DRY COMPOSITIONS FOR MAKING SAVOURY BEVERAGES

Abstract: Dry compositions in powder or tablet form comprising 5-90% by weight of dry proteinaceous material optionally combined with various other ingredients are rendered easily dispersable in water to make savoury beverages by including in the composition a sub-effervescent amount of a gas-former. Typically, each 100 grams of composition may contain 66-833 milliequivalents of gas-former, usually forming 5-15% by weight of the composition. Other desirable ingredients include anticaking agents (e.g. tricalcium phosphate), flavour-enhancers, flavouring components, small amounts of oils, fats and emulsifiers, antioxidants and bulking agents, and various minerals and/or vitamins required by man. The compositions may be used to treat obesity, and thus should not contain more than 80 Kcals, and desirably may contain as little as or less than 10 Kcals.

Description: Dry compositions for making savoury beverages This invention relates to dry compositions for making savoury beverages; in particular it concerns dry compositions in powder or tablet form, for dissolution in aqueous ingestible liquids to yield beverages with a savoury flavour, which comprise dry proteinaceous material optionally combined with non-proteinaceous adjuvants. The comnositions find especial use in low calorie diets. In the treatment of obesity, the main object of dietetic control is to persuade the patient to adhere to a low-calorie diet. *hat however is often difficult, since these are often very monotonous and quickly eaten. To assist the patient to adhere to the regime, a large number of low c3lorie drinks have been devised and put on the market. These already-known low-calorie drinks consist of citrus, quinine and cola flavours, sweetened with saccharin, and often they are carbonated. Excellent as these are in their way, they tend always to be sweet rather than savoury, and adult patients quickly begin to yearn for savoury drinks rather than sweet ones. Although there are a number of products on the market which can provide savoury drinks, such as the meat extracts and yeast extracts sold in Britain under the trade names Oxo, Msrmite and similar products, these unfortunately are usually unsuitable for use by obese patients undergoing a dietary regime, since they are high in calories and also have a high salt content. moreover, though excellent in themselves, the flavours in the available commercial products of this kind are fairly limited. There are nowadays available a large number of both synthetic and natural savoury flavourings, which are used by foodstuff processors to flavour normal foodstuffs, especially soups. The use of such synthetic and natural savoury flavourings in normal foodstuffs is well-established under factory conditions, since there the manner and amount of the addition of such savoury flavourings can be carefully controlled. It will be apr-,reciated that with powerful savoury flavourings of this kind it is necessary that they should be used in joust the right amounts, neither too treat nor too small, and that they should be evenly distributed throughout the foodstuff so that there are no localised variations in the concentration of the flavour. While it seems natural to contemplate the possibility that such synthetic and natural savoury flavourings might form the basis for savoury beverages, and in particular low-calorie savoury beverages suitable for use by those on a dietary regime, this objective has in fact proved somewhat difficult to attain. To make a good savoury flavour several ingredients are necessary. The indispensable basis for any good savoury flavour is always a proteinaceous material, derived from natural protein and/or hydrolysed proteins, to which however there usually should also be added a variety of other materials including some or all of the following, namely natural and/or synthetic flavours, spices, herbs, salt and flavour enhancers. It must also be recognised that people generally expect certain flavours to be associated with certain colours (thus for instance a tomato-flavoured beverage would almost universally be expected to be reddish in colour) and consequently it is for practical purposes also necessary that any composition based upon proteinaceous material and containing some or all of the other ingredients joust mentioned, which is intended for making up a lowcalorie savoury-flavoured beverage, will also contain colouring matter. If the powerfully-flavoured proteinaceous natural or synthetic savoury flavourings now used in foodstuff procession are to be made available for use by the public at large, particularly by those on dietary regimes, so that they can prepare savoury beverages from them, it is for practical purposes necessary that not only the proteinaceous flavouring material but also the other desirable inpredients including colouring matter should be presented to the intending user in some form in which he is more or less forced to use all the necessary ingredients in the right proportions, and moreover in a form which ensures that they are rapidly and homogeneously distributed throughout the beverage which the user is to drink. This effectively demands that the composition should be presented, ready for dissolution in cold or hot water as the case may be, either as a premeasured tablet-like unit or perhaps as a powder which can be measured out by the spoonful. That however has its problems - because it is notorious that most tablets do not readily dissolve even in hot water, far