FLORAL WATER FROM COFFEE FLOWERS

Abstract

The present invention relates generally to the field of food. In particular, the present invention proposes a floral water. One embodiment of the present invention relates to a floral water from coffee flowers. The floral water is obtainable by a process comprising steam distillation of coffee flowers. For example, the floral water may be used as food flavoring ingredient. Some embodiments of the present invention relate to confectionary products flavored with floral water from coffee flowers.

Claims

1. Floral water from coffee flowers, obtainable by a process comprising a steam distillation of coffee flowers.

2. Floral water in accordance with claim 1, wherein the coffee flowers are mixed with water in a weight ratio of at least 1:200 before steam distillation.

3. Floral water in accordance with claim 1, wherein the steam distillation is carried out at about atmospheric pressure at a temperature of about 100° C.

4. Floral water in accordance with claim 1, wherein the coffee flowers are obtained from coffee plants selected from the group consisting of Coffea Arabica, Coffea Canephora and combinations thereof.

5. Floral water in accordance with claim 1, wherein the coffee flowers are used as fresh coffee flowers.

6. Floral water in accordance with claim 1, wherein the coffee flowers are used as dried coffee flowers.

7. A method for making a flavouring agent comprising using floral water from coffee flowers, obtainable by a process comprising a steam distillation of coffee flowers.

8. Method in accordance with claim 5, wherein the food is selected from the group consisting of water, water-based drinks, confectionery, milk-based products, milk alternatives, meal preparations, food powders to be dissolved in water and milk.

9. Method in accordance with claim 8, wherein the confectionary is bakers confectionery.

10. Method in accordance with claim 9, wherein the bakers confectionery is selected from the group consisting of cakes, sweet pastries, doughnuts, scones, cookies, and biscuits.

11. Method in accordance with claim 8, wherein the confectionery is sugar confectionery.

12. Method in accordance with claim 11, wherein the sugar confectionery is selected from the group consisting of candies, chocolates, chewing gum, and ice cream.

13. Method in accordance with claim 7, wherein the floral water is used in the food product in an amount in the range of about 0.1-10 weight %.

Description

EXAMPLES

Example 1

Floral Water From Coffee Flowers

[0042] 15 g of dried coffee flowers are steamed for about 30 min, so as to recover 600 mL of distillate floral water. The flow rate is around 25 mL/min.

Example 2

Flavored Water From the Floral Water of Example 1

[0043] This floral water is used for example at 1% to flavor drinks such as still or sparkling water, homogenize for 1 minute.

Example 3

Chocolate Filling Using the Floral Water From Example 1

[0044] The aromatic water is incorporated in a “fondant” (5%), in order to create a confectionary filling like in an “AfterEight.sup.®” type chocolate

[0045] 1) In a saucepan, put 75 ml of water flavored with 5% floral water, then 225 g of sugar. Then add 25 g of glucose.

[0046] 2) Bring this syrup to a boil and continue cooking until 114° C.

[0047] 3) Immediately immerse the container in cold water to stop cooking.

[0048] 4) Wait for the syrup to drop to 75° C., transfer it to the bowl of the robot equipped with the sheet and rotate at speed 6 until the mixture takes on the consistency of a white paste (16-17 min).

[0049] 5) Melt 200 g dark chocolate in a bain-marie.

[0050] 6) Spread the dark chocolate in a thin layer in a “Napolitain” mold then freeze chocolate at -20° C. for 10 min.

[0051] 7) Fill them with a dab of fondant flavored with coffee flower floral water. Spread a second layer of melted chocolate to close the “Napolitain” mold.

[0052] 8) Freeze 10 min at -20° C.

[0053] 9) Unmold “ AfterEight.sup.®” like chocolates.