MXPA00004088A

MXPA00004088A - Process and means for improving beverages in general by adding sweetening at the moment of consumption

Info

Publication number: MXPA00004088A
Application number: MXPA/A/2000/004088A
Authority: MX
Inventors: Giuseppe Cafano; Raffaele Cafano
Original assignee: Bma Snc Di Cafano Giuseppe E Raffaele; Giuseppe Cafano; Raffaele Cafano
Priority date: 1997-11-18
Filing date: 2000-04-27
Publication date: 2001-12-13

Abstract

Process for association of additives such as flavours, essences, extracts, essential oils to natural sweeteners like saccharose and artificial sweeteners, especially in individual portions in the form of lumps (15) or powder, packaging with a double twist or in packets whose shapes, colours and wording correspond to the additive (16) used to give flavour, aroma, colour, energy, vitamins, mineral salts to beverages in general as a result of their being sweetened at the moment of consumption.

Description

Process and elements to improve drinks in general by adding sweeteners at the time of consumption Sweetening beverages just before you would drink by adding natural products such as sucrose or synthetic products is an extended practice in homes, coffee shops or anywhere else, producing as it does a considerable improvement in the taste and pleasure of the drink. The advantages that are obtained when preparing individual portions of sweetener are that the quantity is regulated automatically and are simple to use. These advantages are seen more clearly in public establishments such as cafes and restaurants, as well as in offices, communities and the like when using automatic machines. The individual portions that are used in greater quantity are those that are prepared from compact sugar in lumps or in artificial sweeteners in the form of tablets or also by providing granulated sugar in sealed packages. Another custom is to "spray" coffee with small amounts of liquor, or adding milk, cocoa and other substances especially in coffee houses. These additions are obviously facilitated by the fact that the products used are available where the beverage is for sale.

Keeping in mind that beverages can become tastier 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 or elements to obtain said improvements that include practically the same movements normally associated with the addition of an ordinary sweetener. With suggestion to the invention are processes and elements to improve drinks and in general to sweeten them at the time of consumption. These processes imply that the sweetener comprises one or more additives to flavor, add flavors, essences, colorants, invigorating, vitamins, mineral salts to beverages in general. The sweetener can be whole, refined or fine granulated sucrose or an artificial one according to the circumstances. The additives may be flavors, essences, extracts, essential oils, in formless granulates, in crystalline, liquid or powdered granules, in powder or in some other form and may include in any and all actions that improve the characteristics of the beverages. The additives can be chosen taking advantage of the many possibilities such as flavors of anise, mint, barley, mountain herbs and herbs in general. The additives can be chosen taking advantage of the many possibilities of liquors such as fruity brandis, cognac, whiskey, fernet, which are generally bitter. The additives can be chosen taking advantage of the many possibilities such as lemon, orange, peach, fruit flavors generally. The additives can be chosen taking advantage of many possibilities such as cocoa, milk, coffee, tea. The additives can be chosen taking advantage of many possibilities to produce a new and original flavor. The additives can be chosen taking advantage of the energizing, nutritional supplements, mineral salts. The sweetener is preferably offered in individual portions. In the case of a natural sweetener, the weight of an individual portion is between 4 and 15 grams, while that of an artificial sweetener the weight is between 0.5 and 5 grams. The individual portion may have the form of powder, granules, crystals, liquid, lumps of any form, tablet or capsule. Clods can have regular or irregular shape. The favorite shapes for the clod are cubes or parallelepipeds. The dimensions of the parallelepiped shape are approximately 1.5 x 2 x 2 in centimeters.

