WO2013041891A1

WO2013041891A1 - Flavoured confectionery products and process for their preparation

Info

Publication number: WO2013041891A1
Application number: PCT/HR2012/000013
Authority: WO
Inventors: Veno VRBANOVIC
Original assignee: Gvozdanovic, Ivo
Priority date: 2011-09-20
Filing date: 2012-06-01
Publication date: 2013-03-28
Also published as: RS20110411A1

Abstract

Flavoured coffee-based confectionery product comprises 18.667 - 20.111 mass % of cocoa butter, 19.718 - 21.031 mass % of ground coffee, 42.393 - 43.706 mass % of ground sugar, 15.446 - 16.759 mass % of cocoa liquor, 0.231 - 0.295 emulsifier, 0.362 - 0.426 mass % of lecithin and 0.395 - 0.460 mass % of flavoured component, and the cappuccino-based product comprises 48.800 - 51.2 milk sauce, 24.150 - 25.450 mass % of ground coffee, 13.10 - 14.000 mass % of ground sugar, 10.640 - 11.520 mass % of cocoa liquor, 0.015 - 0.025 mass % of lecithin, 0.500 - 0.600 mass % of flavoured component. The process of producing flavoured confectionery product consists of the phase of mixing of part of constituent components, phase of passing the mass through the roller system - refiner, phase of addition of the second part of constituent components with mixing and phase of addition of flavoured component with mixing and pouring into moulds. The first mixing phase lasts 12 - 18 minutes, the second 19 to 21 hours and the third 3.5 to 4.5 hours. After the first mass part mixing phase, the mass is passed through the roller system - refiner, and refined granulation powder of 18 to 22 μιη is obtained. In the second mixing phase the second part of constituent components is added, and mixing is continued, whereupon the mass temperature is maintained between 70 and 80° C, and finally after the addition of flavoured component the mass is mixed over 3.5 to 5 hours more, and then it is poured into the moulds. Prescribed mass pressure and temperature are required in roller systems C1, C2, C3, C4 and C5.

Description

FLAVOURED CONFECTIONERY PRODUCTS AND PROCESS FOR THEIR PREPARATION

TECHNICAL FIELD TO WHICH THE INVENTION RELATES

The invention pertains to the field of foodstuffs - manufacture of confectionery products, and it relates to flavoured coffee- or cappuccino- based confectionery products and the process for their preparation.

According to the International Patent Classification (IPC⁹) the invention may be designated by classification No. A23L 1 /00 covering foods or foodstuffs, their preparation or treatment. As the invention relates to flavoured coffee- or cappuccino-based product, it may be classified more precisely under No. A23F 5/00 covering coffee; coffee substitutes; preparations thereof or even more precisely under No. A23F 5/46, covering coffee flavour; coffee oil, flavouring of coffee or coffee extract.

TECHNICAL PROBLEM

The technical problem solved by the present invention consists in how to obtain a flavoured confectionery product, comprising multiple components mixed in a particular ratio, to which a flavoured component of specifically defined composition is added, whereupon preparation is performed according to a defined process.

The present invention provides a solution to the technical problem, whereupon the product is based on coffee or cappuccino.

STATE OF THE ART

Many processes for the improvement of coffee flavour by addition of various aromas are known.

Hence, the technological process of acorn processing into the form of ground coffee is disclosed in patent document No. RS 49449, where the invention provides a material in the form of ground coffee, when peeled nut is dried at a temperature of up to 25 °C and reaching up to 15% humidity, then ground so that the particles have a diameter of up to 3mm. These ground particles are baked at a temperature of up to 160° C where jelly mass is constantly mixed for up to 60 minutes. Finally it is ground to obtain particles of a diameter from 1 yim to 5 μιη, whereas humidity is maintained up to 4% and ash content up to 3%. Document Pub. No. : WO/2010/005604 International Application No. : PCT/US 2009/034582 describes a beverage with enhanced flavor and aroma and method of making the same. The product consists of soluble coffee extract component and a pulverized coffee component.

Patent document published under No. DE A, 31 12896 describes coffee production process and coffee product whose flavor is increased by adding a fraction of coffee of certain microporosity and emulsion, where a special process increases the flavor.

US Patents No. 5,399,368 and 5,750,178 which describe soluble cubes or powders having certain aroma, the product being coffee-based, are, thus, known.

Method for preparing a beverage and beverage with improved aroma having certain characteristics is disclosed in document Pub. No.: WO/2008/082953, International Application No.: PCT/US 2007/087927.

