DE212022000329U1 - Dense coffee and derived products - Google Patents

Abstract

Dense coffee, characterized by the fact that it contains soluble coffee and condensed milk in a ratio of 1 part soluble coffee and 6 to 12.5 parts condensed milk.

Description

The present invention relates to dense coffee, which is offered in several versions, namely: simple dense coffee, also called basic product for the preparation of the others, which contains soluble coffee and condensed milk, dense coffee with butter, which contains soluble coffee, condensed milk and butter, dense coffee in both variants in combination with powdered or ground hazelnuts, coconut, hemp seeds or chia seeds to obtain other advantageous properties. The present invention also relates to all these variants of dense coffee, which, after partial/total dehydration, are transformed into solid products of different shapes, e.g. biscuits or balls, hereinafter called "coffee biscuits"/"coffee balls", with the addition of hazelnuts, coconut, hemp seeds or chia seeds.

scope of the invention

Among all the industries that produce consumer goods, the coffee industry occupies an important place, since coffee consumption has a great impact on the human body and promotes a large amount of physical and mental energy. Due to the technological process, this product is easily absorbed by the body and even helps improve metabolism and digestion.

The present invention proposes several types of coffee-based products, starting with the starting product in the form of dense coffee, combining soluble coffee with condensed milk or soluble coffee with condensed milk and butter. These two products in combination with different proportions of ground hazelnuts in different sized particles or with hazelnut powder for a delicate product represent another embodiment of the invention. Hazelnuts can be replaced by coconut, hemp or chia seeds in other embodiments.

The present invention also relates to dense coffee in all the embodiments presented, which is converted into solid products by partial or complete removal of the internal water.

The products obtained according to the above embodiments of the invention can vary in taste, respectively from a more bitter taste to a sweeter taste, by increasing the amount of condensed milk for sweeter products, and in consistency for softer solid or semi-solid products, with a higher addition of butter or with partial removal of the internal water, and harder products with almost complete removal of the internal water and with less addition of butter.

In other embodiments, the solid products can have different outer shells consisting of: ground hazelnuts, hazelnut powder, cocoa powder, coconut, as well as hemp seeds or chia seeds. The different outer shells serve both to give the products shapes other than the spherical shape (if the product is malleable enough not to stick) and to mix flavors and textures, while bringing the advantage of forming new products with different properties, which is beneficial for the human body.

Detailed description of the invention using examples

The invention relates to several types of dense coffee based on soluble coffee and condensed milk, with/without added butter, with/without hazelnuts/coconut/hemp seeds or chia seeds and solid/semi-solid products of different shapes and consistencies, namely biscuit-like products or coffee balls with/without hazelnuts/coconut/hemp seeds or chia seeds, which are produced by removing the internal water from the dense coffee.

In a first embodiment, the invention relates to dense coffee containing two ingredients: soluble coffee and condensed milk in the proportion: 1 part coffee and 6 parts to 12.5 parts condensed milk. This type of dense coffee is in fact the base product that is also used for the preparation of the other products.

1. a) dichter konzentrierter Kaffee, bestehend aus: 1 Teil Kaffee und 6 Teile Kondensmilch. Dieses Produkt kann auch als Zutat für andere Produkte verwendet werden oder um anderen Produkten einen bitteren oder Kaffeegeschmack zu verleihen;
2. b) dichter Kaffee, der als solcher verzehrt werden kann, mit: 1 Teil Kaffee und 6 bis 8 Teile Kondensmilch;
3. c) dichter Kaffee, der als Grundlage für keksähnliche Erzeugnisse und Kaffeekugeln verwendet wird und 1 Teil Kaffee und etwa 6 bis 12,5 Teile Kondensmilch enthält.

Depending on the amount of condensed milk added, different types of dense coffee can be obtained, namely:

1. a) dense concentrated coffee, consisting of: 1 part coffee and 6 parts condensed milk. This product can also be used as an ingredient in other products or to give a bitter or coffee flavor to other products;
2. b) dense coffee, which can be consumed as such, with: 1 part coffee and 6 to 8 parts condensed milk;
3. (c) dense coffee used as a base for biscuit-like products and coffee balls, containing 1 part coffee and approximately 6 to 12.5 parts condensed milk.

