U.S. patent application number 10/566285 was filed with the patent office on 2006-09-28 for controlled delivery of caffeine from high-caffeinated coffee beverages made from soluble powder.
Invention is credited to Hubert Jacques Milon, Marcel Rosse.
Application Number | 20060216377 10/566285 |
Document ID | / |
Family ID | 33547611 |
Filed Date | 2006-09-28 |
United States Patent
Application |
20060216377 |
Kind Code |
A1 |
Milon; Hubert Jacques ; et
al. |
September 28, 2006 |
Controlled delivery of caffeine from high-caffeinated coffee
beverages made from soluble powder
Abstract
A controlled caffeine delivery system in a single serving sachet
made of a rupturable material, characterized in that the sachet
provides a high-caffeinated soluble coffee beverage powder. This
beverage powder comprises (a) conventional caffeine-containing
coffee solids, and (b) additional caffeine containing solids from a
natural source other than (a) in an amount sufficient to improve
palatability if a beverage prepared by adding water to the powder.
Thus, a beverage can be prepared that contains at least 80 to no
more than 115 mg caffeine such that consumption of a single serving
of the beverage by a person provides a plasma caffeine level in the
person that is above 1.25 mg/l for at least 2 to 4 hours following
consumption of the beverage.
Inventors: |
Milon; Hubert Jacques;
(Cugy, CH) ; Rosse; Marcel; (Saint-Aubin-Sauges,
CH) |
Correspondence
Address: |
BELL, BOYD & LLOYD LLC
P. O. BOX 1135
CHICAGO
IL
60690-1135
US
|
Family ID: |
33547611 |
Appl. No.: |
10/566285 |
Filed: |
June 7, 2004 |
PCT Filed: |
June 7, 2004 |
PCT NO: |
PCT/EP04/06106 |
371 Date: |
January 27, 2006 |
Current U.S.
Class: |
426/77 |
Current CPC
Class: |
A23F 5/40 20130101; A23L
2/39 20130101; A23V 2250/2108 20130101; A23V 2250/628 20130101;
A23V 2250/214 20130101; A23V 2250/21 20130101; A23V 2250/161
20130101; A23V 2250/70 20130101; A23V 2002/00 20130101; A23V
2002/00 20130101 |
Class at
Publication: |
426/077 |
International
Class: |
B65B 29/02 20060101
B65B029/02 |
Foreign Application Data
Date |
Code |
Application Number |
Jul 30, 2003 |
EP |
03017225.8 |
Claims
1. A controlled caffeine delivery system in a single serving sachet
made of a rupturable material, comprising a high-caffeinated
soluble coffee beverage powder providing a liquid beverage upon
reconstitution with water, the soluble coffee beverage powder
comprising, (a) conventional caffeine-containing coffee solids, and
(b) additional caffeine containing solids from a natural source
other than (a), wherein the beverage contains at least 80 to no
more than 115 mg caffeine.
2. The system of claim 1, wherein the beverage contains 80 to 110
mg caffeine.
3. The system of claim 1, wherein the sachet contains between 5 and
30 mg of powder and a single serving of a beverage that has an
acceptable taste is prepared by combining between 150 and 250 ml
water with the sachet contents.
4. The system of claim 1, comprising from about 10% to about 50%
w/w of conventional coffee solids and about 0.01 to about 10% w/w
of one or more additional caffeine containing solids from a natural
source other than conventional coffee solids.
5. The system of claim 1 wherein the additional caffeine containing
solids are selected from the group consisting of tea extracts,
guarana extracts, decaffeinated tea extracts or decaffeinated
coffee extracts.
6. The system of claim 1 comprising one or more flavanols, the
flavanols and caffeine being present in a weight ratio of 1:0.02 to
1:1.
7. The system of claim 1 comprising a component selected from the
group consisting of aromas, flavors, vitamins of and minerals.
8. The system of claim 1 comprising a vitamin premix.
9. The system of claim 1 comprising a component selected from the
group consisting of a sweetener, a whitener, and a flavor.
10. The system of claim 1 wherein the powder ingredients are
present in the sachet in a homogeneously mixed condition.
11. The system of claim 1, wherein the conventional
caffeine-containing coffee solids are present in an amount of from
about 10% to about 30% by weight, the additional caffeine
containing solids are present in an amount of from about 0.1% to
about 5% by weight and include decaffeinated coffee solids,
decaffeinated tea extracts, or a mixture thereof, and the powder
further contains from about 10% to about 30% by weight of a coffee
whitener, from about 50% to about 70% by weight of a sweetener.
