AU5135398A - Process and means for improving beverages in general by adding sweetening at themoment of consumption - Google Patents
Process and means for improving beverages in general by adding sweetening at themoment of consumption Download PDFInfo
- Publication number
- AU5135398A AU5135398A AU51353/98A AU5135398A AU5135398A AU 5135398 A AU5135398 A AU 5135398A AU 51353/98 A AU51353/98 A AU 51353/98A AU 5135398 A AU5135398 A AU 5135398A AU 5135398 A AU5135398 A AU 5135398A
- Authority
- AU
- Australia
- Prior art keywords
- additives
- sweetener
- additive
- packaging
- individual portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims description 57
- 230000008569 process Effects 0.000 title claims description 56
- 235000013361 beverage Nutrition 0.000 title claims description 28
- 239000000654 additive Substances 0.000 claims description 71
- 230000000996 additive effect Effects 0.000 claims description 38
- 235000003599 food sweetener Nutrition 0.000 claims description 29
- 239000003765 sweetening agent Substances 0.000 claims description 29
- 238000004806 packaging method and process Methods 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 235000013681 dietary sucrose Nutrition 0.000 claims description 15
- 229960004793 sucrose Drugs 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 240000007154 Coffea arabica Species 0.000 claims description 10
- 235000016213 coffee Nutrition 0.000 claims description 10
- 235000013353 coffee beverage Nutrition 0.000 claims description 10
- 239000000686 essence Substances 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 10
- 238000000889 atomisation Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 235000019568 aromas Nutrition 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000215068 Acacia senegal Species 0.000 claims description 4
- 229920000084 Gum arabic Polymers 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 244000299461 Theobroma cacao Species 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000000205 acacia gum Substances 0.000 claims description 4
- 235000015872 dietary supplement Nutrition 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 235000008216 herbs Nutrition 0.000 claims description 4
- 238000005470 impregnation Methods 0.000 claims description 4
- 230000007935 neutral effect Effects 0.000 claims description 4
- 230000001681 protective effect Effects 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000020057 cognac Nutrition 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 244000290333 Vanilla fragrans Species 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims description 2
- 239000013078 crystal Substances 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 235000020058 fruit brandy Nutrition 0.000 claims description 2
- 239000008369 fruit flavor Substances 0.000 claims description 2
- 230000001788 irregular Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000021096 natural sweeteners Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- 235000015041 whisky Nutrition 0.000 claims description 2
- -1 energisers Substances 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 238000001704 evaporation Methods 0.000 claims 1
- 238000003780 insertion Methods 0.000 claims 1
- 230000037431 insertion Effects 0.000 claims 1
- 230000008901 benefit Effects 0.000 description 14
- 239000008122 artificial sweetener Substances 0.000 description 11
- 235000021311 artificial sweeteners Nutrition 0.000 description 11
- 238000007792 addition Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000011521 glass Substances 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 230000009747 swallowing Effects 0.000 description 2
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000005899 aromatization reaction Methods 0.000 description 1
- 238000009534 blood test Methods 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000008368 mint flavor Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/02—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar formed by moulding sugar
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Devices For Dispensing Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
WO 99/25879 PCT/IT97/00295 1 5 10 Process and means for improving beverages in general by adding sweetening at the moment of consumption The sweetening of beverages just before drinking them by the addition of 15 natural products such as saccharose or synthetic products is a wide spread practice in the home, in cafes, or elsewhere, producing as it does a considerable improvement in the taste and enjoyment of the drink. Advantages are to be gained from making up individual portions of sweetener as, being sealed, the quantity is automatically regulated and 20 simple to use. These advantages are most clearly felt in public premises such as cafes and restaurants, as well as in offices, communities and the like when used with automatic machines. The most widely used individual portions are those prepared by 25 compacting sugar in lumps or by artificial sweeteners in tablet form or else again by providing granulated sugar in sealed packets. Another custom is that of "lacing" coffee with small quantities of spirits, or adding milk, cocoa and other substances especially in cafes. Such additions are obviously facilitated by the fact that the products used 30 are available where the beverage is on sale. Bearing in mind that beverages can become more palatable and even more useful if taken with products that strengthen their aroma or add another, the purpose of this invention is to provide easy means for WO 99/25879 PCT/IT97/00295 2 obtaining such improvements involving practically the same movements normally associated with the addition of an ordinary sweetener. Subject of the invention are processes and means for improving beverages in general by sweetening them at the moment of consumption. 