FLAVOURED EFFERVESCENT TABLET FOR THE PREPARATION OF INSTANT BEVERAGES AND PRODUCTION METHOD

Abstract

The invention relates to a flavored effervescent tablet for the preparation of instant beverages for human consumption, which comprises: sugar, maltodextrin, citric acid, sodium bicarbonate, ascorbic acid and sorbitol. The invention also relates to a production method comprising pressing the mixture of all the ingredients into molds.

Claims

1. Flavored effervescent tablet for the preparation of instant beverages for human consumption, characterized in that it comprises the following ingredients: TABLE-US-00005 Raw material Percentage (%) Standard sugar (C.sub.12H.sub.22O.sub.11) 18.5 to 30 Maltodextrin 10 (C.sub.6H.sub.10O.sub.5)n 3.4 to 26.9 Citric acid (C.sub.6H.sub.8O.sub.7) 9.85 to 11.90 Sodium bicarbonate (NaHCO.sub.3) 9.7 to 9.90 Ascorbic acid (C.sub.6H.sub.8O.sub.6) 8.0 to 9.5 Sorbitol (C.sub.6H.sub.14O.sub.6) 1.8 to 2.2 Ingredients for type of beverage 10.24 to 47.29

2. Flavored effervescent tablet for the preparation of instant beverages for human consumption according to claim 1, also comprising: TABLE-US-00006 % humidity 3.06% ± 0.2% Dissolution time 1 minute 30 seconds

3. Flavored effervescent tablet for the preparation of instant beverages for human consumption according to claim 1 wherein the amount of maltodextrin 10 is dependent on the ingredients for the beverage type, which means that a smaller amount of maltodextrin 10 is required as more ingredients for the beverage type have to be added, or alternatively, the amount of maltodextrin 10 is increased if the ingredients for the beverage type reduce.

4. Use of a flavored effervescent tablet for the preparation of instant beverages for human consumption according to claim 1, in: a. Cocktail making: the tablet gives flavor the cocktail to be prepared, b. Mocktails: the tablet helps in the preparation of non-alcoholic cocktails for people who are intolerant of or who for some reason cannot take alcohol but wish to drink a beverage that gives a flavor similar to a cocktail with alcohol, c. Vitamin-rich beverages: the tablet could perform the function of a means of delivering vitamins and minerals via a prepared beverage, for example electrolytes, vitamin C, vitamin B, etc., d. Soups: preparation of edible soups with the invention, e. Sauces: instant sauces for foods, f. Flavored shots or slugs: different types of prepared shots or slugs, g. Prepared beverages: preparation of beverages such as aguas frescas, h. Sodas: preparation of low-calorie carbonated beverages, i. General application for water-soluble products.

5. Production method for a flavored effervescent tablet for the preparation of instant beverages for human consumption, comprising the following steps: a. Raw material reception: reception of the raw materials must be in a clean area to prevent contamination and include the following steps: i. The packages must be checked to ensure their integrity and cleanliness, rejecting any that show signs of contamination of production faults, ii. Dry raw materials must be checked, rejecting those that show damage such as molds, unusual coloration or unpleasant odor, or have passed their expiry date, as the case may be; said dry raw materials should be stored in a cool, dry place, iii. Work areas, equipment and utensils must be clean and free from any organic material, washed with running water and soap and a citrus-based sanitizer should then be used, b. Ingredient weighing: the ingredients are weighed separately taking account of the percentages indicated in the formulation, c. Premixing: the powders are ground to obtain finer and more homogeneous particles so that the inputs are appropriately incorporated and compressed, d. Addition of liquid inputs: the liquid inputs (colorants, flavorings and sorbitol) are added, stirring continuously until a homogeneous mixture is obtained, e. Dosing: the mass obtained is supplied at 7.5 grams per tablet, f. Pressing: the dosed mass is placed in molds and pressed, g. Dehydration: the tablets formed are placed in a tray dehydrator using hot air at a temperature of 35° C.±2° C. for 20 minutes, h. Packaging: the tablets are individually packaged in trilaminar pouches, i. Labelling and batching: the product is labelled and batched taking account of the corresponding regulations, to ensure suitable product identification and traceability, j. Warehousing: the product is stored in a cool, dark, dry place at ambient temperature (20° C.-25° C.); once opened said product must be consumed immediately as the product may absorb humidity from the environment and react.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0037] The characteristic details of the flavored effervescent tablet for the preparation of instant beverages are clearly demonstrated in the following description.

[0038] The resulting tablet that is the object of this invention allows a flavored beverage to be obtained such that for example a mojito could be prepared to which rum, mineral water and the tablet are added.

[0039] The tablet eliminates any need for knowledge of cocktail making so that the consumer need only add a spirit/liquor, liquid base and the tablet. The tablet also makes it possible to offer and/or consume cocktails in places where previously this was difficult, for example on airline flights.

