U.S. patent application number 11/466521 was filed with the patent office on 2006-12-21 for functional water.
This patent application is currently assigned to CONOPCO, INC., D/B/A UNILEVER, CONOPCO, INC., D/B/A UNILEVER. Invention is credited to Shi Qiu Zhang.
Application Number | 20060286263 11/466521 |
Document ID | / |
Family ID | 33452034 |
Filed Date | 2006-12-21 |
United States Patent
Application |
20060286263 |
Kind Code |
A1 |
Zhang; Shi Qiu |
December 21, 2006 |
Functional Water
Abstract
Tea-based beverages prepared from functional water are
described. The functional water comprises less than 200 ppm total
dissolved solids and, when used to make a tea-based beverage,
results in a beverage having superior flavor and appearance
characteristics, even when up to 6% by weight of tea solids are
present within the beverage.
Inventors: |
Zhang; Shi Qiu; (Tenafly,
NJ) |
Correspondence
Address: |
UNILEVER INTELLECTUAL PROPERTY GROUP
700 SYLVAN AVENUE,
BLDG C2 SOUTH
ENGLEWOOD CLIFFS
NJ
07632-3100
US
|
Assignee: |
CONOPCO, INC., D/B/A
UNILEVER
700 Sylvan Avenue Bldg C2, South
Englewood Cliffs
NJ
|
Family ID: |
33452034 |
Appl. No.: |
11/466521 |
Filed: |
August 23, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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10452620 |
Jun 2, 2003 |
|
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11466521 |
Aug 23, 2006 |
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Current U.S.
Class: |
426/597 |
Current CPC
Class: |
C02F 2209/07 20130101;
C02F 2209/10 20130101; A23F 3/163 20130101; C02F 1/68 20130101;
C02F 1/66 20130101; C02F 2209/06 20130101; C02F 2209/001
20130101 |
Class at
Publication: |
426/597 |
International
Class: |
A23F 3/00 20060101
A23F003/00 |
Claims
1. Functional water comprising: (a) less than about 200 ppm total
dissolved solids and more total dissolved solids than reverse
osmosis water; and (b) less than about 50 ppm bicarbonate wherein
the functional water has a pH from about 7.0 to about 8.5 and is
suitable for making a tea-based beverage comprising from about 0.05
to about 6.0% by weight tea solids and having a Hunter Haze Value
from about 15 to about 50.
2. The functional water according to claim 1 wherein the water
comprises from about 0 to about 95 ppm ions which are divalent and
from about 50 to about 200 ppm ions which are monovalent.
3. The functional water according to claim 1 wherein from about
0.001 to about 10 ppm bicarbonate is present.
4. The functional water according to claim 1 wherein the functional
water has a pH from about 7.0 to about 7.7.
5. The functional water according to claim 1 wherein the functional
water results from the addition of dry solids being added to
precursor tap water, spring water or reverse osmosis water or a
filter that filters tap water.
6. A method for making a tea-based beverage comprising the steps
of: (a) providing a tea-based beverage precursor; and (b) combining
the tea-based beverage precursor with functional water comprising
(i) less than about 200 ppm of total dissolved solids and more
total dissolved solids than reverse osmosis water; and (ii) less
than about 50 ppm bicarbonate wherein the functional water has a pH
from about 7.0 to less than about 8.5.
7. The method for making a tea-based beverage according to claim 6
wherein the tea-based beverage comprises from about 0.05 to about
6.0% by weight tea solids.
8. The method for making a tea-based beverage according to claim 6
wherein the functional water comprises from about 0 to 95 ppm ions
which are divalent and from about 50 to about 200 ppm ions which
are monovalent.
9. The method for making a tea-based beverage according to claim 6
wherein no more than about 10% by weight of the total amount of
functional water employed is heated prior to making the tea-based
beverage.
10. The method for making a tea-based beverage according to claim 6
wherein the tea-based beverage precursor is tea leaf, tea powder or
a tea concentrate.