12. The system of claim 11 wherein the components a) and b) are
packaged in a sachet that is separated from the sachet that
contains remaining components of the system so that the consumer
has the option of forming a black coffee beverage or not.
13. The system of claim 1 characterized wherein the single serving
is packaged in multiple sachets that each contain a portion of the
serving with each sachet containing a known amount of caffeine.
14. The system of claim 1 wherein the multiple sachets are packaged
in a larger container for sequential formation of beverages over
time.
15. The system of claim 1 wherein the beverage is prepared by the
addition of 150 to 250 ml of a liquid to the powder.
16. The system of claim 1 wherein the liquid is selected from the
group consisting of water and milk.
17. The system of claim 1 wherein consumption of a single serving
of the beverage by a person provides a plasma caffeine level in the
person that is above 1.25 mg/l for at least 2 to 4 hours following
consumption of the beverage.
18. A method for delivering a controlled amount of caffeine to a
person in need of or desirous of receiving same by forming a
beverage from the contents of the sachet and a liquid, followed by
consumption of the liquid by the person comprising the steps of
providing a controlled caffeine delivery system in a single serving
sachet made of a rupturable material, comprising a high-caffeinated
soluble coffee beverage powder providing a liquid beverage upon
reconstitution with water, the soluble coffee beverage powder
comprising, (a) conventional caffeine-containing coffee solids, and
(b) additional caffeine containing solids from a natural source
other than (a), wherein the beverage contains at least 80 to no
more than 115 mg caffeine.
19. A method for preparing a beverage that can deliver a controlled
amount of caffeine to a person in need of or desirous of receiving
same wherein the person obtains the caffeine amounts by consuming
the beverage that is prepared by mixing the contents of the sachet
and a liquid comprising a high-caffeinated soluble coffee beverage
powder providing a liquid beverage upon reconstitution with water,
the soluble coffee beverage powder comprising, (a) conventional
caffeine-containing coffee solids, and (b) additional caffeine
containing solids from a natural source other than (a), wherein the
beverage contains at least 80 to no more than 115 mg caffeine.
20. The system of claim 1, wherein the beverage contains 85 to 100
mg caffeine.
21. The system of claim 1, wherein the conventional
caffeine-containing coffee solids are present in an amount of from
about 10% to about 30% by weight, the additional caffeine
containing solids are present in an amount of from about 0.1% to
about 5% by weight and include decaffeinated coffee solids,
decaffeinated tea extracts, or a mixture thereof, and the powder
further contains from about 10% to about 30% by weight of a coffee
whitener, from about 50% to about 70% by weight of a sweetener, and
a coffee aroma, a flavor, vitamins, minerals, guarana extract and a
flavanol, each present, in an amount of from about 0.01% to about
5%.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to a serving of a
high-caffeinated soluble coffee beverage powder that can be used to
provide a controlled delivery of caffeine to a person. Consumption
of a beverage prepared from this single serving soluble coffee
beverage powder provides suitably a desirable and controlled plasma
caffeine level for a useful period following consumption.
Furthermore, in contrast to other beverages having a high content
of caffeine, the beverage prepared according to the invention has a
more preferred taste that is both palatable and acceptable, i.e.,
it has a low level of harshness and bitterness.
BACKGROUND
[0002] Caffeine is a well-known stimulant which has an energy
effect and which in addition is known to provide mental
stimulation. It is traditionally accepted that caffeine containing
beverages are useful for providing mental alertness to people that
consume such beverages.
[0003] Caffeine containing soft drinks are well known, e.g.,
CocaCola.TM. and PepsiCola.TM.. These beverages have a relatively
low level of caffeine of about 12 mg caffeine per 100 ml, and are
primarily consumed to quench thirst. During the past few years, the
so-called energy beverages have emerged on the market. A
commercially available energy drink is Red Bull.TM., and it
includes about 34 mg of caffeine per 100 ml. Although such
beverages may contain higher amounts of caffeine, the energy effect
is relatively limited and short lasting. Also, some of these energy
drinks contain caffeine that does not originate from a natural
source and are not desirable for that reason.
