WO2017188903A1

WO2017188903A1 - Espresso gel

Info

Publication number: WO2017188903A1
Application number: PCT/TR2016/050219
Authority: WO
Inventors: Faruk ÜRÜN
Original assignee: Ürün Faruk
Priority date: 2016-04-29
Filing date: 2016-07-01
Publication date: 2017-11-02
Also published as: TR201605612A2

Abstract

The invention relates to an instant liquid pure coffee composition to be used in the food sector comprising liquid espresso extract, natural food gel, and aroma varieties, and to the method of production of said composition.

Description

ESPRESSO GEL

DESCRIPTION

The Related Art

The invention, which is to be used in the food sector, relates to an instant liquid pure coffee composition, which consists of a capsule formed of natural food gel, soluble in hot water and/or in milk, containing espresso extract, and to the production method of this composition.

The Prior Art

Nowadays, commercially available powder form instant coffees are made ready for drinking by mixing the powder with water and/or milk. The said products are classified as granulated coffee, and they are far from providing a genuine coffee experience, especially due to the problems in their production methods. Granulated coffee is known as coffee that is dehydrated and exposed to various chemicals. In general, 2 methods are employed to dehydrate the coffee in order to turn it into granule form. These are Freeze- Drying and Spray Drying methods. In the freeze-drying method, the coffee is first kept and made sure it gets dehydrated naturally, and then it is frozen down to -40 ^<€. Th e water remaining in the coffee is crystallized and then the process continues with various vaporization processes. It is only the granulated coffee that remains, when vaporized water is removed from the environment. In the spray-drying method, the water in the coffee is vaporized and the dried concentrated coffee is sprayed down from a high level. The water remaining in the coffee is vaporized at a high temperature and water-soluble particles are left behind. The high temperature used in the spray-drying method affects coffee beans and flavour of the beans adversely. Granulated coffee is also listed in the list of 13 food products that are declared by US Food Standards Agency (FSA) as containing high proportion of a carcinogenic substance called "acrylamide", which is spontaneously formed in foods during baking or frying.

In the prior art method, because coffees are produced by being processed, they cannot provide pure coffee flavour, and have an artificial flavour compared to coffee beans. Therefore, said granulated-type coffees are far from offering a genuine coffee flavour and experience. This negative issue with user experience causes consumers to tend towards different beverage groups.

On the other hand, there are also coffees known as drip coffee or French press coffee served by filtering method. According to this method, products are based on the principle of subjecting the coffee beans to filter. However, a variety of equipments such as coffee maker, coffee grinder, milk steaming jug, and filter paper are required in order to serve the coffees suitable for said filtering. This means extra costs for coffee consumers. In addition, said products' impractical preparation phase poses another problem and brings with it serious loss of time.

Brief Description of the Invention

The invention relates to a gel espresso, which meets the above said requirements, eliminates all of the drawbacks, and brings some additional advantages.

The primary purpose of the invention is to provide consumers with coffee that is unprocessed and have a pure and natural flavour. Compared to its equivalents, the instant liquid pure coffee composition (gel espresso) of the invention provides natural coffee flavour as it is not exposed to processes and various chemicals.

Another purpose of the invention is to ensure that the consumers are protected from harmful substances found in processed coffee. Particularly granulated coffee is known to comprise high proportion of carcinogenic active substances. Consumers can avoid the harmful chemicals, in addition to having a high quality coffee experience, by consuming the coffee prepared by using gel espresso of the invention. The invention also aims to give consumers an opportunity to drink natural flavour espresso anywhere and anytime without the need for coffee makers or any equipments. The invention also aims to offer espresso with different flavours and caffeine-free option to consumers.

In order to achieve the above said purposes, the invention is an instant liquid pure coffee composition to be used as a beverage in the food industry, and it comprises liquefied espresso extract obtained after roasting of coffee plant beans, and capsule- shaped natural food gel containing said liquid espresso extract.

In order to achieve the purposes of the invention, production method of an instant liquid pure coffee composition to be used as a beverage in the food industry is provided, comprising the operation steps of:

• grinding of roasted coffee beans in the form of espresso coffee,

• brewing of the ground coffee with water and pressure, and liquefying by draining through the machine,

• bringing natural food gel into a capsule form,

· after cooling the liquid espresso coffee, filling into natural food gel capsules.

Detailed Description of the Invention

In this detailed description, the preferred embodiments of the gel espresso according to the invention are only disclosed for better understanding of the subject without forming any limiting effect.

The invention is an instant liquid pure coffee composition which comprises natural food gel, espresso extract, and various aromas/flavours. The ingredients of the coffee according to the invention and their rates of usage are given in Table 1 . Preferred amount Usable amount

Ingredients by weight (%) by weight (%)

Liquid Espresso

87 87-95

Extract

Natural Food Gel 5 5

Aromas/Flavours 7 0-7

Total 100 100

Table 1 : Ingredients and rates of usage

The gel espresso, which is the subject of the invention, comprises 5% by mass natural food gel. The said food gel substance is produced in two forms as animal and vegetable gel substance. The raw material of said vegetable food gel is pectin, which is found abundantly in lemon and orange. The raw material of the animal food gel is collagen, which is a type of protein. This substance is found in muscle and bone junctions, and ligaments of animals. Collagen tissue that is soluble in hot water, becomes a food gel when cooled. Vegetable and animal gels are widely used in many fields in food industry such as pastry and confectionary.