5 These processes imply that the sweetener comprises one or several additives for flavouring, for adding aromas, essences, colourings, energisers, vitamins, mineral salts to beverages in general. The sweetener may be whole, refined or fine granulated saccharose or an artificial one according to circucmstances. 10 The additives may be aromas, essences, extracts, essential oils, in shapeless granules, in crystlline granules, fluid or atomized, powdered or in some other form and may include any and every action to improve the characteristics of beverages. The additives may be chosen with advantage from the many possible 15 ones, such as aniseed, mint, barley, mountain herbs, herbs generally. The additives may be chosen with advantages among many possible alcoholics such as fruit brandies, cognac, whisky, fernet, bitters generally. The additives may be chosen with advantage among the many possible ones such as lemon, orange, peach, fruit flavours generally. 20 The additives may be chosen with advantage among the many possible, such as cocoa, milk, coffee, tea. The additives may be chosen with advantage among the many able to produce a new and original flavour. The additives may be chosen with advantage among energy-giving sup 25 plements, food supplements, mineral salts. The sweetener is preferably offered in individual portions. In the case of a natural sweetener, the weight of an individual portions is between 4 and 15 g, while for an artificial sweetener the weight lies between 0.5 and 5 g. 30 The individual portion may be in the form of a powder, granules, crystals, a liquid, in lumps of any shape, in tablet or capsule form. The lumps may be of a regular or irregular shape. Preferable shapes for the lump are cubes or parallelepipeds.
WO 99/25879 PCT/IT97/00295 3 Dimensions of the parallelepiped shape are approximately cm 1.5 x 2 x 2. The single portion is preferably placed in a hygienically sealed packet. The shape and colour of the packet, the written and other indications thereon are specific to the additive used or correspond to said additive. 5 In the various types of execution the packaging is a sealed, impermeable blister type packet. Such packets are preferably vacuumed. The packaging may consist of a sheet of paper or other material that wraps up the individual portion and is fixed with glue. 10 In one type the packaging consists of a sheet of paper or other material rolled round the individual portion, the edges being superimposed at one end and twisted into a tuft at the other. In another, preferred, type the packaging consists of a sheet of paper or other material rolled round the individual portion, the two ends then being 15 twisted to form two tufts. For packaging the individual portion a sheet of heat-shrinking material may be used. The individual portion may be advantageously associated to others con tained in one of the sealed compartments of a multiple pack formed of a 20 packet or another means, placed side by side and detached by tear-off. The multiple packs are advantageously joined in a strip. All compartments may contain a sweetener treated with the same additive or one treated with different additives. The various compartments in the multiple pack may advantageously pre 25 sent writing, indications and other messages respectively corresponding to the additive used. The additives may be transferred to the sweetener directly by impregna tion, mixing, in the form of a solution or by atomization. Atomization is advantageously associated to encapsulation so that each 30 molecule of atomized additive is surrounded by other neutral and soluble molecules such as, for example, starch and gum arabic. This is done so that the additive is only released in the beverage when the neutral molecule dissolves after making contact with the liquid.
WO 99/25879 PCT/IT97/00295 4 If alcohol-conveyed, the alcohol completely evaporates during the process of atomization. Transfer of the additive may be made directly into the raw material, before or after said material is refined, or introduced into the individual 5 portion of sweetening by injectors, distributors or other suitable means. In accordance with one advantageous procedure the additives are transferred to the individual portion of sweetener in lump form by inserting in a substantially central hole, made purposely in the lump, a small quantity of additive encapsulated in starch, gum arabic or equivalent 10 substance, then covering over said hole with a layer of material that may even be the same as that of the lump. In this way the protective capsule only dissolves when the lump is put into the beverage and the additive process is started. Additives may be transferred to the sweetener by impregnating one or 15 more sheets of various materials used to package the individual portion, or by immersing said sheet inside the package before it is closed. The invention offers evident advantages. Variation or integration of the desired flavour in the beverage to be sweetened can be done in a single operation. 20 In particular, by adding alcoholic essences to coffee, this can be given an alcoholic flavour without swallowing any alcohol. A glass of ordinary water can become a drink sweetened with the desired flavour. The addition of food supplements available on the market such as 25 vitamins, mineral salts, energising products generally, to beverages when sweetening them can offer great practical advantages especially for persons engaged in sports and others who need additional energy. Some importance may be attached to the fact that addition of an individual portion of a certain colour to a medicine may greatly assist a 30 parent in persuading a child to take the dose. The invention obviously covers individual portions of any size, shape and weight.
