WO2023146503A1

WO2023146503A1 - Compressed coffee production method with absorption

Info

Publication number: WO2023146503A1
Application number: PCT/TR2023/050065
Authority: WO
Inventors: Abdullatif BABELLY
Original assignee: Pri̇fa Bi̇tki̇sel Ve Gida Ürünleri̇ Sanayi̇ Ve Diş Ti̇caret Li̇mi̇ted Şi̇rketi̇
Priority date: 2022-01-26
Filing date: 2023-01-26
Publication date: 2023-08-03

Abstract

This invention is related to a confectionery production method, especially the compressed coffee production method, which is consumed by absorption, whose main aroma is coffee, and natural products and methods can be used, to which extra aroma can be added and its feature is; by adding gum tree extract and whitening cream to the coffee powder and homogeneous mixing (1) for 25 minutes, adding 30% of the mixture with sorbitol to the mixture obtained and mixing for 60 minutes until the desired consistency is reached (2), after the mixture reaches the desired consistency, it is heated in an oven at 40 degrees for 5-8 hours, reducing the humidity rate to 10% and turning the mixture into powdering (3), creating extra aroma (4) by adding 2%-10% of natural products such as dates, mint, lemon, vanilla to the powdered mixture, pouring the mixture into molds and compressing it with a press machine giving a coffee bean shape (5) and the product, which is shaped like a coffee bean, is cooled (6) between -3 and +4 degrees and has processing steps.

Description

COMPRESSED COFFEE PRODUCTION METHOD WITH ABSORPTION

Technical Field:

This invention is related to a confectionery production method, especially the compressed coffee production method, which is consumed by absorption, whose main aroma is coffee, and natural products and methods can be used, to which extra aroma can be added.

State of the Art:

Confectionery is sweet food made with sugar or sugary ingredients. Confectionery is generally low in micronutrients and protein and is rich in calories. Confectionery; It is a food product obtained as a result of adding substances such as milk, milk powder, gelatin, oil and flavoring to the dough, which is formed as a result of sugar and glucose or only sugar after cooking, by adding citric acid, tartaric acid or potassium bitartrate, according to the type of product to be produced, and packaging by shaping.

In the patent application JP2013106537A, " Chocolate Confectionery Of Coffee Bean And Method For Producing The Same" is explained. The chocolate confectionery of coffee beans according to the invention is characterized in that the coffee beans are roasted and then contacted with hydrogen gas and then covered with chocolate. It involves placing the roasted beans in a container and replacing the air with hydrogen gas and pressurizing it. In this case, the roasted beans can be put into a container and depressurized once, and the gas inside the beans can be vented to the outside and contacted with hydrogen gas. In addition, the roasted beans can be passed through a pipe through which hydrogen gas is circulated.

In the patent application JPH11123047A, " Coffee Puff Snack Confectionery and Its Production " is explained. The invention is obtained by mixing roasted and powdered coffee beans with other grains and swelling them. This method for the production of confectionery involves feeding a raw material mixture obtained by mixing roasted and powdered coffee beans with other grains and water as required, into an extruder and heating the mixture under pressure to gelatinize the raw material, and swelling the gelatinized material to obtain a product and includes drying.

In the patent application CN109007223 A, " Coffee taste candy and preparation process thereof " is explained. The invention relates to a coffee-flavored sugar and a preparation process thereof. It contains coffee-flavored sugar, coffee beans, pectin, white granulated sugar, amylodextrin and maltitol raw materials. Coffee-flavored confectionery is prepared with the following steps; coffee juice preparation, heating concentration; auxiliary material addition, forming and packaging. Coffee is used as a raw material to be heated under special conditions, the active ingredients in coffee are kept at the maximum level in confectionery. No artificial color and essence added; The original taste of the coffee is preserved. The process is simple, the raw materials are readily available, and the coffee-flavored confectionery is suitable for large-scale production.

In the applications mentioned above, sugar production methods are explained in general terms. In these production methods, many additives are used that make it easier to color, flavor or shape. Some of these additives are chemicals. That is why it can affect human health. In addition, the type of sugar used in confectionery affects human health, especially for diabetics.

As a result, there is a need for a new confectionery production method that can overcome the disadvantages mentioned above, is easy to produce, has little cost and does not harm human health.

Description of the Invention:

This invention is a method of producing compressed coffee consumed by sucking, which can overcome the disadvantages mentioned above, and its feature is; It is easy to produce, does not contain additives, is produced without the use of harmful chemical methods and contains different aromas. Since the product is produced from coffee powder, it has a nice taste. In addition, different flavors can be added as an extra to obtain better tastes. Since the components used are both natural and easily available, production is easy. Since the production method and stages of the product are made with standard tools and machines, the cost is low. It does not contain harmful additives and does not contain chemical processes that will harm its natural structure.

Sorbitol is used to flavor the product. Sorbitol is a low-calorie sweetener chemically extracted from glucose. This substance has less effect on blood sugar level than sugar. This can give an advantage to people at risk of developing diabetes.