11. The method for making a tea-based beverage according to claim
10 wherein the tea concentrate is shelf stable tea concentrate
comprising carbohydrate.
12. The method for making a tea-based beverage according to claim 6
wherein the tea-based beverage is made in a ready-to-drink
dispensing apparatus.
13-20. (canceled)
Description
FIELD OF THE INVENTION
[0001] The present invention is directed to functional water. More
particularly, the invention is directed to functional water
comprising less than about 200 ppm total dissolved solids. The
functional water of the present invention, when used to make a
tea-based beverage, unexpectedly results in a beverage having
superior flavor and appearance characteristics.
BACKGROUND OF THE INVENTION
[0002] Tea-based beverages are some of the most popular beverages
with consumers. In fact, many studies indicate that tea-based
beverages promote good health. For example, studies indicate that
both green and black tea, which are derived from Camellia sinensis,
comprise cancer fighting antioxidants.
[0003] Other studies indicate that people who drink one or more
cups of tea per day may have half the heart attack risk than people
who drink no tea.
[0004] Notwithstanding the advantages of drinking a tea-based
beverage, it is not always routine to generate a consistent
beverage. Particularly, the water used to make a desired tea-based
beverage can have a significant impact on, among other things, the
taste and appearance of the beverage.
[0005] When levels of certain ions within the water used to
generate the tea-based beverage are too high or too low, the
resulting beverage often tastes and looks inferior. For example,
tea-based beverages made with reverse osmosis water can be bitter,
sour, flat and metallic tasting. Moreover, such tea-based beverages
made with conventional tap water can be weak tasting, lacking in
astringency, cloudy and have hazy precipitates suspended
therein.
[0006] It is of increasing interest to develop a means for
generating a consistent tea-based beverage. This invention,
therefore, is directed to functional water whereby the water
comprises less than 200 ppm total dissolved solids. The functional
water of the present invention unexpectedly can be used to make a
consistent tea-based beverage with superior flavor and appearance
characteristics. Particularly, the tea-based beverage made with the
functional water of the present invention, surprisingly, has
characteristics similar to that of beverages made with spring water
which typically can have at least 35% by weight less dissolved
solids than the functional water of this invention.
ADDITIONAL INFORMATION
[0007] Efforts have been disclosed for making tea-based beverages.
In U.S. Pat. No. 6,423,362; 6,423,361; 6,413,570; and 6,274,187,
tea-based beverages are described.
[0008] Other efforts have been disclosed for making tea-based
beverages. In U.S. Pat. No. 6,036,986, tea containing beverages
with cinnamic acid are described.
[0009] Still other efforts have been disclosed for making tea-based
beverages. In U.S. Pat. No. 6,022,576, flavoring materials for use
in tea containing beverages are described.
[0010] None of the additional information above describes a
functional water whereby the water has less than about 200 ppm of
total dissolved solids and is suitable for use in making a superior
tea-based beverage.
SUMMARY OF THE INVENTION
[0011] In a first aspect, the present invention is directed to
functional water comprising: [0012] (a) less than about 200 ppm of
total dissolved solids and more total dissolved solids than reverse
osmosis water; and [0013] (b) less than about 50 ppm bicarbonate
wherein the functional water has a pH from about 7.0 to less than
about 8.5.
[0014] In a second aspect, the present invention is directed to a
method for making a tea-based beverage comprising the functional
water of the first aspect of the invention.
[0015] In a third aspect, the present invention is directed to a
tea-based beverage comprising the functional water of the first
aspect of this invention.
[0016] Tea based beverage, as use herein, is defined to mean any
beverage that comprises a component derived from Camellia sinensis.