WO 99/25879 PCT/IT97/00295 5 The colour and shape of packaging, for example, specific to the additive or in any case corresponding to a certain additive, may attract and facilitate the user in making a choice. For example, a packet of lemon flavoured sweetener, coloured yellow 5 and shaped like a segment of lemon, not only facilitates the user's choice but makes the sweetener still more attractive. Many freeze-dried preparations for making beverages, such as tea, are flavoured, with peach for example, using the actual freeze-dried state. With the invented process, beverages can be prepared in a natural 10 manner without making use of freeze-drying, as the flavour is supplied with the sweetening. What has been written above for ordinary tea applies to any herb tea made using non-flavoured bags. Using the process subject of the invention a beverage can be flavoured 15 with any fruit whose aroma can be extracted, or with a mix of flavours both natural and invented such as, for example, "panettone", "Malaga" and others. Addition of additives by atomization makes it possible to flavour a beverage with alcoholic essences, the alcoholic essence disappearing 20 almost entirely after aromatization as alcohol evaporates quickly. Addition of additives by atomization associated with encapsulation, sur rounding each molecule of atomized essence by a neutral and soluble molecule, greatly lengthens the commercial life of a product. Travellers also derive great benefit from being able to use the products 25 obtainable by the invention to flavour their favourite beverages with alcoholic essences while actually swallowing practically no alcohol or, at the most, a negligible quantity. This not only makes driving safer but protects the driver from the conse quences of a blood test for alcohol content. 30 The same advantage applies to coffee as coffee flavour can be given to a cup of coffee-substitute therefore avoiding the stimulation of real coffee but providing more or less the same degree of comfort.
WO 99/25879 PCT/IT97/00295 6 Packaging a lump or some other individual portion with paper, twisted at one or both ends to form a tuft or tufts, makes it much quicker to use and also avoids the risk of breaking it with the fingers. In this case the lumps can be formed with application of less pressure 5 and no glue will be needed. Especially on public premises, subject invention offers customers an innumerable variety of beverages obtainable by flavouring them with the different kinds of sweeteners combined with additives. On the counter of a cafe for example, an assortment of loose packets can 10 be offered on a tray or joined to form a band, allowing the customer, when adding a sweetening, to flavour any beverage, from coffee to a glass of water, by choosing from among the packets available. To sum up the advantages, the above invention marks a turning point in sales of beverages on public premises, providing exceptional advantages 15 of enjoyment, comfort, wellbeing, practical convenience and saving of time both for the client and for the staff, and therefore also in the family, in canteens and elsewhere. Characteristics and purposes of the disclosure will be made still clearer by the following examples of its execution illustrated by diagrammatically 20 drawn figures. Fig.1 Powder or granules of refined saccharose in a container. Fig.2 Individual parallelepiped shaped portion obtained by compacting and cutting the mass of saccharose. Fig.3 The portion in Fig.2 when being impregnated with a fluid additive. 25 Fig.4 The powdered or granule saccharose in Fig.1 when being impreg nated with a fluid or atomized additive. Fig.5 The saccharose in Fig. 4 after impregnation with the additive. Fig.6 The parallelepiped portion made from the saccharose in Fig.5. Fig.7 The portion in Fig.6 being packaged. 30 Fig.8 The portion in Fig.7 after packaging. Fig.9 The portion in Fig.6 being packed with a sheet of material. Fig.1 0 The portion in Fig.9 after packaging with a twisted tuft. Fig.11 The portion in Fig.9 after packaging with two twisted tufts.