In a further embodiment, an object of the invention is the base product according to the first embodiment, to which butter is added.

1. a) dichtes Kaffeekonzentat, enthaltend: 1 Teil Kaffee, 6 Teile Kondensmilch und 0,001 bis 0,5 Teile Butter;
2. b) dichter Kaffee, der als solcher verzehrt werden kann und Folgendes enthält: 1 Teil Kaffee, 6 Teile bis etwa 8 Teile Kondensmilch und 0,001 Teile bis maximal 1 Teil Butter;
3. c) dichter Kaffee, der als Basis für die Herstellung weicher Kaffeekugeln verwendet wird und Folgendes enthält: 1 Teil Kaffee, 6 bis etwa 12,5 Teile Kondensmilch und 0,001 Teile bis maximal 3 Teile Butter;
4. d) dichter Kaffee für Kuchen/Cupcakes, bestehend aus: 1 Teil Kaffee, 6 bis etwa 12,5 Teile Kondensmilch, wobei der Butterzusatz etwa 50-70 % betragen kann.

The three ingredients are found in the product according to the invention in the following proportion: 1 part soluble coffee, in the range of 3.5 parts to 12.5 parts condensed milk and in the range of 0.001 parts to 3 parts butter. Depending on the amount of butter added, several types of dense coffee can be obtained, namely:

1. (a) dense coffee concentrate containing: 1 part coffee, 6 parts condensed milk and 0.001 to 0.5 parts butter;
2. (b) dense coffee, suitable for consumption as such, containing: 1 part coffee, 6 parts to approximately 8 parts condensed milk and 0,001 parts to a maximum of 1 part butter;
3. (c) dense coffee used as a base for the production of soft coffee balls and containing: 1 part coffee, 6 to approximately 12.5 parts condensed milk and 0.001 parts to a maximum of 3 parts butter;
4. d) dense coffee for cakes/cupcakes, consisting of: 1 part coffee, 6 to about 12.5 parts condensed milk, with the addition of butter being about 50-70%.

Another embodiment of the invention relates to dense coffee, the basic product, and dense coffee with added butter, to which different proportions of ground hazelnuts are added in the form of particles of different sizes or in the form of hazelnut powder for a delicate product.

The percentage of hazelnuts added can vary from 0.001% to a maximum of 45%, for the dense coffee from 0.001% to about 30% due to its firmer consistency. The percentage of hazelnuts that provides a perfect balance in both dense coffee and solid products is between about 12% and 20%. The percentage above 30% is intended for solid products as it increases the consistency of the product.

In other variations, the peanuts can be replaced with ground coconut, hemp or chia seeds in the same quantities.

Another embodiment are products obtained from dense coffee in all variants shown and converted into semi-solid or solid products by partial or complete removal of the internal water.

Process description:

The phenomenon of removing the internal water from the dense coffee depends on a number of factors, namely the amount of internal water (which increases with the amount of condensed milk incorporated), the expansion area, the temperature and the ventilation of the air.

The internal dehydration process can be interrupted at different intervals to obtain products with different characteristics, both in terms of shape and consistency. This drying process, which can be partial or total and with different processing times (from malleable, when products with different shapes are obtained, to less malleable, when "spherical" products are obtained), makes it possible to obtain products with different shapes, i.e. biscuit or spherical products, with or without an external coating.

• Stufe 1) Zubereitung des dichten Kaffee gemäß den dargestellten Ausführungsformen;
• Stufe 2) Der erhaltene dichte Kaffee wird einem Dehydratisierungsprozess unterzogen, um das innere Wasser zu entfernen.

This embodiment takes place in two stages:

• Step 1) Preparation of the dense coffee according to the embodiments shown;
• Stage 2) The dense coffee obtained is subjected to a dehydration process to remove the internal water.

According to this process, this embodiment produces both simple coffee balls and biscuit-like products, as well as other types of products, namely with added butter, with/without hazelnuts/coconut/hemp seeds or chia seeds, with a pleasant bitter-sweet taste and a solid or semi-solid consistency.