Description of the Figures:

The invention will be described with reference to the accompanying figures, so that the features of the invention will be more clearly understood and appreciated, but the purpose of this is not to limit the invention to these certain regulations. On the contrary, it is intended to cover all alternatives, changes and equivalences that can be included in the area of the invention defined by the accompanying claims. The details shown should be understood that they are shown only for the purpose of describing the preferred embodiments of the present invention and are presented in order to provide the most convenient and easily understandable description of both the shaping of methods and the rules and conceptual features of the invention. In these drawings.

Figure 1 Schematic view of the production method of the product.

The figures to help understand the present invention are numbered as indicated in the attached image and are given below along with their names.

Description of References:

1- Homogeneous Mixing

2- 60 Minutes Mixing 3- Powdering

4- Creating Extra aroma

5- Giving a Coffee Bean Shape

6- Cooling

Description of The Invention:

The invention consists of mixing gum tree extract and whitening cream into the coffee powder and homogeneous mixing (1) for 25 minutes, adding 30% of the mixture with sorbitol into the mixture and 60 minutes mixing (2) until it reaches the consistency of baby food, the mixture is desired, after it comes to a consistency, it is heated in the oven at 40 degrees for 5-8 hours, reducing the humidity to 10% and turning the mixture into powdering (3), adding 2%-10% of natural products such as dates, mint, lemon, vanilla to the powdered mixture, if desired, creating extra aroma (4), pouring the mixture into molds and compressing it with a press machine, giving a coffee bean shape (5) and cooling (6) the product in the shape of coffee beans between -3 and +4 degrees.

The invention has the process step of adding 10 grams of gum tree extract and 200 grams of whitening cream into 200 grams of coffee powder and homogeneous mixing (1) for 25 minutes.

The invention has the process step of adding 600 grams of sorbitol and 30% of the mixture to the mixture obtained and 60 minutes mixing (2) until it reaches the desired consistency.

Detailed Description of The Invention:

The steps followed for the production method of the product subject to the invention; Adding gum tree extract and whitening cream to the coffee powder and homogeneous mixing (1) for 25 minutes, adding 30% of the mixture with sorbitol into the mixture and 60 minutes mixing (2) until it reaches the consistency of baby food, the mixture reaches the desired consistency, after it arrives, it is heated in the oven at 40 degrees for 5-8 hours, reducing the humidity to 10%, and turning the mixture into powdering (3), adding natural products such as dates, mint, lemon, vanilla to the powdered mixture at the rate of %o2- %ol0 creating extra aroma (4), pouring the mixture into molds and compressing it with a press machine, giving a coffee bean shape (5) and cooling (6) the product in the shape of coffee beans between -3 and +4 degrees.

The coffee beans selected according to the desired aroma are powdered and ready for processing. The coffee powder placed in a container should be mixed homogeneously for 25 minutes by adding gum tree extract and whitening cream (1). The ingredients used in the mixture are 200 grams of coffee powder, 10 grams of gum tree extract and 200 grams of whitening cream. The resulting mixture is mixed with 600 grams of sorbitol and 30% of water and 60 minutes mixing (2) until it reaches the consistency of baby food. The mixture is heated for 5-8 hours at 40 degrees in ovens until it reaches the consistency of baby food, reducing the humidity to 10% and turning into powdering (3). According to the request, creating extra aroma (4) by adding 2%-10% of natural products such as dates, mint, lemon, vanilla, hazelnuts, cocoa, caramel to the powdered mixture. The mixture is poured into molds and compressed with a press machine giving a coffee bean shape (5) . Then, the product, which is shaped like a coffee bean, is cooled (6) between -3 and +4 degrees to make it suitable for use. The product is also suitable for consumption by being absorbed according to preference.

Claims

CLAIMS - The invention is related to the production method of compressed coffee consumed by sucking, and its feature is;

- by adding gum tree extract and whitening cream to the coffee powder and homogeneous mixing (1) for 25 minutes, adding 30% of the mixture with sorbitol to the mixture obtained and mixing for 60 minutes until the desired consistency is reached (2), after the mixture reaches the desired consistency, it is heated in an oven at 40 degrees for 5-8 hours, reducing the humidity rate to 10% and turning the mixture into powdering (3), creating extra aroma (4) by adding 2%-10% of natural products such as dates, mint, lemon, vanilla to the powdered mixture, pouring the mixture into molds and compressing it with a press machine giving a coffee bean shape (5) and

- the product, which is shaped like a coffee bean, is cooled (6) between -3 and +4 degrees and has processing steps. - As mentioned in Claim 1, it is a compressed coffee production method that is consumed by sucking, and its feature is; it is characterized by adding 10 grams of gum tree extract and 200 grams of whitening cream into 200 grams of coffee powder and homogeneous mixing (1) for 25 minutes. - As mentioned in Claim 1, it is a compressed coffee production method that is consumed by sucking, and its feature is; it is characterized by adding 600 grams of sorbitol and 30% of the mixture to the mixture obtained and 60 minutes mixing (2) until it reaches the desired consistency.