WO2022031158A1

WO2022031158A1 - Flavouring composition for beverages, foods, and desserts

Info

Publication number: WO2022031158A1
Application number: PCT/MX2020/000024
Authority: WO
Inventors: Gerogina BARRAGÁN ESPINOZA
Original assignee: Barragan Espinoza Gerogina
Priority date: 2020-08-04
Filing date: 2020-08-04
Publication date: 2022-02-10
Also published as: MX2023001619A

Abstract

A powdered flavouring composition comprising the necessary ingredients to enhance or modify the flavour of beverages, foods, and desserts. The powdered flavouring composition is formulated according to need depending on the beverage or food to be flavoured and, prior to use, is diluted with water or other liquid for human consumption to obtain a flavouring syrup. An added value of the powdered flavouring composition is that it avoids the use of bottles or containers for supply and storage in the commercial establishments where it is to be used.

Description

FLAVOR COMPOSITION OF DRINKS, FOOD AND DESSERTS

technical field.

The invention relates to a flavoring composition, and more specifically to a novel composition for sweetening and flavoring beverages, foods and desserts, preferably, although not necessarily those that are sold in cafeterias, restaurants and/or bars.

State of the Art.

In the field of flavorings, very diverse options have been proposed to flavor different types of beverages, which are normally offered in the form of syrups stored in plastic or glass containers or bottles that are discarded when their content is exhausted, a situation that reaches generate a significant problem in the final disposal of the containers. If it is taken into account that in said commercial establishments a container is required for each flavor and that a considerable number of each of these are supplied for consumption, if the establishments do not have an adequate handling and final disposal of these containers, the hundreds or thousands of discarded plastic or glass containers with their labels can represent a serious environmental pollution problem. In fact, this is the current situation and it is urgent to find a solution to this problem.

Taking into account the foregoing, the value and innovation proposal made through this patent application consists of a novel flavoring powder composition that, before being used, would only have to be reconstituted with water to prepare a flavoring syrup and in this way Only one bottle per flavor would be required, and when its content was exhausted, it would not be discarded, but replenished with said syrup and reused. The proposal of a flavoring powder composition would also have the benefit of not having to supply boxes or racks with a capacity of up to 12 bottles for each flavor that are normally used to supply flavoring syrup containers to establishments.

Another problem that is solved with the new composition is that the establishments do not need as much space to store the flavoring syrups since currently the storage of these supplies requires many cubic meters and establishments that do not have enough space are forced to invest time and money daily or several times a week to restock these supplies. In some cases, they even require the use of parcel services that, due to the high volume and weight of the packaged flavorings, become extraordinarily expensive, which impacts the operating costs of the business.

With the implementation of this new proposal, it is estimated that up to 99% of contamination in glass bottles would be eliminated, and up to 92.3% in PET bottles, plus the savings that space and cardboard uses imply for logistics. (transportation, storage, etc.).

Another no less important advantage of the present invention is the fact that, due to its powder formulation, the spaces needed for the storage of the grids or boxes of bottles in inventory required to replace those that are running out would be reduced. The benefit of this saving in required spaces and its consequent cost is in proportion to the movement of each establishment. There are places with so much consumption that have separate special stores and supply what is needed daily because they do not have enough space in the establishment.

The present invention has been developed with the aim of offering the consuming public a new alternative for flavoring beverages with higher quality, both in terms of health and flavour.

In that regard, various beverage flavoring mixtures or compositions have already been developed. Below is a description of at least the most relevant according to our criteria when doing a background search on this concept:

● Spanish Patent No. ES 2328091 referring to dry beverage mixes, ready-to-drink beverages and foods that are not beverages, enriched with iron, color stable, optionally containing zinc.

Said patent describes beverages and foods, especially dry mixtures of beverages and aqueous foods that are not beverages, as described in the claims, in which different components are used to together prepare the dry fruit flavored beverage mix of the present invention. The composition of said beverages and foods are as follows: coloring agent in a range of 0.001 to 0.5%, flavoring agent in a range of 0.1 to 10%, acid component (citric acid) in a range of 9 to 17%, sweetener ( sucrose, fructose, dextrose, maltose, lactose, preferably the first mentioned) in a range of 0.05 to 10%. The aforementioned are the basic ingredients of the protected composition, however, it is also suggested the incorporation of additional ones such as thickener in a range of 1 to 5% depending on the type used, antioxidant, complexing and reducing agents when the drink is supplements with iron, vitamins and other minerals.