less in cold; and because even if a tablet or a powder is assisted to dissolve by crushing and/or stirring with a teaspoon, most people find it discouraging to have to prepare any kind of drink that way. To overcome those problems it is therefore conventional, when certain kinds of pharmaceutical tablets need to be dissolved in water, to make the tablet an effervescent one. moreover, there are certain effervescent tablets on the market of a non-pharmaceutical kind, such as those used to make up fizzy orange or like citrus-flavour drinks for children. It has not however been previously proposed (so far as the Applicants are aware) to make effervescent tablets of any other kind of foodstuff supplement; nor indeed is this surprising, since effervescence is a phenomenon only occasionally acceptable in a savoury beverage, and few people (perhaps not even those upon a dietary rezime) would accept fizzy beverages in the wide variety of savoury flavours which can now be made. Indeed, investigation of the possibility of making fizzy savoury beverages had led to the conclusion that effervescent tablets, of the conventional kind already used for certainpharmaceu- tical products and some fizzy children's drinks, are not a suitable form of presentation for the savoury flavourings with which this invention is concerned. Apart from the reasons already indicated above, it must be borne in mind that proteinaceous material which is a necessary main component of any savoury flavouring will usually best yield up its flavour when dissolved in relatively hot water, yet conventional effervescent couples (as currently employed in pharmaceutical and fizzy-drink effervescent tablets) when added to hot water result in a very rapid and voluninous evolution of gas, which is liable to be dangerous as it splatters and splashes hot liquid around, and anyway is disagreeable to the user. Thus neither of the conventional alternftives is acceptable. Ordinary non-effervescent tablets consisting merely of savoury proteinaceous flavouring materials with conventional adjuvants such as natural and synthetic flavours and/or spices and/or herbs and/or salt and/or flavour enhancers and/or colouring matter compressed together with normal tabletting lubricants and other aids prove disappointing in use, since when mixed even with hot water they dissolve only with great difficulty, and thus require far too much time to transform them into a well-mixed beverage. Conventional effervescent tablets, though they dissolve very rapidly, are equally unaccentable for different reasons mainly because they effervesce so violently in hot water that they cause dismay and perhaps danger to the user. This invention seeks to overcome the above problems by the inclusion of sub-effervescent amounts of gas-formers in compressed tablets or powders containing proteinaceous savoury flavourings optionally combined with non-proteinaceous adjuvants such as flavouring components and flavour-enhancers. The inclusion of the gas-former greatly promotes the speed of disintegration and subsequent dispersion and dissolutioil of the tablets in hot or even cold water, and similarly promotes dispersion and dissolution of the powders, thus readily achieving without any objectionable or dangerous evolution of gases the homogeneous mixing which results in excellent savoury beverages. Such tablets and powders can moreover have a very low calorie content, and are then highly suitable for use in low-calorie dietary regimes. Accordingly, this invention provides dry compositions in powder or tablet form, for dissolution in aqueous ingestible liquids to yield beverages with a savoury flavour, which comprise dry proteinaceous material optionally combined with nonproteinaceous adjuvants, characterized in that the composition contains dry proteinaceous material present in an amount of from 5:/0 to 90% of the total weight of the composition and a gas-former present in an amount, proportionate to the other ingredient(s), which is sub-effervescent but sufficient to facilitate disintegration, dispersion and dissolution of the proteinaceous material in aqueous ingestible liquid to form the desired beverage. The dry proteinaceous material is an essential component since it imparts the desired savoury character to the compositions of this invention, and it can be either desiccated natural protein and/or protein hydrolysates. The dry proteinaceous material can in fact be any dehydrated natural product containing protein and/or protein hydrolysate, such as dessiccated proteinaceous material from beef, mutton, pork, turkey, duck, chicken, soya beans, peanuts, wheat gluten, plasma, fish, egg, milk or yeast, or it can be hydrolysates obtained from the above materials, which are especially preferred because of their very palatable flavours. As indicated above, the composition must contain one or more gas-formers. The term "gas-former" is used herein to mean any compound or a mixture of compounds which on dissolution in water or aqueous liquids at least at super-ambient temperatures, will evolve gas capable of disintegrating the tablet and dispersing the particles of composition in the liquid. The Fas to be generated by the gas-former will usually be carbon dioxide, but its nature is not important (provided naturally that it is not noxious in the small amounts employed) and it can for instance be ammonia. Gas-formers of this kind are already known, such as the conventional so-called "effervescent couples" comprising a mixture of a carbonate and/or bicarbonate