PROCESS AND MEANS FOR IMPROVING BEVERAGES IN GENERAL BY ADDING SWEETENING AT THE MOMENT OF CONSUMPTION

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 means for improving beverages in general by adding sweetening at the moment of consumption The 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. These advantages are most clearly felt in public premises such as cafes and restaurants, as well as in offices, communities and the like when used with automatic machines. The most widely used individual portions are those prepared by compacting sugar in lumps or by artificial sweeteners in tablet form or else again by providing granulated sugar in sealed packets. Another custom is that of "lacing" coffee with small quantities of spirits, or adding milk, cocoa and other substances especially in cafes. Such additions are obviously facilitated by the fact that the products used are available where the beverage is on sale. Bearing in mind that beverages can become more palatable 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 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. In the case of a natural sweetener, 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. In the various types of execution 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. In one type 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. In another, preferred, type 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. For packaging the individual portion 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. In accordance with one advantageous procedure 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. In this way 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. In particular, by adding alcoholic essences to coffee, 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 addition of food supplements available on the market such as vitamins, mineral salts, energising products generally, to beverages when sweetening them can offer great practical advantages especially for persons engaged in sports and others who need additional energy. Some importance may be attached to the fact that addition of an individual portion of a certain colour to a medicine may greatly assist a parent in persuading a child to take the dose. 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. For example, 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. Many freeze-dried preparations for making beverages, such as tea, are flavoured, with peach for example, using the actual freeze-dried state. With the invented process, beverages can be prepared in a natural manner without making use of freeze-drying, as the flavour is supplied with the sweetening. What has been written above for ordinary tea applies to any herb tea made using non-flavoured bags. Using the process subject of the invention 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. Addition of additives by atomization makes it possible to flavour a beverage with alcoholic essences, the alcoholic essence disappearing almost entirely after aromatization as alcohol evaporates quickly. Addition of additives by atomization associated with encapsulation, surrounding each molecule of atomized essence by a neutral and soluble molecule, greatly lengthens the commercial life of a product. Travellers also derive great benefit from being able to use the products obtainable by the invention to flavour their favourite beverages with alcoholic essences while actually swallowing practically no alcohol or, at the most, a negligible quantity. This not only makes driving safer but protects the driver from the consequences of a blood test for alcohol content. The same advantage applies to coffee as coffee flavour can be given to a cup of coffee-substitute therefore avoiding the stimulation of real coffee but providing more or less the same degree of comfort. Packaging a lump or some other individual portion with paper, twisted at one or both ends to form a tuft or tufts, makes it much quicker to use and also avoids the risk of breaking it with the fingers. In this case the lumps can be formed with application of less pressure and no glue will be needed. Especially on public premises, subject invention offers customers an innumerable variety of beverages obtainable by flavouring them with the different kinds of sweeteners combined with additives. On the counter of a cafe for example, 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. To sum up the advantages, 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. Characteristics and purposes of the disclosure will be made still clearer by the following examples of its execution illustrated by diagrammatically drawn figures. 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.5 The saccharose in Fig. 4 after impregnation with the 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. Fig.25 The strip in Fig. 24 folded up. Figure 1 shows an ordinary container 10 containing refined saccharose 11 in powder or in granule form. 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 while Figure 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. 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. When the portion is protected by the double-tuft 62 packaging 65 seen in Figure 13, 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. As seen in Figure 18, on opening the packet after detaching the edge 97, 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. By pouring the contents 111 into the water 112 in the glass 113, 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. The 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. For example, the mint additive can be coloured green while the aniseed additive will be white. In the cases of orange or lemon additives, the respective colours may be red or yellow.