The main differences between the formulation of the aforementioned document and the new flavoring composition are explained in the following points:

1 .- Spanish patent protection is focused on a mixture whose objective is to cover the iron deficiency that they realized there is in the world. Instead, the new formulation is a concentrate that, as its name suggests, is to sweeten and/or flavor beverages with the intention of being sold mainly in HORECA (hotel, restaurant and cafeteria) to help businesses save space on raw materials. and reduce the logistics cost by eliminating the consumption of so many bottles and containers that are thrown away daily.

2.- The mixture of the Spanish patent is taken as a food supplement, however, the new flavoring is for mere sensory taste, although vitamins can also be added to increase its benefits, and not only for the taste, but rather has a health benefit with no particular bias for a specific vitamin or set of vitamins.

3.- The mixture of the patent in question is made in portions to make a measure of 250 ml in which there is the portion or daily intake of vitamins that a human requires. In our case, we only want to give a good flavor and presentation to the drinks that are normally consumed in the aforementioned HORECA-type businesses. 4.- Although there are similar ingredients between the known mixture and the new flavoring, substantial differences stand out in terms of quantities or percentages. As indicated in the cited document, the dry mixture is diluted in 250 ml of water and taken directly; instead, the new formulation is diluted in 750 ml and given a time of 5 min for the additives to do their job of making a thick consistency, thick like honey syrup and that can also be consumed for the next up to 6 months .

5.- Consistency is a very important point, while the proprietary blend uses gums and/or other additives with the intention of making the drink homogeneous, those used in the new formulation are intended to give the drink a thick or honeyed consistency. resulting mix.

6.- The mixture of the cited patent uses flavorings or fruit pulps to give a better flavor to the vitamin that is added and that is the purpose of its formula. In our case, they are the base together with the thickening additives, since the intention is merely to add flavor and sweetness to the beverages. This same point applies to sugar, they use it so that it tastes better and that people can easily take it as a drink, but nevertheless it is not an essential ingredient in the mixture. On the contrary, in the new flavoring formulation, sugars and sweeteners are essential since the product itself is a sweetener with or without flavor.

7.- In the new formulation, citric acid is used to accentuate the flavor and as a preservative. On the other hand, in the known mixture they seem to use it to potentiate and improve the absorption of the vitamins that are added to it.

OBJECTS OF THE INVENTION

As will be evident from the following description of the new flavoring syrup composition, the new proposal is an alternative based on an innovative means or method of applying beverage flavoring.

The main objective of the present invention is to provide a new flavoring powder composition for beverages, foods and desserts, which is not only characterized by the advantages described above but also by its own formulation based on of carefully selected natural ingredients to enhance the flavor of the aforementioned consumer products.

Another objective of the new flavoring composition is to produce the following benefits:

● Change the flavoring supply model by implementing a powder composition that avoids the use of bottles or containers as a means of storage in, and supplying flavorings to the commercial establishments where they are used,

● Promote a new ecological culture in businesses in this sector, minimizing the use of disposable containers to prevent them from ending up polluting the environment.

● Reduce the space required in the warehouse, and the cost associated with it, by using the minimum number of bottles because only one would be required for each flavor.

● Reduce the final cost of the flavored product, since by not requiring bottles for its packaging and boxes or bars for its transportation to the establishment, the cost for these concepts would be eliminated and the profit margin would be increased.

The above objects and others that will be evidenced are achieved thanks to a novel flavoring powder composition for flavoring beverages, foods and desserts, which comprises sugars, citric acid, a natural or artificial flavoring, a natural or artificial sweetener, a stabilizer and a conservative. Optionally, the composition may include a natural or artificial colorant approved by regulatory authorities.

