PRODUCTION METHOD OF COFFEE WASTE FLOUR FOR USE IN THE FOOD INDUSTRY

Abstract

The invention relates to functional flour made from recycled / spent coffee grounds and its production method.

Description

PRODUCTION OF COFFEE WASTE MEAL FOR USE IN THE FOOD INDUSTRY. METHOD Technical Field The invention relates to a method of producing flour from the residue of used coffee. State of the Art In line with sustainability and regenerative approaches, waste coffee grounds can be used in different places. Studies exist on its use. However, these studies focus on equipment made from waste coffee grounds. It focuses on development. Specifically, the residue remaining after the coffee beans are harvested. Coffee flour, prepared by drying and grinding the fruit peel and fruit itself, is available on the market. It receives. But there is a need to recycle this resulting waste. It does not meet the requirements. In this sense, the used coffee grounds that are generated are not suitable for the food industry. New methods are needed for its reuse within the system. In the patent and literature search conducted regarding the state of the art Turkish patent document with publication number TR2023004145 (A2) has been identified. This patent The document mentions non-food items such as cups, plates, and bowls made from used coffee grounds. It has been developed. On the other hand, in the literature, coffee grounds are considered a direct substitute for flour. Regarding the development of used products, “Use of spent coffee grounds as food ingredient in bakery” Although an article titled "products" was found, this article discusses various drying methods for coffee grounds. After processing, it is preferred to add 3.5-4.5% directly to the cookie dough. Its feasibility has been investigated. However, there is no plan for the production of standardized coffee grounds flour. A method for converting coffee grounds into flour through controlled processes has not been established. Therefore, a method for converting coffee grounds into flour through controlled processes has not been established. A production method that enables its transformation is needed. 1 30 Purpose of the Invention The rapid increase in the world's population necessitates the development of sustainable production processes and Article 35 has made its implementation mandatory. In this context, recycling systems have been particularly addressed. However, in regenerative systems, which are a higher level of sustainability, Simply recycling products is not enough; increasing the efficiency of resources is also necessary. The importance of considering this is also emphasized. In this context, changing living standards and emerging issues are discussed. The increase in coffee consumption due to the impact of emerging new generation systems has led to a rise in coffee waste. 40% also plays a role in reaching high rates. This wasted coffee that emerges... to recycle the pulp and thus provide the flour needed in food production. regenerative approach because it helps to use less of it. This will contribute to sustainability. 45 Description of the Invention The invention involves converting used / spent coffee grounds into a flour form suitable for use in the food industry. It relates to a production method that enables the transformation of coffee grounds. The method, in turn, involves transforming coffee grounds... the process of collecting, washing, drying, cooling, grinding and sieving It consists of steps. 50 In the first stage, the used coffee grounds that remain after coffee preparation are collected. A fine-mesh filter is used to remove foreign substances by washing with water at 30°C. It is washed using [method]. After washing, the excess water is drained. The strained coffee grounds are placed in a hot air circulating oven at 45°C for 24 hours. It is dried. After the drying process, the coffee grounds are left at room temperature for 2 hours. 55 is cooled until it reaches 22°C. The cooled coffee grounds are then finely ground using a spice mill or similar grinding equipment. It is ground until it reaches particle size. The product obtained after the grinding process... The two products are sifted using a sieve to obtain coffee grounds flour with a homogeneous particle size. is being done. 60 The resulting coffee grounds flour should be stored in suitable moisture-proof packaging for food use. functional flour in the industry, primarily in baked goods and various other product formulations. It can be used as a component. This method does not require any chemical additives or advanced biotechnological processes, simple, repeatable and standardized, applicable using existing food production equipment. This presents a production process for processed coffee grounds flour. The coffee grounds produced constitute 10% of the amount of flour required for making bread, cookies, and crackers. It was used in proportion to the percentage of products produced, and in the sensory evaluations of the products, color, aroma, taste, It was determined to be acceptable in terms of texture and overall aesthetics. 70. Methods of Applying the Invention to Industry The developed coffee grounds flour production method involves processing the coffee grounds after collection. industrial scale using drying, grinding, sieving and packaging equipment. It is applicable. The resulting product is used in bread, biscuits, cakes, pasta and other flour-based products. It can be used as a functional flour component in the production of 75 products, including coffee. transforming the waste generated in the industry into a value-added food raw material. It provides. 80 3

Claims

1. It is a functional product, and its characteristic feature is that it contains used / spent coffee grounds.

2. The product complies with Claim 1, and the functional product mentioned is used / spent coffee. It is flour produced from 90% of the pulp.

3. Recycling used / spent coffee grounds to produce functional flour. It is a method, and its characteristic is; 95 • Collecting and washing the coffee grounds, • Drying the washed coffee grounds at a specific temperature and for a specific duration. • Lowering the temperature of the coffee grounds after the drying process, • Grinding the coffee grounds to make them into finer granules, • Steps in the process of sifting the ground coffee grounds to turn them into flour. It contains 100. he 4. This is a method similar to step 3, and its characteristic feature is that the coffee grounds are washed in 30°C water. and washing through a fine-mesh sieve. he 105 5. This is a method suitable for Process 3, and its characteristic is that the coffee grounds are kept in a 45°C oven for 24 hours. It is dried throughout the process.

6. This is a method similar to Process 3, and its characteristic feature is that the dried coffee grounds are left for 2 hours. he 110 °C and then lowering it to 22 °C.

7. This is a method suitable for process 3, and its characteristic feature is that the coffee grounds have reached the appropriate temperature. This involves grinding the spices in a spice mill to reduce their particle size. 115 8. This is a method suitable for process 3, and its characteristic feature is that the reduced particles are separated from each other by sieving. Separation is a process. 4