WO2019175882A1 - Produit de café nutritif - Google Patents

Produit de café nutritif Download PDF

Info

Publication number
WO2019175882A1
WO2019175882A1 PCT/IL2019/050288 IL2019050288W WO2019175882A1 WO 2019175882 A1 WO2019175882 A1 WO 2019175882A1 IL 2019050288 W IL2019050288 W IL 2019050288W WO 2019175882 A1 WO2019175882 A1 WO 2019175882A1
Authority
WO
WIPO (PCT)
Prior art keywords
sesame
coffee
composition
weight
food composition
Prior art date
Application number
PCT/IL2019/050288
Other languages
English (en)
Inventor
Refael DVIR
Samuel Edelstein
Danny Dizer
Original Assignee
G.N.G Green Ltd
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 G.N.G Green Ltd filed Critical G.N.G Green Ltd
Publication of WO2019175882A1 publication Critical patent/WO2019175882A1/fr

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
    • 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
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • 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
    • 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

Definitions

  • the present invention relates to coffee, whether in capsule forms or in bulk.
  • Coffee is one of the most popular beverages worldwide. It is sold either in bulks, from which users pour into their cups and mix with hot water, or in capcules, in which the coffee is brewed in steamed water. As the demand for coffee rapidly growing, the price of the raw material increases, creating a challenge for coffee manufacturers to provide high quality coffee at reasonable prices.
  • the claimed invention discloses a nutritious product consumed by users when mixed with liquid, such as hot water.
  • the nutritious product comprises coffee and sesame husks.
  • the amount of sesame husks in the nutritious product is at least 5% by weight. In some cases, the amount of sesame husks in the nutritious product is in the range of 10-20% by weight of the nutritious product. That is, ground coffee is present in the nutritious productn the range of 80-90% by weight of the nutritious product.
  • Sesame husks may be provided as byproduct of preparation of raw tahini. The byproduct may be filtered to reduce the amount of sesame seeds from the nutritious product.
  • the food composition may undergo a granulation process and be used as granulated coffee product mixed with hot water.
  • the food composition is contained in a capsule. In some cases, the food composition is contained in a bulk. In some cases, the sesame composition underwent water-based extraction prior to mixing with the ground coffee. In some cases, the sesame composition comprises sesame husks.
  • the sesame composition comprises sesame seeds. In some cases, the sesame composition comprises both sesame husk and sesame seeds. In some cases, the sesame composition is present at least 15% by weight of the food composition. In some cases, the sesame composition is present at least 20% by weight of the food composition.
  • Fig. 1 shows a method of classifying objects in an image, according to exemplary embodiments of the present invention
  • Fig. 2 shows a process of identifying parameters associated with the target object, according to exemplary embodiments of the present invention.
  • the object’s emissivity is used to improve temperature calculation;
  • the present invention discloses nutritious edible coffee compositions.
  • the inventors of the present invention devised and prepared novel coffee compositions comprising sesame compositions.
  • the sesame compositions may include sesame husks. In sume cases, the sesame husks may undergo a water based extraction process.
  • the terms husks, peels, shells and hools may be used interchangeably in the subject matter, all referring to the outer covering the sesame seed.
  • the sesame compositions may include sesame seeds.
  • the sesame compositions is configured to replace ground coffee in capsules and in a bulk, as the price of sesame peel is about 3% of the price of raw coffee. Thus, replacing 10 percent of the raw coffee in a capsule with sesame peel enables coffee manufacturers to reduce about 9.5-9.5% from the total costs of the raw material used to prepare the ingredians of the coffee capsules and coffee in a bulk.
  • Sesame peel was chosen to replace raw coffee as the raw material is significantly cheaper than raw coffee. Further, sesame peel is edible and undergoes standard cleaning proceses when extracted from sesame. Sesame is considered to have the following advantages:
  • Sesame have been shown to help reduce cholesterol levels and blood pressure, Sesame contains a pretty powerful antioxidant called sesamin that scavenges free radicals, Sesame seeds have a pretty decent amount of zinc, which helps produce collagen and additional advantages.
  • the sesame compositions may be sesame peel outputted in cases of raw tahini production.
  • the sesame peel may be provided in an automated manner from a sesame peeling machine that receives raw sesame as input.
  • the sesame peel may be processed before mixed with ground coffee to form the coffee composition of the present invention.
  • processing may be a water based extraction wherein the sesame husks may be soaked in various of water types, for example water, salted water, gasseused water and the like.
  • the water based extraction process of the the sesame peel may be used to soften the sesame peel when brewing the coffee composition.