With the process described above, a flavoring powder composition is obtained which, depending on the type of beverage to be flavored, may consist of the following:

DETAILED DESCRIPTION OF THE PREFERRED MODALITIES

OF THE INVENTION

In one of its different forms of preparation, the flavoring composition can be formulated with the following elements:

- 10 to 99% by weight of sugars;

- 0.5 to 20% by weight of a flavoring agent;

- .01 to 10% citric acid;

- 0.1 to 30% by weight of a sweetener;

- 0.01 to 20% by weight of a stabilizer;

- 0.01 to 10% by weight of a colorant; Y

- 0.01 to 10% by weight of a preservative.

The resulting composition, formulated as a powder for the purposes described above, is thus transported to commercial establishments and once on site, a diluent is added to a predetermined portion of it, which can be purified water or some other fluid suitable for consumption. human, to produce the flavoring syrup that is added to the drink, food or dessert to sweeten them or enhance their flavor.

Logically, the type of flavoring that is added to the composition will depend on the nature of the product whose flavor is to be accentuated or modified. Then, the first step in its preparation is to determine the type of drink or food to which it will be added. At that moment is when the type of flavorings and other ingredients and their percentages that will incorporate the powder composition are chosen.

By way of example only, some examples of flavorings that can be prepared in powder according to the teachings of this innovation are included below:

Powdered and/or concentrated syrup base formula to dilute with artificial and/or natural flavoring: | hee [

¡ a) Powdered and/or concentrated syrup-based formula to be diluted with fruit or natural extract:

b) Powdered and/or concentrated milk syrup base formula to be diluted with artificial and/or natural flavoring:

As can be seen, the ingredients of the formulations vary according to the type of beverage to which the flavoring will be incorporated. However, emphasis is placed on certain elements or ingredients that distinguish the formulation.

Optionally, the flavoring powder composition can be added with vitamins, and the preservatives and colorants are mainly of natural origin. If they were artificial, they would be those approved by the FDA and that pass the standards worldwide. The intention of taking care of both the ingredients of the formulations and their production is not only in order to offer a product with good flavor, but also to have a health benefit by being added with nutrients that increase its quality.

The sugars are selected according to the flavor profile of the recipe, so we can make mixtures of refined sugar with muscovado and piloncillo and/or with only one of those mentioned.

The flavoring can consist of various extracts, fruits, plants, flowers and/or powdered seeds, in natural form or combined with a natural and/or artificial flavoring to fix the flavor.

The sweetener is selected according to the flavor profile of the recipe, it can be in greater or lesser quantity depending on the sweetness and the calories that the flavoring is desired for the consumer. You can select a single sweetener or a combination of a wide variety of synthetic or natural sweeteners, such as stevia or monk fruit sugar, and others.

The thickener is selected from one or more gums from plants, algae, synthetically, as well as modified or natural starches or a combination of two or more products mentioned above depending on the consistency or thickness desired for the flavoring.

The preservative is selected from the options that exist naturally and/or artificially, they are used individually or in combination depending on the shelf life that you want to give to the prepared product and its packaging. Optionally, the new flavoring composition may contain vitamins, L-Theanine, Beta Glucan from yeast, phytosterols from lettuce, and some other vitamins that are not for medical use but that complement the functionality of the products.

Preparation mode.

The beverage flavoring composition would be diluted in 750 ml of water and given a time of 5 to 10 min so that its additives give a thick and thick consistency like that of a typical syrup that is already used in the flavoring market. . Due to the nature of its content, the elaborated flavoring syrup can have a shelf life of up to 6 months, a period that can be increased (up to 12 months) depending on the preservatives used.

Another particularity of the formulation of the flavoring syrup composition is the use of stabilizers and/or gum systems for the purpose of hardening and giving the syrup a thick or honey-like consistency.

One of the most important advantages of the new proposal is, without a doubt, that it is a powdered flavoring syrup characterized by the use of only one bottle per flavor (eliminate contamination by 95% in bottles and 97% in cartons). This is because it You are going to use a jar only to prepare the syrup with the sachet and the dispenser is going to be changed every time it is not working. The foregoing helps businesses save space for raw materials and reduce the purchase cost of so many bottles and cans that are thrown away daily and, in turn, significantly reduce pollution from bottle waste by making this new proposal friendly to the environment. .

