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WO2019093989A2 - Sahlep prêt à boire et son procédé de production - Google Patents

Sahlep prêt à boire et son procédé de production Download PDF

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Publication number
WO2019093989A2
WO2019093989A2 PCT/TR2018/050647 TR2018050647W WO2019093989A2 WO 2019093989 A2 WO2019093989 A2 WO 2019093989A2 TR 2018050647 W TR2018050647 W TR 2018050647W WO 2019093989 A2 WO2019093989 A2 WO 2019093989A2
Authority
WO
WIPO (PCT)
Prior art keywords
sahlep
mixed
beverage
production method
beverage production
Prior art date
Application number
PCT/TR2018/050647
Other languages
English (en)
Other versions
WO2019093989A3 (fr
Inventor
Barış DURMAZ
Murat ARAT
Original Assignee
Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇ filed Critical Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
Publication of WO2019093989A2 publication Critical patent/WO2019093989A2/fr
Publication of WO2019093989A3 publication Critical patent/WO2019093989A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners

Definitions

  • the invention is related to a ready to drink sahlep (hot drink usually made of Anatolian orchid, milk and cinnamon) beverage and the production method of said sahlep beverage.
  • the invention is particularly related to a ready to drink sahlep beverage comprising a second component such as preferably chocolate or cocoa besides the traditional sahlep taste that has been packaged or filled such that it is ready for direct consumption and the production method of said sahlep beverage.
  • a second component such as preferably chocolate or cocoa besides the traditional sahlep taste that has been packaged or filled such that it is ready for direct consumption and the production method of said sahlep beverage.
  • Sahlep beverage is a drink that is usually served with cinnamon and can be consumed hot or cold. Said beverage is obtained basically by adding sahlep powder into milk. Sahlep powder is obtained by drying and crushing the root bulbs obtained from the Anatolian orchid from the orchid family. Sahlep powder, can preferably be mixed with cinnamon powder.
  • the sahlep beverage can be sold in powder form for easy access of the consumer besides being sold directly to be consumed.
  • the powder that is purchased by the consumer is mixed with milk and preferably the obtained mixture is cooked (heated). In the powder form the consumer needs to show effort in order to obtain the sahlep beverage.
  • the sahlep beverage can be found in the market such that they have been prepared to be directly consumed, and filled into certain packages or bottles. These types of sahlep beverages are presented to the consumer having traditional ingredients and a variety of taste is not provided.
  • a second different component is added to the ready to drink sahlep beverage, the secondary component and the sahlep mix show phase separation and this separation is observed in the form of lumps inside the beverage, therefore a suitable consistency cannot be obtained.
  • These types of sahlep beverages need to be heated in order to obtain a suitable consistency before drinking. Accordingly said sahlep needs to be treated with an extra heating process.
  • the below mentioned documents have been observed.
  • the invention is related to a powder which enables to obtain a beverage by mixing hot water into said powder.
  • Said powder comprises fat reduced chocolate, starch, sahlep powder, non fat milk powder, stabilizer, (xanthan gum, Carregenan, flavorant (sahlep-chocolate), iodized salt, sweetener, 2gr ready to drink coffee, and trace amount of wheat.
  • the invention is related to chocolate dough comprising herbs and herbal extracts formed from cocoa oil, cocoa liquor, milk powder, sugar, soya lecithin, propolis, ginseng, royal jelly, pollen, sahlep and mastic or a combination thereof.
  • a nutrient compound is described.
  • the invention is related to the production method of a nutrient comprising the process steps of obtaining an extract from locust bean using a machine, obtaining granules from locust bean, and turning the granule into powder and mixing it with cocoa, and as a result obtaining locust bean coffee; sterilizing by radiation hazelnut butter, propolis honey, cocoa milk, sahlep, mahaleb, vanillin and licorice extract together with the locust bean extract and locust bean coffee, turning said raw materials into microgranules following sterilization; mixing the microgranule sized raw materials; and adding hazelnut oil into said mixture in order to establish a homogenous mixture.
  • DPMA German Patent and Mark Office
  • the invention is related to a ready to drink sahlep beverage comprising a second component such as preferably chocolate or cocoa besides the traditional sahlep taste that has been packaged or filled such that it is ready for direct consumption and the production method of said sahlep beverage.
  • Said sahlep beverage is basically a mixed beverage comprising chocolate as the secondary component.
  • the beverage contains milk, sahlep powder, cocoa, stabilizers and emulgators. Said stabilizers and emulgators, prevent the phase separation between chocolate and the sahlep mix (milk and sahlep powder). When the mixture is prepared, a homogenization process is carried out again under high pressure in order to prevent phase separation. Additional components such as preferably flavorants and sweeteners can be added into the sahlep mix that constitutes the beverage.
  • the present invention aims to eliminate the above mentioned problems and to provide a technical novelty in the related field.
  • the main object of the invention is to provide a ready to drink sahlep beverage comprising a second component such as preferably chocolate or cocoa besides the traditional sahlep taste that has been packaged or filled such that it is ready for direct consumption and to provide a production method of said sahlep beverage.
