ALIMENTARY PRODUCT BASED ON COFFEE, COCOA AND GUARANA

Abstract: Alimentary product which is based on coffee and cocoa and in which coffee, cocoa and guarana are all present. The product comprises a mixture of coffee in the form of beans or ground coffee, cocoa in powder form and guarana in the form of fine powder in the following proportions: coffee: 86-98 %; cocoa: 1-7 %; guarana: 1-7 %. The product may also be a beverage based on soluble freeze-dried coffee and cocoa, with the addition of guarana in the form of a souluble fine powder, or may be an ice-cream based on coffee, cocoa and guarana.

Description: 1 ALIMENTARY PRODUCT BASED ON COFFEE, COCOA AND GUARANA TECHNICAL FIELD AND BACKGROUND ART. The present invention relates to an alimentary product based on coffee, cocoa and guarana. In the alimentary sector, products based on coffee and cocoa, for example chocolates containing coffee, are already known. The combination of coffee and cocoa is also widely used when drinking coffee since a chocolate is often served together with a cup of coffee. Cocoa, in fact, if present in a balanced amount, together with coffee produces harmonious aromas which supplement and offset each other and also have an energetic effect. Moreover, cocoa, when associated with coffee, improves the taste of the coffee mixtures, eliminating any bitter aftertastes arising from incorrect roasting of the coffee beans. Within the sector of alimentary products there is, however, an increasing need to find new tastes and flavours which increase the qualities and properties of a certain product or distinguish a certain product. DISCLOSURE OF INVENTION. The object of the present invention is that of eliminating the abovementioned drawbacks and providing an alimentary product having a new particular taste and a high quality. In the present case the search for a new taste is combined with the search for an alimentary product which combines a long-term energetic effect with an improved, particular and refined taste. Said objects are fully achieved by the alimentary product according to the present invention, which is characterized by the contents of the claims indicated below and in particular by the fact that it envisages adding guarana to coffee and cocoa. 2 Preferably it comprises a mixtures of coffee beans or ground coffee, cocoa and guarana in fine powder form in the following proportions: coffee 86-98% (and preferably 91- 93%); cocoa 1-7% (and preferably 3.5 - 4.5%); guarana 1-7% (and preferably 3.5 - 4.5%). The product may be an energy-producing coffee supplied in cups (beverage), an energy- producing drink based on soluble freeze-dried coffee and cocoa and guarana in soluble fine powder form, or may be an energy-producing ice-cream based on milk cream or custard cream, coffee and chocolate (cocoa) with guarana added to the coffee during the preparation of the chocolate. These and other characteristic features will emerge more clearly from the following description of some preferred embodiments. BEST MODE FOR CARRYING OUT THE INVENTION. The present invention relates to an alimentary product based on coffee and cocoa, the particular feature of which consists in the presence of guarana. The coffee, which is roasted, may be in the form of beans or ground or soluble and freeze- dried and, if necessary, decaffeinated. The alimentary product may be, for example, (hot or cold) liquid coffee or a drink or an ice-cream, as well as a chocolate or a sweet. In the specific case of coffee understood as a beverage, the strong and predominant taste of the coffee and the masking aroma of cocoa and the bitterness of the guarana combine together in the said product, enhancing each other. This beverage, in addition to the invigorating effect provided by the coffee, also provides the almost instantaneous energy of cocoa and the prolonged energy produced by guarana. Guarana is in fact a shrub of South American origin, the seed (or fruit) of which ground into a fine powder can be dissolved in water, thus providing a solution which is already known for its fatigue-combatting properties. 3 A further characteristic feature of guarana is that the energy supplied is not of the instantaneous type with a sudden peak and rapid decline, but has a more constant and longer lasting progression over time, without negative side effects such as irritability or hyper-excitability. Guarana is in fact used as an excellent tonic for cerebral activity and also improves the reflexes and increases the capacity to withstand fatigue. Guarana in fine powder form is brownish, water-soluble, practically odourless and has a bitter and astringent taste. Guarana added to coffee does not provide a pleasing final beverage since it is too bitter; in order to remedy this, it is necessary to add cocoa which manages to cover and eliminate the unpleasant bitterness of guarana, while at the same time enhancing the aroma of the coffee. Therefore, the simultaneous presence of the three ingredients (coffee, cocoa and guarana) is required in order to obtain a positive taste effect with a gradual invigorating energy- producing action. In the abovementioned beverage the strong and predominant taste of the coffee together with the masking aroma of the cocoa and bitterness of the guarana complement each other. The coffee used in combination with the cocoa may be in the form of beans or ground. In particular, coffee in the form of beans, after roasting, may be subject to two different types of treatment. A first treatment envisages hot-spraying the coffee beans which have just been toasted, with a solution of cocoa and guarana, the subsequent slow and constant mixing of the beans in a hot and ventilated environment in order to achieve drying, final packaging for an espresso mixture of the type used in bars, or grinding with vacuum-packaging for "mocha" type mixtures. 4 A second treatment envisages grinding the coffee which has just been roasted, subsequent mixing with cocoa and guarana in the form of a soluble fine powder and final vacuum- packaging. Grinding of the coffee may be of the type producing a finer blend for espresso machines used in bars or less fine blend for domestic use ("mocha" type coffee). The coffee thus obtained may be used also for the preparation of "cappuccino" and may be used as a hot or cold beverage. After numerous experiments, the Applicant have reached the conclusion that the best energy/taste effects are achieved with the following proportion of ingredients: coffee in the form of beans or ground coffee: 86-98% and preferably about 91-93%; cocoa in soluble powder form: 1-7% and preferably about 3.5 - 4.5%; guarana in soluble powder form: 1-7% and preferably about 3.5 - 4.5%. The mixture of the three ingredients (coffee, cocoa and guarana) may also be used for making energy-producing drinks or ice-creams with a particular taste. In the case of drinks, freeze-dried water-soluble coffee is used, this being combined with the cocoa and the guarana in the form of soluble fine powder and if necessary powdered milk and sweetener are added, in the following preferred proportions, for each litre of water: freeze-dried coffee: 40 g ± 6 g cocoa: 20 g ± 3 g guarana: 20 g ± 3 g powdered milk (where applicable): 40 g ± 6 g sweetener (where applicable) The sweetener may consist of sugar in an amount of 40 g ± 6 g or dietary sweetener of a known type. 5 In the case where the alimentary product is an ice-cream, it is an energy-producing icecream consisting of milk cream/custard cream, coffee, chocolate (cocoa) and guarana, in which the coffee is in the form of iced beads of espresso coffee and guarana is added to the cocoa during preparation of the chocolate.