on the one hand with an acid on the other hand - which in aqueous solution react with each other to generate carbon dioxide in situ. If using this type of effervescent couple as the gas-former, it should be noted that the carbonate or bicarbonate employed can be any non-toxic ingestible carbonate or bicarbonate salt which will readily react with an acid to form carbon dioxide in water, such as for example ammonium, magnesium, calcium, zinc, bismuth, sodium and potassium carbonates and bicarbonates. Of these, the preferred one is sodium bicarbonate because of its ready availability and cheapness. Similarly, the acid used as part of the effervescent couple forming the gas-former can be any solid compound which yields hydrogen ions in water, and which is ingestible. If using chemicals as the acid sources, suitable ones are citric, malic, tartaric and glucuronic acids, as well as sodium bisulohate and potassium hydrogen tartrate. The acid however may also be from a non-chemical source, such as the malic acid present in large quantities in tomato powder, which can suffice in itself to react with the necessary small anount of sodium bicarbonate. Of these various acids for use in effervescent couples serving as as-former it seems that in general citric and malic acids are to be preferred. For the purposes of this invention however the gas-formers used need not be the conventional effervescent couples, but can be single chemical compounds capable of decomposition in water, at least at super-ambient temperatures, such as ammonium carbonate or bicarbonate, which will spontaneously break down on dissolution to evolve ammonia as and carbon dioxide gas in sufficient amounts to disintegrate the tablet, yet which either do not escape from the liquid beverage or, if they do, manage somehow to avoid imparting an unpleasant ammoniacial odour to the beverage. The gas-former is an essential component of the compositions of this invention, since the gas generated by the gas-former on dissolving the composition in water or some other aqueous liquid will, if the composition is in the form of a tablet, assist to disintegrate the otherwise hard and possibly somewhat sticky mass of proteinaceous material and perhaps other optional ingredients in such a tablet, and anyway - even if the composition is in the form of a powder - will also assist to disperse and thus aid in dissolving the particles of the composition to form the desired beverage quickly and homogeneously. The amount of gas-former in the composition must however be kept within limits. Lhere is no really critical lower limit, since tests hsve shown that even very small amounts or carbon dioxide or other gas generated in a tablet as it is attacked by water provide enough pressure to help slit apart the compressed particles of the tablet and allow ready access of water molecules thereinto, in which the powdered particles are readily soluble and/or dispersible. Moreover the swirling action created in the liquid by the generation of tiny bubbles of gas in the vicinity of the tablet or powder assists to disperse the particles in the liquid and thus promotes their dissolution therein. It is however critical that the proportionate amount of gas-former in the composition should be suk-effervescent. The term "sub-effervescent11 is used herein to indicate that the composition, even when dissolved in not water, should not be what is commonly understood by "fizzy" - but naturally this does not exclude the use of compositions which generate sufficient gas to evolve a few, fairly small bubbles, and thus serve to agitate the beverage to a slight extent - which indeed is within limits desirable, since it promotes thorough mixing. The proportionate amount of the gas-former must be sub-effervescent, so that while capable of disintegrating the tablet itdoes not give rise to objectionable gas evolution. Given the qualitative indication that the composition must contain a sufficient but subeffervescent amount of gas-former, it is believed that the formulator will have all the guidance that he needs to ascertain the effective upper and lower limits in any particular composition which he seeks to formulate. To place precise, quantitative upper and lower limits upon the proportionate amounts of gas-fonmer to be used, which will be applicable in every case, is not really possible, since the excessive effervescence which is to be avoided depends not only on the amount of gas evolved by the gas-former but also on the rate at which it is evolved, and that in turn depends upon whether the composition is in tablet or in powder form, upon whether it is intended for use in cold or hot water, and (at least in the case of tablets) also upon the nature and amount of the other ingredients in the tablet and thus the readiness with which it will disintegrate under attack by water. With a well-formulated composition however the formulator can guide himself by certain simple preliminary calculations, based upon the maximum volume of gas which can be generated by the gasformer, and which moreover can thereafter be confirmed by very simple preliminary trials. It seems that for most practical purposes each 100 grams of composition should contain an amount of gas-former In the range of from 66 milliequivalents to 833 milliequivalents of as-former - by which is meant either that amount of a single compound such as ammonium carbonate or bicarbonate, or that amount of each of the components of an effervescent couple comprising for instance sodium bicarbonate and