  • Another object of the invention is to provide a sahlep beverage that can be consumed by the consumer without carrying out any other extra process.
  • Another object of the invention is to provide a suitable consistency for drinking by preventing phase separation between the ready sahlep components.
  • Another object of the invention is to eliminate the necessity of heating in order to obtain a suitable consistency and to provide a sahlep beverage that can be drunk when it is cold after the package is opened.
  • the present invention is a sahlep beverage that can be drunk once the package is opened which reaches all of the aims mentioned above and in the detailed description below. Accordingly the beverage contains milk, a second component that changes the natural sahlep taste, a stabilizer that prevents phase separation of the secondary component, an emulgator which enables a homogenous and smooth emulsion and sahlep powder. As a result a sahlep beverage that is ready to be consumed with different tastes is obtained.
  • the secondary component is cocoa, chocolate or a combination thereof. As ready to consume sahlep has been obtained having chocolate taste.
  • Another preferred embodiment of the invention comprises a flavorant. Therefore the intensity of the tastes that are desired has been increased.
  • said flavorant is sahlep flavor, gum mastic aroma or a combination thereof. Therefore audioOnal sahlep taste has been provided.
  • Another preferred embodiment of the invention comprises a sweetener.
  • a preferred embodiment of the invention comprises table sugar. As a result the traditional taste of the sahlep beverage is obtained.
  • said emulgator is at least one of monoglycerides or diglycerides of fatty acids or a combination thereof. Therefore the mixture of components that do not mix with each other is enabled and flocculation is prevented.
  • said stabilizer is potato starch or carragenan, pectin or guar gum or locust bean gum or at least one of the combinations of these five components.
  • the present invention is a sahlep beverage production method that is suitable to be consumed once the package has been opened in order to reach the aims mentioned above and in the detailed description below. Accordingly it comprises the following steps, a) Obtaining a sahlep mixture by adding a secondary component into milk in order to change the natural taste of sahlep, a stabilizer in order to prevent the phase separation of the secondary component, an emulgator in order to provide a smooth and homogenous emulsion and sahlep powder, b) Passing the mixture through a homogenization stage,
  • homogenization is carried out with pressure. As a result the phase separation of the secondary component is prevented.
  • homogenization is carried out with at most 300 bars, preferably 250 bars pressure. Therefore optimal pressure is provided in order to prevent phase separation.
  • the mixture is filling into the mixture is filled by an aceptic filling.
  • the container, bottle or package that the sahlep shall be filled into is prevented from being contaminated and the shelf life of the product has been extended.
  • the secondary component is cocoa, chocolate or a combination thereof. As a result ready to consume sahlep has been formed having chocolate taste.
  • a flavorant is added into milk.
  • said flavorant is sahlep aroma, gum mastic aroma or a combination thereof. Therefore a traditional sahlep taste is provided.
  • the sweetener has been added into milk.
  • the ready to drink sahlep beverage is obtained without its traditional taste being changed.
  • table sugar is added to milk. Therefore a traditional sahlep taste has been obtained.
  • said stabilizer is potato starch, carragenan, pectin, guar gum, locust bean gum or at least a combination of the five components.
  • said emulgator is at least of the monoglycerides or diglycerides of fatty acids or a combination thereof.
  • a sterilization process is applied to the sahlep mix prior to a homogenization process or following the homogenization process. As a result harmful organisms are eliminated.
  • the invention is related to a ready to drink sahlep beverage comprising a second component such as preferably chocolate or cocoa besides the traditional sahlep taste that has been packaged or filled such that it is ready for direct consumption and the production method of said sahlep beverage.
  • Said sahlep beverage is a mixed taste beverage characterized in that it comprises milk, a secondary component in order to change the natural sahlep taste, a stabilizer in order to prevent the phase separation of the secondary component, an emulgator in order to ensure a homogenous and smooth emulsion and sahlep powder.
  • the sahlep beverage is obtained by adding the above mentioned components into milk.
  • the mixed taste sahlep beverage mentioned herein has a different taste in comparison to the known sahlep beverage and this taste difference is provided by the secondary component.
  • the second component mentioned in the beverage subject to the invention is a chocolate or chocolate-cocoa mix, and as a result chocolate sahlep is obtained.
  • Various aromatic components can be used besides chocolate or other similar flavors as the secondary component and as a result different sahlep types can be prepared.
  • the sahlep beverage comprises preferably maximum 2%, particularly 0,05 to 0, 15%, of the secondary component, and preferably maximum 2%, particularly 0,05 to 0,20% sahlep powder.
  • the stabilizer and emulgators prevent said phase separation.
  • the stabilizer increases the intensity of the mixed taste sahlep, and the emulgators enable the homogenous mixture of different phased agents with each other.