Claims: 6 CLAIMS 1. Alimentary product based on coffee and cocoa, in which coffee and cocoa are both present, characterized in that it comprises the addition of guarana. 2. Alimentary product according to Claim 1, characterized in that it comprises a mixture of coffee in the form of beans or ground coffee, cocoa in powder form and guarana in the form of fine powder in the following proportions: coffee: 86-98% cocoa: 1-7% guarana: 1-7% 3. Alimentary product according to Claim 2, in which the proportions of the ingredients are: coffee 91-93%, cocoa 3.5 - 4.5%, guarana 3.5 - 4.5%. 4. Product according to Claim 1, in which the coffee beans, after toasting, are hot-sprayed with a solution of cocoa and guarana and are subsequently left to dry prior to final packaging. 5. Product according to Claim 1, in which the coffee beans, after toasting, are ground and mixed with cocoa and guarana in the form of a soluble fine powder. 6. Product according to Claim 1 , in which the product is a drink based on soluble freeze- dried coffee and cocoa, with the addition of guarana in the form of a water-soluble fine powder. 7. Product according to Claim 6, in which the solution comprises, for each litre of water: - freeze-dried coffee: 40 g ± 6 g - cocoa: 20 g ± 3 g - guarana: 20 g ± 3 g - powdered milk (where applicable): 40 g ± 6 g - sweetener (where applicable) 7 8. Product according to Claim 7, in which the sweetener is sugar in the amount of 40 g ± 6 g. 9. Product according to Claim 1 , in which the product is an energy-producing ice-cream. 10. Product according to Claim 9, in which the coffee is in the form of small beads of espresso coffee and is present together with the cocoa and the guarana in an ice-cream of the type consisting of milk cream/custard cream, chocolate (cocoa), coffee and guarana.

Inventors: ROSSI DANILLO, ROSSI, DANILLO
Applicants: ROSSI DANILLO, ROSSI, DANILLO
Application year: 1999
Main classification: A23F5
IPC codes: A23F5, A23G1, A23G9