ES2929672B2 - PROCEDURE FOR OBTAINING A SOLID FOOD INGREDIENT BASED ON COFFEE, FOOD INGREDIENT SO OBTAINED AND USE OF SAME - Google Patents

Description

DESCRIPTION

PROCEDURE FOR OBTAINING A SOLID FOOD INGREDIENT BASED ON COFFEE, FOOD INGREDIENT THUS OBTAINED AND USE THEREOF

The present invention refers to a procedure for obtaining a food ingredient based on coffee, both for use for its reconstitution and direct consumption as well as for its use as an ingredient in pastry preparations, finding its application in the food industry in general.

More specifically, the process of the invention makes it possible to obtain the coffee-based food ingredient, specifically containing the typical ingredients of the coffee known as "Asian coffee", in a solid form, so that this solid "Asian coffee" can be reconstituted with hot water. for direct consumption or it can be used as a flavoring ingredient in the pastry industry, for example.

"Asian coffee", also called "Cartagena coffee" is a coffee-based drink characteristic of the countryside area of Cartagena that dates back to the mid-19th century. It is a combination of liquid black coffee, condensed milk, brandy and 43® liqueur flavored with cinnamon and lemon. To prepare this drink, brandy and 43® liqueur are usually added to a base of condensed milk, black, infused or espresso coffee is then added, and it is flavored with cinnamon and lemon.

Conventionally, this Asian coffee is available in its liquid form, and can be found as such or as part of other drinks, such as slushies, although it can also be used as a liquid ingredient to flavor, for example, cakes or cookies.

On the other hand, instant coffee, also called soluble coffee and crystal coffee, is well known, very different from powdered coffee, which is prepared by freeze-drying or spray drying, after which it can be rehydrated.

In this regard, European patent EP0700640 describes a procedure for producing a soluble coffee product that includes freezing a coffee extract, spraying the coffee extract into frozen particles, lyophilizing the frozen particles to obtain dried particles and darkening of the dried particles, where the frozen or dried particles are separated into various fractions according to their size, only the appropriate fraction being subjected to sublimation and subsequently combining the particles to darken them.

European patent EP3193625 refers to a process for the manufacture of a soluble beverage powder, the process comprising the steps of (a) forming a mass comprising a beverage concentrate, where the beverage concentrate is formed as a laminar sheet ; (b) contacting at least part of a surface of the dough with a water-permeable membrane, water passing from the dough through the permeable membrane to at least partially dry the dough, providing a dehydration means separately from the dough through the permeable membrane, where the dehydration means comprise a desiccant agent which is a desiccant that retains the water that passes from the dough through the permeable membrane; and (c) texturing the at least partially dehydrated dough to form the soluble beverage powder, where, prior to step (b), at least part of the surface of the dough is coated with a substantially dry edible powder.

Given the advantages of instant coffee, among others its speed of preparation, lower weight and volume and longer shelf life, it would be desirable to be able to have the Asian coffee drink in this powder form, both for direct use through easy reconstitution with hot water, such as for use as an ingredient in pastry preparations where the incorporation of liquid ingredients is disadvantageous.

Thus, the present invention provides a procedure for obtaining a food ingredient based on coffee, specifically "Asian coffee", where the product obtained by said procedure is in solid form, easily reconstitutable with hot water as it is an instant coffee preparation. , or for use as a solid ingredient in other products, for example pastry.

To do this, the procedure of the invention consists of the following stages:

Yo. prepare an Asian coffee drink by adding, on a bed of condensed milk (a), brandy (b) and 43® liqueur (c), then adding the coffee (d), infused or espresso, flavoring with cinnamon (e) and oil lemon essential (f); preferably where the ratio d:a:c:b:e:f is approximately 1.5:1:0.5:0.5:0.25:0.25;

ii. arrange the combination of step i) in a plastic container resistant to freeze-drying and subject it to ultra-freezing at a temperature of -80°C for 48 hours;

iii. subject the frozen combination inside the container to a pressure of 0.01-0.4 mbar while maintaining a temperature of 30-35°C until obtaining a dried product with a residual humidity of less than 10% and

iv. grind the product obtained.

This procedure, which uses Asian coffee as a starting product, that is, with all its ingredients, allows us to avoid the disadvantages of conventional freeze-drying processes, in which different ingredients are freeze-dried separately and then mixed together and ground. to obtain a dry brew. These disadvantages for the particular case of Asian coffee derive from the behavior of alcohols and sugars during the conventional freeze-drying process.

The freeze-drying of the ingredients separately thus leads to problems with ingredients that have a high alcohol content (mainly brandy), since, when subjecting it to this process, in addition to eliminating the alcohol, a glassy state with high humidity and consistency is obtained. soft, which deforms when a force is applied, preventing the obtaining of the solid product.

The procedure of the invention, where the mixture of the ingredients is freeze-dried together, makes it possible to obtain a solid powder with a humidity of less than 10% that maintains the sensory nuances of aroma and odor typical of the original alcohols. Likewise, the arrangement of the combination of ingredients in a plastic container resistant to freeze-drying and for food use, such as polypropylene or polystyrene, prevents the adhesion of the product and facilitates its complete recovery.

The use of the coffee-based food ingredient is also the object of the invention, specifically containing the typical ingredients of the coffee known as "Asian coffee", thus obtained in solid form directly by reconstitution with hot water and subsequent stirring. It is also the object of the invention. invention the use of Asian coffee in solid form as an intermediate ingredient in the preparation of other foods, for example cakes, pies, cookies and the like.

Claims (4)

1. Procedure to obtain a food ingredient based on coffee, specifically containing the typical ingredients of coffee known as "Asian coffee, which consists of the following stages: Yo. prepare an Asian coffee drink by adding, on a bed of condensed milk (a), brandy (b) and 43® liqueur (c), then adding the coffee (d), infused or espresso, flavoring with cinnamon (e) and oil lemon essential (f); preferably where the ratio d:a:c:b:e:f is approximately 1.5:1:0.5:0.5:0.25:0.25; ii. arrange the combination of step i) in a plastic container resistant to freeze-drying and subject it to ultra-freezing at a temperature of -80°C for 48 hours; iii. subject the frozen combination inside the container to a pressure of 0.01-0.4 mbar while maintaining a temperature of 30-35°C until obtaining a dried product with a residual humidity of less than 10% and iv. grind the product obtained. 2. Food ingredient obtained according to the procedure of claim 1, consisting of an Asian coffee in solid form. 3. Use of the food ingredient according to claim 2, wherein said solid ingredient is reconstituted by the addition of hot water. 4. Use of the food ingredient according to claim 2, wherein the solid ingredient is used in said solid form in pastry applications.