酸飲料の風味改善方法 |
RU2768700C1 (ru) * | 2020-12-22 | 2022-03-24 | Общество с ограниченной ответственностью «Мармелотт» | Способ производства мармелада со вкусом алкогольного напитка и мармелад, полученный этим способом |
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ES212322A1 (es) | 1953-11-23 | 1955-03-01 | Tous Sanabra Juan | Un procedimiento para la fabricacion de café con leche solido en forma de bloque semiblando |
US4004040A (en) * | 1974-11-11 | 1977-01-18 | Puta Ruben W | Whipped honey spread |
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US1908454A (en) * | 1931-03-02 | 1933-05-09 | Earl J Snider | Food product and method of making the same |
US4478867A (en) * | 1983-03-21 | 1984-10-23 | General Foods Corporation | Process for whipping an emulsion |
US6953598B2 (en) * | 2001-12-28 | 2005-10-11 | Wm. Wrigley Jr. Company | Dairy-based candy production utilizing plate and frame assembly |
JP5591623B2 (ja) * | 2010-08-13 | 2014-09-17 | AzエレクトロニックマテリアルズIp株式会社 | リソグラフィー用リンス液およびそれを用いたパターン形成方法 |
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2014
- 2014-12-03 BR BR112016012680-7A patent/BR112016012680B1/pt active IP Right Grant
- 2014-12-03 WO PCT/ES2014/070893 patent/WO2015082747A1/es active Application Filing
- 2014-12-03 EP EP14867508.5A patent/EP3078279B1/en active Active
- 2014-12-03 US US15/101,782 patent/US10827770B2/en active Active
- 2014-12-03 MX MX2016007196A patent/MX368993B/es active IP Right Grant
- 2014-12-03 AR ARP140104500A patent/AR098603A1/es active IP Right Grant
- 2014-12-03 CA CA2968918A patent/CA2968918C/en active Active
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ES212322A1 (es) | 1953-11-23 | 1955-03-01 | Tous Sanabra Juan | Un procedimiento para la fabricacion de café con leche solido en forma de bloque semiblando |
US4004040A (en) * | 1974-11-11 | 1977-01-18 | Puta Ruben W | Whipped honey spread |
GT198400028A (es) | 1984-02-28 | 1985-08-21 | Un producto almacenable de preferencia solidos,que puede serbatido con liquido hasta convertirlo a un "mousse" para pos tre, procedimiento para su preparacion | |
US4849240A (en) * | 1986-07-28 | 1989-07-18 | Battelle Memorial Institute | Low-density food product comprised of honey mousse, and production method thereof |
US20030129267A1 (en) | 2002-01-10 | 2003-07-10 | Michael Lawrence | 100% Kona coffee & honey face mask and skin scrab |
AR041612A1 (es) | 2003-10-14 | 2005-05-26 | Gonzalez Saavedra Carlos Horac | Miel saborizada |
WO2009100497A1 (en) * | 2008-02-15 | 2009-08-20 | Caneoah Investments Pty Ltd | Improved solid honey composition and process of manufacture |
CN102028071A (zh) | 2011-01-07 | 2011-04-27 | 卢勇 | 蜂蜜咖啡 |
ES2396099A1 (es) * | 2011-07-21 | 2013-02-19 | Naturval Apícola Sl | Procedimiento de fabricación de crema de cacao con miel y producto obtenido. |
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Also Published As
Publication number | Publication date |
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CA2968918A1 (en) | 2015-06-11 |
CA2968918C (en) | 2019-03-05 |
EP3078279B1 (en) | 2020-08-05 |
BR112016012680B1 (pt) | 2021-03-09 |
US10827770B2 (en) | 2020-11-10 |
EP3078279A1 (en) | 2016-10-12 |
US20160309757A1 (en) | 2016-10-27 |
MX2016007196A (es) | 2016-10-28 |
BR112016012680A2 (pt) | 2017-08-08 |
EP3078279A4 (en) | 2017-08-02 |
MX368993B (es) | 2019-10-23 |
AR098603A1 (es) | 2016-06-01 |
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