Document Pub. No. : WO/1995/009538, International Application No. : PCT/EP 1994/003262 describing a process for producing aromatized roasted coffee is also known, whereas document Pub. No.: WO/1994/010852, International Application No. PCT/US 1993/010405 describes a process for making high-yield solid coffee extracts with improved aroma characteristics.

Document Pub. No. : WO/2006/020613, International Application No. PCT/US 2005/028221 describes a soluble coffee product having improved flavor and aroma, the coffee being pressed. Coffee oil droplets have a size of from about 0.1 pm to about 25 μηι.

DISCLOSURE OF THE INVENTION

Confectionery coffee- or cappuccino-based product is composed of cocoa butter, ground coffee, ground sugar, cocoa liquor, emulsifier, lecithin and flavoured component or milk sauce, ground coffee, ground sugar, cocoa liquor, lecithin and flavoured component having specific mass share.

The mixture is passed through heated roller system - refiner, where suitable roller pressure in the refiner is achieved.

Relevant prescribed temperature is maintained in the refiner, and mixing is performed by adding required components in the individual process phases. Finally, the mass is poured into moulds of particular shape and cooled.

The product according to the invention is flavoured with a component according to the invention, achieving enhanced flavour having special aroma.

The product is made with coffee flavour or cappuccino flavour by adding aroma component, which was the purpose of the inventive idea. DETAILED DESCRIPTION OF THE INVENTION

The invention relates to flavoured coffee- or cappuccino-based confectionery products mixed with the addition of flavoured nutritious component, whereby flavoured confectionery products are obtained according to the defined process.

The product according to alternative I, is prepared on the basis of coffee, and contains in the final product cocoa butter, ground coffee, ground sugar, cocoa liquor, emulsifier, lecithin and flavoured component, whereas the product according to alternative II, is prepared on the basis of cappuccino and contains milk sauce, ground coffee, ground sugar, cocoa liquor, lecithin and flavoured component.

The flavoured component comprises almond extract, brandy aroma, linden extract, rum aroma, plum extract and bitter aroma, having the composition as shown in Table 1.

Table 1

The coffee-based product according to alternative I, is prepared by introducing into the mixer respectively cocoa butter, ground coffee, ground sugar and cocoa liquor in mass % as indicated in Table

Table 2

After introducing the last ingredient into the mixer, the mixture prepared in this manner is mixed to obtain a pasty mass, the operation lasting between 12 and 18 minutes.

The mass obtained in this manner is passed through a system of several pairs of rollers - refiner, which are heated to a certain temperature and which at a certain pressure affect the obtained tasty mass. The characteristics of the rollers (temperature and roller pressure in the refiner) must comply with the requirements set out in the following Table 3.

Table 3

When the mass is passed through the roller system - refiner, heated to indicated temperatures and at indicated pressures, small particles having a mass size from 18 to 22 μιτι are obtained and they form a refined powder. During this operation the temperatures in the refiner can not exceed the maximum temperatures prescribed in Table 3.

The powder refined in this manner is transported to a special mixer - having specific characteristics and intended purpose, where suitable amounts of other ingredients are added in mass % as indicated in Table 4.

Table 4

The coffee-based product mass formed in this manner contains cocoa butter, ground coffee, d sugar, cocoa liquor, emulsifier, lecithin and refined powder in mass % indicated in Table 5.

Table 5

In this preparation phase the mixer operates at reduced speed, and when appropriate masses of all required ingredients (cocoa butter, emulsifier, lecithin and refined powder) are introduced therein, the speed increases, the temperature being maintained between 70 and 80°C. This process lasts 19 to 21 hours. Then, a suitable amount of flavoured component having the composition as indicated in Table 1 is added to the mass mixed in this manner, and mixing is continued over 3.5 to 4.5 hours more. Finally, the mixture formed in this manner is poured into moulds of desired final product shape, and cooled. The mass % of cocoa butter, ground coffee, ground sugar, cocoa liquor, emulsifier, lecithin and flavoured nutritious component share in the final coffee-based product prepared in this manner is shown in Table 6.

Table 6

The product according to alternative II, with cappuccino flavour, is prepared in the same process as the product of alternative I, but with different composition, namely, by adding into the mixer respectively milk sauce, ground coffee, ground sugar and cocoa liquor in mass % indicated in Table 7.

Table 7

The mass obtained in this manner is passed through a system of several pairs of rollers - refiner, which are heated to a certain temperature and which at certain pressure affect the obtained tasty mass.

The characteristics of the rollers (temperature and roller pressure in the refiner) must comply with the requirements set out in Table 3.

When the mass is passed through the roller system - refiner, heated to indicated temperatures and at indicated pressures, small particles having a mass size from 18 to 22 im are obtained and they form a refined powder. During this operation the temperatures in the refiner can not exceed the maximum temperatures prescribed in Table 3.