[0004] A typical beverage of the type considered to be a suitable
provider of caffeine is coffee. In addition to providing caffeine
stimulation, such beverages often contain sugar or other
sweeteners, whiteners, flavors, or other additives to enhance
taste. These additives also provide energy to the consumer of the
beverage. Conventional instant beverages such as instant coffee are
not suitable for providing high caffeine servings. A standard cup
of coffee prepared from soluble coffee powder contains only about
61 mg of caffeine per 100 ml beverage. In order to provide a
beverage with a relatively high level of caffeine, so much soluble
coffee must be used that the final beverage becomes too strong and
harsh in flavor. Even the addition of whiteners and sweeteners
cannot overcome this problem. To obtain the a higher level of
stimulation with higher amounts of caffeine with soluble coffee in
a beverage that is palatable, the consumer is therefore required to
drink several cups of coffee sequentially.
[0005] Certain beverages are perceived as being higher in caffeine.
These include the strong espresso type coffee beverages. There are
also decaffeinated coffees that are available when people wish to
avoid caffeine. These beverages do contain some caffeine, but at a
much lower level that conventional caffeinated coffees. Due to the
number of different coffee beverages that are available, the amount
of caffeine in coffee products can vary widely, and the consumer is
never sure how much he or she is ingesting. In addition, the size
of the beverage plays a part in how much caffeine is present in the
serving. Different levels of caffeine can be achieved by consuming
multiple cups of coffee in succession, or by adding increased
amounts of soluble coffee when making such beverages, but there is
no way for the consumer to know for sure how much caffeine that
they are consuming. In addition, the incorporation of greater
amounts of soluble coffee powder in a standard size single serving
drink may detrimentally affects the taste of the beverage.
[0006] U.S. Pat. No. 4,946,701 discloses a beverage containing a
flavourant and green tea solids or flavanols. Caffeine can also be
present in the beverage in ratio of caffeine to flavanols of from
about 1:1 to about 1:30. The preferred green tea solids are
catechin and epicatechin and their derivatives. When caffeine is
present, this beverage retains the alertness benefit of caffeine
along with the relaxing effects attributed to the green tea solids.
This beverage can also contain sweeteners.
[0007] While people can approximate the amount of caffeine to be
ingested by selecting certain sizes and types of beverages, there
is no precise way to determine exactly how much is being consumed.
While certain levels of caffeine are helpful for providing mental
alertness, too large of an amount may lead to temporary problems,
such as shaking, upset stomach or other minor ailments. For
avoiding these problems, it would be helpful for the consumer to be
able to accurately determine how much caffeine to consume. Such
knowledge would also be helpful in allowing the person to consume
an amount that provides optimum mental alertness.
[0008] There is therefore a need for an instant beverage which
remedies the deficiencies mentioned. More particular there is a
need for a need for a single serving instant beverage having a high
content of caffeine. Also, it would be desirable for the caffeine
to be present in the beverage from a natural source. Further there
is a need for a soluble beverage which when reconstituted and
consumed which provides a controlled amount of coffee and a long
lasting effect of caffeine after consumption. It is also necessary
that these beverages have a good and acceptable taste that is not
too harsh or bitter. The present invention now provides such
beverages.
SUMMARY
[0009] The invention relates to a controlled caffeine delivery
system in a single serving sachet made of a rupturable material
characterized in that the sachet comprises a high-caffeinated
soluble coffee beverage powder providing a liquid beverage upon
reconstitution with water, the soluble coffee beverage powder
comprising,
[0010] (a) conventional caffeine-containing coffee solids, and
[0011] (b) additional caffeine containing solids from a natural
source other than (a), wherein the beverage contains at least 80 to
no more than 115 mg caffeine.
[0012] Generally, the sachet is sized to provide a single serving.
Thus, the sachet typically contains between 5 and 30 mg of powder.
To obtain a single serving of a beverage that has an acceptable
taste, the sachet contents are mixed with between 150 and 250 ml
water. The powder preferably comprises from about 10% to about 50%
by weight of conventional coffee solids and about 0.01 to about 10%
by weight of one or more additional caffeine containing solids from
a natural source other than conventional coffee solids. The
additional caffeine containing solids are preferably tea extracts,
guarana extracts, decaffeinated tea extracts or decaffeinated
coffee extracts.
[0013] If desired, one or more flavanols can be included, with the
flavanols and caffeine being present in a weight ratio of 1:0.02 to
1:1. The powder may also contain one or more of aromas, flavors,
vitamins, minerals or other additives. In particular, a vitamin
premix is included to provide further energy to the consumer of the
prepared beverage. Other desirable additives include one or more of
a sweetener, a whitener, or other extracts as desired for the
consumer's taste preference.
