Recipe
Cold Brew Coffee with NUTRALYS® Pea Protein and NUTRIOSE® Soluble Fiber
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Recipe reference: GBEVCTH001
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
| Water | 70.16 |
| Coffee concentrate, medium roast ground | 17.50 |
| NUTRALYS® S85 Plus N pea protein* | 5.20 |
| Golden granulated evaporated cane juice | 5.00 |
| NUTRIOSE® FM06 soluble fibre* | 1.40 |
| Natural Flavors, liquid | 0.35 |
| Gellan gum | 0.10 |
| Cellulose Gum | 0.10 |
| Disodium phosphate | 0.10 |
| Salt | 0.10 |
| Total | 100.00 |
* Roquette products
Process method
- Add 1 part of coffee for 4 parts of cold water into a steeping vessel.
- Let coffee steep for 17 hours, then decant off coffee to obtain the concentrate.
- Heat water to 45ºC (113ºF). Make sure to agitate while heating to prevent burning
- While still mixing slowly add in NUTRALYS® S85 Plus N pea protein
- Mix for 15 minutes to hydrate pea protein (adjust speed to prevent foaming)
- Add NUTRIOSE® FM06 and the rest of the ingredients except for salt and flavors (sugar, gellan gum, CMC, fiber). Continue hydrating for 15 minutes
- Add salt and, while sieving, disodium phosphate. Add cold brew coffee concentrate. Check pH. Should be around 6.5-7.0
- Add flavors and mix for 3 minutes until equally distributed.
- UHT treatment for 5 seconds at 142 ºC (289ºF)
- Following UHT, homogenize sample; 1st stage 170 bar, 2nd stage 30 bar
Ingredients list and allergens (Indicative)
- Cold brew coffee (water, coffee)
- Pea protein
- Cane sugar
- Soluble corn fiber
- Natural flavors
- Cellulose gum
- Gellan gum
- Disodium phosphate
- Salt
Label of nutrition facts (Indicative)
Analytical
Caffeine content: around 55mg per serving of 240ml (8 fl. oz)
Comments
Good source of fiber (10 – 19% DRV per reference amount customarily consumed i.e. between 2.8 and 5.6 g of fiber per RACC of 12 fl oz (360 ml)
10g of protein per serving