Method for the manufacture of coffee liquor and composition of the same

Abstract

A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

1 - 8 . (canceled) 
     
     
         9 . A method for manufacturing coffee liquor comprising the steps of:
 A) in an inert gas atmosphere, lowering the temperature of roasted and ground coffee beans to a first temperature, wherein the first temperature is between 10 and −10 degrees Celsius and holding the roasted and ground coffee beans at the first temperature for a time period that ranges from 10 minutes to 60 minutes;   B) creating milled coffee by milling the roasted and ground coffee beans to a diameter that ranges from 15 to 30 microns while in said inert gas atmosphere and at the first temperature to preserve the aroma of the coffee beans;   C) creating a coffee liquor mass by blending the milled coffee with cocoa butter in a mixer, the coffee liquor mass comprising between 30% to 60% of the milled coffee and between 70% and 40% of cocoa butter with respect to the total weight of the resulting coffee liquor mass;   D) bringing the temperature of said coffee liquor mass to a second temperature between 26 and 30 degrees Celsius for a period of no shorter than 5 minutes and no longer than 24 hours;   E) molding the coffee liquor mass to a desired shape; and   F) lowering the temperature of the molded coffee liquor mass to a third temperature in a range between 6 and 18 degrees Celsius and keeping said coffee liquor mass at the third temperature for between 15 minutes and 45 minutes.   
     
     
         10 . The method of  claim 9 , wherein the method further comprises, prior to step A, dry milling and roasting coffee beans to create the roasted and ground coffee beans. 
     
     
         11 . The method of  claim 10 , wherein dry milling and roasting the coffee beams to create the roasted and ground coffee beans comprises dry milling and roasting the coffee beans at a temperature between 110 degrees Celsius and 180 degrees Celsius. 
     
     
         12 . The method of  claim 11 , wherein dry milling and roasting the coffee beams to create the roasted and ground coffee beans comprises dry milling and roasting the coffee beans for between 15 and 45 minutes. 
     
     
         13 . The method of  claim 12 , wherein the method further comprises lowering the temperature of the roasted and ground coffee beans to a temperature of ambient air. 
     
     
         14 . The method of  claim 13 , wherein the temperature of the ambient air is between 28 and 45 degrees Celsius. 
     
     
         15 . The method of  claim 13 , wherein lowering the temperature of the roasted and ground coffee beans comprises mechanically agitating the roasted and ground coffee beans. 
     
     
         16 . The method of  claim 9 , wherein the method further comprises adding sugar to the coffee liquor mass. 
     
     
         17 . The method of  claim 9 , wherein the method further comprises adding one or more of milk derivatives, starches, maltodextrins, malt extracts, natural or artificial sweeteners, vitamins and mineral salts, to the coffee liquor mass. 
     
     
         18 . The method of  claim 9 , wherein the method further comprises adding cocoa powder to the coffee liquor mass. 
     
     
         19 . The method of  claim 9 , wherein the step of creating the coffee liquor mass comprises encapsulating the milled coffee with the cocoa butter. 
     
     
         20 . The method of  claim 9 , wherein the method further comprises tempering the coffee liquor mass. 
     
     
         21 . The method of  claim 20 , wherein tempering the coffee liquor mass comprises tempering the coffee liquor mass via a scrapped surface heat exchanger. 
     
     
         22 . The method of  claim 21 , wherein lowering the temperature of the molded coffee liquor mass to the third temperature comprises lower the temperature of the molded coffee liquor mass to the third temperature via a cooling channel. 
     
     
         23 . The method of  claim 9 , wherein lowering the temperature of roasted and ground coffee beans to the first temperature comprises use of a cryogenic cooler. 
     
     
         24 . The method of  claim 9 , wherein milling the roasted and ground coffee beans comprises use of a mill mesh.