[0014] The powder ingredients are generally present in a
homogeneously mixed condition in one single serving sachet.
Alternatively, the single serving may be packaged in multiple
sachets that each contains a portion of the serving with each
sachet containing a known amount of caffeine. The multiple sachets
may be packaged in a larger container for sequential formation of
beverages over time. Also, the beverage is typically prepared by
the addition of 150 to 250 ml of a liquid to the powder. Preferred
liquids include water or milk.
[0015] The invention also relates to the use of a sachet according
to the invention to deliver a controlled amount of caffeine to a
person in need of or desirous of receiving same by forming a
beverage from the contents of the sachet and a liquid, followed by
consumption of the liquid by the person.
[0016] The invention also relates to the use of a sachet according
to the invention to prepare a beverage that can deliver a
controlled amount of caffeine to a person in need of or desirous of
receiving same. Here the person obtains the caffeine amounts by
consuming the beverage that is prepared by mixing the contents of
the sachet and a liquid.
[0017] Additional features and advantages are described herein, and
will be apparent from, the following Detailed Description and the
figures.
BRIEF DESCRIPTION OF THE FIGURES
[0018] FIG. 1 illustrates, graphically, blood plasma levels over
time.
DETAILED DESCRIPTION
[0019] The term "consumer" is used herein to mean a person who
consumes or drinks a beverage prepared by mixing a fluid with one
of the powder compositions of the invention.
[0020] The present invention provides a serving of a
high-caffeinated soluble coffee beverage powder having a
long-lasting effect after consumption. It has been found that a
combination of coffee solids and one or more additional caffeine
containing solids from a natural source, suitably in an amount
sufficient to improve palatability, render a high-caffeinated
soluble coffee beverage with good taste. Such a coffee beverage
powder when reconstituted has an impact on the plasma level of
caffeine after consumption. Thus, the plasma caffeine level after
consumption of the beverage is suitably above 1.25 mg/l for more
than 2 hours such as, e.g., at least 2.5 hours, at least 3 hours,
at least 3.5 hours or even at least 4 hours. The plasma caffeine
level is measured in humans after consumption of a beverage
prepared with a serving of the soluble coffee powder.
[0021] A high-caffeine content in the beverage can be obtained by
the mere addition of caffeine in the form of a substantially pure
caffeine powder. However, it has been found that that this
generally result in a product with an unacceptable taste due to the
bitter taste of caffeine itself. The present invention therefore
takes advantage of a fine-tuned balance between coffee solids and
other caffeine containing solids from natural sources. This balance
enables a product that has an acceptable and smooth taste when
consumed in the form of a beverage prepared with a serving of the
soluble coffee beverage powder. In other words it tastes like
coffee but is without unacceptably high bitterness. Furthermore,
the beverage may be and often is preferably sweet and/or slightly
milky depending upon the other ingredients that are present in the
serving. The acceptability of the taste may be assessed by methods
well known to a person skilled in the art e.g. by evaluation of a
professional test panel. While additional sweeteners and/or
whiteners can be added separately if necessary, the invention does
include sufficient ingredients to form, when desired, a sweetened,
whitened beverage having good organoleptic properties.
[0022] The conventional caffeine-containing coffee solids are
present in an amount of from about 10% to about 50%, and preferably
10% to 30% by weight. Coffee beans from different varieties or
sorts of coffee plants or mixtures thereof may be used to obtain
the coffee solids.
[0023] For the preparation of the single serving powder,
conveniently powdered coffee solids are used originating from
coffee liquor. The coffee liquor may be obtained using any suitable
procedure. Usually, the coffee liquor is prepared by concentrating
a coffee extract obtained from a coffee extraction process to the
desired coffee concentration. The coffee extract may be produced in
the usual manner by subjecting roasted coffee beans to extraction.
Any suitable extraction procedure may be used because the choice
and design of the extraction procedure is a matter of preference
and has no critical impact a serving of the invention. Suitable
extraction procedures are described in European patent applications
0 826 308 and 0 916 267 (U.S. Pat. Nos. 5,897,903 and 5,997,929),
the disclosure of each of which is expressly incorporated herein by
reference thereto. Similarly, any suitable concentration procedure
may be used because the choice and design of the concentration
procedure is a matter of preference and has no impact on a serving
of the invention. Of course, the coffee liquor may also be prepared
by dissolving soluble coffee powder in water to the desired
concentration.
[0024] For the production of soluble coffee, merely processing the
roasted coffee beans to a coffee base concentrate as described
above will result in the loss of substantially all coffee aroma.