malic or citric acid. If therefore the formulator feels that he must have precise, quantitative upper and lower limits for the proportionate amount of gas-former, when employing one of the preferred effervescent couples used in the compositions of this invention, i.e. a dry mixture of a carbonate and/or a bicarbonate with an acid, above all a dry mixture of sodium bicarbonate and malic and/or citric acid, one arrives at rough but fairly reliable practical lower and upper limits for the proportionate amount of gas-former, namely from 5% to 40% by weight of the whole composition. Applying and confirming this practical rule, it has been found that, for instance a 6 gram tablet or powder composition, containing 20% by weight (of the whole composition) of sodium bicarbonate and sufficient acid to react therewith, when dissolved in hot water at 980C will rapidly evolve a maximum of 320 ml (at NTP) of carbon dioxide, resulting in a beverage which is on the verge of being slightly "fizzy" and which thus is at the upper limit of acceptability. When however an otherwise similar tablet or powder composition is used, but which contains only 5% by weight of sodium bicarbonate, the maximum volume of carbon dioxide evolved is 80 ml (at NTP) which is barely noticeable and certainly non-fizzy. The choice of an appropriate optimum amount of gas-former within those limits can again best be left to the competent formulator, to'be selected by him in relation to the compound or compounds used as was-formers, the other ingredients and the intended purposes of the composition, notably whether it is to be dissolved in cold or in hot water. Again with reference to the preferred gasformers currently contemplated for use in the compositions of the present invention (which besides the bicarbonate/acid mix also include ammonium carbonate or bicarbonate) it can however be said for rough general guidance that the proportionate amount of gas-former present in the composition will usually be in the range of from 5% to 303/0, and preferably in the range of from 5% to 15%, by weight of the whole composition. n optional but very desirable feature of the dry savoury compositions of this invention is that they should, besides dry proteinaceous material, and a gas-former (i.e. as a non-proteinaceous adjuvant), also include an anti-caking agent. The anti-caking agent of choice is one which is or-includes tricalcium phosphate, which moreover is also of value for dietetic reasons, and can therefore be present in quite large amounts. Even so, it will not normally be present in a proportionate amount relative to the whole composition of more than 75% by weight, and preferably its amount will be in the range of from 5% to 15% by weight of the whole composition. A suitable source of tricalcium phosphate is so-called "bone phosphate", an edible-grade naturally-derived product produced from chemically-unmodified animal bone, and which contains the calcium-phosphate carbonate complex of the original bone, corresponding to about 80Lo of tricalcium phosphate. The inclusion of only 10% by weight of this ingredient has been shown by tests to reduce the hygroscopic uptake of atmospheric moisture by the compositions of this invention over a period of 5 hours from 1 to 0.45% by weight. The compositions will also advantageously include a flavour-enhancer, which may for instance be one or more ribotides but usually and preferably will be or include mono-sodium glutamate. The proportionate amount in which mono-sodium glutamate should be present in the compositIon (if present) will however normally be not greater than 25,c by weight of the whole composition. The flavour-enhancer is valuable in the composition if only to bring out the full flavour of the proteinaceous material, which may in itself be sufficient to ensure that a palatable savoury beverage can be prepared from the composition. It is nevertheless usually preferred that the compositions of this invention should, besides dry proteinaceous material and gas-former (as well as perhaps other optional components), also include a flavouring component, which may serve to impart special, characteristic flavours to the beverages obtained from the composition. The proportionate amount of the flavouring component in the composition is to some extent dependent upon the nature of the ingredients making up the flavouring component, but will seldom be more than 75 > /0 by weight of the whole composition. While other types. of ingredients are not necessarily excluded, the flavouring component will normally consist of one or more of the following type of ingredients, namely (a) concentrated meat and/or vegetable flavour(s) and/or (b) salt and/or (c) pepper and/or other spices. its a general rule, peer and/or other spices may be present in the dry savoury compositions of this invention in a proporticnate amount not exceeding 10% by weight ef the whole composition. Suitable spices besides pepper include mustard and/or herbs such as tumeric and/or cardimon. Again generally speaking, the flavouring component should include either (a) concentrated natural meat and/or natural vegetable flavours or (b) synthetic savoury flavours, or (c) both natural and synthetic flavours. It is not really possible to say anything precise concerning the proportionate amount of such inmredients, except that they cannot exceed 75% by weight of the whole composition, because they are so varied in nature and effect, and because anyway the optimum amount is a matter of taste. It must be borne in mind