WO2020183305A1

WO2020183305A1 - Process for obtaining food products from coffee pulp

Info

Publication number: WO2020183305A1
Application number: PCT/IB2020/051927
Authority: WO
Inventors: Nelson TABORDA; Mauricio NARANJO CANO; Juan Esteban GIL; Sergio CANO
Original assignee: Industria Colombiana Del Café S. A. S.
Priority date: 2019-03-08
Filing date: 2020-03-05
Publication date: 2020-09-17

Abstract

The invention provides a process for obtaining food products in the form of a powder to be reconstituted or an infused beverage, which comprises mixing coffee with coffee pulp, wherein the coffee is selected from green coffee, roasted coffee and ground coffee, and the coffee pulp is selected from dry coffee pulp, dry ground coffee pulp, roasted coffee pulp and ground coffee pulp. In particular, in the process of the invention, if the selected coffee is ground coffee, the coffee pulp is dry ground coffee pulp or ground coffee pulp; if the selected coffee is roasted coffee, the coffee pulp is roasted coffee pulp, and the obtained mixture is subjected to a step of grinding; and if the selected coffee is green coffee, the coffee pulp is dry coffee pulp, and the obtained mixture is subjected to a step of roasting and subsequently a step of grinding.

Description

PROCESS TO OBTAIN FOOD PRODUCTS FROM

COFFEE PULP

FIELD OF THE INVENTION The present invention is directed to a process for obtaining food products that comprises mixing coffee with coffee pulp. With the process of the invention, food products are obtained in the form of a powder for reconstitution or an infusion drink.

DESCRIPTION OF THE STATE OF THE TECHNIQUE During the different stages of coffee plant cultivation, materials such as leaves and branches are generated that in the renewal are left contributing organic matter to the soil, the stems that are generally used as firewood or wood, the pulp and mucilage produced in the beneficiation process; the husk generated in the threshing stage, and the waste or gravel generated in the preparation of the drink from the roasted and ground grain. All this plant material, if not handled and disposed of properly, becomes a source of contamination. In particular, coffee pulp is the most abundant resulting residue and because it is characterized by a high content of organic matter, it is normally used as fertilizer to improve the chemical and physical conditions of the soil. However, new ways of taking advantage of this organic material for nutritional purposes in food products are being studied, fermenting the coffee pulp to obtain wines or treating the coffee pulp to obtain caffeinated beverages.

For example, patent US7833560 refers to a caffeinated drink comprising an extract derived from coffee husk, coffee pulp and coffee cherry and the method for producing it. The process for obtaining the caffeinated beverage comprises obtaining a by-product of coffee production (eg coffee husk, coffee pulp and coffee cherry); preparing a mixture of water and the coffee by-products to produce a mixture composed of a liquid portion and a solid portion; separating the liquid portion from the solid portion to produce a liquid extract; concentrate the liquid extract to produce a concentrated extract and between mixing the concentrated extract with additional components to get the caffeinated drink. In particular the mixing of water and coffee by-products is carried out at temperatures between 65 to 80 ° C and may include an additional stage to reduce the size and increase the surface area of the solids and improve the efficient extraction of the desired substances from the by-products. of coffee, this grinding is preferably carried out wet for a period between 15 to 30 minutes.

Additionally, patent US7807205 describes a process for producing beverages such as teas, juices and carbonated drinks from a coffee cherry extract. The process to obtain the extract from coffee cherry begins with the collection of coffee cherries; dry for a period between 0 to 48 hours until the percentage of water is not higher than 20% (w / w) in the coffee cherries; extract with an aqueous solvent in a ratio of 5: 1 to 20: 1 solvent / coffee cherry at a temperature of 82 to 100 ° C for a period of 30 minutes to 2 hours; filter or centrifuge to separate solids and liquids and obtain the liquid extract that can be further evaporated to obtain the solid extract of coffee cherry. The process contemplates an additional grinding stage to improve the contact area before extraction so that particles between 0.1 to 5 mm are obtained.

In the processes usually used to take advantage of this organic material for nutritional purposes in food products, they comprise an extraction with hot water, which is subsequently mixed with additives and flavorings to obtain the food product. In the present invention, a process for obtaining food products in powder form for reconstitution or infusion beverage from coffee pulp is described which comprises mixing coffee with coffee pulp.