Total dissolved solids means the total amount of solids that can be
recovered in dry form when water is evaporated off of the
functional water of this invention. Ions are defined to mean
electrically charged (e.g., monovalent or divalent) atoms or
radicals generated from the total dissolved solids in the
functional water of this invention and selected from the group
consisting of magnesium, calcium, sulfate, sodium, potassium,
bicarbonate, fluoride and chloride ions. Reverse osmosis water
means pure H.sub.2O and comprising no ions. Superior flavor, as
used herein, means a taste grade of at least good as determined by
a trained flavor panel. Superior appearance characteristics means
having a Hunter Haze Value from about 15 to about 50 as determined
with a Hunterlab DP-9000 Spectrophotometer at about ambient
temperature in a 5 cm cell.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0017] The only limitation with respect to the method of generating
the functional water of the present invention is that the method
employed results in water having less than about 200 ppm total
dissolved solids, more dissolved solids than reverse osmosis water
and less than about 50 ppm bicarbonate. Such a method can be one
where dry solids are added to precursor tap water, spring water or
reverse osmosis water to generate the functional water of the
present invention. Other methods can include filtration systems
that have a non-functional (e.g., tap) water input and may be
designed to deliver or output the functional water described.
Often, the functional water of the present invention comprises from
about 0 to about 95 ppm ions which are divalent and from about 50
to less than about 200 ppm ions which are monovalent, and
preferably, from about 5 to about 80 ppm ions which are divalent
and from about 50 to about 175 ppm ions which are monovalent, and
most preferably, from about 10 to about 65 ppm ions which are
divalent and from about 50 to about 155 ppm ions which are
monovalent, including all ranges subsumed therein. In another
preferred embodiment, the functional water of the present invention
comprises from about 0 to less than about 50 ppm bicarbonate, and
most preferably, from about 0.001 to about 10 ppm bicarbonate,
including all ranges subsumed therein.
[0018] Regarding the tea-based beverage made with the functional
water of this invention, such a beverage may be made from tea
leaves, tea powders, tea concentrates or a combination thereof, and
preferably, the tea leaves, powders and concentrates made
commercially available by Unilever Bestfoods under the Lipton
Brand. When tea leaves are employed, the tea-based beverage, for
example, is made by pouring, dripping or spraying the functional
water of this invention over the tea leaves in a sachet (e.g., bag)
or over the tea leaves loose within filter paper. The process for
making the tea-based beverage from tea leaves can be on a
cup-by-cup basis or via a large batch basis which employs a
conventional tea brewing apparatus. A preferred apparatus suitable
to utilize the functional water of this invention to brew a
superior tea-based beverage from leaf tea has been designed by
Unilever Bestfoods under the Lipton Brand. An example of such an
apparatus is disclosed in U.S. Pat. No. 5,927,170, the disclosure
of which is incorporated herein by reference.
[0019] When the functional water of the present invention is
combined with or added to tea powder (i.e., instant tea) to make a
superior tea-based beverage, the tea powder is usually prepared by
extracting raw tea leaves to produce a concentrated tea extract.
The concentrated tea extract usually contains from about 2 to about
70% by weight solids and it is subsequently subjected to an
evaporation process to remove water, resulting in the desired tea
powder. Illustrative examples of the types of tea powders which may
be used in this invention are disclosed in U.S. Pat. No. 3,222,182,
the disclosure of which is incorporated herein by reference.
[0020] In a preferred embodiment, the functional water of the
present invention is used with a shelf stable tea concentrate. Such
a shelf stable tea concentrate is made by continuous or batch
extractions with tea leaves to produce an extract which is
centrifuged and concentrated. The resulting concentrate may be
pasteurized, aseptically packed and suitable to produce
ready-to-drink (RTD) tea even after being stored for three months.
In an especially preferred embodiment, the shelf stable tea
concentrate employed with the functional water of this invention
has mixed with it a carbohydrate such as sucrose and/or corn syrup,
especially high fructose corn syrup, in order to enhance
concentrate stability.
