WO2019093989A2

WO2019093989A2 - A ready to drink sahlep and production method thereof

Info

Publication number: WO2019093989A2
Application number: PCT/TR2018/050647
Authority: WO
Inventors: Barış DURMAZ; Murat ARAT
Original assignee: Sütaş Süt Ürünleri̇ Anoni̇m Şi̇rketi̇
Priority date: 2017-11-10
Filing date: 2018-11-01
Publication date: 2019-05-16
Anticipated expiration: 2020-05-10
Also published as: WO2019093989A3

Abstract

The invention is related to a mixed sahlep beverage that can be consumed as soon as the package is opened, which comprises milk, a secondary component in order to change the natural sahlep taste, a stabilizer in order to prevent phase separation of the secondary component, an emulgator to ensure homogenous and smooth emulsion and sahlep powder.

Description

A READY TO DRINK SAHLEP AND PRODUCTION METHOD THEREOF TECHNICAL FIELD

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.

PRIOR ART

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. When 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. As a result of the patent search carried out, the below mentioned documents have been observed.

In the Turkish Patent and Trademark Office document numbered 2015/07132 a hot beverage containing chocolate, sahlep and coffee has been described. 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.

In the Turkish Patent and Trademark Office document with the application numbered 2015/14568 chocolate infused with herbs and production method thereof has been described. 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.

In the Turkish Patent and Trademark Office document with the application numbered 2014/09160 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. In the German Patent and Mark Office (DPMA) document numbered DE10343936 (A1 ), a beverage and method of preparing said beverage by mixing milk, sugar and powder into the from liquid obtained from the orchid type orchid is described.

As a result all of the disadvantages mentioned above have necessitated a novelty to be carried out in the related field. BRIEF DESCRIPTION OF THE INVENTION

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. OBJECT OF THE INVENTION

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.

In a preferred embodiment of the invention, 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.

In a preferred embodiment of the invention said flavorant is sahlep flavor, gum mastic aroma or a combination thereof. Therefore a traditioOnal sahlep taste has been provided.

Another preferred embodiment of the invention comprises a sweetener. As a result the ready to consume sugar-free sahlep beverage can be obtained without changing the traditional taste of the beverage.

A preferred embodiment of the invention comprises table sugar. As a result the traditional taste of the sahlep beverage is obtained.

In another preferred embodiment of the invention 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.

In a preferred embodiment of the invention, 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. As a result the phase separation of the secondary component has been prevented.

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,

c) Filling the mixture into a container, bottle or package. As a result, sahlep beverage is obtained having different tastes.

In a preferred embodiment of the invention homogenization is carried out with pressure. As a result the phase separation of the secondary component is prevented.

According to a preferred embodiment of the invention homogenization is carried out with at most 300 bars, preferably 250 bars pressure. Therefore optimal pressure is provided in order to prevent phase separation.

In another preferred embodiment of the invention the mixture is filling into the mixture is filled by an aceptic filling. As a result 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. In a preferred embodiment of the invention, the secondary component is cocoa, chocolate or a combination thereof. As a result ready to consume sahlep has been formed having chocolate taste.

In another preferred embodiment of the invention, a flavorant is added into milk. As a result the intensity of the tastes has been increased. In a preferred embodiment of the invention, said flavorant is sahlep aroma, gum mastic aroma or a combination thereof. Therefore a traditional sahlep taste is provided.

In another preferred embodiment of the invention, the sweetener has been added into milk. As a result the ready to drink sahlep beverage is obtained without its traditional taste being changed. In a preferred embodiment of the invention table sugar is added to milk. Therefore a traditional sahlep taste has been obtained.

In a preferred embodiment of the invention, said stabilizer is potato starch, carragenan, pectin, guar gum, locust bean gum or at least a combination of the five components. As a result the phase separation of the secondary component is prevented. In another preferred embodiment of the invention said emulgator, is at least of the monoglycerides or diglycerides of fatty acids or a combination thereof. As a result the mixing of mixtures that usually do not mix with each other has been enabled and flocculation has been prevented. In another preferred embodiment of the invention, 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.

DETAILED DESCRIPTION OF THE INVENTION In this detailed description the ready to drink sahlep and production method thereof subject to the invention has been described with examples that do not have a limiting effect on the invention in order to ensure a better understanding of the invention.

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. Under normal conditions, when the secondary component and the sahlep beverage are mixed, phase separation is encountered and the correct consistency and taste is obtained as the tow components do not exactly mix with each other. 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.

In a preferred embodiment of the invention, 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. Although 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. In another preferred embodiment of the invention 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,

b) The mixture is passed through a homogenization process,

c) The mixture is filled into a container, bottle or package.