The advantage of the proposal is that the flavoring syrup can be produced easily, quickly, economically with a single bottle and that it yields enough not only in quantity but also in shelf life, since its expiration date runs from when it starts to produce the composition and its durability reaches up to 6 months, making unnecessary the excessive acquisition of more bottles of syrup and only producing them when they are needed and from the same bottle of a single flavor with the sachet of powdered flavoring syrup composition.

In the case of our flavoring, different sizes of bottles can be handled, for example 750 ml, but presentations can be made of any capacity. On the subject of packaging, a bag weighing 3 to 5 grams is proposed, which represents a great advantage because a PET bottle with a one-liter capacity weighs 65 grams with everything and a lid, and a glass bottle weighs 495 grams or more. , in addition to the size, thickness, capacity or gauge of cardboard to support the weight of the 12 bottles, and the requirement of an average space of 1190 cm ³ for storage. In contrast, in our proposal, a 345-gram bag for 750 ml would only require a space of 250 cm ³ , which would generate an average space saving of 87% and a weight saving of approximately 77%.

Although specific components have been specified in the exemplary formulations, it will be obvious to a person skilled in the art that some other different ones can replace those that have been indicated provided that they do the same effect or produce the same result. For example, J one or more combined stabilizers could be used, some new fat substitute could be used so as not to use vegetable fat or other types of fat, as well as lactose-free milk from cows and/or other animals, or seed slurries or flours that are currently being consumed, in addition to the additives that exist today that can cause milky, creamy, fatty and/or all sensations in our senses, without actually having them, they are only additives that already manage to provoke those sensations in our palate , etc.

Although the invention has been described in the context of the preferred embodiments or forms of embodiment, it will be evident to a person skilled in the art that the scope of the inventive concept described by way of example extends beyond the process specifically described and illustrated to other possible alternative forms of materialization that can be deducted or derivable from the aforementioned principles. In this way, although the invention has been described in detail in its preferred conception, it will be deduced that some elements of the composition or the raw material mentioned can be replaced by other analogs or other different ones incorporated in light of the preceding description. without implying that the essence or nature of the claimed invention is modified.

Therefore, it is intended that the scope of protection of the present invention should not be interpreted based solely on the embodiment described above, but should be determined by a reasonable interpretation of the content of the following claims. The careful clarification is made that the best method for carrying out the invention is the one that has been described in advance.

Claims

1 A flavoring powder composition for flavoring beverages, foods and desserts, of the type used in cafeterias, restaurants and bars, which comprises:

- 10 to 99% by weight of sugars;

- 0.5 to 20% by weight of a natural or artificial flavoring;

- .01 to 10% citric acid;

- 0.1 to 30% by weight of a sweetener;

- 0.01 to 20% by weight of a stabilizer;

- 0.01 to 10% by weight of a natural or artificial colorant; Y

- 0.01 to 10% by weight of a preservative.

2. The flavoring composition of claim 1, characterized in that the sugars are selected according to the flavor profile of the recipe, then we can make mixtures of refined sugar with muscovado and piloncillo and/or with only one of the aforementioned.

3. The flavoring composition of claim 1, characterized in that the flavoring may consist of various extracts, fruits, plants, flowers and/or powdered seeds, naturally or combined with a natural and/or artificial flavoring to fix the flavor.

4. - The flavoring composition of claim 1, characterized in that the sweetener is selected according to the flavor profile of the recipe, it can be in greater or lesser amounts depending on the sweetness and the calories that the flavoring is desired for the consumer; a single sweetener can be selected or a combination of a wide variety of synthetic or natural sweeteners such as stevia or monk fruit sugar, and others.

5. The flavoring composition of claim 1, characterized in that the thickener is selected from one or more gums from plants, algae, synthetically, as well as modified or natural starches or a combination of two or more depending on the consistency that desired for the flavoring.

6. The flavoring composition of claim 1, characterized in that the preservative is selected from the options that exist naturally and/or artificially, they are used individually or in combination depending on the shelf life of the prepared product and in its form of packing.

7. The flavoring composition of claim 1, characterized in that it may contain vitamins, L-Theanine, Beta Glucan from yeast, phytosterols from lettuce, and some other vitamins that are not for medical use but that complement the functionality of the products.