Claims: Claims 1. Process for improving beverages (80, 98, 112) in general by their being sweetened at the moment of consumption, characterized in that to the sweetener (11 , 30, 35, 71 , 96, 111 , 112-126, 131 , 136, 141) are associated one or another or several additives providing aromas, flavours, aromas generally, colouring, substances such as energisers, vitamins, mineral salts to the beverages in general. 2. Process as in claim 1 , characterized in that the sweetener is unrefined saccharose. 3. Process as in claim 1 , characterized in that the sweetener is refined and granulated saccharose (1 1 , 15, 30, 35, 71 , 96, 122-126). 4. Process as in claim 1 , characterized in that the sweetener is artificial (111 , 122-126, 131 , 136, 141). 5. Process as in claim 1 , characterized in that the additives (16) are aromas, essences, extracts, essential oils, are in shapeless granules, in crystalline granules, are fluids, are atomized, are in powder form or in some other. 6. Process as in claim 1 , characterized in that the additives (16) are all those that can improve the characteristics of beverages. 7. Process as in claim 1 , characterized in that the additives (16) are taken from the many possible ones, aniseed (111 , 122), mint (96, 123), barley, mountain herbs, herbs in general. 8. Process as in claim 1 , characterized in that the additives (16) are taken from the many possible ones, alcoholic such as fruit brandies, cognac (124), whisky, fernet (125), bitters generally. 9. Process as in claim 1 , characterized in that the additives are taken from the many possible ones, lemon, orange, peach flavours, fruit flavours in general. 10. Process as in claim 1 , characterized in that the additives are taken from the many possible ones, cocoa (141), milk, coffee, tea, vanilla (136). 11. Process as in claim 1 , characterized in that the additives are taken from the many that can produce original and unusual aromas and flavours. 12. Process as in claim 1 , characterized in that the additives are substances giving energy (131) and are food supplements. 13. Process as in claim 1 , characterized in that the additives are mineral salts. 14. Process as in claim 1 , characterized in that the sweetener is packed in individual portions (15, 35, 71 , 96, 1 11 , 122-126, 131 , 136, 141). 15. Process as in claim 14, characterized in that, in the case of a natural sweetener, the individual portion (15, 35, 71 , 96, 122-126), weighs between 4 and 15 g. 16. Process as in claim 14, characterized in that, in the case of a synthetic sweetener, the individual portion weighs between 0.5 and 5g. 17. Process as in claim 14, characterized in that the individual portion is presented in powder form (96, 122-126, 131), in granules, in crystals, in liquid form (111), in lumps (15, 35), in any form (71), in tablets (136), in capsules (141). 18. Process as in claim 17, characterized in that the lumps are of various regular (15, 35) or irregular (71 ) shapes. 19. Process as in claim 17, characterized in that the shape of the lumps is a parallelepiped (15, 35). 20. Process as in claim 19. characterized in that the dimensions of the parallelepiped (15, 35) are approximately cm 1.5 x 2 x 2. 21 . Process as in claim 17, characterized in that the shape of the lump is that bf a cube. 22. Process as in claim 14, characterized in that the individual portion is inserted in a protective and hygienic packet (40, 53, 56, 65, 70, 90, 95, 110, 121 , 130, 135, 140). 23. Process as in claims 1 and 22, characterized in that the packaging (40, 53, 56, 65, 70, 90, 95, 110, 121 , 130, 135, 140) presents shapes, colours, wording, indications and anything else respectively specific to the additive (16) used. 24. Process as in claims 1 and 22, characterized in that the packaging (40, 53, 56, 65, 70, 90, 95, 1 10, 121 , 130, 135, 140) presents shapes, colours, wording, indications and anything else respectively suitable for indication of the additive (16) used. 25. Process as in claim 22, characterized in that the pckaging is a sealed packet (95, 120, 121 , 130, 135, 140). 26. Process as in claim 22, characterized in that the packaging is an impermeable packet (90, 110). 27. Process as in claim 22, characterized in that the packaging is of the blister type. 28. Process as in claims 25-27, characterized in that the packet is vacuumed. 