  • the emulgators are selected from the monoglycerides or diglycerides of fatty acids or at least a combination of both.
  • said stabilizer is potato starch, carragenan, pectin, guar gum, locust bean gum or at least a combination of these five components.
  • Potato starch is obtained following the processing of potato and it is a carbohydrate that is used as a stabilizer.
  • Carragenans are formed of large and high elasticity molecules having curved and helical structures. The flexible structures of the carragenan molecules enable for them to be obtained in gel form having different characteristics at room temperature and thus they are enabled to be used as stabilizers.
  • pectin which is used as a stabilizer in food production is found naturally in nearly all fruits, it is particularly obtained from citrus fruits, apples and quinces in industrial production.
  • the invention comprises a flavorant, wherein preferably said flavorant is selected from gum mastic or sahlep. If sahlep is selected as the flavorant, it shall increase the taste of sahlep and mastic gives the traditional taste to the sahlep beverage.
  • the sahlep beverage subject to the invention may preferably comprise table sugar or sweeteners.
  • the production method of the mixed sahlep beverage basically comprises the following steps; a) A secondary component is added into milk in order to change the natural sahlep taste, and then stabilizer is added to prevent phase separation of the secondary component, an emulgator is added in order to provide a homogenous and smooth emulsion, and sahlep powder is added finally to obtain a sahlep mix,
  • the second component of the beverage that is obtained by means of the method of the present invention is a chocolate or chocolate cocoa mix, and as a result chocolate sahlep is obtained.
  • Different types of sahleps can be prepared using various aromatic components besides chocolate or other similar flavors as the secondary component.
  • the sahlep beverage comprises maximum 2%, particularly 0,05 to 0,15% of the secondary component and maximum 2%, particularly 0,05 to 0,20% sahlep powder.
  • phase separation is encountered and as the two components do not exactly mix with each other, a correct consistency and taste cannot be obtained while for drinking. Stabilizers and emulgators prevent said phase separation.
  • the stabilizer increases the consistency of the mixed sahlep, and the emulgators enable the homogenous distribution of ingredients at different phases within each other.
  • the emulgators are selected from at least one of monoglycerides or diglycerides of fatty acids or a combination of both. All of the mentioned components and additional ingredients are added into the milk. Following this, milk is passed through a homogenization process, and the equal distribution of components and additional ingredients is achieved.
  • said stabilizer is potato starch, carragenan, pectin, guar gum, locust bean gum or at least one of a combination of the five ingredients.
  • Potato starch is obtained by the processing of potatoes and it is used as a stabilizing carbohydrate.
  • Carragenans are formed of large and high elasticity molecules having curved helical structure. The flexible structures that these carragenan molecules have enable them to form gel forms having different characteristics at room temperature and they are able to be used as stabilizers.
  • the invention comprises a flavorant, wherein preferably said flavorant is selected from gum mastic or sahlep. If sahlep is selected as the flavorant, it shall increase the taste of sahlep and gum mastic gives the traditional taste to the sahlep beverage.
  • Homogenization is preferably provided by means of pressure.
  • the process is carried out preferably by a high pressure homogenization device. Once the sahlep mixture is prepared, it is transferred into the homogenization device and the mixture is passed through very fine holes by means of the pushing force of the pistons. Said pressure is at most 300 bars, preferably 250 bars and the parts inside the mixture that are forced to be passed through the very fine holes are crushed into very small particles.
  • a sterilization process is carried out on the sahlep mixture prior to and after the homogenization process.
  • the sterilization techniques are variable and in application preferably thermal sterilization process is carried out.
  • the homogenized or non homogenized sahlep mixture is heated up to between 1 15°C to 160°C for 13 minutes, and the harmful bacteria inside the mixture is eliminated.
  • the homogenized or sterilized sahlep mixture is filled into a suitable container, package or bottle.
  • Said container, package or bottler can be selected to be suitable to be used in a microwave oven for re-heating the sahlep beverage but any other container can also be sufficient for consumption.
  • the sahlep is filled into a container, package or bottle by means of aceptic filling.
  • the sterilized sahlep mixture is filled into a sterilized container, package or bottle that has been sterilized by means of thermal processes and following this an airtight sealing process is carried out.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Tea And Coffee (AREA)
  • Apparatus For Making Beverages (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne une boisson mélangée de sahlep qui peut être consommée dès que l'emballage est ouvert, qui comprend du lait, un composant secondaire afin de modifier le goût du sahlep naturel, un stabilisant pour empêcher la séparation de phase du composant secondaire, un agent émulsif pour assurer une émulsion homogène et lisse et de la poudre de sahlep.
PCT/TR2018/050647 2017-11-10 2018-11-01 Sahlep prêt à boire et son procédé de production WO2019093989A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201717691 2017-11-10
TR2017/17691 2017-11-10