Therefore, it is preferred to specifically strip off and then
collect the coffee aroma during processing. In this way, the coffee
aroma is not lost. Processes for stripping off and collecting the
coffee aroma are well known. Usually coffee aroma is stripped off
at one or more stages, for example using an inert gas or steam
during, or immediately after, grinding of the coffee beans and
using steam to strip coffee aroma from the coffee extract during
extraction.
[0025] Alternatively, the fresh coffee grounds may be slurried in
water or coffee extract and the coffee aroma stripped from the
slurry. A suitable procedure is described in International patent
application WO99/52378 (U.S. Pat. No. 6,149,957), the disclosure of
each of which is expressly incorporated herein by reference
thereto.
[0026] The coffee aroma may be captured using any suitable
procedure. Ordinarily, the coffee aroma is captured by condensing
it from the carrier gas in one or more condensers. Preferably, more
than one condenser is used; each succeeding condenser being
operated at a lower temperature than the previous condenser. If
necessary or desired, one of the condensers may be a cryogenic
aroma condenser. A suitable cryogenic aroma condenser is described
in U.S. Pat. No. 5,182,926; the disclosure of which is expressly
incorporated herein by reference thereto. The captured coffee aroma
may, if desired, be concentrated using a suitable technique such as
partial condensation or rectification. The captured coffee aroma
may be combined with a suitable carrier substrate such as coffee
oil or emulsion containing coffee oil or other fats. Aqueous coffee
aroma components and organic coffee aroma components are then
separated. A suitable method for separating aqueous coffee aroma
components is described in International patent application
WO00/44238; the disclosure of which is expressly incorporated
herein by reference thereto.
[0027] The processes for the production of the coffee extract and
capture of the coffee aroma may be carried out under oxygen reduced
or oxygen free conditions if desired. This may be accomplished as
is known in the art, for example by carrying out the processes
under a blanket of inert gas. Further, deoxygenated water may be
used whenever water is necessary in the process.
[0028] The coffee aroma is preferably stored under oxygen reduced
or oxygen free conditions and frozen. Similarly, the coffee base
concentrate may be stored under oxygen reduced or oxygen free
conditions. Further, if desired, oxygen scavengers may be added to
the coffee aroma and/or coffee base concentrate. Suitable oxygen
scavengers are described in European patent application 0 934 702
(U.S. Pat. No. 6,093,436); the disclosure of each of which is
hereby incorporated by reference.
[0029] The additional caffeine containing solids are present in an
amount of from about 0.1% to about 10%, and preferably about 1% to
5% by weight. The most preferred additional caffeine containing
solids are those obtained from a natural source. This includes
decaffeinated coffee solids and decaffeinated tea extracts. Guarana
extracts can also be used if desired. The function of these solids
is to provide a suitable taste balance together with any other
ingredients in the serving. Although the solids are decaffeinated,
they still contain some caffeine, and this adds to the overall
amount desired in the serving. These solids are necessary to
provide a balance of the taste profile of the product.
[0030] A serving according to the invention may be presented in the
form of a black soluble coffee beverage powder or it may be
presented in a form of a powder that upon reconstitution with water
provides a coffee beverage with a creamy mouth feel. The powder of
the invention is conveniently provided in a single serving sachet.
In one embodiment, only the caffeine containing components are
present in the sachet.
[0031] Normally, a serving has a total weight of from about 5 g to
about 30 g such as, e.g., from about 10 g to about 25 g or
preferably from about 15 to about 20 g and the total content of
caffeine from the coffee solids and the caffeine containing solids
from a natural source is at least 80 to 110 mg and preferably 90 to
100 mg. The serving is easily reconstituted by addition of a
suitable amount of a suitable liquid such as, e.g., hot or cold
water or milk. Due to the long-lasting effect of caffeine, a
serving according to the invention leads to a long-lasting
stimulation by providing the previously mentioned caffeine
levels.
[0032] The amount of liquid utilized to form the beverage can vary
over a wide range. Generally, between 150 and 250 ml of fluid,
e.g., water is sufficient. The water should be heated to a
temperature that is according for the consumer's preference. The
minimum temperature is one that facilitates dissolution of the
powder and formation of a beverage at the consumer's desired
temperature. While water is the most preferred liquid, other
liquids, such as milk or milk products, or aqueous solutions that
contain sweeteners or flavors can instead be used, depending upon
the final composition of the desired beverage. For example, an
aqueous solution of a sweetener can be used when a black coffee
beverage is to be reconstituted. Similarly, the use of an aqueous
solution of whole milk and a sweetener would obviate the need to
use the powdered sweetener and whitener, and would allow the
consumer to whiten and sweeten the beverage to their desired
taste.