WO 99/25879 PCT/IT97/00295 7 Fig.12 The portion in Fig.6. during packaging with a sheet and inner sheet to be finished with a twisted tuft at each end. Fig.13 The portion in Fig.12 after packaging with a tuft at each end. Fig.14 The portion made of the same material as the lump in Fig.12 but 5 of a rounded shape after packaging with two tufts. Fig.15 The portion in Figs 9 and 11 being opened to put in a cup of coffee. Fig.16 Portion with additive packaged in a packet. Fig.17 Powdered sweetener packaged in a packet. 10 Fig.18 The packet in Fig.17 when being poured into a beverage. Fig.19 Liquid sweetener packaged in an impermeable packet. Fig.20 The packet in Fig.19 being poured into a beverage. Fig.21 Powdered artificial sweetener with additive in a packet. Fig.22 Artificial sweetener with additive, in tablet form, in a packet. 15 Fig.23 Artificial sweetener with additive, in capsule form, in a packet. Fig.24 A strip of packets of assorted sweeteners with additives. Fig.25 The strip in Fig. 24 folded up. Figure 1 shows an ordinary container 10 containing refined saccharose 11 in powder or in granule form. 20 Figure 2 shows a parallelepiped-shaped portion 15 obtained by compact ing and suitably cutting up the mass 11 of powder or granules. Figure 3 illustrates the portion 15 when being impregnated with a fluid additive 16 contained in the tank 17 that feeds the injector 20 through the tube 18 and distributor 19. 25 The aroma can be conveyed by alcohol or by essential oils. Figure 4 illustrates the adding of an additive by a distributor 25 of fluid that directly impregnates the saccharose 11 in the container 10. Figure 5 shows the saccharose 30 impregnated with additive while Figure 6 shows a portion 35 obtained by compacting and cutting up the impreg 30 nated saccharose 30. Said portion 35 can be packaged to form a packet using a sheet of material 38 as seen in Figure 7. The portion in Figure 8 is entirely covered to form a packet 40 by the sheet 38 held in place by glue.
WO 99/25879 PCT/IT97/00295 8 Figure 9 shows a sheet 50 with the portion 35 laid centrally on it, to be protected by packaging 53 as seen in Fig.10 superimposing the edges 51 at one end and twisting the other end of the sheet to form a tuft 52. Both ends of the sheet 50 can be twisted for packaging 56 with two tufts 5 as seen in Figure 11. Figure 12 presents a sheet of material 60 with an inner additive impregnated sheet 61 laid on it and the portion 15 laid on that. When the portion is protected by the double-tuft 62 packaging 65 seen in Figure 13, the portion 15 becomes impregnated with additive from the 10 small sheet 61. Figure 14 shows packaging 70 similar to that in Fig.13 for an additive impregnated portion 71 similar to the preceding portion 35, the difference being in its rounded shape. Figure 15 shows one of the above described packages, for example 56 15 or 65, when the portion with additive 35 is being put into the coffee 80 in the cup 81. This portion 35 is impregnated with essence of cognac so that when sweetening the coffee the customer also "laces" it as preferred. Figure 16 shows the impregnated portion 35 inside the impermeable 20 packet 90. Figure 17 illustrates the sealed packet 95 containing mint-impregnated powdered saccharose 96. As seen in Figure 18, on opening the packet after detaching the edge 97, the saccharose 96 can be poured into the water 98 in the glass 99. 25 A glass of water is thus transformed into a pleasing drink by sweetening it and giving it a mint flavour at the same time. Figure 19 shows an impermeable packet 110 containing a liquid artificial sweetener 111 with an aniseed additive. By pouring the contents 111 into the water 112 in the glass 113, the 30 water can be flavoured though having the small number of calories sup plied by the artificial sweetener, as seen in Figure 20.
WO 99/25879 PCT/IT97/00295 9 Figures 21-23 show packets 130, 135, 140 respectively containing the powdered artificial sweetener 131, the tablet of artificial sweetener 136 and the encapsulated artificial sweetener 141. The sweeteners contain additives as the respective figures indicate, 5 these being vanilla, cocoa and the food supplement ginseng. Figure 24 shows a strip 120 of a number of packets 121 each having inside it a natural 122-126 or artificial sweetener to which various types of essences have been added, there being on the outside of the packets a design and a colour for the additive used thus indicating the relative 10 aroma. For example, the mint additive can be coloured green while the aniseed additive will be white. In the cases of orange or lemon additives, the respective colours may be red or yellow. 15
Claims (34)
1. Process for improving beverages (80, 98, 112) in general by their being sweetened at the moment of consumption, characterized in that to the sweetener (11, 30, 35, 71, 96, 111, 112-126, 5 131, 136, 141) are associated one or another or several additives provi ding aromas, flavours, aromas generally, colouring, substances such as energisers, vitamins, mineral salts to the beverages in general.
