A NEW SOFT COFFEE CONTENT AND THE PRODUCTION METHOD OF THIS

COFFEE

Subject of the Invention and Technical Field

The invention relates to a new coffee with the olive content and the production method thereof. The invention particularly relates to a coffee content formed by adding a certain amount of the specially processed olive powder into the coffee and the production process of the olives to be used in the content. With the new coffee content according to the invention, it is possible to obtain a new coffee with the rich, nourishing, and softening effect of the olives.

State of the Art

The coffee is a beverage that has been in our country and Middle Eastern culture since the ancient times and has numerous benefits. In particular, the Turkish Coffee is one of the indispensable tastes with its unique coffee beans ground and boiled, its grounds and unique taste. The coffee also reduces the person’s need for sugar with its effect of breaking the insulin resistance. It increases the concentration and focus by accelerating the blood circulation to the brain. At the same time, it has a preventive effect on the migraine attacks as it causes a contraction in the brain vessels in those who have the migraine attacks. If it is consumed with milk and enters the body with the balanced protein, carbohydrate and fat, it keeps the person full for a longer time, and with this property, it suppresses the hunger and has an active role against the obesity. In cases where the Turkish coffee which is effective from the metabolism to the skin is not consumed in moderation, the side effects are also seen. It is known that the coffee with milk or the coffee with cream is produced in the market to reduce the harmful or harsh effects of the coffee. Some companies produce the cream together with the coffee and market them under the names such as “two-in-one” or “three-in-one”.

The olive is a second food with the high nutritional value, which is widely consumed in our country and in the Mediterranean region. The olive, one of the agricultural products produced in Mediterranean countries, appears as the table brined olive and olive oil in the food industry in our country. The benefits of the olives include controlling the blood pressure, removing the excess cholesterol in the blood, being nutritious and containing minerals such as sodium, magnesium, iron, phosphor, and iodine.

Since the olives contain polyphenols, a natural chemical that reduces the oxidative stress in the brain, they reduce the effects of Alzheimer’s disease which is one of the diseases of our age. With the daily consumption of a portion of olives, it is possible to improve the memory up to 25%. The olive is a source of dietary fibre as an alternative to fruits and vegetables, is rich in amino acids and vitamins, is a source of vitamin E and contains oleic acid which has beneficial properties to protect the heart. The oleic acid also provides the skin softness and keeps the skin healthy. Thus, it can reduce the wrinkles by 20%.

The olives have a protective effect on cells as an antioxidant. It protects the cell membranes against the diseases such as cancer and functions as an excellent protection against anaemia. They have the benefits for the reproductive system. It also plays an important role in protecting the immune system during the oxidative stress and chronic viral diseases.

In the state of the art, many studies are seen when examining separately for the olives and coffee. The studies on coffee are generally aimed at creating the new tastes by enriching the coffee with another food or flavour.

In the state of the art, there is a study about the cold coffee with the chestnut in Turkish Patent No. 2018/11028. In this study, it is the object to bring the beneficial effects of the chestnut to the consumer along with the beneficial effect of the coffee by combining the tastes of the chestnut and coffee.

In the state of the art, Turkish Patent No. 2016/06818 is about the coffee blend containing the different flavours. It is the object to create the different coffee tastes by blending with the different flavours and to create the alternatives to offer the different tastes to the consumer. The flavours of chocolate, almond, hazelnut, cardamom, caramel, vanilla and “Irish cream” were studied. The studies in which the olives are blended with the different flavours are also in the state of the art. The Turkish Patent no 2013/06022, titled Olive Candy Chocolate” (Zeytin §ekeri Qikolatasi), and the Turkish Patent No. 2016/04657 Olive Chips and Production Method thereof” can be given as examples.

In the state of the art, there is a Turkish Patent No. 2011/07871, titled “Production Method of the Whole Olive Powder and Powdered Olive” (Butun Zeytinli Toz Oreti Yontemi ve Toz Zeytin) for powdering the olives. With the method developed in this patent, an olive powder was obtained from the dried whole olives with minimum processing, which is rich in vitamins, minerals, fibre, and phenolic substances. However, no conclusion could be drawn regarding its final use.

In the state of the art, two Turkish Patents were found on the creation of a beverage that could be an alternative to the coffee by powdering the olives. In these studies, with the patent nos. 2017/07270 and 2017/21590, the seeds of the olives were ground.

In the Turkish Patent No. 2017/07270, the olive seed coffee is described. The benefits of the olive seeds are especially emphasized in the study. The olive seeds reduce the heartburn by strengthening the inner surface of the stomach. It is good for the stomach problems such as ulcer and gastritis and provides a solution to the constipation by strengthening the intestine. They also have the effects that reduce the bad cholesterol and reduce the risk of the carcinogenic cell formation. In this study, the dried olive seeds were ground after being roasted well. The ground olive seed coffee is consumed by brewing with water and sugar until it boils. It is also stated that the milk can be used instead of water, or the roasted and ground chickpeas, barley and rye can be added to the ground olive seed.