[0033] The minimum amount of liquid to be used is that which will
dissolve all desired components at least at room temperature, and
while there is no theoretical maximum amount, no more fluid should
be added than can be consumed within a reasonable time. As a
practical limit, a maximum amount would be 350 to 500 ml.
[0034] A serving according to the invention may also contain a
coffee whitener. A coffee whitener is, e.g., a dairy or non-dairy
soluble creamer or whitener powder effective to produce whitened
coffee. The soluble whitener powder may be any suitable whitener
powder such as, e.g., a mixture made up of non-fat milk solids,
sweet whey or lactose, and the lipid component in selected
proportions to obtain a solution of desired fat and solids content.
Conventional creamer powders contain protein, fats and sweeteners
but other ingredients such as emulsifiers, stabilizers and buffers
may also be included. The whiteners may be gasified to provide a
foaming beverage. These creamer powders are typically produced by
subjecting a solution containing their components to spray drying.
In an embodiment of the invention coffee creamers are whole milk or
skimmed milk, natural or reconstituted from powder; milk
derivatives, a cream or coffee whitening agent comprising for
instance lactic proteins, lactose and where appropriate vegetable
fat.
[0035] The amount of the whitener in the serving is preferably from
about 10% to about 35% and preferably 15 to 25% by weight. The
whitener is effective to mask excess bitterness in the beverage and
provide a more preferred taste.
[0036] The serving of a high-caffeinated soluble coffee beverage
powder may also include a soluble natural or artificial sweetener.
This enables the powder to be reconstituted only with water rather
than with a sweetened aqueous solution. As used herein, the term
"sweetener" is a material which provides a sweet flavor. Sweeteners
include added materials as well as those sweeteners that are
naturally present as in fruit juices. Examples of sweeteners
include sugars which are mono and di-saccharide carbohydrates,
artificial sweeteners, sugar alcohols, and other naturally sweet
compounds. The sweetener that can be used is any natural or
artificial sweetener whether used alone or in combination. The
amount of sweetener used will vary depending upon the type of
sweetener and the desired level of sweetness in the final beverage;
with the concentration of the sweeteners in a serving is usually in
the range of from about 10% to about 80% by weight.
[0037] Typically, the natural sweeteners will be used in an amount
of about 50% to about 70% by weight of the powder. The preferred
natural sweeteners include saccharides such as saccharose, glucose,
fructose, sucrose, lactose, maltose, dextrose or maltodextrin; or
sugar alcohols such as sorbitol or xylitose. Artificial sweeteners
such as saccharin, cyclamates, actosulfame, L-aspartyl based
sweeteners such as aspartame, and the like, and mixtures thereof
can instead be used. When an artificial sweetener is sued, it may
be combined with bulking agents such as maltodextrin and/or
polydextrose; particularly if an artificial sweetener is used. In
this case, to total concentration of sweetener and bulking agent in
a serving is usually in the range of from about 10% to about 25%
w/w; artificial sweetener itself usually comprises less than 1% by
weight. For a sweeter variety of a serving according to the
invention, a more sweet type of oligofructose may also be selected.
An oligofructose with up to 45% mono- and disaccharides is
particular suitable for this purpose.
[0038] Another way of measuring the amount of sweetener to use is
to base it upon the sweetness compared to sucrose. Mixtures of low
calorie or artificial sweeteners sugars can also be used in the
present invention, i.e., a mixture of aspartame and sucrose or high
fructose corn syrup can be used. This provides a reduced calorie
beverage.
[0039] The serving according to the invention may also comprise
other organoleptic agents such as aromas and flavors. The serving
preferably contains about 0.05 to about 0.2% by weight of coffee
aroma components for enhanced flavor. Typical coffee flavors
include spice, orange, chocolate, toffee, mocha, cream, vanilla,
hazlenut, and other flavors. Tea flavors include lemon, apple,
orange, cinnamon, spice, mint, rose, hibiscus, chamomile and the
like. The selected flavor can be as desired based on the taste
preferences of the product formulator or consumer.
[0040] The particular amount of the flavor component effective for
imparting flavor characteristics to the beverages of the present
invention will depend upon the desired final flavor. The flavor
component can generally comprise at least 0.05% by weight of the
beverage composition and typically from 0.1% to about 2% by weight
of the beverage (on a single strength basis).