The powder refined in this manner is transported to a special mixer - having specific characteristics and intended purpose, where suitable amounts of other ingredients are added in mass % as indicated in Table 8. Table 8

The cappuccino-based product mass formed in this manner contains milk sauce, lecithin and refined powder in mass % indicated in Table 9.

Table 9

In this preparation phase the mixer operates at reduced speed, and when appropriate masses of all required ingredients (milk sauce, lecithin and refined powder) are introduced therein, the speed increases, the temperature being maintained between 70 and 80 °C. This process lasts 19 to 21 hours. Then, a suitable amount of flavoured component having the composition as indicated in Table 1 is added to the mass mixed in this manner, and mixing is continued over 3.5 to 4.5 hours more. Finally, the mixture formed in this manner is poured into moulds of desired final product shape, and cooled.

The mass % of milk sauce, ground coffee, ground sugar, cocoa liquor, lecithin and flavoured component share in the final cappuccino-based product prepared in this manner is shown in Table 10.

Table 10

The ingredients included in the composition of coffee- or cappuccino-based product must comply with certain characteristics, namely:

Ground sugar must contain 99.6 % sucrose mass.

Cocoa butter (roasted): degrees of acidity max. 8 melting temperatures 31 - 35 °C

with maximally H₂0 volatile materials 2 %

can not be rancid

colours light yellow

content of free fatty acids (e.g. oleic) 0.5 - 1.75 %

melting point - clear 31.9 - 34.3 "C

melting point - opaque 30.4 - 33.8 °C

saponification number (mg KOH/gr fat) 192.9 - 196.00

index of refraction 40° C 1.455 - 1.458

iodine number 33.8 - 37.0

unsaponified matter (mass %) 0.248 - 0.320

Ground coffee:

can not contain more than 5 % water mass

maximally 6 % ash mass

maximally 0.18 % foreign matter mass

at least 22 % water-soluble matter mass

0.1 % caffeine mass

70 % granules mass (0.4 mm aperture)

Lecithin - emulsifier

1 % water and volatile matter

insoluble matter in acetates at least 65.0 % mass

acid number 18 - 26 mg KOH/g

peroxide number maximally 5.0 m mol 0₂/kg

Examples:

Example 1

In order to prepare 1 litre of aromatized component of the composition according to Table 1 the ingredients content shown in Table 11 is mixed and it is used for larger amounts of the product according to the invention.

Table 1 1

Example 2

Preparation of coffee-based product according to alternative I, for about 1500 grams of finished product. Cocoa butter, ground coffee, ground sugar and cocoa liquor masses shown in Table 12 correspond to mass % indicated in Table 2.

Table 12

Cocoa butter, emulsifier and lecithin masses shown in Table 13 correspond to mass % indicated in

Table 4.

Table 13

Cocoa butter, emulsifier, lecithin and refined powder masses shown in Table 14 correspond to mass % indicated in Table 5.

Table 1

Cocoa butter, ground coffee, ground sugar, cocoa liquor, emulsifier, lecithin and flavoured component masses shown in Table 15 correspond to mass % indicated in Table 6.

Table 15

Example 3

Preparation of cappuccino-based product according to alternative II, for 2000 grams of finished product.

Milk sauce, ground coffee, ground sugar and cocoa liquor masses shown in Table 16 correspond to mass % indicated in Table 7.

Table 16

Milk sauce and lecithin masses shown in Table 17 correspond to mass % indicated in Table 8.

Table 17

Milk sauce, lecithin and refined powder masses shown in Table 18 correspond to mass % indicated in Table 9.

Table 18

Milk sauce, ground coffee, ground sugar, cocoa liquor, lecithin and flavoured component masses shown in Table 19 correspond to mass % indicated in Table 10.

Table 1

Finally, following the process for producing flavoured confectionery product, consisting of the following phases a) mixing of part of constituent components, b) passing the mass through the roller system - refiner, c) addition of the second part of constituent components with mixing, d) addition of flavoured component with mixing and pouring into moulds, flavoured coffee- or cappuccino-based confectionery product having a special aroma was obtained according to the invention, which was the inventor's idea.

Claims

1. Flavoured confectionery product, characterized in that, it comprises 19.718 - 25.450 mass % of ground coffee, 13.10 - 43.706 mass % of ground sugar, 10.64 - 16.759 mass %- of cocoa liquor, 0.015 - 0.426 mass % of lecithin, 0.395 - 0.600 mass % of flavoured component, 18.667 - 20.111 mass % of cocoa butter, 0.231 - 0.295 emulsifier and 48.800 - 51.2 milk sauce.