2. Process as in claim 1, characterized in that the sweetener is unrefined saccharose. 10 3. Process as in claim 1, characterized in that the sweetener is refined and granulated saccharose (11, 15, 30, 35, 71,96, 122-126).
4. Process as in claim 1, characterized in that the sweetener is artificial (111, 122-126, 131, 136, 15 141).
5. Process as in claim 1, characterized in that the additives (16) are aromas, essences, extracts, essential oils, are in shapeless granules, in crystalline granules, are fluids, are atomized, are in powder form or in some other. 20 6. Process as in claim 1, characterized in that the additives (16) are all those that can improve the characteristics of beverages.
7. Process as in claim 1, characterized in that the additives (16) are taken from the many possible 25 ones, aniseed (111, 122), mint (96, 123), barley, mountain herbs, herbs in general.
8. Process as in claim 1, characterized in that the additives (16) are taken from the many possible ones, alcoholic such as fruit brandies, cognac (124), whisky, fernet (125), 30 bitters generally.
9. Process as in claim 1, characterized in that the additives are taken from the many possible ones, lemon, orange, peach flavours, fruit flavours in general. WO 99/25879 PCT/IT97/00295 11
10. Process as in claim 1, characterized in that the additives are taken from the many possible ones, cocoa (141), milk, coffee, tea, vanilla (136).
11. Process as in claim 1, 5 characterized in that the additives are taken from the many that can produce original and unusual aromas and flavours.
12. Process as in claim 1, characterized in that the additives are substances giving energy (131) and are food supplements. 10 13. Process as in claim 1, characterized in that the additives are mineral salts.
14. Process as in claim 1, characterized in that the sweetener is packed in individual portions (15, 35, 71, 96, 111,122-126, 131,136, 141). 15 15. Process as in claim 14, characterized in that, in the case of a natural sweetener, the individual portion (15, 35, 71, 96, 122-126), weighs between 4 and 15 g.
16. Process as in claim 14, characterized in that, in the case of a synthetic sweetener, the individual 20 portion weighs between 0.5 and 5g.
17. Process as in claim 14, characterized in that the individual portion is presented in powder form (96, 122-126, 131), in granules, in crystals, in liquid form (111), in lumps (15, 35), in any form (71), in tablets (136), in capsules (141). 25 18. Process as in claim 17, characterized in that the lumps are of various regular (15, 35) or irregular (71) shapes.
19. Process as in claim 17, characterized in that the shape of the lumps is a parallelepiped (15, 35). 30 20. Process as in claim 19. characterized in that the dimensions of the parallelepiped (15, 35) are approximately cm 1.5 x 2 x 2.
21. Process as in claim 17, WO 99/25879 PCT/IT97/00295 12 characterized in that the shape of the lump is that of a cube.
22. Process as in claim 14, characterized in that the individual portion is inserted in a protective and hygienic packet (40, 53, 56, 65, 70, 90, 95, 110, 121,130, 135, 140). 5 23. Process as in claims 1 and 22, characterized in that the packaging (40, 53, 56, 65, 70, 90, 95, 110, 121, 130, 135, 140) presents shapes, colours, wording, indications and any thing else respectively specific to the additive (16) used.
24. Process as in claims 1 and 22, 10 characterized in that the packaging (40, 53, 56, 65, 70, 90, 95, 110, 121, 130, 135, 140) presents shapes, colours, wording, indications and any thing else respectively suitable for indication of the additive (16) used.
25. Process as in claim 22, characterized in that the pckaging is a sealed packet (95, 120, 121, 130, 15 135, 140).
26. Process as in claim 22, characterized in that the packaging is an impermeable packet (90, 110).
27. Process as in claim 22, characterized in that the packaging is of the blister type. 20 28. Process as in claims 25-27, characterized in that the packet is vacuumed.
