EP1032712A1 - Process and means for improving beverages in general by adding sweetening at the moment of consumption - Google Patents
Process and means for improving beverages in general by adding sweetening at the moment of consumptionInfo
- Publication number
- EP1032712A1 EP1032712A1 EP97946055A EP97946055A EP1032712A1 EP 1032712 A1 EP1032712 A1 EP 1032712A1 EP 97946055 A EP97946055 A EP 97946055A EP 97946055 A EP97946055 A EP 97946055A EP 1032712 A1 EP1032712 A1 EP 1032712A1
- Authority
- EP
- European Patent Office
- 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.)
- Ceased
Links
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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Definitions
- sweetening of beverages just before drinking them by the addition of natural products such as saccharose or synthetic products is a widespread 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 simple to use.
- the purpose of this invention is to provide easy means for 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. 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.
- 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 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.
- 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- plements, food supplements, mineral salts.
- the sweetener is preferably offered in individual portions.
- 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.
- 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. 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.
- 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.
- 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.
- the packaging consists of a sheet of paper or other material rolled round the individual portion, the two ends then being twisted to form two tufts.
- a sheet of heat-shrinking material may be used.
- the individual portion may be advantageously associated to others contained in one of the sealed compartments of a multiple pack formed of a 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- sent writing, indications and other messages respectively corresponding to the additive used.
- the additives may be transferred to the sweetener directly by impregnation, mixing, in the form of a solution or by atomization.
- Atomization is advantageously associated to encapsulation so that each 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. 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 portion of sweetening by injectors, distributors or other suitable means.
- 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 substance, then covering over said hole with a layer of material that may even be the same as that of the lump.
- 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 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.
- 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 invention obviously covers individual portions of any size, shape and weight.
- 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.
- a packet of lemon flavoured sweetener coloured yellow and shaped like a segment of lemon, not only facilitates the user's choice but makes the sweetener still more attractive.
- freeze-dried preparations for making beverages are flavoured, with peach for example, using the actual freeze-dried state.
- beverages can be prepared in a natural manner without making use of freeze-drying, as the flavour is supplied with the sweetening.
- a beverage can be flavoured 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.
- the lumps can be formed with application of less pressure and no glue will be needed.
- subject invention offers customers an innumerable variety of beverages obtainable by flavouring them with the different kinds of sweeteners combined with additives.
- an assortment of loose packets can 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.
- the above invention marks a turning point in sales of beverages on public premises, providing exceptional advantages 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.
- 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.
- Fig.4 The powdered or granule saccharose in Fig.1 when being impregnated with a fluid or atomized additive.
- Fig.6 The parallelepiped portion made from the saccharose in Fig.5.
- Fig.7 The portion in Fig.6 being packaged.
- Fig.8 The portion in Fig.7 after packaging.
- Fig.9 The portion in Fig.6 being packed with a sheet of material.
- Fig.10 The portion in Fig.9 after packaging with a twisted tuft.
- Fig.11 The portion in Fig.9 after packaging with two twisted tufts.
- 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 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.
- 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.
- Fig.23 Artificial sweetener with additive, in capsule form, in a packet.
- Fig.24 A strip of packets of assorted sweeteners with additives.
- Figure 1 shows an ordinary container 10 containing refined saccharose
- Figure 2 shows a parallelepiped-shaped portion 15 obtained by compacting and suitably cutting up the mass 1 1 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.
- 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
- FIG. 6 shows a portion 35 obtained by compacting and cutting up the impreg- nated saccharose 30. Said portion 35 can be packaged to form a packet using a sheet of material 38 as seen in Figure 7.
- Figure 8 The portion in Figure 8 is entirely covered to form a packet 40 by the sheet 38 held in place by glue.
- 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 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.
- the portion 15 becomes impregnated with additive from the 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 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 packet 90.
- Figure 17 illustrates the sealed packet 95 containing mint-impregnated powdered saccharose 96.
- the saccharose 96 can be poured into the water 98 in the glass 99.
- 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.
- the water can be flavoured though having the small number of calories supplied by the artificial sweetener, as seen in Figure 20.
- 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.
- sweeteners contain additives as the respective figures indicate, 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 aroma.
- the mint additive can be coloured green while the aniseed additive will be white.
- the respective colours may be red or yellow.
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)
Abstract
Description
Claims
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
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 |
ITMI972556 | 1997-11-18 | ||
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 |
---|---|
EP1032712A1 true EP1032712A1 (en) | 2000-09-06 |
Family
ID=11378218
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP97946055A Ceased EP1032712A1 (en) | 1997-11-18 | 1997-11-24 | Process and means for improving beverages in general by adding sweetening at the moment 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 (6)
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 |
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 | Method for preparing a spice-sugar composition and use of the composition for preparing a coating for 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 | Sugar-milk powder and its dosage or packaging forms |
DE29620427U1 (en) * | 1996-11-23 | 1997-07-03 | Stein Rolf | Sugar with additives in loose or solid form |
-
1997
- 1997-11-18 IT IT97MI002556A patent/ITMI972556A1/en unknown
- 1997-11-24 EP EP97946055A patent/EP1032712A1/en not_active Ceased
- 1997-11-24 JP JP2000521241A patent/JP2001523473A/en active Pending
- 1997-11-24 CA CA002307501A patent/CA2307501A1/en not_active Abandoned
- 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 WO PCT/IT1997/000295 patent/WO1999025879A1/en not_active Application Discontinuation
- 1997-11-24 AU AU51353/98A patent/AU5135398A/en not_active Abandoned
Non-Patent Citations (1)
Title |
---|
See references of WO9925879A1 * |
Also Published As
Publication number | Publication date |
---|---|
WO1999025879A1 (en) | 1999-05-27 |
CA2307501A1 (en) | 1999-05-27 |
TR200001462T2 (en) | 2000-09-21 |
ITMI972556A1 (en) | 1999-05-18 |
JP2001523473A (en) | 2001-11-27 |
BR9714984A (en) | 2001-12-04 |
AU5135398A (en) | 1999-06-07 |
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