[0040] In developing the invention, the following problems were considered that needed to be solved: [0041] 1. Finding the optimal percentages of the ingredients to allow complete and homogeneous dissolution, [0042] 2. Finding the optimal humidity levels in the tablet (adding initial liquids and dehydration method) to allow a fast dilution time, [0043] 3. Finding the correct combination and proportion of flavorings (natural, artificial, oils) to allow the flavors to be appreciated independently and in a palate-friendly way in the prepared beverage, [0044] 4. Dehydration times and temperatures indicated to achieve functionality, [0045] 5. Formulation: finding the percentage indicated for a balance between solids and liquids, [0046] 6. Obtaining the proportions of essential oils in the beverage if required, [0047] 7. Developing a formulation that could be dissolved rapidly in liquids at a low temperature.

[0048] In addition to the above, the invention seeks to overcome deficiencies in the preparation of beverages, using the tablet according to the invention: [0049] Cocktail making by a bartender: requires experience and knowledge, preparation time and a large number of ingredients, [0050] Syrups: must be measured, [0051] Powders such as Tang®: require a method for homogenizing the beverage.

[0052] Technical Development of the Invention

[0053] The invention consists of a non-alcoholic tablet (similar to Alka-Seltzer®, based on bicarbonate) which provides all the flavor profiles that a prepared beverage should have instantly, portably and without difficulty.

[0054] To ensure a reaction is created, first about 60% sodium bicarbonate was used, and a salt-flavored tablet was therefore obtained. Next, prototypes were produced by varying the percentage of this input (between 9% and 10%). In addition, to accelerate the reaction, ascorbic acid was incorporated in a smaller proportion than the citric acid.

[0055] Maltodextrin was used, which is an additive that functions as a bulking agent; prototypes were produced with different sweeteners such as standard sugar, powdered standard sugar, sugar glass, refined sugar, unrefined sugar, Stevia®, sorbitol, fructose 42, crystalline fructose and sucralose, all at different concentrations. Sorbitol was used as a humectant, sweetener, stabilizing agent and plasticizer.

[0056] To make the tablet visible, two types of dried mint, peppermint and spearmint, were incorporated, peppermint being chosen because as well as making both the tablet and the prepared beverage visible, said peppermint imparted a fresh, herby smell. The peppermint was incorporated in powdered form as, if added whole, the tablet became more fragile. Moreover, samples were produced using 1% Green 3 color in different proportions until a light color, emblematic of a mojito, was obtained as the initial prepared beverage.

[0057] To package the tablets, trilaminar packages are required which provide the product with a barrier against light, oxygen and humidity, as these are expressly intended for dehydrated products. It is therefore important to package the tablets immediately after the dehydration process as, on coming in contact with the environment, the consistency changes, becoming harder, and the dissolution time is affected.

[0058] A mixture of powders, liquids and oils pressed into the form of a tablet which can be dissolved in water and/or alcohol and provides a beverage (alcoholic/non-alcoholic) with a given flavor profile (mojito, etc.) The powders are pressed into the form of a tablet while maintaining the sensory characteristics (color, odor, flavor, appearance) of a traditional mojito.

[0059] The main object of the tablet is to optimize the preparation time of a cocktail or prepared beverage, reduce the cost and complexity of the preparation process, and reduce the necessary ingredients. The tablet is easy to access, the space required is reduced and said tablet can be carried anywhere. In addition, said tablet meets the objective of rapid dissolution despite its low percentage of sodium bicarbonate (to speed up the reaction, ascorbic acid is incorporated in a lower proportion than the citric acid), without the temperature being important, which promotes the homogeneity of the beverage.

[0060] Resulting Formulation.

[0061] Once the tests and the prototypes of the beverages were completed and the required result in terms of the flavor of said beverages and the preparation form was achieved, the following formulation was reached:

TABLE-US-00001 Raw material Percentage (%) Standard sugar (C.sub.12H.sub.22O.sub.11) 18.5 to 30 Maltodextrin 10 (C.sub.6H.sub.10O.sub.5)n 3.4 to 26.9 Citric acid (C.sub.6H.sub.8O.sub.7) 9.85 to 11.90 Sodium bicarbonate (NaHCO.sub.3) 9.7 to 9.90 Ascorbic acid (C.sub.6H.sub.8O.sub.6) 8.0 to 9.5 Sorbitol (C.sub.6H.sub.14O.sub.6) 1.8 to 2.2 Ingredients for the beverage type 10.24 to 47.29 % humidity 3.06% ± 0.2% Dissolution time 1 minute 30 seconds

[0062] The amount of maltodextrin 10 is dependent on the “ingredients for the beverage type” component, which means that a smaller amount of maltodextrin 10 is required as more ingredients for the beverage type have to be added, or alternatively, the amount of maltodextrin 10 is increased if the ingredients for the beverage type reduce.

[0063] Examples of the Application of the Resulting Formulation.