[0041] The serving normally comprises one or more flavonols
selected from the group consisting of catechins, epicatechins,
gallocatechins, epigallocatechins, epichatechins gallates,
epigallocatechin gallate or their derivatives. These derivatives
include sugar salts, sugar esters, and other edible physiologically
available derivatives. Green tea solids contain these catechins. It
has been found that the content of flavonols should be balanced
with the content of caffeine in order to obtain a suitable serving.
It is believed that this may have a stabilising effect on plasma
caffeine level. The weight ratio between the caffeine and the
flavonol content is from 1:0.2 to 1:1 and preferably is about
1:0.4.
[0042] These flavanols are obtained by the extraction of plants,
e.g. green tea and related plants. Plants containing catechins are
known to those skilled in the art. The flavanols can be extracted
from either a single plant or mixtures of plants. Examples of the
most common flavanols which are obtained from extraction from the
tea plants and other members of the catechu gambir or (Uncaria
family) are those mentioned above. Any mixture of two or more of
the flavanols can be used in the process of this invention.
Catechin is preferably used in combination with one of the other
flavanols mentioned above. The flavanols can be extracted from
green tea or other natural source by any suitable method well known
to those skilled in the art. For example, extraction with ethyl
acetate or chlorinated solvents is one way to isolate flavanols or
catechins; or, they may be prepared by synthetic or other
appropriate chemical methods. Also, flavanols such as catechin,
epicatechin, and their derivatives are commercially available.
[0043] These flavanols are natural substances present in a variety
of plants including green teas and herb teas. For a completely
natural drink, green tea solids and green tea catechins are
preferred. Green tea includes materials obtained from the tea plant
Camellia sinensis, for instance, freshly gathered tea leaves, fresh
green tea leaves that are dried immediately after gathering, fresh
green tea leaves that have been heat treated before drying to
inactivate any enzymes present, and aqueous extracts of these
leaves. Green tea materials are tea leaves and their extracts which
have not undergone substantial fermentation to create black
tea.
[0044] The amount of catechins or flavanols in the beverage can
vary. However, at least about 0.05% is used and from about 0.1% to
about 3% is preferred. Flavanols can add a bitter taste to foods
and beverages. This is particularly notable in beverages which are
not ordinarily astringent or bitter. This bitter taste can be
modified by adding polysaccharides including cellulose, pectin, and
various gums to the beverage. These materials form a reversible
complex with the flavanols and mask the bitterness, but release the
flavanols in the stomach or intestines for absorption. Nucleotides
and nucleic acids, as well as other alkaloids can also be used to
control the bitterness.
[0045] The one or more vitamins are preferably selected from the
group comprising vitamin B1, vitamin B2, vitamin B5, vitamin B6,
vitamin B12, vitamin C, vitamin PP and biotin. Also, the serving
preferably contains one or more minerals including magnesium,
calcium, sodium, potassium and/or iron. This may be particular
desirable since the beverage serving may provide both stimulation
and energy activation.
[0046] In addition, the beverage powder may contain one or more
beverage acceptable additives including stabilizers, colorants,
taste-masking agents, pH adjusting agents, viscosity adjusting
agents, solubilizers, preservatives etc. These additives can be
used in a conventional amount of between about 0.01 and 5 percent
by weight, and preferably between about 0.1 and 1.5 percent by
weight of the beverage.
[0047] If desired, the whitener, sweetener, flavor, vitamins,
minerals, are packaged in a sachet that is separated from the
sachet that contains the caffeine providing components, so that the
consumer has the option of forming a black coffee beverage or
not.
[0048] When whitened or sweetened beverages are desired, all
components can be mixed together with the resulting powder provided
in a single serving sachet. As certain consumers prefer to drink
coffee "black," it is convenient to separately package the
whitener, sweetener, flavor, and other additives in a separate
compartment of the sachet or in a separate sachet or in another
sachet that is connected or otherwise associated with the coffee
sachet. This allows a black coffee to be obtained from the contents
of the coffee sachet, while a whitened and sweetened drink can be
made by using the contents of both sachets. In another, more
preferred embodiment, the complete single serving whitened,
sweetened and flavored coffee beverage powder can be provided in a
single sachet for convenience. Thus, all the consumer needs to do
is add the sachet contents into a cup or other container with the
addition of an appropriate amount of fluid, such as hot water, with
mixing to form the beverage.