BRIEF DESCRIPTION OF THE INVENTION The present invention refers to a process for obtaining food products from coffee pulp that comprises mixing coffee with coffee pulp, wherein the coffee is selected from green coffee, roasted coffee and ground coffee; and the coffee pulp is selected from dry coffee pulp, roasted coffee pulp and ground coffee pulp. Particularly, in the process of the present invention, if the selected coffee is ground coffee, the coffee pulp is dry ground coffee pulp or ground coffee pulp; if the selected coffee is roasted coffee, the coffee pulp is roasted coffee pulp; and the mixture obtained is subjected to a grinding step; and if the selected coffee is green coffee, the coffee pulp is dry pulp of coffee; and the mixture obtained is subjected to a roasting stage and subsequently to a grinding stage. With the process of the invention, food products are obtained characterized by a luminosity between 10 to 35 L *; humidity up to 10%, pH between 5 to 7 and a caffeine content between 0.1 to 5% w / w.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 Flow chart of the process to obtain food products from green coffee and dry coffee pulp. FIG.2 Flow chart of the process to obtain food products from roasted coffee and roasted coffee pulp.

FIG. 3 Flow chart of the process to obtain food products from ground coffee and ground coffee pulp.

FIG. 4 Flow diagram of the process to obtain food products from ground coffee and dry ground coffee pulp.

DETAILED DESCRIPTION The present invention corresponds to a process to obtain food products from coffee pulp that comprises mixing coffee between 99% and 1% with coffee pulp between 1% and 99%, where the coffee is selected from green coffee , roast coffee and roast and ground coffee; and the coffee pulp is selected from dry coffee pulp, dry ground coffee pulp, roasted coffee pulp and ground coffee pulp. For the purposes of the present invention, the term "coffee" refers to the seed that is extracted from the fruits of the coffee plant (coffee cherry) as a result of the wet milling process and the term "coffee pulp" is refers to a fibrous material or husk that is generated during the processing of coffee.

Specifically, in the process of the present invention, if the selected coffee is green coffee, the coffee pulp is dry coffee pulp; and the mixture obtained is subjected to a roasting stage that is carried out by means of heat by convection, conduction or radiation at temperatures between 130 to 250 ° C for a period between 2 to 30 minutes in a roaster selected from drum type roasters, perforated drum, continuous, centrifugal, bed fluidized, among others and subsequently to a grinding stage to an average particle size between 20 to 5000 microns, 50 to 4500 microns, 200 to 3500 microns, 400 to 3000 microns, 600 to 2500 microns, 800 to 1500 microns and 900 to 1000 microns in a mill selected from: mass type mill, disc mill, centrifugal mill, among others.

For the purposes of the present invention, the term "green coffee" refers to the seed extracted from the fruits of the coffee plant after the wet beneficiation process that has not been roasted or ground. Green coffee is found in the mixture in a concentration between 1% to 99%, 10% to 90%, 20% to 80%, 30% to 70%, 40% to 60% and 50% to 55%. On the other hand, the term "dry coffee pulp" refers to the mucilaginous fibrous material that dries to a moisture content between 4% to 12%. The dry coffee pulp is found in the mixture in a concentration between 1% to 99%, 10% to 90%, 20% to 80%, 30% to 70%, 40% to 60% and 50% to 55%.

Particularly, in the process of the present invention, if the selected coffee is roasted coffee, the coffee pulp is roasted coffee pulp; and the mixture obtained is subjected to a grinding stage to an average particle size between 20 to 5000 microns, 50 to 4500 microns, 200 to 3500 microns, 400 to 3000 microns, 600 to 2500 microns, 800 to 1500 microns and 900 to 1000 microns in a mill selected from: mass type mill, disc mill, centrifugal mill, among others.

For the purposes of the present invention, the term "roasted coffee" refers to the seed extracted from the fruits of the coffee plant after the wet beneficiation process that is roasted by means of heat by convection, conduction or radiation at temperatures between 130 to 250 ° C for a period between 2 to 30 minutes in a roaster selected from drum, perforated drum, continuous, centrifugal, fluidized bed roasters, among others. Roasted coffee is found in the mixture in a concentration between 1% to 99%, 10% to 90%, 20% to 80%, 30% to 70%, 40% to 60% and 50% to 55%.

On the other hand, the term "roasted coffee pulp" refers to the dry pulp that is subjected to a roasting stage by means of heat by convection, conduction or radiation at temperatures between 130 to 250 ° C for a period between 2 to 30 minutes. in a roaster selected from drum, perforated drum, continuous, centrifugal, fluidized bed roasters, among others. The roasted coffee pulp in the mixture is in a concentration between 1% to 99%, 10% to 90%, 20% to 80%, 30% to 70%, 40% to 60% and 50% to 55%.