29. Process as in claims 14 and 22, characterized in that the packaging consists of a sheet of paper (38) or other material that wraps the individual portion (35) like a package (40) 25 possibly using glue to keep the wrapping in place.
30. Process as in claims 14 and 22, characterized in that the packaging (53) consists of a sheet of paper (50) or other material rolled round the individual portiion (35) the ends (51) being superimposed at one end and twisted at the other in a tuft (52). 30 31. Process as in claims 14 and 22, characterized in that the packaging (56) consists of a sheet of paper (50) or other material wrapped round the individual portion (35) and twisted at each end to form two tufts (55). WO 99/25879 PCT/IT97/00295 13
32. Process as in claims 14 and 22, characterized in that the packaging of the individual portion (35) consists of a sheet of heat-shrinking material.
33. Process as in claim 14, 5 characterized in that the individual portion (122-126) is associated to others each occupying one of the sealed compartments (121) of a mul tiple package (120) formed of a packet or other means, placed side by side and detachable by tearing them apart.
34. Process as in claim 33, 10 characterized in that the multiple package (120) is a strip.
35. Process as in claims 1 and 33, characterized in that all compartments (121) contain a sweetener treated with the same additive.
36. Process as in claims 1 and 33, 15 characterized in that the various compartments (121) contain a different sweetener (122-126).
37. Process as in claims 1 and 33, characterized in that the multiple packaging (120) presents on the various compartments (121) wording, indications and other things respectively 20 corresponding to the additive used.
38. Process as in claim 1, characterized in that the additives (16) are transferred to the sweetener (11) directly by means of impregnation, mixing, a solution, atomization.
39. Process as in claim 38, 25 characterized in that atomization is associated to encapsulation so as to surround each molecule of atomized additive (16) with other neutral and soluble molecules such as starch and gum arabic for example, this in order to release the additive (16) in the beverage only when its molecules dissolve on coming into contact with the liquid. 30 40. Process as in claim 38, characterized in that atomization is conveyed by an alcohol which grad ually disappears by evaporation during the process.
41. Process as in claim 1, WO 99/25879 PCT/IT97/00295 14 characterized in that the additive (15, 25) is transferred direct to the raw material (11) before or after said material is refined.
42. Process as in claims 1 and 14, characterized in that the additives are transferred to the individual portion 5 (15) of sweetener by injectors (20), distributors (25), suitable means.
43. Process as in claims 1, 14 and 17, characterized in that the additives (16) are transferred to lumps (15) of the individual portion of sweetener by inserting in a substantially central hole made for the purpose in said lump (15), a small quantity of additive 10 inside a protective capsule of starch, gum arabic or equivalent means, covering said hole with a layer, which may be of the same material as the lump (15), to permit the protective capsule to dissolve spontaneously when the lump (35) is put into the beverage (80, 98, 111) to carry out the additive process. 15 44. Process as in claims 1, 14, 22-34, characterized in that the additives (16) are transferred to the sweetener (11, 15) by impregnation of a sheet (61) or of several sheets of various materials that package (65) the individual portion (15, 35, 71, 96, 111,