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. Under normal conditions when the sahlep beverage is mixed with a second component, 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. In a preferred embodiment of the invention, 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.

Although 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. In another preferred embodiment of the invention 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. In another preferred embodiment of the invention 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.

In a preferred embodiment of the invention 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.

The protection scope of the invention has been mentioned in the attached claims and the invention cannot be limited to the descriptions provided for illustration in this detailed description. Indeed a person skilled in the art can provide similar embodiments under the light of the descriptions given above without deviating from the main scope of the invention.

Claims

A mixed sahlep beverage suitable to be consumed as soon as the package is opened, 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 enable a homogenous and smooth emulsion and sahlep powder.

2. A mixed sahlep beverage according to claim 1 , characterized in that the secondary component is cocoa, chocolate or a combination thereof.

3. A mixed sahlep beverage according to claim 1 or claim 2 characterized in that the secondary component is maximum 2% by weight.

4. A mixed sahlep beverage according to claim 3, characterized in that the ratio of the secondary component is between 0,05% to 0, 15% by weight.

5. A mixed sahlep beverage according to claim 1 , characterized in that the ratio of the sahlep is maximum 2 % by weight.

6. A mixed sahlep beverage according to claim 5, characterized in that the ratio of the sahlep powder is between 0,05% to 0,20% by weight.

7. A mixed sahlep beverage according to claim 1 , characterized in that it comprises a flavorant.

8. A mixed sahlep beverage according to claim 7, characterized in that said flavorant is sahlep flavor, mastic flavor or a combination thereof.

9. A mixed sahlep beverage according to claim 1 , characterized in that it comprises a sweetener.

10. A mixed sahlep beverage according to claim 1 , characterized in that it comprises table sugar.

11. A mixed sahlep beverage according to claim 7, characterized in that said emulgator is monoglycerides or diglycerides of fatty acids or a combination thereof.

12. A mixed sahlep beverage according to claim 1 , characterized in that said stabilizer is potato starch, carragenan, pectin, guar gum, locust bean gum or of a combinations of these five ingredients.

13. A method of producing a mixed sahlep beverage suitable to be consumed as soon as the package is opened, characterized in that it 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,

b. The mixture is passed through a homogenization process,

c. The mixture is filled into a container, bottle or package.

14. A mixed sahlep beverage production method according to claim 13, characterized in that the homogenization is carried out with pressure.

15. A mixed sahlep beverage production method according to claim 14, characterized in that the homogenization is carried out with at least 300 bars of pressure.

16. A mixed sahlep beverage production method according to claim 14, characterized in that the homogenization is carried out with 250 bars of pressure.

17. A mixed sahlep beverage production method according to claim 13, characterized in that the mixture is filled by an aceptic filling.

18. A mixed sahlep beverage production method according to claim 13, characterized in that the secondary component is cocoa, chocolate or a combination thereof.

19. A mixed sahlep beverage production method according to claim 13 or claim 18, characterized in that the secondary component is maximum 2% by weight.

20. A mixed sahlep beverage production method according to claim 18, characterized in that; the ratio of the secondary component is between %0,05 to %0, 15 by weight.

21. A mixed sahlep beverage production method according to claim 13, characterized in that, characterized in that the ratio of the sahlep powder is maximum 2% by weight.

22. A mixed sahlep beverage production method according to claim 21 , characterized in that the ratio of the sahlep powder is between 0,05 to 0,20% by weight.

23. A mixed sahlep beverage production method according to claim 13, characterized in that flavorant is added to milk.

24. A mixed sahlep beverage production method according to claim 23, characterized in that said flavorant is sahlep flavor, mastic flavor or a combination thereof.

25. A mixed sahlep beverage production method according to claim 13, characterized in that sweetener is added to milk.

26. A mixed sahlep beverage production method according to claim 13, characterized in that table sugar is added to milk.

27. A mixed sahlep beverage production method according to claim 13, characterized in that said emulgator is monoglycerides or diglycerides of fatty acids or a combination thereof.

28. A mixed sahlep beverage production method according to claim 13, characterized in that said stabilizer is potato starch, carragenan, pectin, guar gum, locust bean gum or at least one of a combination of these five ingredients.

29. A mixed sahlep beverage production method according to claim 13, characterized in that a sterilization process is applied to the sahlep mix prior to a homogenization process or following the homogenization process

30. A mixed sahlep beverage production method according to claim 29, characterized in that a sterilization process is applied to the sahlep mix for 13 minutes at most between 1 15°C to 160°C.