The individual portion is preferably placed in a hygienically sealed package. The shape and color of the package, the written indications and other indications in it are specific to the additive used or correspond to the additive. In the various types of execution the packaging is a sealed bubble type package, raincoat. The packages are preferably empty. The package may consist of a sheet of paper or other material that wraps around the individual portion and is joined with glue. In one type the package consists of a sheet of paper or other material wrapped around the individual portion, the edges overlap at one end and twist in a bun on the other. In another, preferable, type of package consists of a sheet of paper or other material wrapped around the individual portion, the two ends then rolled to form two bows. To pack the individual portion, a sheet of heat-shrinkable material can be used. The individual portion can advantageously be associated with others contained in one of the sealed compartments of a multiple pack formed of a pack of other elements, placed side by side and spaced apart. The multiple packages 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 can advantageously have writing, indications and other messages respectively corresponding to the additive used. The additives can be transferred to the sweetener directly by means of infusion, mixing, in the form of a solution or spray. Spraying is favorably associated with encapsulation so that each atomized additive molecule 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 it is transmitted in alcohol, the alcohol evaporates completely during the spraying process. The transfer of the additive can be done directly in the raw material, before or after the material is refined, or introduced into the individual portion of the sweetener by the injectors, distributors or other suitable means. According to an advantageous process the additives are transferred to the individual portion of the sweetener in the form of lumps by inserting into a substantially central orifice, purposely made in the lump a small amount of additive encapsulated in starch, gum arabic or an equivalent substance, then Covering that hole with a layer of material that may even be the same as that of the clod. In this way the protective capsule only dissolves when the clod is placed in the drink and the additive process is initiated. The additives can be transferred to the sweetener by impregnating one or more sheets or films of various materials used to pack the individual portion, or by immersing the sheet within the package before it is closed. The invention offers obvious advantages. The variation or integration of the desired flavor in the beverage to be sweetened can be carried out in a single operation. In particular, by adding liquor essences to coffee, this can provide a liqueur flavor without drinking any liquor. A glass of ordinary water can become a sweetened beverage with the desired flavor.

The addition of food supplements available on the market such as vitamins, mineral salts, energy products generally, to beverages when they are sweetened can offer great practical advantages especially for people who are dedicated to sports and others who need additional energy. Some importance can be given to the fact that the addition of an individual portion of a certain color to a medicine can greatly help a parent to persuade his child to take the dose. The invention obviously covers individual portions of any size, shape and weight. The color and shape of the packaging, for example, specific to the additive or in any case corresponding to a certain additive, can attract and facilitate the user to carry out a choice. For example, a packet of lemon-flavored sweetener, with a yellow color and shaped like a lemon wedge, not only makes the user's choice easier but also makes the sweetener even more attractive. Many dehydrated frozen preparations for beverages, such as tea, receive flavor for example of peach using the current dehydration freeze state. With the invented process, the drinks can be prepared in a natural way without using the freeze-dehydration, while the flavor is supplied with the sweetener. What is described below for ordinary tea, applies to any herbal tea that is made using bags without flavors. Using the purpose of the process of the invention, a beverage can receive flavor of any fruit whose aroma can be extracted, or with a mixture of flavors both natural and invented, such as, for example, "panettone", "Malaga" and others. Being additives by spraying makes it possible to flavor the beverage with alcoholic essences, the alcoholic essence disappears almost completely after the aromatization when the alcohol evaporates and the alcohol evaporates rapidly. The addition of the spray additives associated with the encapsulation surrounds each atomized atom molecule with a neutral and soluble molecule, which greatly prolongs the commercial life of a product. Travelers also receive great benefit for the ability to use the products that can be obtained from the invention to flavor their favorite liquors with liquor essences. When in fact they are not taking practically any alcohol or at least in an insignificant amount. This not only makes it safe to drive but also protects the driver from the consequences of a blood test for alcohol content. The same advantage applies to coffee since the taste of coffee can be given at a substitute coffee rate, therefore the stimulation of real coffee is avoided but it provides more or less the same degree of well-being. Pack a lump or some other individual portion with paper, twisted into one or the extreme dps to form a bun or bows, makes it easier to use and also avoid the risk of breaking it with your fingers. In this case the clods can be formed with less pressure application and the glue is not necessary. Especially in public establishments, the present invention offers customers an innumerable variety of beverages that can be obtained by flavoring them with the different kinds of sweeteners combined with additives. At the counter of a café for example, an assortment of loose packages can be offered in a tray or joined to form a band, allowing the client, when I added a sweetener, to flavor any beverage from coffee to a glass of water, choosing among the availability of packages. To summarize the advantages, the previous invention marks a turning point in the sales of beverages in public establishments, providing exceptional advantages of pleasure, comfort, well-being, practical convenience and saving time for both the client and the staff., and therefore also in the family, in the canteens and elsewhere. The characteristics and purposes of the disclosure or disclosure will be made clearer with the following examples of their execution illustrated by drawings made in diagrams. Figure 1 powder or granules of refined sucrose in a container. Figure 2 shows a single parallelepiped shaped portion obtained by compacting and cutting the sucrose mass. Figure 3 shows the portion of Figure 2 when impregnated with a liquid additive. Figure 4 the sucrose powder or granule of the Figure 1 when impregnated with a liquid or powdered additive. Figure 5 the sucrose of Figure 4 after impregnation with the additive. Figure 6 the parallelepiped portion made of the sucrose of Figure 5. Figure 7 the portion of Figure 6 being packaged. Figure 8 the portion of Figure 7 after packing. Figure 9 the portion of Figure 6 which is being packed with a sheet of material. Figure 10 shows the portion of Figure 9 after packing with a twisted bow. Figure 11 shows the portion of Figure 9 after packing it with two twisted ribbons. Figure 12 shows the portion of Figure 6 during packing with a sheet and an inside sheet that will end in a twisted bow at each end. Figure 13 shows the portion of Figure 12 after packing it with a bow at each end. Figure 14 the portion made of the same material as the lump in Figure 12 but with a round shape after packing it with two bows. Figure 15 the portion of Figures 9 and 11 that is opened to place it at a coffee rate. Figure 16 portion with additive packaged in a package. Figure 17 sweetener powder packed in a package.