122-126, 131,136, 141). 20 45. Process as in claims 1, 14, 22-34, characterized in that the additives (16) are transferred to the sweetener (11, 15) by insertion inside the package (40, 53, 56, 65, 70, 90, 95, 110, 121, 130, 135, 140) that contains the individual portion (15, 35, 71, 96, 111, 122-126, 131,136, 141) before the package is closed. 25 46. Means (16-20, 25, 30, 35, 61, 71, 96, 111, 122-126, 131, 136, 141) for improving beverages (80, 98, 112) in general by sweetening them at the moment of consumption, obtained by processes as set forth in claims 1-45.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI97A2556 | 1997-11-18 | ||
| IT97MI002556A ITMI972556A1 (en) | 1997-11-18 | 1997-11-18 | PROCEDURE AND MEANS OF IMPROVEMENT OF BEVERAGES IN GENERAL AS A RESULT OF THEIR EDUCATION AT THE TIME OF CONSUMPTION |
| PCT/IT1997/000295 WO1999025879A1 (en) | 1997-11-18 | 1997-11-24 | Process and means for improving beverages in general by adding sweetening at the moment of consumption |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU5135398A true AU5135398A (en) | 1999-06-07 |
Family
ID=11378218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU51353/98A Abandoned AU5135398A (en) | 1997-11-18 | 1997-11-24 | Process and means for improving beverages in general by adding sweetening at themoment of consumption |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1032712A1 (en) |
| JP (1) | JP2001523473A (en) |
| AU (1) | AU5135398A (en) |
| BR (1) | BR9714984A (en) |
| CA (1) | CA2307501A1 (en) |
| IT (1) | ITMI972556A1 (en) |
| TR (1) | TR200001462T2 (en) |
| WO (1) | WO1999025879A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITMI20010403A1 (en) * | 2001-02-28 | 2002-08-28 | B Ma Snc Di Cafano Giuseppe E | PROCESS AND PRODUCTION AND PACKAGING PLANTS FOR SINGLE DOSE SOLUBLE TO IMPROVE BEVERAGES AND FOODS WITH AROMAS AND FLAVORS |
| US20030099752A1 (en) | 2001-10-19 | 2003-05-29 | The Procter & Gamble Co. | Liquid coffee concentrates |
| NL1027807C1 (en) * | 2004-12-17 | 2006-06-20 | 4Sight Innovation Bv | Device for enriching a beverage with additives, and packaging for such a device. |
| US20070141217A1 (en) * | 2005-12-19 | 2007-06-21 | Benedict Shane R | High intensity sweeteners and coloring agent compositions |
| GB2533121A (en) * | 2014-12-10 | 2016-06-15 | Douwe Egberts Bv | Beverage mass and a method for the manufacture thereof |
| IT201700108904A1 (en) * | 2017-09-28 | 2019-03-28 | Domenico Tanfoglio | FLAVORING FOOD COMPOSITION AND FLAVORING PRODUCTION METHOD |
| TW202444261A (en) * | 2023-03-17 | 2024-11-16 | 日商三得利控股股份有限公司 | Composition containing aroma component, aroma imparting agent, food, dessert and beverage manufacturing method |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1539071A (en) * | 1966-07-29 | 1968-09-13 | Method of making fortified sugar | |
| FR2086669A5 (en) * | 1970-04-06 | 1971-12-31 | Auffret Bernard | Instant drink cube - for tea, coffee or chocolate |
| SU495355A1 (en) * | 1973-08-07 | 1975-12-15 | Институт Биологии Моря Дальневосточного Научного Центра Академии Наук Ссср | Method for the production of refined sugar |
| DE2542197C2 (en) * | 1975-09-22 | 1986-12-11 | General Foods Corp., White Plains, N.Y. | Colored dry beverage preparation and process for the production of colored dry beverage preparations and colored powdery foods |
| DE2828992C2 (en) * | 1978-07-01 | 1986-02-20 | Krüger GmbH & Co KG, 5060 Bergisch Gladbach | Process for instantizing sugar-containing mixtures |
| FR2581515B1 (en) * | 1985-05-07 | 1991-01-18 | Polive Wuhrlin Sa Laboratoires | PROCESS FOR INCORPORATING A LOW-WATER-SOLUBLE HYGROSCOPIC SUBSTANCE, IN PARTICULAR ASPARTAME, IN A SUGAR-BASED FOOD PRODUCT |
| FR2625650A1 (en) * | 1988-01-08 | 1989-07-13 | Cajigas Angel | Refined sugar pieces and method for manufacturing them |
| FR2634355B1 (en) * | 1988-07-25 | 1990-09-14 | Beghin Say Sa | NOVEL FOOD SWEETENER BASED ON SUCROSE AND INTENSE SWEETENER AND PROCESS FOR PREPARING THE SAME |
| FR2644679A1 (en) * | 1989-03-22 | 1990-09-28 | Arbib Felix | Method for preparing a product to be consumed in the form of a beverage |
| FR2690461A1 (en) * | 1991-07-15 | 1993-10-29 | Marin Marie Josephe | Multicoloured sugar used as cubes or particles for food - are coloured with synthetic or natural fruit or flower extracts |