The Turkish Patent No. 2017/21590 is related to a hot beverage made of the olive seeds and the production method thereof. In the study in question, it is the object to make the olive seeds consumable, which are low cost and have no waste material. The process steps are pitting the seeds, keeping them in water, drying them at high temperature and reducing their size, grinding them into powder and sieving them. The powder obtained constitutes the main ingredient of the beverage and can be flavoured with different flavours such as milk powder, cocoa and salep. According to the desired density, the water is added to the blend, and it is brewed until it boils and consumed. The use of the coffee in the state of the art becomes widespread day by day in our daily life. However, it is seen that the methods known in the art are not sufficient to reduce some of the negative effects due to the caffeine content. Current studies on coffee are aimed at sweetening the coffee with the different flavours. Generally, the benefits of the coffee are emphasized. It has not been attempted to soften the heavy effect of the caffeine. The olives are mostly consumed as brined olive at breakfast or olive oil. The table olives and olive oil are subject to various processes and the structure thereof changes. Thus, the olives lose their nutritious and healing properties.

In the literature, there have been studies on powdering the olives or combining the olives with the different foodstuffs. The fact that the coffee is quite common in daily life and its popularity is increasing day by day has also paved the way for studies on the production of the coffee from the olives, especially the olive seeds. However, there was no study on the production of the coffee from the pulp of the olives, and it was observed that coffee was obtained from the olive seeds in the current studies. In addition, in these studies, the main ingredient of the beverage is the olive seed powder, in other words, it is not a coffee improvement, but an improvement in the olives.

Technical Problems to be Solved by the Invention

The object of the olive containing coffee according to the invention and the production method thereof is to develop a new type of coffee which is softer and the side effects of which are reduced, and the benefits are increased.

The object of the present invention is to obtain a healthy coffee by softening the Turkish coffee with the olives.

An advantage of the present invention is that the softening effect of the olives reduces the adverse effects of the caffeine. In addition, the beneficial effects of the olives can be obtained with the coffee.

Another advantage of the present invention is that it will create a new area of usage for the olives which are generally consumed at breakfast or as olive oil and that the olive can be consumed as coffee almost anywhere or at any time of the day. Another advantage of the present invention is that the flavours such as cardamom or gum mastic can be added and presented to the consumer in different ways such as 3 in 1 or 4 in 1. Thus, there will be different alternatives that the consumer can choose according to their taste.

Another advantage of the present invention is that the olives are processed under vacuum at low temperature during the production process and do not lose the nutritious and beneficial values.

The following figures will be used in order to better understand the production method according to the invention.

Descriptions of the Drawings

Figure 1 is a flow chart depicting the production steps of the olive coffee according to the invention.

Reference Numbers of Sections, Parts and Flow for Describing the Invention

100- Washing

200- Pitting the seeds

300- Removing the outer layers

400- Drying

500- Grinding

600- Sieving

Detailed Description of the Invention

The olive-containing coffee and the production method thereof is based on producing the coffee and olives separately in powder form and then combining them. However, if desired, the co-production is of course possible. There are many methods of the coffee production in the world. The invention is based on the powdered form of Turkish coffee and olive powder and its combination with this coffee in specified proportions. However, it should be known that this should not be construed as limiting the patent and the subject should be kept broadly. Basically, it is the object to create various coffee alternatives by adding the olive powder to the Turkish coffee in different proportions and to soften the hardness or caffeine in the coffee and to obtain a more preferable distinct taste. What is mentioned below is not limited to Turkish coffee. It can be applied to all coffees such as Yemen coffee, Brazilian coffee, Colombian coffee, etc.

For the production of the olive-containing coffee according to the invention, the olives to be added to the coffee must firstly be dried and powdered. For this purpose, the olives are processed by subjecting to the following basic steps.

Washing (100)

Pitting the seeds (200),

Removing the outer layers (300),

Drying (400),

Grinding (500)

Sieving (600)

The process used in the production of the olive-containing coffee according to the invention can be stated generally as listed above. Since the process is generally a production method, the machines used for this purpose is kept in the background. It is possible to perform said process manually or automatically or semi-automatically on the machines. The important thing is to obtain a homogeneous structure when the pulp of the olive is combined with the coffee, and to prevent the formation of particles and to melt them in the blend.

The details of the production of the olive powder for the olive-containing coffee according to the invention are as follows. The production steps are also given in Figure 1.

Washing (100)

The olives are washed and cleaned, and the bitterness is removed.

Pitting the seeds (200) The olives washed are removed from the seeds with an olive pitting machines. If desired, this can be done manually or by other methods.

Removing the outer layers (300)

The outer layers of the olives which are pitted are removed.

Drying (400)

The pulps of the olives which are pitted are dried at low temperature under vacuum. The temperature should preferably be in the range of 20-50°C, preferably not more than 50°C.