that concentrated natural meat and/or vegetable flavours are liable to contribute to the protein and/or carbohydrate and/or oil contents of the composition, and thereby also to the calorievalue of the composition, but usually their taste is somewhat preferable. Synthetic flavours have the advantage that they are usually calorie-free,- and that the quantity needed is usually far less - but a more palatable product can usually be obtained using a mixture of synthetic and natural meat and/or vegetable flavours, which moreover tends also to be cheaper. h large range of other synthetic savoury flavours are available commercially, including chicken, beef, tomato and asparagus. Natural meat flavours are usually best carried into the compositions by the use of natural meat protein or hydrolysates thereof in the basic protein ingredient. As regards concentrated vegetable flavours, it is possible to employ one or more of the numerous powders and chemicals available today. These include tomato powder, dehydrated onion, mushroom, etc., as well as many others, all of which are well-known. These are valuable since they give a specific recognisable type of flavour to the beverage. A large number of flavouring substances are available commercially from several well-known companies specialising in such products. As to salt, this generally is desirable from a taste-standpoint, and when no other considerations debar its use it can be present according to taste, but not normally in a proportionate amount exceeding 75 of the weight of the whole composition. Although generally undesirable from other viewpoints, from the standpoint of taste the flavouring component can also advantageously contain a small proportion of added oil and/or fat. However, the proportionate amount of oil and/or fat present should usually not exceed 20% by weight of the whole composition. Whenever oil and/or fat is present it will most conveniently consist substantially of spry-dried vegetable fat and/or hydrogenated vegetable fat. Especially when such oils and/or fats are present, but also when the dry proteinaceous material is largely of natural origin, the flavouring component of the composition may with advantage incorporate appropriate small amounts of emulsifying agents such as polyoxyethylene sorbitan mono-oleate, and it may also advantageously then incorporate anti-oxidants such as alpha-tocopherol and/or butyrated hydroxy toluene. The amounts in which such emulsifying agents and/or anti-oxidants need be present is however small, and normally they need not be taken into account when calculating the permissible limits of other necessary and optional ingredients in the composition. Although colouring matter does not normally contribute to the taste of the beverage prepared from the composition, since people associate certain tastes with certain colours it is appropriate to include any necessary colouring matter in the flavour component. The colouring matter may be a dye and/or a pigment of whatever nature may be suitable in view of the intended taste, provided naturally that it is of an edible nature permitted by the local laws. The proportionate amount of colouring matter needed to achieve the desired colour is mostly very small, and no account need usually be taken of this when calculating the permissible limits of the other ingredients. Dependent naturally upon the manner in which the compositions of this invention will ultimately be used, it may be very desirable to ensure that they contain some or all of the vitamins and/or minerals required by man in appropriate amounts. Further reference will be made below to the amounts of vitamins and/or minerals needed, but here it can briefly be said that the vitamins which can usefully be included are usually vitamins A, B1, B2, B6, B12' C, D, E, and nicotinic acid and folic acid but the amounts required of these tend to be so small that no account need be taken of them when calculating the permissible limits of the other necessary and optional ingredients of the compositions of this invention. If vitamins are incorporated, it will be obvious reasons be desirable to incorporate them in the appropriate relative proportions, which appear from the following table where the amounts specified are the generally-accepted required daily amounts (RDA) in man: Vitamin A ....... 5000 I.U. Vitamin B1 ...... 1.2 mg Vitamin B2 ...... 1.5 mg Vitamin B6 ...... 2.0 mg Vitamin B12 ..... 0.006 mg Nicotinamide .... 18 mg Vitamin C ....... 55 mg Vitamin D ...... 400 I.U. Vitamin E ....... ?5 I.U. Folic Acid ...... 0.4 mg As regards minerals, the elements most likely to be needed in such a composition are iron and iodine, as well as possibly magnesium and calcium and perhaps traces of copper and zinc, all of which can readily be supplied in the form of their salts, for example as ferric phosphate, magnesium hydrogen phosphate, potassium iodide and cupric and zinc acetate or sulphate. Mineral salts however tend to bulk larger than vitamins, and if present in any substantial amount must be taken into account when calculating the permissible limits of other necessary and optional ingredients of the composition. If minerals are incorporated, it will again be desirable to incorporate them in the appropriate relative proportions, which appear from the following table where the amounts specified are te generally-accepted required daily amounts (RDA) in man: - Iodine ......... 0.140 mg Calcium ........ 800 mg Phosphorus ..... 800 mg Iron .. 18 mg Magnesium ...... 