Figure 18 shows the package of Figure 17 when it is poured into a drink. Figure 19 the liquid sweetener packaged in a waterproof package. Figure 20 shows the package of Figure 19 which is poured into a beverage. Figure 21 artificial sweetener powder with additive in a package. Figure 22 Artificial sweetener with additive, in the form of a tablet, in a package. Figure 23 Artificial sweetener with additive in the form of a capsule, in a package. Figure 24 a strip of assorted sweetener packets with additives. Figure 25 the strip of Figure 24 folded. Figure 1 shows an ordinary container 10 containing refined sucrose 11 in powder or in the form of grains. Figure 2 shows a parallelepiped shaped portion 15 which is obtained by compacting and conveniently cutting the mass 11 of powder or granules. Figure 3 illustrates the portion 15 when it is impregnated with a liquid additive 16 contained in the tank 17 that feeds the injector 20 through the tube 18 and distributor 19. The aroma can be transported by alcohol or by essential oils. Figure 4 illustrates the addition of an additive by a liquid dispenser 25 that directly impregnates the sucrose 11 in the container 10. Figure 5 shows the sucrose 30 impregnated with additive while Figure 6 shows a portion 35 obtained by compaction and cutting the impregnated sucrose 30. The portion 35 can be packaged to form a package using a sheet of material 38 as seen in Figure 7. The portion of Figure 8 is completely covered to form a package 40 by the sheet 38 placed in its place with glue. Figure 98 shows a sheet 50 with the portion 35 placed centrally therein, for protection by the package 53 as seen in Figure 10 overlapping the edges 51 at one end and twisted at the other end of the sheet to form a bun 52. Both ends of the sheet 50 can be twisted to form the pack 56 with two ribbons as seen in Figure 11. Figure 12 presents a sheet. material 60 with an inner sheet impregnated with additive 61 which is placed on it and portion 15 is placed on it. When the portion is protected by the double-bunched package 65 seen in Figure 13, the portion 15 is impregnated with small leaf additive 61.

Figure 14 shows the package 70 similar to that of Figure 13 for a portion impregnated with additive 71 similar to the anterior portion 35, having the round shape as a difference. Figure 15 shows one of the packages described above, for example, 56 or 65, when the additive portion 35 is placed in the coffee 80 at the rate 81. This portion 35 is impregnated with cognac essence so that when the coffee is sweetened, the client also sprinkles at pleasure. Figure 16 shows the portion 35 impregnated within the waterproof package 90. Figure 17 illustrates the sealed package 95 containing powdered sucrose impregnated with mint 96. As seen in Figure 18, when opening the package after separating the border 97, the sucrose 96 can be poured into water 98 of the glass 99. A glass with water in that way is transformed into a pleasant beverage by sweetening it and giving it a mint flavor at the same time. Figure 19 shows an impermeable package 110 containing an artificial liquid sweetener 111 with an anise-flavored additive. By pouring the contents 111 into water 112 of the beaker 113, the water may have the flavor although it has a small number of calories due to the artificial sweetener, as seen in Figure 20. Figures 21 and 23 show the packages 130, 135 and 140 respectively containing the artificial sweetener powder 131, the artificial sweetener tablet 136 and the artificial sweetener 141. The sweeteners contain additives as indicated in the respective Figures, being these of vanilla, cocoa and the gingseg of food supplement. Figure 24 shows a strip 120 of a number of packages 121 each containing in its interior a natural sweetener 122-126 or artificial to which various types of essences are added, having on the outside of the packages a design and a color for the used additive which thus indicates the relative aroma. For example, the mint additive can have the green color while the anise-flavored additive will have the color white. In the cases of additives flavored with orange or lemon, the respective colors may be red or yellow.