For example, round and flat cookie-like products can be made by forming the highly malleable product into a "ball" using the outer shell so that it is malleable and non-sticky and eventually takes the shape of a cookie due to its malleability, leaving only the required space. Similarly, other shapes can also be achieved when the product is still malleable, using containers with different shapes and continuing the dehydration process until the desired consistency is achieved, after which the dehydration process can be stopped and products can be packaged to maintain the desired consistency. To obtain coffee balls without an outer shell, the dehydration process must be "nearly complete" at the time of molding so that the balls can be molded without them becoming deformed or too sticky. For balls with an outer shell, the dehydration process is much the same, with the difference that the product must be slightly sticky to allow the outer shell to adhere. The products can then be immediately packaged to protect their consistency, or dehydration can continue until they reach the desired consistency and can then be packaged. The greatest advantages of coated products are their beneficial properties for the human body, the variety of flavors and consistencies, and the fact that they do not stick during processing.

Experiments were carried out over long periods of time to understand how the quality of each type of dense product varies. To this end, a certain amount of each type of cream was placed in 100 g jars with metal lids, into which about ¼ of the volume of the product type was filled with the label representative of the product type, after which each type of product was checked visually and taste-wise from time to time. Thus, it was found that each individual product undergoes a process of stabilization during the first few days after preparation, during which the taste changes only minimally - it becomes less sweet and in consistency - denser - regardless of the number of parts of condensed milk incorporated. While the bittersweet taste tends to remain constant over the next few days, the consistency continues to change, with the products becoming denser and denser until they are almost solid and can be molded into the desired shape, resulting in the production of coffee biscuits/balls.

Therefore, any type of dense coffee according to the invention can lead to obtaining “cookies/coffee balls” type products by partially/totally removing the internal water after the dehydration process.

As for the ingredients, any type or brand of instant coffee, condensed milk, butter and hazelnuts can be used to prepare the products of the invention. In the following examples, condensed milk made from whole cow's milk was used, also known as sweetened condensed milk, which has a creamy, sticky appearance and an intense sweet taste.

For the preparation of dense coffee/biscuit-like products/coffee balls with hazelnuts, all kinds of roasted/unroasted ground hazelnuts of different sizes can be used, from powder to 3-4 mm grains or even larger. For more delicate dense products/biscuit-like products/coffee balls, ground hazelnuts in powder form can be used.

The hazelnuts can be replaced by coconut, hanamel or chia seeds in equal quantities or by other products from the oil-containing group, for example walnuts, almonds, pistachios, hazelnuts.

Description of the drawings

• 1 is a top view of the product “dense coffee”, which contains the ingredients soluble coffee, condensed milk, butter and hazelnut, after a day of preparation.
• 2 is a top view of different types of coffee balls.
• 3 is a top view of different types of solid products in two different shapes and with different outer coatings.

examples

Examples of embodiments of the present invention are explained in more detail below.

Example 1. Preparation of simple dense coffee with instant coffee and condensed milk

To prepare this example of dense coffee, also called base cream/base product, the following quantities of ingredients are used: instant coffee = 16 g (1 part) and condensed milk = 96 g (6 parts). The amount of condensed milk is poured over the coffee and stirred until a dense product with a coffee aroma and a pleasant sweet-bitter taste is obtained.

This type of product is manufactured in one step, which offers the advantage of easy preparation.

Depending on how sweet the dense product should be, we can achieve different products by increasing/decreasing the amount of condensed milk.

Example 2. Preparation of dense coffee with instant coffee, condensed milk and butter.

This example of dense coffee is made from the base cream obtained above (1 part instant coffee = 16 g, 6 parts condensed milk = 96 g), to which 0.5 parts = 8 g of previously melted butter are added and stirred until smooth. The result is a product with a pleasant bittersweet taste and a fuller and creamier flavor compared to the base product. The balance between the three components directly affects the flavor and creaminess: the higher the butter percentage, the fuller and creamier the taste of the product.

However, the amount of butter should not be overdone, so up to about 3/4 parts butter is sufficient for dense products to be eaten. For solid products obtained by removing the internal water from dense coffee, the butter content can be increased up to a maximum of 3 parts, which results in softer (crumbly) coffee balls compared to coffee balls without butter.