  • the water based extraction process of the sesame may be take place before the peeling, to improve the peeling process.
  • the sesame peel may undergo other processes, such as cooling, heating, cutting and the like.
  • the coffee composition of the present invention is required to satisfy the following conditions or properties: 1. Maintain the coffee flavor as standard coffee capsules having 100% of ground coffee, or at least maintaint the coffee flavor’s difference that is not recognized or detected by the average coffee drinkers .
  • the amount of crema should be in the area of 80-120 percent of the amount of creama produced in standard coffee machines in standard coffee capsules having 100% of ground coffee.
  • the sesame peel should not produce aftertaste that is detected nor felt by the average coffee drinker tasting the coffee produced by the coffee composition of the present invention.
  • the total weight of the coffee capsule is substantially similar to the total weight of the standard coffee capsules having 100% of ground coffee.
  • the present invention provides in one aspect, a coffee capsule configured to be used in a coffee machine which produces espresso or cappuccino coffee.
  • the composition further includes one or more food additives.
  • Exemplary food additives include, without limitation, antioxidants, flavor enhancers, gelling agent, thickeners, stabilizers, coffee oil for strengthening the aroma and flavors, and preservatives.
  • Fig. 1 discloses a method of preparing the seame husks for the coffee composition, according to exaplary embodiments of the present invention.
  • the sesame husks are separated from the sesame seeds. Such separation may be performed mechanically using machines known in the art.
  • the output is a sesame compositon comprising mainly sesame husks, and optionally also sesame seeds.
  • the amount of sesame seeds in the sesame composition is not more than 8 percent of the sesame composition, preferably not more than 1 percent of the sesame composition.
  • the sesame composition may be sieved or otherwise filtered in order to remove the seeds and keep the sesame husks only.
  • the sesame husks are sieved in a sieving mechanism having apertures not bigger than lmm*lmm.
  • the sesame husks compostion may comprise whole seeds at about 1% to 30% of weight of the total sesame composition.
  • the sesame husks are crushed into a particles using a crushing mechanism desired by a person skilled in the art.
  • the particles of sesame husks which are smaller than 0.1 mm.
  • the seamse composition is filtered or sieved, to verify that the particled of the sesame composition can smoothly be mixed with the ground coffee.
  • Step 120 discloses controlling humidity and anti-contamination conditions.
  • the sesame composition is required to stay in a chamber having a humidity level of less than 3%.
  • the anti contamination may be achieved by heating the chamber storing the sesame composition, by applying UV radiation, and the like.
  • a standard measuremet of espresso drink (50-60 milliliter) made of a coffee capsule of 5 grams with 20% of sesame peel may contain polyphenole in the amount of 150 milligram, while one liter of red wine has 8-15 milligrams of polyphenols. About 10-15 milligrams of polyphenols originate from sesame and 135-140 milligrams of polyphenols originate from coffee. It should be noted that the polyphenols are extracts from coffee and sesame, and has unique qualities compared to polyphenols originating from grapes. The amount of polyphenols may differ according to the percentage of sesame peels in the coffee composition, type of coffee, manufacture process of the sesame peel and the like. In some cases, the temperature of the drying process may be between 80° and 90° cellcius. The temperature of the drying process may be set to allow the extracted ingredients to remain on the husks.
  • Fig. 2 discloses a method for preparing a food composition comprising ground coffee and sesame husks in the preparation of coffee beverages using a coffee machine, according to exemplary embodiments of the present invention.
  • a ground coffe is prepared for preparing the food composition comprising ground coffee and sesame husks. For example, filling coffee capsules with a food composition comprising ground coffee and sesame husks at at least about 5% by weight of the food composition, inserting the capsule into the coffee machine, and preparing the coffee beverage using the capsule comprising sesame husks at at least about 5% by weight of the food composition.
  • the sesame husks may be up to about 8% by weight of the food composition, about 12% by weight of the food composition, about 15% by weight of the food composition, about 25% by weight of the food composition, about 30% by weight of the food composition, about 35% by weight of the food composition, about 40% by weight of the food composition, about 45% by weight of the food composition, about 50% by weight of the food composition or about 60% by weight of the food composition.
  • the sesame husks are mixed with the gorund coffee for preparing edible coffee compositions in which the sesame composition is present in the composition at about 10% to about 18%, about 8.2% to about 12%, about 6.5% to about 9%, about 7% to about 8.5% by weight of the composition, about 9.3% to about 13%, about 21% to about 30%, about 28% to about 40%, about 38% to about 50%, about 28% to about 40%, or about 12% to about 20% by weight of the composition.
