Production, conservation and sweetening of infusion of hot and/or cold coffee and other drinks in general

Abstract: Coffee and other beverages are sweetened by aspartic acid derivatives, more particularly by aspartame.

Description: SUMMARY It is known that sugar is composed of two molecules, one glucose and one of fructose, both in cyclic form. An infusion of cold coffee like coffee and milk, white coffee, sweetened with sugar cannot be preserved for medium to long periods, even if stored in hermetically sealed containers because of their incompatibility with the above metioned components of sugar, which give rise to processes of oxidization and acidity. In consideration of this and after long research I have found a process that can sweeten and preserve such infusions. DESCRIPTION OF THE INVENTION The process consists in the preparation of an infusion of coffee which is dewaxed and optionally pasteurized, and/or stassanized in any order. The infusion is sweetened with aspartame. Sweetened with this system, the infusion of coffee can be preserved for medium to long periods especially in hermetically sealed containers without oxidative or acidic deterioration. The same result can be obtained with Maltitol. The object of this invention is a method or system for preparation of a long storable infusion of sweetened coffee, especially in suitable hermetically sealed containers. Another object of this invention is a method or system for the preparation of other sweetened drinks like coffee and milk, white coffee, capable of long-storage especially in hermetically sealed containers. Such substances are innocuous and likewise suitable for consumption by obese, cardiopathic and diabetic persons, (according to the statistics, in Italy alone there are about 3.500.000 diabetics). Such new system of sweetening an infusion of hot and/or cold coffee allows the preservation of a manufactured, hermitally sealed product which can be consumed in bars and shops under normal conditions with the following advantages: 1) an infusion of pure coffee without preservatives, can be hygienically supplied and consumed without the manipulation that, to the contrary, happens in bars and shops nowadays; 2) the product has a consistent standard quality; 3) it satisfies the obese and diabetic's requirements for a sweetened infusion of cold coffee which does not contain sugar: thus these people are not deprived of their legitimate necessity of taste; 4) it also satisfies the obese and diabetic's right to a better observance of their health, without derogating from necessary alimentary and dietetic hygiene.

Claims: Use of aspartame or maltitol for preserving for medium to long periods a hot and/or cold infusion of coffee, wherein the infusion is dewaxed and aspartame or maltitol are added, the amount of aspartame or maltitol varying from a minimum for the preservation of the unsweetened infusion to a maximum value intended to achieve the preservative and the sweetening. A method for preserving a hot and/or cold coffee, according to Claim 1, wherein the infusion, dewaxed and treated with aspartame and/or maltitol, is subjected to pasteurization and/or stassanization and is stored in hermetically sealed containers.

Inventors: CARUSON DOMENICO, CARUSON, DOMENICO
Applicants: CARUSON DOMENICO, CARUSON, DOMENICO
Application year: 1986
Main classification: A23L1
IPC codes: A23L1, A23F5