Example 3. Preparation of dense coffee with instant coffee, condensed milk and hazelnuts/coconuts/hemp seeds/chia seeds

For this embodiment, the previously obtained base product is used with the following amounts of ingredients: instant coffee 1 part = 16 g, condensed milk 6 parts = 96 g, to which are added 12.5% ground hazelnuts/hazelnut powder = 12 g.

The dense coffee obtained in the first stage is added the amount of ground hazelnuts with mixed grinding (from powder to a size of 3-4 mm or larger) or hazelnut powder for a delicate dense product. The mixture is mixed until smooth. The result is a dense product with a pleasant aroma and taste of coffee and hazelnuts. The hazelnuts can be replaced with coconut/hemp seeds/chia seeds in the same amount.

Example 4. Preparation of dense coffee with instant coffee, condensed milk and hazelnuts/ coconuts/ hemp seeds/ chia seeds

For this preparation, the same amounts of ingredients are used as in the previous examples: instant coffee = 16 g (1 part), condensed milk = 96 g (6 parts), 8 g pre-melted butter = (0.5 parts) and 12.5% = 12 g ground hazelnuts/hazelnut powder. After preparing the base product in the first step and adding the butter in the second step, the amount of ground hazelnuts is added and stirred until smooth. This way, a fuller dense product with coffee and hazelnut flavor is obtained. The hazelnuts can be replaced with coconut/hemp seeds/chia seeds in the same amounts.

Example 5 Preparation of simple coffee cookies/balls

• Schritt:1 ) Zubereitung des dichten Kaffee, um die Kekse und einfache Kaffeekugeln zu erhalten. Für diese Variante von Kaffeekugeln werden die Zutaten in folgenden Mengen verwendet: löslicher Kaffee 1 Teil = 8 g und Kondensmilch 9 Teile = 72 g. Bei Anwendung der gleichen Zubereitungsmethode wie in Beispiel 1 entsteht ein dichtes Produkt mit einem angenehmen Kaffeearoma und -geruch und einem ausgeprägten süßen Geschmack, der in den nächsten Tagen nach der Zubereitung abnimmt,
• Schritt 2) Der erhaltene dichte Kaffee wird einem Dehydratisierungsprozess unterworfen, um das innere Wasser zu entfernen. Im Fall eines Produkts vom „Keks-Typ“ sollte die Formgebung beginnen, wenn das Produkt ausreichend formbar ist, um die gewünschte Form zu erhalten. Im Fall von Kaffeekugeln findet die Dehydratisierung statt, bis das Produkt beinahe fest ist und geformt werden kann, ohne zu klebrig zu sein.

This variant is produced in 2 steps:

• Step:1) Preparation of the dense coffee to obtain the biscuits and simple coffee balls. For this variant of coffee balls, the ingredients are used in the following quantities: instant coffee 1 Part = 8 g and condensed milk 9 parts = 72 g. Using the same preparation method as in example 1, a dense product is obtained with a pleasant coffee aroma and smell and a pronounced sweet taste, which decreases over the next few days after preparation,
• Step 2) The dense coffee obtained is subjected to a dehydration process to remove the internal water. In the case of a "biscuit type" product, the molding should begin when the product is sufficiently malleable to obtain the desired shape. In the case of coffee balls, the dehydration takes place until the product is almost solid and can be molded without being too sticky.

If we want to obtain coffee balls with an outer shell, the product must be malleable and slightly sticky to allow the outer shell to adhere.

This resulted in ‘biscuit-type’ products/simple coffee balls with/without an outer shell with a pleasant bitter-sweet taste, coffee aroma and a firm consistency.

Example 6. Production of coffee biscuits/balls with added butter

For this recipe, the following quantities of ingredients are used: instant coffee = 8 g (1 part), condensed milk = 64 g (8 parts), 16 g pre-melted butter = (2 parts). Following the procedure described above, dense coffee is obtained with added butter (in the first stage), which, when subjected to the dehydration process (in the second stage), results in biscuit-type products/soft coffee balls that do not lose this characteristic over time, unlike coffee balls without butter, which become harder when the dehydration process is completed.

In summary, butter helps to produce softer cookies/coffee balls, while the other products have the quality and advantage of being crispier and having a more pronounced “coffee” flavor.