  • the density and spatial weight of the seasame husks is essentialy similar to the density and spatial weight of the ground coffe.
  • the food composition may further comprise flavor enhancement materials and compounds as desired by a person skilled in the art.
  • the coffee capsules may be filled with the coffee composition.
  • the coffee capsule comprises coffee composition, wherein sesame husks is present in the coffee composition at about 4-25 percent by weight of the composition.
  • the capsule size and weight of the food composition in the capsule may be determined by the capsule manufacturer, for example may be in the range of 2-25 grams.
  • the sesame composition added to the ground coffee reduces the level of acrylamide in the coffee beverage consumed by the users.
  • the coffee beverage was prepared using coffee capsules containing 5 grams. In one series of tests, the coffee capsule contained 5 grams of ground coffee. In a second set of tests, the coffee capsule contained 4 grams of ground coffee and 1 gram of sesame husks.
  • the amount of acrylamide in the coffee beverage is reduced by more than 25 percent by weight.
  • two coffee beverages were prepared using the same coffee machine and the same ground coffee.
  • the level of acrylamide in the coffee beverage was 550 microgram per kilogram.
  • the level of acrylamide in the coffee beverage was 398 microgram per kilogram.
  • the difference is higher than the 20 percent of the sesame husks.
  • 20 percent of sesame composition results in reduction of 28-30 percent in the total amount of acrylamide, relative to the amount of acrylamide when preparing the coffee beverage using a capsule containing 100 percent of ground coffee.
  • Example 1 Method of manufacturing an aery solid sweetener composition.
  • 'a', 'an', and 'the' means 'at least one', or 'one or more'. Use of the phrase 'one or more' herein does not alter this intended meaning of 'a', 'an', or 'the'. Accordingly, the terms 'a', 'an', and 'the', as used herein, may also refer to, and encompass, a plurality of the stated entity or object, unless otherwise specifically defined or stated herein, or, unless the context clearly dictates otherwise.
  • Each of these terms is considered equivalent in meaning to the phrase 'consisting essentially of.'
  • phrases 'consisting essentially of, as used herein, means that the stated entity or item (composition, product, material, method or process, step or procedure, sub-step or sub-procedure), which is an entirety or part of an exemplary embodiment of the disclosed invention, or/and which is used for implementing an exemplary embodiment of the disclosed invention, may include at least one additional component or ingredient, but only if each such additional component or ingredient does not materially alter the basic novel and inventive characteristics or special technical features, of the claimed entity or item.
  • 'method' refers to steps, procedures, manners, means, or/and techniques, for accomplishing a given task including, but not limited to, those steps, procedures, manners, means, or/and techniques, either known to, or readily developed from known steps, procedures, manners, means, or/and techniques, by practitioners in the relevant field(s) of the disclosed invention.
  • the phrase 'in a range of between about a first numerical value and about a second numerical value' is considered equivalent to, and meaning the same as, the phrase 'in a range of from about a first numerical value to about a second numerical value', and, thus, the two equivalently meaning phrases may be used interchangeably.
  • the phrase 'room temperature refers to a temperature in a range of between about 20 °C and about 25 °C, and is considered equivalent to, and meaning the same as, the phrase 'room temperature refers to a temperature in a range of from about 20 °C to about 25 °C.'

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne une composition alimentaire pour la préparation d'une boisson au café, comprenant du café moulu et une composition à base de sésame représentant au moins 5 % en poids de la composition alimentaire, la composition à base de sésame étant mélangée avec le café moulu. L'invention concerne également une capsule remplie de la composition alimentaire et un procédé de préparation d'une boisson au café à l'aide de la composition alimentaire.
PCT/IL2019/050288 2018-03-14 2019-03-14 Produit de café nutritif WO2019175882A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201862642614P 2018-03-14 2018-03-14
US62/642,614 2018-03-14

Publications (1)

Publication Number Publication Date
WO2019175882A1 true WO2019175882A1 (fr) 2019-09-19

Family

ID=67907523

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IL2019/050288 WO2019175882A1 (fr) 2018-03-14 2019-03-14 Produit de café nutritif

Country Status (1)

Country Link
WO (1) WO2019175882A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130344225A1 (en) * 2011-03-11 2013-12-26 Takasago International Corporation Coffee extract
US20140234488A1 (en) * 2013-02-15 2014-08-21 Alice Chang Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130344225A1 (en) * 2011-03-11 2013-12-26 Takasago International Corporation Coffee extract
US20140234488A1 (en) * 2013-02-15 2014-08-21 Alice Chang Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient

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