350 mg The amounts of one, some or all of the vitamins and minerals present in the compositions of this invention should be such that not less than one quarter and not more than twice the RDA of one or more is to be found in the datum amount of composition intended for consumption at a single mealtime, which will be further described and explained below. 11 the ingredients, whether necessary or optional, of the compositions of this invention as described above play an active role of some kind in the compositions. As will be further described below, it is however envisaged that the compositions shall be presented to the intending user in such a way that it is easy for any such user to use the correct amount of composition needed to make the beverage correctly. Thus it is envisaged that the composition will be presented to the user either in the form of a tablet containing the datum amount of composition needed for one meantime (whether the user be having one meal or three meals a day) or in the form of a powder wherein some convenient measure say perhaps a heaped teaspoonful - will contain that datum amount. To achieve that purpose it may and often will be necessary to include some amount of a bulking component in the composition of this invention, in order that the necessary and any selected optional ingredients may thereby be bulked out to a conveniently-sized datum amount. st this point, it is convenient to observe that while the datum amount of comrosition needed for one mealtime is a matter of personal choice, the chosen datum amount will nearly always be in the range of from 0.2 gram to 12 grams, which are the suitable limits for compressed tablets. In the case of tablets the datum amount chosen will indeed normally lie in the weight range of from 2 to 8 grams, and tablets of about 3 grams weight are preferred. Any suitable water-soluble and/or water dispersible materials which are ingestible may be employed as the bulking component. Examples of bulking agents which may readily used, separately or in various combinations, as the bulking component in the compositions of the invention include cellulose, methyl cellulose, pectin, or gums such as acacia gum, tragacanth gum, guar gum and xanthan gum. The bulking agent can sometimes serve a dual function - for instance where the composition is to be ultimately presented to the user in the form of tablets, part or even all of any bulking agent used can advantageously be chosen so that it serves also as a tabletting lubricant. A recommended bulking-cum-lubricating agent of this kind is for instance magnesium carbonate. Provided that carbohydrates are not debarred by dietetic considerations the bulking agents used may also include carbohydrate-type materials such as starch. The compositions of this invention may find use for preparing' beverages enjoyable by the public at large, and thus in its braodest aspect the invention does not exclude the possibility of including therein substantial quantities of carbohydrate-, fat-, and/or protein-containing substances which will contribute a high calorie-content thereto. However, it is currently envisaged that the prime utility of the compositions of this invention will be to make more palatable or more endurable the dietary regimes of patients on a low-calorie diet. Accordingly it is a sometimes preferred feature of this invention that the datum amount of compositions needed for one mealtime shall not contain more than 80 Kcals, and normally not more than 50 Kcals. In fact it is for most purposes possible and desirable to restrict the calorie content of the composition to not more than 25 K-calories per tablet, and as will be seen from the subsequent Examples very low-calorie tablet compositions which are quite palatable can be prepared containing less than 10 Kcals. Similarly, should the comtositions of this invention and the beverages made from them be intended for use in conjunction with a low-salt or salt-free dietary regime, it is then very desirable or even necessary to exclude salt from the composition, at least so far as possible. It is thus also an occasionally preferred feature of the invention that the datum amount of composition intended tor use at a single mealtime should not contain more than 0.1 gram of salt, and preferably (dependent however upon any natural salt-content in any of the other ingredients) none. Certainly in such circumstances the flavouring component of the composition should provide no added salt whatever. In order that the invention may be well understood some examples (in which the percentages, which are by weight, are expressed to 2 places of decimals only) will now be given, in order to show certain preferred compositions, though merely by way of illustration, as follows: Example 1 - Tomato-flavoured Tablets The following dry ingredients were placed in the mixing bowl (in any order, not necessarily the order given below which is adopted merely for convenience in indicating their relative and absolute proportions) of a conventional mixer: : % of whole Amount composition Basic Protein Hydrolysed soybean 150 grams 15,003/0 Protein Gas-former Mix Sodium bicarbonate 63 grams 6.30 Malic acid 75 grams 7.50, (Anti-caking Agent ENIL Flavour-enhancer Mono-sodium Glutamate 37 grams 3.70 Example 1 Contd. Amount % of whole Flavouring-component Dehydrated Tomato Powder) - 306.4 grams ) 30.64%) ) 306,4 grams Synthetic Tomato Flavour) ) - 90 grams ) 9.00%) 66.30% Onion Flavour . 