Example 7. Preparation of coffee cookies/balls with the addition of hazelnut powder/coconut/hemp seeds/chia seeds

In this variant, the following ingredients are used: instant coffee = 8 g (1 part), condensed milk = 56 g (7 parts), butter = 8 g (1 part), hazelnut powder 12 g (12.5%). After preparing the base product in the first step, adding the butter in the second step and the hazelnut powder in the third step results in a delicate, dense coffee with hazelnuts, which, after dehydration, forms delicate coffee biscuits/balls with coffee and hazelnut flavor.

The hazelnuts can be replaced with coconut/hemp seeds/chia seeds in the same amount.

Example 8. Preparation of dense coffee to obtain soft coffee balls with ground hazelnuts/coconut/hemp seeds/chia seeds

For this example, the following quantities of ingredients are used: instant coffee 1 part = 16 g, condensed milk 7 parts = 112 g, melted butter 2 parts = 32 g and 24 g (15%) of ground hazelnuts for the hazelnut coffee balls. After preparing the dense base product in the first stage and adding butter in the second stage, the dense product necessary to make soft coffee balls is obtained, which then in the third stage, by adding ground hazelnuts of different sizes, from powder to 3-4 mm or larger grains, after removing the internal water, gives soft coffee balls with hazelnuts, which do not lose this property over time, unlike coffee balls without butter which become harder. This property was tested without packaging, although depending on the type of packaging the product may retain its original properties. In summary, the butter contributes to softer coffee balls with a smoother and creamier consistency, while the other coffee balls have the characteristic and advantage of being crunchier and having a more pronounced coffee flavor. The hazelnuts can be replaced by coconut, hemp or chia seeds in the same amount.

Example 9. Preparation of dense coffee for cakes/cupcakes with/without hazelnuts/hemp seeds

For this example, two different samples with ingredients in the following amounts are used.

Type of dense product - without hazelnuts. For this example, the following quantities of ingredients are used: instant coffee 1 part = 16 g, condensed milk 10 parts = 160 g, soft/slightly melted butter = 88 g (50%). Pour the amount of condensed milk over the coffee and stir until smooth, then add the amount of soft (slightly melted) butter. The preparation is stirred until smooth and when it has reached the right consistency, it can be spread on the tabletop without running.

Type of dense product - with hazelnuts/hemp seeds. For this type of preparation, the following quantities of ingredients are used: instant coffee 1 part = 16 g, condensed milk 8 parts = 128 g, soft/slightly melted butter = 64 g (50%), and 25 g = 12% ground hazelnuts with mixed grinding. Stir the mixture until smooth and, when it has reached the right consistency, spread it on the dough without dripping.

The disadvantage of these types of dense product is that they must be used immediately after preparation, when the density of the dense product is optimal for spreading. These two types of dense products, intended for use on cakes/cupcakes, are layered alternately on the cake to achieve a blend of flavors.

The nutritional, organoleptic and physico-chemical properties of the products

The dense coffee products/solid/semi-solid coffee products given above as examples - plain (without hazelnuts) - with a low butter content of 0.5 parts, have approximately the energy and nutritional values shown in the following table: nutritional information Per 100 g of product energy 1285Kj / 307.5 Kcal fats, from which 11.9 saturated fatty acids 7.4 carbohydrates, of which 43.92 Sugar 43.92 protein 6.08 fiber 0 Salt 0.16

Dense coffee/solid coffee products - without hazelnuts have the organoleptic and physico-chemical properties listed in the table below: Characteristics characterization A) Organoleptic Look of cream/cookies/balls Color coffee color (dark brown) consistency creamy/firm Odor Coffee aroma Coffee The taste bittersweet coffee B) Physical - chemical mass Mass (raw materials) = mass of the mixture density dense product = initially flows slowly - the larger the amount of condensed milk /(butter=min.0.5 parts) coffee balls = solid

conclusions

The higher proportions of ingredients mean that each type of dense coffee/coffee biscuits and coffee balls have different specific properties in terms of bitter-sweet taste and therefore different energy values for higher proportions of condensed milk, butter and hazelnuts/coconut/hemp seeds/chia seeds.

The practical conclusion from the tests carried out is that the sweet-bitter product balance in the case of dense consumer products can be maintained between: 1 part coffee and 6-7 parts condensed milk or 0.15-0.75 parts butter.

