Method for the manufacture of Coffee Liqueur, coffee bars made from Coffee Liqueur, and formulation of edible Solid bars composed of Coffee

摘要

A method of making so-called coffee wine or coffee qualityFrom now on, this is the so-called coffee wine,To preserve the sensory and aromatic properties of R amp; g for an extended period of time and the use of coffee wine as an ingredient in a strong coffee based strip food formula. Requirement 1: method of producing coffee wine,Use R amp; G (dry and grind) coffee;And obtained by the following procedure steps: (a) on a cord (. 35,1),2. Remove 10 to 50 kg bags of R amp coffee from the product and transport them to the storage bin (silo 35; 1) by conveyor belt,sealed with inert gas of argon, nitrogen or carbon dioxide, equipped with a cooling system capable of maintaining the content at 10 to 25 ° C, but preferably at 15 ° C; b) in another hopper (# 2),1. Unload 25 kg bags of vegetable oil and / or cocoa oil to a solid oil smelter (- 35; 1),And the contents are transferred to the oil storage tank (35; 1) vegetable oil and / or cocoa oil smelting tank; (c) high impact low-temperature grinder (35); 1) sealed circuit and inert gas (co832222) low-temperature processing of coffee.No.8322;And so on.under the temperature range of 0 to 15 ° C, preferably at 5 ° C; This mill is equipped with a dynamic system for the mechanical classification of particle sizes, which allows the physical control of the fineness of the particles under a range of 50 to 75 mm, and then they are transferred to the storage silo (Silo # two),under the temperature range of 10 to 25 ° C, preferably at 15 ° C; d) mix the refined coffee from step c) above in a turbo mixer, carried out as a continuous process with cocoa butter or melted vegetable fat, until obtaining a homogenized coffee liquor, and transfer it to a storage tank refrigerated (Tank # 2),rango de temperaturas desde 35 a 55 C preferiblemente 45 C la proporci n de caf refinado a grasa vegetal y 2Fo manteca de cacao puede variar de 20 25 a 90 25 para la grasa vegetal y 2Fo manteca de cacao y 80 25 a 10 25 para el (f) Transfer the plastic mold filled with coffee wine to the cooling tunnel for 15 to 45 minutes;and subjected to an internal temperature in the range of 2 to 10 ° C, preferably 6 ° C, thus ensuring hardening of the coffee liquor;pack the coffee liquor bars obtained in step f) above in plastic bags made with PVC, and placed inside kraft-type corrugated cardboard boxes and store the product under a temperature in the range of 8 to 28 ° C, preferably at 18 ° C, in a dry environment.