75 grams) 663 grams 7.50% Salt 190 grams) 19.00% Pepper 1.5 grams) 0.15%) Colourin ....0.1 gram ) 0.01%) gram .....0.1 gram Bulking & . Component Magnesium Carbonate 12 grams 1.20% 1000 grams 100.00% All these ingredients were intimately mixed, and then formed by compression in conventional tabletting machinery into tablets each weighing 3 grams. These tablets had a calorie content of about 8 Kcals/tablet each. One of these tablets dissolved or dispersed in 125 ml of hot water gives a highly-palatable tomatoflavoured beverage. Example 2 - Tomato-flavoured Tablets Following the same procedure as in Example 1, but replacing 150 grams of hydrolysed soyabean protein by the same amount of dehydrated beef, yields tablets with the same calorie content, which can be dissolved and dispersed in the same amount of hot water to give an essentially similar tomatoflavoured beverage. Example 3 - Chicken-flavoured Tablets In essentially the same manner as in Example 1 the following dry ingredients were mixed together: Amount i4 of whole Composition Basic Protein Dehydrated Chicken Meat 100 grams 21.6S,% Gas-former Mix Citric Acid 12 grams 2.59% Sodium Bicarbonate 12 grams 2.59% Anti-caking Agent ENIt3 Flavour-enhancer Mono-sodium Glutamate 82.5 grams 17.84% Flavouring Component Salt 246 grams 53.20% Mixed spices 10 grams 2.16% 462. 50grams 99.98%o After all these ingredients had been intimately mixed together, the mixture was then compressed, in conventional tabletting machinery, to form tablets each weighing 2.5 grams. these tablets each had a calorie content of about 6 Kcals. One of these tablets dropped into 100 ml of hot water dissolved and/or dispersed quite quickly to yield a highly palatable chicken-flavour beverage. Example 4 - Chicken-flavoured 'Tablets Using essentially the same techniques as in Examples 1-3, the following dry ingredients were mixed together: Example 4 Contd. Amount % of whole composition Basic Protein Dehydrated Chicken Meat 120 grams 24.59% Gas-former Ammonium Carbonate 24 grams 4.93/0 Anti-caking Agent ENit] Flavour-enhancer Mono-sodium Glutamate 80 grams 16.39% Flavouring Components 'Salt 244 grams 50.00% Mixed Spices 10 grams 2.05% Bulking & . Component Magnesium Carbonate 10 grams 2.05 k 488 grams 100.000% After all these ingredients had been intimately mixed together, the mixture was then compressed using conventional tabletting machinery into tablets each weighing 3 grams. These tablets each had a caloriecontent of about 7 Kcals. when a tablet was dropped into 100 ml of hot water it rapidly disintegrated (without any noticeable effervescence) and dissolved and/or dispersed to give a high-palatable chicken-flavour beverage. Example 5 - Asparagus-flavoured Tablets (Enriched with Vitamins and Minerals) - RDA Using the same technique as in Example 1, the following dry ingredients were mixed together: Example 5 Contd. Amount in % of whole Composition Composition Basic Protein Hydrolysed Soyabean Protein 7 grams 2.77% Milk Powder (ca. 30% protein) 27.35 grams 10.83% Gas-former Mix Sodium Bicarbonate 12 grams 4.75% Malic Acid 12 grams 4.75% Anti-caking Agent Bone phosphate (80% tricalcium phosphate) 70.5 grams 27.92% Flavour-enhancer Mono-sodium Glutamate 7 grams 2.772/o Flavour & . Components Asparagus flavour .. 2.5 grams) Salt ...... 30 grams Pepper ..... 0.75 gram) 36.625 grams 14.50/o Spices 0.375 gram) Colouring .. 3 grams ) Bulking Component [NIL] Vitamins Mix Vitamin A 150,000 I.U.) Vitamin B1 36 mg Vitamin B2 45 mg ) Vitamin B6 60 mg Vitamin B12 0.18 mg ) ) ' 2.5 grams 0.99% Nicotinamide 540 mg ) Vitamin C 1650 mg ) Vitamin D 12,000 I.U.) Vitamin E 750 I.U. Folic scid 12 mg ) Example 5 Contd. Amount in % of whole Composition Composition Minerals Mix Ferric Phosphate 1.5 grams 0.59%0 Magnesium Hydrogen Phosphate (MgHPO .3H20) 76 grams 30.09% Potassium Iodide 5.4 mg 0.00% Traces of Cupric and Zinc acetate 252.50 grams 99.96% After all these ingredients had been intimately mixed together, the mixture was then compressed in conventional tabletting machinery to form tablets each weighing 8.5 grams. These tablets each had a calorie content of 5 Kcals, and contained the required daily amounts (RDA) of all the essential vitamins and the more important minerals needed by man. Added to 125 ml of hot water, one such tablet yielded a palatable, asparagus-flavoured beverage. Example 6 - Asparagus-flavoured Tablets (Enriched with Vitamins and Minerals - 1/3rd RDA) Amount in /0 of whole Comtosition Composition Basic Frotein Hydrolysed Soyabean Protein 7 grams 4. Milk Powder (ca 30% protein) 27. 35 grams 18.73So Example 6 Contd. Amount in * of whole Composition Composition Gas-former Sodium Bicarbonate 6 grams 4.11% Malic Acid 6 grams 4.11% Anti-caking Agent Bone phosphate (80% tricalcium phosphate) 25 grams 17.12% Flavour-enhancer Nono-sodium Glutamate 7 grams 4.79% Flavour Component Asparagus Flavour ... 2.5 grams ) Salt ....... 30 grams Pepper ...... 0.75 gram ) 36.625 grams 25.08% Spices ......0.375 gram Colour ....... 