Claims

CLAIMS. 1.- Process for improving beverages in general by adding at the time of consumption a single serving of a sweetener (35,122-125) which is characterized in that the sweetener (35,122-125) is combined with one or another or several additives, in granules , providing the drink aromas, flavors, colors, energizers, vitamins, mineral salts, each additive having been subject to pulverization and encapsulation of each of the molecules thus obtained with other molecules of soluble substances, so that the release of the additive in the drink only when they are dissolved when in contact with the liquid.
2. The process according to claim 1, characterized in that the sweetener is sucrose (35, 122-125).
3. Process according to claim 1, characterized in that the sweetener (120-125) is artificial.
4. Process according to claim 1, characterized in that the additives are taken from the most possible as anise (122), mint (123), barley, mountain herbs, herbs in general, liqueurs such as fruity brandies , cognac (124), whiskey, fernet (125), generally bitter, lemon, orange, peach flavors, fruit flavors in general, cocoa, milk, coffee, tea, those that can produce original and unusual aromas and flavors.
5. Process according to claim 1, characterized in that, in the case of a natural sweetener, the individual Persian portion (122-125) between 4 and 5 grams.
6. Process according to claim 1, characterized in the case of a synthetic sweetener, the individual portion (122-125) weighs between 0.5 and 5 grams.
Process according to claim 1, characterized in that the individual portion is presented in granules, crystals (122-125) in lumps 35, in any form, in tablets, in capsules.
8. Process according to claim 7, characterized in that the shape of the clods is a parallelepiped 35.
9. Process according to claim 8, characterized in that the dimensions of the parallelepiped are approximately 1.5 x 2 x centimeters. 2.
10. Process according to claims 1.7, characterized in that the shape of the clod is that of a cube.
11. Process according to claim 1, characterized in that the individual portion is introduced in the package that is safe and hygienic (53, 56, 121).
12. Process according to claim 1 to 11, characterized in that the package (53, 56, 121) has shapes, colors, words, indications and any other item respectively suitable to indicate the additive used.
13. Process according to claim 11, characterized in that the package is a sealed package (121, 121).
14. Process according to claim 11, characterized in that the package is a waterproof package.
15. Process according to claim 11, characterized in that the package is bubble type.
16. Process according to claims 13-15, characterized in that the package is vacuum.
17. Process according to claim 11, characterized in that the package consists of a sheet of paper or other material that wraps the individual portion 35 as a package possibly using glue to hold the envelope in place.
18. Process according to claims 1,11, characterized in that the package (53) - consists of a sheet of paper (50) or other material wrapped around the individual portion (35) the ends (51) superimposed on each other. one end and twisted in the other in a bun 52.
19. Process according to claims 1,11, characterized in that the pack (56) consists of a sheet of paper (50) or other material folded around the portion individual (35) and twisted at each end to form two ribbons (55).
20. Process according to claims 1,11, characterized in that the package of the individual portion (35) consists of a sheet of material shrinkable to the heat.
21. Process according to claim 1, characterized in that the individual portion (122-125) is associated with others, each occupying one of the sealed compartments (121) of a multiple pack (120) formed of a package or other means, placed side by side and separated by dividing them.
22. Process according to claim 21, characterized in that the multiple pack (120) is a strip.
23. Process according to claims 1 and 21, characterized in that the multiple pack (120) in the various compartments (121) words, indications and other things respectively corresponding to the additive used.
24. Process according to claim 1, characterized in that the soluble substances are starch and gum arabic.
25. Process according to claim 1, characterized in that the spray is transported by an alcohol that gradually disappears by evaporation during the process.
26. Process according to claim 1, characterized in that the additives are transferred to the individual portion of the sweetener by injectors, distributors.
27. Process according to claims 1,7, characterized in that the additives are transferred to the lumps of the individual portion of the sweetener by inserting them in a substantially central hole purposely made in the lump, covering said orifice with a layer, which It can be of the same lump material.
28. Process according to claims 1, 11, characterized in that the additives are transferred to the sweetener by impregnation of a sheet or several sheets of various materials that pack the individual portion (35,122,125). 29. - Process according to claims 1,11, characterized in that the additives are transferred to the sweetener by insertion within the package (53, 56, 121), which contains the individual portion (35, 121, 125) before the package it closes. 30.- The elements 35, 122, 125, for improving beverages in general by sweetening them at the time of consumption, obtained by process as stipulated in claims 1-29.