Grinding (500)

The dried olives are ground and cut into small pieces. The sizes of the small pieces should preferably be equivalent to the sizes of the coffee powder particles.

Eleme (600)

It consists of the process of sieving the ground olives and separating the olive contents that are formed into powder. This means that the olive powder should be just like a powder and almost the same or equivalent size as the coffee powder.

The olive powder obtained at the end of the process according to the invention is added to the olive-containing coffee, preferably Turkish coffee, in certain proportions and the desired olive-containing coffee will be obtained. With the aforementioned ingredients, the standard coffee, known as “plain” coffee in the market, can be produced, as well as a content can be created according to general designations in the market such as “two-in-one”, “three-in-one”, “four-in-one”, etc. depending on the softness or content.

With the olives obtained at the end of the process according to the invention, at least double, preferably quadruple coffee alternative can be created. Below are the components of a plain olive coffee created by blending the olives and Turkish coffee, and the percentages by weight thereof. According to the above table, when the olive coffee according to the invention is a double blend, it comprises 60-95% by weight of coffee and 5-40% by weight of olive powder. It is preferred that the said blend comprises coffee in the range of 75-80% and olive powder in the range of 20-25% to have a good consistency and a more delicious and soft taste. At the end of the step of sieving (600) in the production process of the olive-containing coffee according to the invention, the cardamom and gum mastic flavours may be added optionally. Below is a table showing the components of the olive coffee with cardamom and gum mastic and the percentages by weight thereof. According to the above table, when an olive-containing coffee comprising cardamom and/or gum mastic is desired, the coffee is used in the range of 60-89%, olive powder in the range of 1-40%, cardamom in the range of 0-5% and gum mastic in the range of 0-5%. In particular, the optimum taste and consistency can be achieved by using coffee in the range of 75-80%, olive powder in the range of 18-24%, cardamom in the range of 0.5-1% and gum mastic in the range of 0.5-1%. There may also be the coffee alternatives with the olive content in the market, which referred to as “three in one” or “four in one”. Below are the components of the three-in-one olive coffee and the percentages by weight thereof. Accordingly, the three-in-one blend of the olive coffee according to the invention includes cream and additives in addition to coffee and olives.

As given in the above table, the olive-containing coffee to be named as “three in one” comprises cream in the range of 40-75%, coffee in the range of 5-50%, olive powder in the range of 3-15% and additives in the range of 0-7%. Within these ranges, it is preferred to use, in particular, cream at the rate of 55-65%, coffee at the rates of 25- 35%, olive powder at the rates of 8-12% and additives between 0-2% in terms of taste and consistency.

There may also be an alternative to the olive coffee according to the invention to be named as “four in one” and thus the content can be further enriched. The components that make up the olive-containing coffee blend to be named as “four in one” and their proportions by weight are given in the table below.

According to the table given above, the “four in one” alternative of the olive coffee according to the invention comprises cream in the range of 30-85%, coffee in the range of 10-30%, sugar in the range of 5-30%, olive powder in the range of 0-15% and additives in the range of 0-7%. It is preferred to use, in particular, cream in the range of 44-55%, coffee in the range of 20-25%, sugar in the range of 15-25%, olive powder in the range of 5-10% and additives in the range of 0-2% to get the best results in terms of consistency and taste. The additives in the above-mentioned ingredients may be at least one of chocolate, cocoa, cardamom, mastic gum, etc. or the combinations thereof. The creams which are found in the market and have a content of milk, vegetable, sugar, and organic substances can be used as cream. In the proportions of the components given in the tables, the sum of the limit values may not be one hundred. While preparing the blend, the appropriate proportions should be chosen so that the total is 100%. For example, if it is desired to prepare a blend according to the upper limits in the case of the four-in- one olive coffee, 85% of cream, 30% of coffee, 30% of sugar, 15% of olive powder and 7% of additives should be used, but the total of these proportions exceeds 100. While preparing the olive coffee according to the invention, this situation should be ignored, and the blend should be prepared by choosing the appropriate proportions (For example, 45% of cream, 15% of coffee, 20% of sugar, 13% of olive powder and 7% of additives).

Four different coffee alternatives created with the olives, which are obtained at the end of the process according to the invention, appeal to the different tastes. The brewing process can be in the same way as the classic Turkish coffee, as well as it is brewed with water similarly with other coffees prepared with hot water. While the olive content in the blend has a softening effect on the Turkish coffee, it also provides the coffee with the additional nourishing properties. The description of the invention is made based on the Turkish coffee. However, this should not be construed as limiting. Apart from the Turkish coffee, it is possible to use the Yemen coffee, the Brazilian coffee, the Colombian coffee, etc.

Industrial Applicability of the Invention

The olive-containing coffee according to the present invention is a product to be produced by packaging a certain amount thereof in powder form. Said olive-containing coffee can be put directly into use in homes and workplaces, as well as it can also be used for the productions of a wide variety of beverages produced with coffee, such as latte, espresso, cappuccino, etc.