Specifically, in the process of the present invention if the selected coffee is ground coffee, the coffee pulp is dry ground coffee pulp or ground coffee pulp. For purposes of the present invention, the term "ground coffee" refers to roasted coffee that is ground to an average particle size between 20 to 5000 microns, 50 to 4500 microns, 200 to 3500 microns, 400 to 3000 microns, 600 to 2500 microns, 800 to 1500 microns and 900 to 1000 microns in a mill selected from: mass type mill, disk mill, centrifugal mill, among others. The ground coffee is found in the mixture in a concentration between 1% to 99%, 10% to 90%, 20% to 80%, 30% to 70%, 40% to 60% and 50% to 55%.

On the other hand, the term "dry ground coffee pulp" refers to dry coffee pulp with a humidity percentage between 4% to 12% that is ground to an average particle size between 20 to 5000 microns, 50 to 4500 microns. , 200 to 3,500 microns, 400 to 3,000 microns, 600 to 2,500 microns, 800 to 1,500 microns and 900 to 1,000 microns in a mill selected from: mass type mill, disk mill, centrifugal mill, among others. The dry ground coffee pulp is found in the mixture in a concentration between 1% to 99%, 10% to 90%, 20% to 80%, 30% to 70%, 40% to 60% and 50% to 55%. .

On the other hand, the term “ground coffee pulp” refers to roasted coffee pulp that is ground to an average particle size between 20 to 5000 microns, 50 to 4500 microns, 200 to 3500 microns, 400 to 3000 microns, 600 to 2500 microns, 800 to 1500 microns and 900 to 1000 microns in a mill selected from: mass type mill, disk mill, centrifugal mill, among others. The ground coffee pulp is found in the mixture in a concentration between 1% to 99%, 10% to 90%, 20% to 80%, 30% to 70%, 40% to 60% and 50% to 55%.

With the process of the present invention, food products are obtained in the form of powder to reconstitute or infusion drink characterized by a luminosity between 10 to 35 L *; humidity up to 10%, pH between 5 to 7 and a caffeine content between 0.1 to 5% w / w.

The present invention will be presented in detail through the following examples, which are provided for illustrative purposes only and not with the aim of limiting its scope. EXAMPLES

Example 1. Process to obtain food products from green coffee and

dried coffee pulp

120 kg of green coffee with a humidity percentage of 11.32% humidity and 80 Kg of dry coffee pulp with a humidity percentage of 10.64% were mixed and the mixture obtained was fed to a perforated drum type roaster operated in a temperature curve from 180 ° C to 200 ° C for a period of 12 minutes. The product obtained from the roasting stage was taken to a disk mill to obtain a food product in powder form to reconstitute or infusion drink (Product A). From green coffee and dry coffee pulp, and following the same procedure described above (FIG. 1), products B and C were prepared, varying the proportions of green coffee and dry coffee pulp, the conditions of time and temperature. in the roasting stage, as shown in Table 1.

Table 1.

Table 2 shows the characteristics of the two products obtained with the process described in Example 1.

Table 2.

Example 2. Process to obtain food products from roasted coffee and roasted coffee pulp

160kg of decaffeinated roasted coffee were weighed characterized by a dry base caffeine content of 0.11% and a moisture percentage of 11.08%, which had previously been subjected to a roasting stage in a plate centrifugal roaster operated on a curve. 200 ° C to 202 ° C for 10 minutes (Product DI). At the same time, 160Kg of dry coffee pulp with a humidity percentage of 10.5% were weighed and added to a perforated drum type roaster operated at a temperature curve of 130 ° C to 178 ° C for a period of 8 minutes, to Obtain a roasted coffee pulp that was discharged on a cooling sieve until it reached a temperature of 30 ° C (Product D2).

Subsequently, LOOKg roasted coffee pulp was mixed together with 100kg of roasted coffee in a ribbon mixer for 5 minutes. Next, the mixture obtained was taken to a mass type mill until obtaining a food product characterized by an average particle size of 450pm, a luminosity value of 19.69 L *, a humidity percentage of 4.5% and a content 0.45% dry caffeine (Product D).

Following the same procedure described above (FIG. 2), the products Ei and Fi were prepared, in which the amounts of coffee and roasting conditions were varied, as shown in table 3. In the same way, the products E2 were prepared and F2 in which proportions of coffee pulp and roasting conditions were varied, as shown in table 4. From which the products E and F. were obtained.

Table 3.

Table 4.

Table 5 shows the characteristics of the two products obtained with the process described in Example 2.

Table 5.