For cookies/coffee balls the margins are larger.

For example, if a higher proportion of butter (at least 1 part) and hazelnuts (at least 20%) is used, the dense product with 6 parts condensed milk can form more bitter hazelnut/coconut/hemp seed/chia seed coffee balls.

Or, simple coffee balls with 12 parts condensed milk are quite sweet, but that is precisely what makes them very good. Coffee balls with 12 parts condensed milk and 3 parts butter are also sweet and soft, very good with these qualities.

Coffee balls with hazelnuts/hemp seeds/chia seeds (with/without added butter) have a less sweet taste than coffee balls with added ground coconut, where a sweeter taste is preferred.

Properties of dense coffee/solid coffee products

Instant coffee has a high concentration of polyphenols, which is due to the dehydration it undergoes. Polyphenols are phytochemical compounds that are very important for the human body, as they help prevent possible cardiovascular diseases. In addition, they are a source of antioxidants that provide a wide range of health benefits. According to one study, instant coffee even contains more antioxidants than other types of coffee due to the way it is processed.

Dense coffee with/without hazelnuts, coconut, hemp or chia seeds can be consumed especially for breakfast, instead of regular coffee, with other products, as a dessert or between meals, for extra energy or just for fun.

Dense coffee can also be used as an ingredient in the production of new products/semi-finished products, cakes and pastries, etc.

• - da es sich um fertige Produkte handelt, können sie überall und jederzeit serviert werden.
• - da sie Kondensmilch mit/ohne Butter und/oder Erdnüssen/Kokosnuss, Hanfsamen oder Chiasamen enthalten, ist das Produkt auch bei leerem Magen nicht schädlich für den Magen;
• - helfen bei der Regulierung des Stuhlgangs und ist nützlich bei Verstopfung.

The products according to the invention have the following advantages:

• - since they are ready-made products, they can be served anywhere and at any time.
• - since they contain condensed milk with/without butter and/or peanuts/coconut, hemp seeds or chia seeds, the product is not harmful to the stomach even on an empty stomach;
• - help regulate bowel movements and is useful for constipation.

Claims (12)

Dense coffee, characterized in that it contains soluble coffee and condensed milk in a ratio of 1 part soluble coffee and 6 to 12.5 parts condensed milk. Thick coffee after claim 1 with added butter, characterized in that it contains soluble coffee, condensed milk and butter in the following ratio: 1 part soluble coffee, 6 to 12.5 parts condensed milk and 0.001 to 3 parts butter. Thick coffee after claim 1 or 2 , with added hazelnuts, characterized in that it contains hazelnuts in proportions of 0.001% to a maximum of 45%. Dense coffee claim 1 or 2 with added coconut, characterized in that it contains coconut in proportions of 0.001% to a maximum of 45%. Thick coffee after claim 1 or 2 , with added hemp seeds, characterized in that it contains hemp seeds in proportions of 0.001% up to a maximum of 45%. Thick coffee after claim 1 or 2 , with added chia seeds, characterized in that it contains chia seeds in proportions of 0.001% to a maximum of 45%. Solid or semi-solid products, characterized in that they have different shapes and consistencies and are obtained by partial/total dehydration of dense coffee according to one of the Claims 1 until 6 be obtained. Solid or semi-solid products, characterized in that they have different shapes and consistencies and are obtained by partially or totally dehydrating the dense coffee after claim 1 or 2 with an outer layer of cocoa powder. Solid or semi-solid products, characterized in that they have different shapes and consistencies and are obtained by partially or totally dehydrating the dense coffee according to one of the Claims 1 until 3 with an outer layer of ground hazelnuts or hazelnut powder. Solid or semi-solid products, characterized in that they have different shapes and consistencies and are obtained by partially or totally dehydrating the dense coffee according to one of the Claims 1 or 2 or 4 with an outer layer of coconut powder. Solid or semi-solid products, characterized in that they have different shapes and consistencies and are obtained by partially or totally dehydrating the dense coffee after claim 1 or 2 or 5 with an outer layer of hemp seeds. Solid or semi-solid products, characterized in that they have different shapes and consistencies and are obtained by partially or totally dehydrating the dense coffee after claim 1 or 2 or 6 with an outer layer of chia seeds.