[0021] When making a superior tea-based beverage with the
functional water of this invention and shelf stable tea
concentrate, typically from about 25 to about 40% by weight of tea
concentrate, (based on total weight of the shelf stable tea
concentrate) having about 5 to about 65% by weight tea solids
(based on total weight of tea concentrate) is combined with select
carbohydrates in a ratio of about 1.5 parts or more of carbohydrate
to one part of tea solids. Tea aroma and tea flavor may be added
(collectively between about 5 to about 15% by weight based on total
weight of shelf stable tea concentrate). Preservatives (e.g.,
potassium sorbate, sodium benzoate), acidulants (e.g., citric
acid), food grade colorants and water may also be added to the
shelf stable tea concentrate and such additives, collectively, make
up from about 5 to about 12% by weight of the total weight of the
shelf stable tea concentrate. Carbohydrate, in a preferred
embodiment, makes up from about 10 to about 75%, and preferably,
from about 40 to about 50% by weight of the shelf stable tea
concentrate.
[0022] The tea concentrate used to make the preferred stabilized
tea concentrate suitable for use with the functional water of this
invention is derived from conventional processes that use water,
and enzyme systems that hydrolyze tea leaf cell walls to yield a
tea extract slurry. Leaf is separated from the slurry which is then
hot extracted. The resulting tea extract is pasteurized,
concentrated (at least once) and clarified to produce the tea
concentrate used to make the preferred shelf stable tea
concentrate.
[0023] The preferred shelf stable tea concentrates suitable for use
with the functional water of this invention are described in U.S.
Pat. Nos. 6,274,187 and 6,413,570, the disclosures of which are
incorporated herein by reference.
[0024] When making the superior tea-based beverage with the
functional water of this invention and shelf stable tea
concentrate, any commercially available RTD dispensing apparatus
may be used. Such an apparatus is usually equipped with a reservoir
for the shelf stable tea concentrate and at least one conduit for
delivering the water. In a preferred embodiment, shelf stable tea
concentrate is pumped from the reservoir within the RTD dispensing
apparatus and into a mixing chamber. A portion of the functional
water of this invention is delivered to the RTD dispensing
apparatus and heated within the same to a temperature from about 75
to about 90.degree. C. The resulting heated functional water is
then combined (or simultaneously delivered) with the shelf stable
extract within the mixing chamber, yielding a diluted concentrate.
The diluted concentrate is then pumped to or combined with
additional functional water, preferably at ambient temperature, to
produce a superior tea-based beverage. In a preferred embodiment,
no more than 10% of the total amount of functional water employed
to make the tea-based beverage is heated, and most preferably, from
about 0.5% to about 5.0% by weight of the total amount of
functional water is heated. The preferred apparatus suitable for
use with the functional water of this invention is described in
U.S. patent application Ser. No. 10/027,848, entitled, Beverage
Brewing System and Method for Brewing a Beverage and filed Dec. 20,
2001, the disclosure of which is incorporated herein by
reference.
[0025] In another preferred embodiment, the functional water of
this invention has a pH from about 7.0 to about 8.5, and
preferably, from about 7.0 to about 7.7.
[0026] The resulting tea-based beverage obtained, regardless of tea
leaf, powder or concentrate is used, typically has enough
functional water to yield beverage comprising from about 0.05 to
about 6.0%, and preferably, from about 0.1 to about 3.0%, and most
preferably, from about 0.2 to about 0.6% by weight tea solids,
based on total weight of the tea-based beverage and including all
ranges subsumed therein.
[0027] The superior tea-based beverage prepared from the functional
water of the present invention unexpectedly has superior
taste/flavor characteristics, is free of precipitates, and has
excellent appearance characteristics. In an especially preferred
embodiment, darkness (L) and redness (a) of the superior tea-based
beverage, as determined with a Hunterlab DP-9000 Spectrophotometer
at about ambient temperature in a 5 cm cell, are each,
independently, from about 25 to about 35.
[0028] The examples below are provided to facilitate an
understanding of the present invention. The examples are not
intended to limit the scope of the invention as described in the
claims.