29. Process as in claims 14 and 22, characterized in that the packaging consists of a sheet of paper (38) or other material that wraps the individual portion (35) like a package (40) possibly using glue to keep the wrapping in place. 30. Process as in claims 14 and 22, characterized in that the packaging (53) consists of a sheet of paper (50) or other material rolled round the individual portiion (35) the ends (51) being superimposed at one end and twisted at the other in a tuft (52). 31 . Process as in claims 14 and 22, characterized in that the packaging (56) consists of a sheet of paper (50) or other material wrapped round the individual portion (35) and twisted at each end to form two tufts (55). 32. Process as in claims 14 and 22, characterized in that the packaging of the individual portion (35) consists of a sheet of heat-shrinking material. 33. Process as in claim 14, characterized in that the individual portion (122-126) is associated to others each occupying one of the sealed compartments (121) of a multiple package (120) formed of a packet or other means, placed side by side and detachable by tearing them apart. 34. Process as in claim 33, characterized in that the multiple package (120) is a strip. 35. Process as in claims 1 and 33, characterized in that all compartments (121) contain a sweetener treated with the same additive. 36. Process as in claims 1 and 33, characterized in that the various compartments (121) contain a different sweetener (122-126). 37. Process as in claims 1 and 33, characterized in that the multiple packaging (120) presents on the various compartments (121) wording, indications and other things respectively corresponding to the additive used. 38. Process as in claim 1 , characterized in that the additives (16) are transferred to the sweetener (11) directly by means of impregnation, mixing, a solution, atomization. 39. Process as in claim 38, characterized in that atomization is associated to encapsulation so as to surround each molecule of atomized additive (16) with other neutral and soluble molecules such as starch and gum arabic for example, this in order to release the additive (16) in the beverage only when its molecules dissolve on coming into contact with the liquid. 40. Process as in claim 38, characterized in that atomization is conveyed by an alcohol which gradually disappears by evaporation during the process. 41 . Process as in claim 1 , characterized in that the additive (15, 25) is transferred direct to the raw material (11) before or after said material is refined. 42. Process as in claims 1 and 14, characterized in that the additives are transferred to the individual portion (15) of sweetener by injectors (20), distributors (25), suitable means. 43. Process as in claims 1 , 14 and 17, characterized in that the additives (16) are transferred to lumps (15) of the individual portion of sweetener by inserting in a substantially central hole made for the purpose in said lump (15), a small quantity of additive inside a protective capsule of starch, gum arabic or equivalent means, covering said hole with a layer, which may be of the same material as the lump (15), to permit the protective capsule to dissolve spontaneously when the lump (35) is put into the beverage (80, 98, 111) to carry out the additive process. 44. Process as in claims 1 , 14, 22-34, characterized in that the additives (16) are transferred to the sweetener (1 1 , 15) by impregnation of a sheet (61 ) or of several sheets of various materials that package (65) the individual portion (15, 35, 71 , 96, 111 , 122-126, 131 , 136, 141 ). 45. Process as in claims 1 , 14, 22-34, characterized in that the additives (16) are transferred to the sweetener (11 , 15) by insertion inside the package (40, 53, 56, 65, 70, 90, 95, 110, 121 , 130, 135, 140) that contains the individual portion (15, 35, 71 , 96, 111 , 122-126, 131 , 136, 141 ) before the package is closed. 46. Means (16-20, 25, 30, 35, 61 , 71 , 96, 1 11 , 122-126, 131 , 136, 141) for improving beverages (80, 98, 112) in general by sweetening them at the moment of consumption, obtained by processes as set forth in claims 1 -45.

Inventors: CAFANO GIUSEPPE, CAFANO RAFFAELE, CAFANO, GIUSEPPE, CAFANO, RAFFAELE
Applicants: B MA SNC DI CAFANO GIUSEPPE E, CAFANO GIUSEPPE, CAFANO RAFFAELE, B.MA SNC DI CAFANO GIUSEPPE E RAFFAELE, CAFANO, GIUSEPPE, CAFANO, RAFFAELE
Application year: 1997
Main classification: C13F3
IPC codes: A23L1, A23L2, B67D1, C12G3, C13F3