2. Flavoured confectionery product according to claim 1 and alternative I based on coffee, characterized in that, it comprises 18.667 - 20.111 mass % of cocoa butter, 19.718 - 21.031 mass % of ground coffee, 42.393 - 43.706 mass % of ground sugar, 15.446 - 16.759 mass % of cocoa liquor, 0.231 - 0.295 emulsifier, 0.362 - 0.426 mass % of lecithin and 0.395 - 0.460 mass % of flavoured component.

3. Flavoured confectionery product according to claim 1 and alternative II based on cappuccino, characterized in that, it comprises 48.800 - 51.2 milk sauce, 24.150 - 25.450 mass % of ground coffee, 13.10 - 14.000 mass % of ground sugar, 10.640 - 11.520 mass % of cocoa liquor, 0.015 - 0.025 mass % of lecithin, 0.500 - 0.600 mass % of flavoured component.

4. Flavoured confectionery product according to claim 1 , characterized in that, the flavoured component is composed of 0.04 - 0.06 mass % of almond extract, 14.95 - 15.05 mass % of brandy aroma, 20.40 - 20.50 mass % of linden extract, 24.95 - 25.05 mass % of rum aroma, 24.95 - 25.05 mass % of plum extract and 14.45 - 14.55 mass % of bitter aroma.

5. Process of producing flavoured confectionery product, characterized in that, it consists of the following phases a) mixing of part of constituent components, b) passing the mass through the roller system - refiner, c) addition of the second part of constituent components with mixing and d) addition of flavoured component with mixing and pouring into moulds.

6. Process of producing flavoured confectionery product according to alternative I and claims 1 , 2 and 5, characterized in that, phase a) of mixing of 12.857 - 14.285 mass % of cocoa butter, 21.429 - 22.857 mass % of ground coffee, 46.072 - 47.500 mass % of ground sugar and 16.786 - 18.214 mass % of cocoa liquor lasts 12 - 18 minutes.

7. Process of producing flavoured confectionery product according to alternative II and claims 1 , 3 and 5, characterized in that, phase a) of mixing of 38.068 - 41.268 mass % of milk sauce, 28.670 - 31.870 mass % of ground coffee, 14.938 - 18.138 mass % of ground sugar and 11.924 - 15.124 mass % of cocoa liquor lasts 12 - 18 minutes.

8. Process of producing flavoured confectionery product according to claims 5, 6 and 7, characterized in that, after the completion of phase b) the mass is passed through the roller system - refiner, refined granulation powder 18 to 22 μιη.

9. Process of producing flavoured confectionery product according to alternative I and claims 5, 6 and 8, characterized in that, after the completion of phase b), the second part of constituent components having the composition 90.436 - 92.174 mass % of cocoa butter, 3.044 - 3.912 mass % of emulsifier and 5.217 - 5.651 mass % of lecithin are added to the mass, passed through the roller system - refiner, and mixing is continued over 19 - 21 hours, whereupon the mass temperature in the mixer is maintained between 70 and 80° C.

10. Process of producing flavoured confectionery product according to alternative II and claims 5, 7 and 8, characterized in that, after the completion of phase b), the second part of constituent components having the composition 99.875 - 99.885 mass % of milk sauce and 0.100 - 0.130 mass % of lecithin are added to the mass, passed through the roller system - refiner, and mixing is continued over 19 - 21 hours, whereupon the mass temperature in the mixer is maintained between 70 and 80° C.

11. Process of producing flavoured confectionery product according to claims 5, 6, 7 and 8, characterized in that, after the completion of phase c), and the addition of flavoured component, the mass is mixed over 3.5 to 4.5 hours more, whereupon the mass temperature in the mixer is maintained between 70 and 80° C, and then it is poured into the moulds.

12. Process of producing flavoured confectionery product according to claim 5, characterized in that, the pressure in the roller system C1 on the mass is 3 - 4 bars and the temperature 25 - 30° C.

13. Process of producing flavoured confectionery product according to claim 5, characterized in that, the pressure in the roller system C2 on the mass is 3 - 5 bars and the temperature 25 - 30° C.

14. Process of producing flavoured confectionery product according to claim 5, characterized in that, the pressure in the roller system C3 on the mass is 4 - 5 bars and the temperature 30 - 35 ° C.

15. Process of producing flavoured confectionery product according to claim 5, characterized in that, the pressure in the roller system C4 on the mass is 4 - 5 bars and the temperature 40 - 45 °C.

16. Process of producing flavoured confectionery product according to claim 5, characterized in that, the pressure in the roller system C5 on the mass is 2.5 - 3 bars and the temperature 25 - 30°C.