EXAMPLE 1
[0029] Eight (8) water types, as shown in Table I, were made by
adding sodium bicarbonate; magnesium, potassium, calcium and sodium
chloride; sodium fluoride; magnesium sulfate to spring water or
reverse osmosis water, or simply by using tap water. TABLE-US-00001
TABLE I Water Types (PPM Ions) Functional Functional Functional
Functional Reverse Tap.sup.i 1 Tap.sup.ii 2 Spring.sup.iii 1.sup.iv
2.sup.iv 3.sup.v 4.sup.v Osmosis.sup.vi Bicarbonate 82.4 -- 14.0
10.5 36.5 22.4 45.2 0.0 Chloride 160.0 67.0 5.3 23.7 55.1 48.5 52.5
0.0 Fluoride 0.2 0.7 0.0 0.7 0.8 0.0 0.0 0.0 Sulfate 10.0 24.0 3.2
3.3 8.8 21.2 3.2 0.0 Calcium 39.1 55.0 5.3 4.3 11.1 29.6 5.3 0.0
Magnesium 7.6 10.0 0.9 6.8 2.2 5.4 0.9 0.0 Potassium 2.0 6.1 0.7
4.3 10.5 0.7 8.8 0.0 Sodium 9.2 38.0 2.1 12.7 28.0 2.1 39.7 0.0
Total Dissolved 310.1 230.0 45.0 60.3 152.5 142.8 169.1 0.0 Solids
.sup.itap water, Englewood Cliffs, NJ - Winter Season .sup.iitap
water, Englewood Cliffs, NJ - Spring Season .sup.iiimade
commercially available by Poland Spring .RTM. .sup.ivmade from
solid addition to reverse osmosis water .sup.vmade from solid
addition to spring water .sup.videionized water
EXAMPLE 2
[0030] Eight (8) tea-based beverages were made by mixing stabilized
tea concentrate (made commercially available by Unilever Bestfoods
under the name Lipton Brewed Iced Tea, suitable for use with the
Lipton Brewed Ice Tea System) with the eight water types from
Example 1. The amount of water and tea concentrate used resulted in
eight (8) tea-based beverages having about 0.28% tea solids. The
eight (8) tea-based beverages were analyzed for Haze Value,
darkness (L) and redness (a) utilizing a Hunterlab DP-9000
Spectrophotometer at ambient temperature in a 5 cm cell. The
results obtained are set forth in Table II. TABLE-US-00002 TABLE II
Functional Functional Functional Functional Reverse Tap 1 Tap 2
Spring.sup.iii 1 2 3 4 Osmosis Haze 70.93 -- 19.36 16.19 30.78
50.62 29.69 6.30 L 21.35 -- 28.73 29.74 28.51 27.24 28.81 30.37 a
24.79 -- 29.18 29.30 28.82 27.62 29.88 29.59
EXAMPLE 3
[0031] Portions of the eight (8) beverages prepared in Example 2
were given to trained flavor panelists. The panelists
sampled/tasted each tea-based beverage (rinsing their mouths with
water and having a cracker between each beverage) and rated the
beverages for overall flavor on a scale of
poor-to-good-to-excellent and on specific characteristics on a 1 to
10 scale with 10 being the strongest. The average of the results
obtained are set forth in Table III TABLE-US-00003 TABLE III Spring
Functional Functional Functional Functional Reverse Tap 1 Tap 2
Water 1 2 3 4 Osmosis Overall Poor Poor Excellent Excellent
Excellent Good Good Poor Taste Astringency 4 4 7 7 7 6 5 8
Freshness 5 5 9 9 9 6 8 9 Sweetness 4 4 5 5 5 5 7 3 Bitterness 4 4
8 8 8 7 6 9 Smoothness 8 8 5 6 6 6 7 5
[0032] The results above indicate that tea-based beverages made
with the functional water of the present invention unexpectedly
display superior flavor and appearance characteristics.
* * * * *