[0064] As examples of the use of the formula obtained, the following applications are provided for obtaining beverages: [0065] Mojito mocktail:

TABLE-US-00002 Raw material Percentage Standard sugar 30 Maltodextrin 10 25.59 Citric acid 11.90 Sodium bicarbonate 9.85 Ascorbic acid 9.01 Unrefined sugar 8.00 Sorbitol 2.10 Lemon flavor with herbs 1.39 Stevia 0.85 Herb tea extract 0.80 Dried peppermint 0.30 Lemon essential oil 0.12 1% Green 3 color 0.09 TOTAL 100% [0066] Coffee (vanilla):

TABLE-US-00003 Raw material Percentage Soluble coffee 20 Dried skimmed milk 19 Standard sugar 18.52 Citric acid 11.9 Sodium bicarbonate 9.85 Ascorbic acid 9.01 Powdered vanilla flavor 3.48 Maltodextrin 10 3.44 Vanilla extract 2.4 Sorbitol 2.1 Salt 0.3 TOTAL 100% [0067] Orange soda:

TABLE-US-00004 Raw material Percentage Standard sugar 30 Maltodextrin 10 26.89 Citric acid 11.9 Sodium bicarbonate 9.85 Ascorbic acid 9.01 Unrefined sugar 7 Sorbitol 2.1 Natural orange flavoring 1.82 Stevia 0.85 Blood orange essential oil 0.2 Sweet orange essential oil 0.2 1% Red 40 color 0.09 1% Yellow 5 color 0.09 TOTAL 100%

[0068] The advantages of the formulation developed include the following points: [0069] Preparation time [0070] Elimination of ingredients [0071] Waste reduction [0072] Beverage standardization [0073] Elimination of the need for cocktail making knowledge [0074] Practicality of delivery form

[0075] Examples and Possible Uses. [0076] Cocktail making (for example, mojito): the tablet gives flavor to the cocktail to be prepared, [0077] Because in this case the tablet contains; [0078] Essential oils standard and unrefined sugar, ascorbic acid, citric acid, natural flavorings, Stevia® and natural extracts, to add olfactory and taste characteristics, in order to replace the above-mentioned ingredients, [0079] With this tablet, the consumer need only add a liquid base (in the case of a mojito, mineral water), the suggested spirit/liquor and the tablet, as said tablet was developed to be dissolved in time and form in an alcoholic base. [0080] Mocktails: the tablet helps in the preparation of non-alcoholic cocktails for people who are intolerant of or who for some reason cannot take alcohol but wish to drink a beverage that gives a flavor similar to a cocktail with alcohol. [0081] Vitamin-rich beverages: the tablet could perform the function of a means of delivering vitamins and minerals via a prepared beverage, for example electrolytes, vitamin C, vitamin B, etc. [0082] Soup: preparation of edible soups using the invention. [0083] Sauces: instant sauces for foods. [0084] Flavored shots or slugs: different types of prepared shots or slugs. [0085] Prepared beverages: preparation of beverages such as aguas frescas. [0086] Sodas: preparation of low-calorie carbonated beverages. [0087] General application for water-soluble products.

[0088] Production Method.

[0089] The production method for the flavored effervescent tablet for the preparation of instant beverages consists of the following steps: [0090] 1) Raw material reception: reception of the raw materials must be in a clean area to prevent contamination and include the following steps: [0091] a) The packages must be checked to ensure their integrity and cleanliness, rejecting any that show signs of contamination or production faults, [0092] b) Dry raw materials must be checked, rejecting those that show damage such as molds, unusual coloration or unpleasant odor, or that have passed their expiry date, as the case may be; said dry raw materials should be stored in a cool, dry place, [0093] c) Work areas, equipment and utensils must be clean and free from any organic material, washed with running water and soap and a citrus-based sanitizer should then be used, in this case Citrogen®, which is a natural preservative obtained from grapefruit seed extract at a concentration of 0.5 mL/L water, [0094] 2) Ingredient weighing: the ingredients are weighed separately taking account of the percentages indicated in the formulation, [0095] 3) Premixing: the powders are ground to obtain finer and more homogeneous particles so that the inputs are appropriately incorporated and compressed, [0096] 4) Addition of liquid inputs: the liquid inputs (colorants, flavorings and sorbitol) are added, stirring continuously until a homogeneous mixture is obtained, [0097] 5) Dosing: the mass obtained is supplied at 7.5 grams per tablet, [0098] 6) Pressing: the dosed mass is placed in molds and pressed, [0099] 7) Dehydration: the tablets formed are placed in a tray dehydrator using hot air at a temperature of 35° C.±2° C. for 20 minutes, [0100] 8) Packaging: the tablets are individually packaged in trilaminar pouches, [0101] 9) Labelling and batching: the product is labelled and batched taking account of the corresponding regulations, to ensure suitable product identification and traceability, [0102] 10) Warehousing: the product is stored in a cool, dark, dry place at ambient temperature (20° C.-25° C.); once opened said product must be consumed immediately as it may absorb humidity from the environment and react.

[0103] The above description of the definitions disclosed are provided to allow a person skilled in the art to make or use the present invention. Various changes to these definitions and/or implementations will be obvious to persons skilled in the art and the generic principles defined here may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown in this document, but should be accorded the widest scope consistent with the following claims and the principles and novel characteristics described herein.