Example 3. Process to obtain food products from ground coffee and ground coffee pulp

200Kg of green coffee with a humidity percentage of 10.99% were weighed and added to a drum type roaster operated at a temperature up to 203 ° C for a period of 11 minutes. The roasted coffee obtained was taken to a disk mill until obtaining ground coffee (Product Gi) with a particle size of 350 mih. In parallel, 250Kg of dry coffee pulp with a humidity percentage of 9.78% and were added to a perforated drum type roaster operated at a temperature curve between 150 ° C to 191 ° C for a period of 6 minutes, to obtain a roasted coffee pulp, which was taken to a mass mill to obtain ground coffee pulp with a particle size of 220 pm (Product G ₂ ).

Finally, 75kg of ground coffee and 25kg of ground coffee pulp were mixed in a belt type mixer for 3 minutes to obtain the food product. The food product obtained was characterized by an average particle size of 300 mhi. a humidity percentage of 4.7%, a luminosity value of 16 L * and a caffeine content on a dry basis 0.93% (Product G).

Following the same procedure described above (FIG. 3), the Hi and Ii products were prepared, in which the proportions of coffee, roasting and grinding conditions were varied, as shown in table 6. In the same way, the products were prepared. Eh and h in which proportions of coffee pulp, roasting and grinding conditions were varied, as shown in table 7. From which products H and E were obtained

Table 6.

Table 7.

Table 8 shows the characteristics of the products obtained with the process described in Example 3.

Table 8.

Example 4. Process to obtain food products from ground coffee and dry ground coffee pulp

400Kg of green coffee with a humidity percentage of 11.38% were weighed and added to a centrifugal type roaster operated at a temperature between 180 to 210 ° C for a period of 12 minutes. The roasted coffee obtained was taken to a mass-type mill until obtaining ground coffee (Product Ji) with a particle size of 450 mih. At the same time, 150Kg of dry coffee pulp with a humidity percentage of 5% were taken to a disk mill to obtain dry ground coffee pulp with a particle size of 320 pm (Product J2). Finally, 170kg of ground coffee and 30kg of dry ground coffee pulp were mixed in a belt mixer for 4 minutes to obtain the food product. The food product obtained was characterized by an average particle size of 380 pm, a humidity percentage of 4.7%, a luminosity value of 23 L * and a caffeine content on a dry basis 1.07% (Product J) . Following the same procedure described above (FIG. 4), the product Ki was prepared, in which the proportions of coffee, roasting and grinding conditions were varied, as shown in table 9. In the same way, the product K2 was prepared, in which were varied proportions of coffee pulp and grinding conditions, as shown in table 10. From which the product K was obtained.

Table 9

Table 10.

Table 11 shows the characteristics of the products obtained with the process described in Example 4.

Table 11.

Claims

A process for obtaining food products from coffee pulp comprising mixing coffee with coffee pulp;

where:

coffee is selected from green coffee, roasted coffee, and ground coffee; and

the coffee pulp is selected from dry coffee pulp, dry ground coffee pulp, roasted coffee pulp and ground coffee pulp;

and where:

if the selected coffee is ground coffee, the coffee pulp is dry ground coffee pulp or ground coffee pulp;

if the selected coffee is roasted coffee, the coffee pulp is roasted coffee pulp; and the mixture obtained is subjected to a grinding step;

if the selected coffee is green coffee, the coffee pulp is dry coffee pulp; and the mixture obtained is subjected to a roasting stage and subsequently to a grinding stage.

2. The process according to Claim 1, wherein the mixture contains coffee pulp between 1% and 99% and coffee between 99% and 1%.

3. The process according to Claim 1, wherein with the grinding step the particle size is reduced between 20 to 5000 microns.

4. The process according to Claim 1, wherein the milling step is carried out in a machine selected from a mass mill, a disk mill, a hammer mill, a ball mill and a centrifuge, among others.

5. The process according to Claim 1, wherein the roasting step is by convection, conduction or radiation heat.

6. The process according to Claim 1, wherein the roasting step is carried out at temperatures between 130 to 250 ° C for a period between 2 to 30 minutes.

7. The process according to Claim 1, wherein the roasting step is carried out in a machine selected from drum type roasters, perforated drum, continuous, centrifugal, fluidized bed, among others.

8. The process according to Claim 1, wherein the obtained food product is characterized by a luminosity between 10 to 35 L *; humidity up to 10%, pH between 5 to 7 and a caffeine content between 0.1 to 5% w / w.

The process according to Claim 1 to 8, wherein the food product obtained is in the form of a powder for reconstitution or infusion drink.