| FI97196C (en) * | 1993-01-27 | 1996-11-11 | Suomen Sokeri Oy | Process for Preparing a Spice-Sugar Composition and Using a Composition for Preparation of Coating on a Bakery Product |
| CH688772A5 (en) * | 1994-06-03 | 1998-03-13 | Soremartec Sa | Packaging of food products. |
| EP0701779A1 (en) * | 1994-09-16 | 1996-03-20 | Meggle GmbH | Aspartame-containing composition for directly tabletting |
| DE29605337U1 (en) * | 1996-03-22 | 1996-06-20 | Stein, Rolf, 27798 Hude | Sugar-milk powder and its dosage or packaging forms |
| DE29620427U1 (en) * | 1996-11-23 | 1997-07-03 | Henning, Wilfried, Dipl.-Ing., 28203 Bremen | Sugar with additives in loose or solid form |
-
1997
- 1997-11-18 IT IT97MI002556A patent/ITMI972556A1/en unknown
- 1997-11-24 CA CA002307501A patent/CA2307501A1/en not_active Abandoned
- 1997-11-24 JP JP2000521241A patent/JP2001523473A/en active Pending
- 1997-11-24 WO PCT/IT1997/000295 patent/WO1999025879A1/en not_active Application Discontinuation
- 1997-11-24 TR TR2000/01462T patent/TR200001462T2/en unknown
- 1997-11-24 BR BR9714984-5A patent/BR9714984A/en not_active IP Right Cessation
- 1997-11-24 AU AU51353/98A patent/AU5135398A/en not_active Abandoned
- 1997-11-24 EP EP97946055A patent/EP1032712A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| CA2307501A1 (en) | 1999-05-27 |
| WO1999025879A1 (en) | 1999-05-27 |
| BR9714984A (en) | 2001-12-04 |
| ITMI972556A1 (en) | 1999-05-18 |
| JP2001523473A (en) | 2001-11-27 |
| EP1032712A1 (en) | 2000-09-06 |
| TR200001462T2 (en) | 2000-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1268305B1 (en) | Infusion packet with useful and decorative elements, support member, delivery system and method | |
| CA2979190C (en) | Microencapsulated delivery system | |
| RU2622789C2 (en) | Beverage cartridge | |
| AU4543197A (en) | Method and apparatus for producing a flavoured beverage | |
| ES2543127T3 (en) | Drink of chocolate | |
| JP2003528011A5 (en) | ||
| WO2003028477A2 (en) | Method of hydration ; infusion packet system(s), support member(s), delivery system(s), and method(s) ; with business model(s) and method(s) | |
| RU145715U1 (en) | TEA BAG | |
| AU5135398A (en) | Process and means for improving beverages in general by adding sweetening at themoment of consumption | |
| US11039707B2 (en) | Microencapsulated delivery system | |
| US6428808B1 (en) | Pharmaceutical composition prepared by addition of a flavor vehicle to a medicament | |
| MXPA00004088A (en) | Process and means for improving beverages in general by adding sweetening at the moment of consumption | |
| US20080003343A1 (en) | Dissolving element | |
| WO2022184193A1 (en) | Kit for personal preparation of beverage with jelly balls | |
| ITMI990537U1 (en) | PACKAGE SUITABLE FOR IMPROVING DRINKS IN GENERAL AS A RESULT OF THEIR EDUCATION AT THE TIME OF CONSUMPTION | |
| IT202100005699U1 (en) | Filtering container for the preparation of drinks consisting of two compartments, one for aromatic herbs and one for flavoring liquid, also alcoholic-based. | |
| WO2008103157A2 (en) | Instant beverage on stir stick | |
| JP3138525U (en) | Container with storage box | |
| AU2006203427A1 (en) | Infusion Packet with Useful and Decorative Elements, Support Member, Delivery System and Method | |
| KR200283265Y1 (en) | Coffee mix | |
| JP3086084U (en) | Individual flavor sweetener composition | |
| AU2011100497A4 (en) | Sugar tea bags | |
| JP3003065U (en) | Container and beverage combination | |
| AU2003100917B4 (en) | One and/or two dose condiment tube with stirrer | |
| DE102011078180A1 (en) | Hot beverage dispenser i.e. freestanding coffee machine, has beverage processing unit including additive product dispensing device to separate strip-shaped additive products assigned for beverage and to dispense separated additive products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK4 | Application lapsed section 142(2)(d) - no continuation fee paid for the application |