Publications (2)

Publication Number Publication Date
WO2019093989A2 true WO2019093989A2 (fr) 2019-05-16
WO2019093989A3 WO2019093989A3 (fr) 2019-06-06

Family

ID=66439008

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2018/050647 WO2019093989A2 (fr) 2017-11-10 2018-11-01 Sahlep prêt à boire et son procédé de production

Country Status (1)

Country Link
WO (1) WO2019093989A2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021262124A1 (fr) * 2020-06-24 2021-12-30 Yaşar Dondurma Ve Gida Maddeleri̇ Anoni̇m Şi̇rketi̇ Salep chaud avec noisette et amande et son procédé de préparation
WO2021262126A1 (fr) * 2020-06-24 2021-12-30 Yaşar Dondurma Ve Gida Maddeleri̇ A.Ş Salep chaud contenant de la crème et son procédé de préparation
LU501365B1 (fr) * 2022-01-31 2023-07-31 Premium First S A Boisson lactée et procédé de préparation d’une boisson lactée

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2047454B1 (es) * 1992-07-23 1994-10-01 Dominguez Cirilo Marcos Procedimiento para la obtencion de un producto liquido energetico natural.
DE69900412T2 (de) * 1998-01-30 2002-07-18 THE PROCTER & GAMBLE COMPANY, CINCINNATI Getränke mit verbesserter textur und aromaintensität bei vermindertem feststoffgehalt
US20040228954A1 (en) * 2003-05-13 2004-11-18 Susy Tejayadi Flavored milk manufacturing processes and compositions
DE10343936A1 (de) * 2003-09-23 2005-04-14 Metin Yildiz Verfahren zur Herstellung einer Getränkezubereitung

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021262124A1 (fr) * 2020-06-24 2021-12-30 Yaşar Dondurma Ve Gida Maddeleri̇ Anoni̇m Şi̇rketi̇ Salep chaud avec noisette et amande et son procédé de préparation
WO2021262126A1 (fr) * 2020-06-24 2021-12-30 Yaşar Dondurma Ve Gida Maddeleri̇ A.Ş Salep chaud contenant de la crème et son procédé de préparation
LU501365B1 (fr) * 2022-01-31 2023-07-31 Premium First S A Boisson lactée et procédé de préparation d’une boisson lactée

Also Published As

Publication number Publication date
WO2019093989A3 (fr) 2019-06-06

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