Aroma substances have an upper limit of 7%-8% within the composition. Chocolate, caramel, vanilla, or hazelnut syrups can be used as aroma substances.

Chocolate is a food that is obtained from the beans of tropical cacao tree. It is particularly used in desserts and coffees to give a pleasant flavour. Roasted cacao pieces are mixed with sugar and turned into dough by using heavy cylinders in a container. The dough is turned into thin layers of chocolate and then these layers are softened by adding cacao butter. Then, it is placed into a machine having square conduits. Chocolate is made soft and smooth by means of the cylinders in the conduits. In the product, chocolate syrup, which is in liquid form, is admixed to the food gel capsule in order to give it an aroma. Thus, the capsule of the liquid coffee becomes chocolate-flavoured.

Caramel is a food that is obtained through the alteration in sugar molecules, after sugar is melt down by heating slowly. In the product, caramel syrup is admixed to the food gel capsule in order to give it an aroma. In this way, the capsule of the liquid coffee becomes caramel-flavoured.

Vanilla is a plant species from orchidaceae family, which is planted in many tropical countries, and has a climbing stem. Its fruits are used, after being gathered while green and then poached and dried. They are used to give flavour to many products such as cake, chocolate, ice cream, confectionery, coffee, cacao, coke, and liquor. In the product, vanilla syrup is admixed to the food gel capsule in order to give it an aroma. In this way, the capsule of the liquid coffee becomes vanilla-flavoured.

Hazelnut is the edible fruit of shrubs and trees from the Corylus species in Betulaceae family. It is a good source of energy; and it gives strength and energy to the body. It relieves physical and mental fatigue. In the product, hazelnut syrup, which is in liquid form, is admixed to the food gel capsule in order to give it an aroma. In this way, the capsule of the liquid coffee becomes hazelnut-flavoured.

The mass ratio of espresso extract in the composition of the invention varies between 87% and 95%. Espresso is a thick consistency coffee, and it is prepared by roasting seeds (beans) of coffee plant, mixing the ground beans with water or milk in espresso coffee machine and then pressure brewing. The roasted extract is poured from the machine and obtained in liquid form. Liquefied espresso is the only coffee type that is suitable for placing into the food gel capsule thanks to its thick consistency. Food gel capsule begins to melt down when the product of the invention is mixed with water or milk, and the thick consistency espresso releases its extract into the liquid. For a plain drink, espresso amount must be increased to 95% by mass. The remaining 5% portion is food gel capsule.

To obtain gel espresso according to the invention, roasted coffee beans are finely ground as espresso coffee in coffee grinder. The said ground espresso coffee is brewed under high pressure and with water in espresso coffee machine, and then waited until its flow out of the machine. Thus, espresso extract in its strongest form is obtained. Preferably, it is possible to obtain the espresso extract in caffeine-free form. Natural food gel is shaped into a capsule form. In flavoured ones, the food gel is prepared in chocolate, caramel, vanilla or hazelnut flavoured form. The said food gel capsule is preferably 3.5 cm long, 2.5 cm wide, and 1 .5 cm deep. After cooling, liquid espresso coffee is filled into natural food gel capsules, and then the product is packaged. The packaged product is ready to drink after being admixed to about 100 ml-120 ml water or milk, at minimum 85 temperatu re.

Claims

An instant liquid pure coffee composition to be used as a beverage in the food sector, and it is characterized in that; it comprises liquefied espresso extract obtained after roasting of coffee plant beans, and capsule-shaped natural food gel containing said liquid espresso extract.

An instant liquid pure coffee composition according to Claim 1 , and it is characterized in that; it comprises aroma varieties used for providing pleasant odour and flavour.

An instant liquid pure coffee composition according to Claim 2, and it is characterized in that; said flavour varieties are chocolate, caramel, vanilla, or hazelnut.

An instant liquid pure coffee composition according to Claim 1 , and it is characterized in that; said food gel is an animal or vegetative food gel.

An instant liquid pure coffee composition according to Claim 1 , and it is characterized in that; said liquid espresso extract is caffeine free.

An instant liquid pure coffee composition according to Claim 1 or 2, and it is characterized in that; it comprises 87 - 95 % by mass liquid espresso extract, 5 % by mass natural food gel, and 0 - 7 % by mass aroma variety.

A production method of an instant liquid pure coffee composition to be used as a beverage in the food sector, and it is characterized in that; it comprises the operation steps of:

grinding of roasted coffee beans in the form of espresso coffee,

brewing the ground coffee with water and pressure, and liquefying by draining through the machine,

shaping natural food gel into a capsule form • after cooling the liquid espresso coffee, filling it into natural food gel capsules.

8. The production method of an instant liquid pure coffee composition according to claim 7, and it is characterized in that; said aromas are added while said food gel takes capsule form.

9. The production method of an instant liquid pure coffee composition according to claim 7, and it is characterized in that; it comprises 87 - 95 % by mass liquid espresso extract, 5 % by mass natural food gel, and 0 - 7 % by mass aroma variety.