3 grams ) Bulking Component Starch 4.5 grams 3.08% Vitamins Mix Vitamin A 50,000 I.U.) Vitamin B 12 mg ) Vitamin B2 15 mg ) Vitamin B6 20 mg Vitamin B12 0.06 mg ) Nicotinamide 180 mg ) 0.78 grams 0.53% ) Vitamin C 550 mg ) Vitamin D 4,000 Vitamin E 250 I.U.) Folic Acid 4 mg ) Example 6 Contd. Amount in % of whole ComDosition Composition Minerals Mix Ferric phosphate 0.5 grams 0.34% Magnesium Hydrogen Phosphate (MgHP04.3H20) 25 grams 17.12% Potassium Iodide 1.8 mg O.O0eÓ ca 146 grams 99.8% sifter all these ingredients had been intimately mixed together, the mixture was compressed using conventional tabletting machinery to form tablets each weighing 4.85 grams. Each tablet had a caloriecontent of about 5 Kcals. The vitamins and the minerals in each tablet will supply about one-third of the required daily amounts (RDA) in man, and thus three tablets per day will ensure that these RDA needs are fully met. These tablets disintegrate readily in hot water, and when thus dissolved and/or dispersed in 125 ml of hot water one such tablet provides a palatable, asparagus-flavoured beverage. Example 7 - Asparagus-flavoured Powder Using the same mixing technique as in Example 1, the following dry ingredients were mixed together:- amount in % of whole Composition Comtosition Basic Protein Hydrolysed Soyabean Protein 7 grams 4.49/0 Milk Powder (ca 30 protein) 27.35 grams l7.5'c Example 7 Contd. Amount in % of whole Composition Composition Gas-former Mix Sodium Bicarbonate 6 grams 3.85% Malic Acid 6 grams 3.85% Anti-caking Agent Bone phosphate (80% tricalcium phosphate) 25 grams 16.05% Flavour-enhancer Kono-sodium Glutamate 7 trams Flavour & . Components Spray-dried Vegetable ) fat ...10 grams ) (+ traces of tocopherol ) and soya lecithin) ) salt ........... 30 grams ) Pepper ......... 0.75 gram )46. 625 grams 29.94% Spices O. 375 0.375 gram) Colouring * 3 .3 grams Asparagus flavour 2.5 grams) Vitamins Nix (as in Example 6) 0.78 grams Minerals Nix (as in Example 6) 25.5 grams 16.37% Bulking Component Starch 4.5 grams 2.89ç/o 155.75 grams 99.99% These ingredients were intimately mixed forming a dry, non-caking powder which was packed into screw-topped glass jars. A teaspoonful of this powder assumed to contain 5 grams, had a Example 7 Contd. calorie-content of about 10 Kcals, and dissolved very readily in 125. ml of hot water to provide an asparagus-flavoured beverage which proved very palatable, and contained about one-third of the RDA of vitamins and minerals in man.

Claims: CLAIMS 1. Dry compositions in powder o tablet form, for dissolution in aqueous ingestible liquids to yield beverages with a savoury flavour, which comprise dry proteinaceous material optionally combined with non-proteinaceous adjuvants, characterized in that the composition contains dry proteinaceous material present in an amount of from 5% to 9OjÓ of the total weight of the composition and a gas-former present in an amount, proportionate to the other inoredients(s), which is sub-effervescent but sufficient to facilitate disintegration, dispersion and dissolution of the proteinaceous material in aqueous ingestible liquid to form the desired beverage. 2. A dry composition as claimed in claim 1, characterized in that each 100 grams of composition contains an amount of gas-former in the range of from 66 milliequivalents to 833 milliequivalents of gas-former. 3. h dry composition as claimed in claim 1 or claim 2, characterized in that the gas-former is or includes one which generates carbon dioxide, preferably an effervescent couple comprising a mixture of a carbonate and/or bicarbonate with an acid, or one which generates ammonia, preferably ammonium carbonate or bicarbonate. dry composition as claimed in claim 1 or claim 2, characterized in that the gas-former is or includes an effervescent couple comprising a dry mixture of a carbonate and/or a bicarbonate with an acid, in which the proportionate amount of gas-former is from 5v to 40% by weight of the whole composition. 5. A dry composition as claimed in claim 1 or claim 2, characterized in that the gas-former is or includes a bicarbonate/acid mix and/or ammonium carbonateAicarbonate and that the proportionate amount of gas-former present in the composition is in the ranEe of from 5% to 30/0 by weight, and preferably in the range of from 5Jk to 15Jh by weight. 6. Dry compositions as claimed in any of the preceding claims, characterized in that they also contain as a caking agent tricalcium phosphate in an amount relative to the whole composition of not more than 75% by weight, and preferably from 5/0 to 15j' by weight. 7. Dry compositions as claimed in any of the preceding claims, characterized in that they also contain a ribotide or mono-sodium glutamate as a flavour-enhancer. 8. Dry compositions as claimed in any of the preceding claims, characterized in that they also contain as a flavouring component concentrated natural meat flavours, concentrated natural vegetable flavours, synthetic meat flavours, synthetic vegetable flavours, salt or peprer or other spices in an amount of up to 75,2b by weight of the whole composition. 9. Dry compositions as claimed in any of the preceding claims, characterized in that they also contain some or all of the vitamins and/or minerals required by man. 10. A dry composition as claimed in claim 9, characterized in that the amounts of vitamins and/or minerals present in the datum amount of comnosition intended for consumption at a single mealtime is not less than one-quarter and not more than twice the required daily amounts thereof, and the composition also includes a bulking component in order to bulk out the other ingredients to a conveniently-sized datum amount of composition intended for one mealtime in the rane of from 0.2 gram to 12 grams, preferably in the weight range of from 2 to 8 grams. 11. A dry composition as claimed in claim 10, characterized in that the datum amount of composition contains not more than 80 Kcals, generally not more than 25 Kcals, and preferably not more than 10 Kcals.

Inventors: HOWARD, ALAN NORMAN
Applicants: HOWARD, ALAN NORMAN
Application year: 1979
Main classification: A23L2
IPC codes: A23L2