[0049] In yet another embodiment, the single serving can be
provided in multiple compartment sachets or in multiple sachets so
that, e.g., the beverage can be formed in steps. This is also
useful for allowing the consumer to prepare a beverage with a lower
amount of caffeine for situations when desired, such as when
consuming a beverage in the evening before retiring to sleep. The
amounts of caffeine can be indicated on each sachet compartment so
that a controlled, accurate amount can be provided in the beverage.
While this is a lesser preferred embodiment, it still enables the
consumer to prepare a beverage with a precisely known amount of
caffeine.
[0050] In specific embodiments of the invention, a serving
comprises from about 10% to about 20% w/w coffee solids and from
about 0.1% to about 5% w/w decaffeinated coffee solids.
Furthermore, a serving may comprise from about 0.5% to about 5% w/w
decaffeinated tea extract from about 10% to about 30% w/w coffee
whitener and/or from about 50% to about 70% w/w sugar, such as
sucrose and fructose. Moreover, a serving may comprise from about
0.01% to about 5% w/w vitamins, from about 0.01% to about 5% w/w
guarana extract, from about 0.01% to about 5% w/w flavor and/or
from about 0.01% to about 5% w/w minerals.
[0051] A serving according to invention normally contains an amount
of coffee beverage powder that is suitable for making a cup of
coffee upon addition of a suitable liquid. Thus, a serving normally
contains from about 10 to about 30 g of high-caffeinated soluble
coffee beverage powder and the powder is soluble in hot or cold
liquid such as water. The serving according to the invention
further has the advantage that it gives a pleasant beverage upon
re-constitution in cold water. This is particular beneficial as
coffee beverages tend to have an emphasized bitterness when in cold
form.
EXAMPLES
[0052] The following examples further illustrate the invention
without limiting it in any way.
Example 1
[0053] Preparation of a serving of a high-caffeinated soluble
coffee beverage powder:
[0054] A sample of a serving according to the invention is prepared
with the following ingredients that are dry mixed. TABLE-US-00001
Base creamer non-fat 20-25% w/w Sucrose 55-65% w/w Coffee instant
10-15% w/w Tea extract decaffeinated 1-5% w/w Coffee instant
decaffeinated 1-5% w/w Magnesium hydroxide carbonate 0.1-1.0% w/w
Vitamins 0.05-0.3% w/w Guarana dry extract 0.05-0.3% w/w Flavor or
mixture of flavors 0.05-0.3% w/w
[0055] The powder is obtained by mixing the individual ingredients
until it is homogeneous.
Example 2
[0056] Preparation of a coffee beverage from a serving according to
the invention
[0057] One serving of powder according to the invention as prepared
in Example 1 is dissolved in about 200 ml of hot water having a
temperature of 95.degree. C. The beverage is then ready to be
consumed.
[0058] A trained test panel tested the coffee beverage and found
that it has a coffee taste without any undesired bitterness.
Example 3
[0059] The lasting stimulating effect of caffeine upon consumption
of a coffee beverage from a serving according to the invention. 24
healthy non-smoking male volunteers were asked to consume one of
the following beverages
[0060] (a) Controlled delivery system of the invention:
TABLE-US-00002 Component Amount sucrose 60 whitener 34 instant
coffee 14 vitamin mixture 0.2 minerals 0.8 decaffeinated black tea
1 guarana extract 0.1 flavors 0.2 total parts 20 g. reconstitution
water 200 ml. caffeine content 100 mg
[0061] (b) The prior art:
[0062] NESCAFE Gold.TM. de Luxe: 1.9 g in 100 ml of hot water
containing ca. 61 mg caffeine.
[0063] The beverages were not identified to the consumers.
[0064] Blood collection occurred periodically from each consumer
for a 5 hour period after consuming the beverage. Caffeine was
extracted from plasma and measured by high pressure liquid
chromatography) and UV detection. The results are shown in FIG.
1.
[0065] As shown, the inventive beverage provides a plasma level of
at least 1.25 mg for 4.5 hours, compared to only 1 hour for the
prior art beverage. In addition, the subjects mentioned that they
felt mentally alert during the period, and without any side
effects.
[0066] It should be understood that various changes and
modifications to the presently preferred embodiments described
herein will be apparent to those skilled in the art. Such changes
and modifications can be made without departing from the spirit and
scope of the present subject matter and without diminishing its
intended advantages. It is therefore intended that such changes and
modifications be covered by the appended claims.
* * * * *