CA2253143A1 - Granular bed for obtaining non-effervescent food tablets - Google Patents
Granular bed for obtaining non-effervescent food tablets Download PDFInfo
- Publication number
- CA2253143A1 CA2253143A1 CA002253143A CA2253143A CA2253143A1 CA 2253143 A1 CA2253143 A1 CA 2253143A1 CA 002253143 A CA002253143 A CA 002253143A CA 2253143 A CA2253143 A CA 2253143A CA 2253143 A1 CA2253143 A1 CA 2253143A1
- Authority
- CA
- Canada
- Prior art keywords
- granular layer
- composition
- free flow
- dehydrated
- solid vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/38—Agglomerating, flaking or tabletting or granulating
- A23F5/385—Tablets or other similar solid forms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
An alimentary granular layer constituted by a mixture of non-effervescent disintegrating additives and solid coffee extract, decaffeinated coffe, tea or chocolate, which, upon adding water, produces a beverage. This granular layer, upon being compressed in commercial tablet machines, provides quick disintegration in watery solutions from which it is obtained beverages whose sensorial characteristics do not make any significative difference with those sensorial characteristics of the beverages prepared with additiveless dehydrated solid vegetable extracts.
Description
Background of the Invention Usually, the disintegrating additives used industrially in the making of tablets produce in the obtained beverages, after being dissolved, sensorial defects which are significatively perceptible; for example, the additives used for effervescent disintegration produce saline and/or metallic flavor and even defects in the overall appearance of the beverage. Such defects are totally objectable in beverages requiring sensorial characteristics, like those of coffee, tea and chocolate.
Objects of the invention The object of this invention is to provide a composition made of the mixture of non-effervescent disintegrating agents, useful in the making of self dissolving tablets in watery solutions, which are obtained from the dehydrated solid vegetable extracts, such as coffee, tea, chocolate and alike, so the beverages obtained after being dissolved will preserve completely the sensorial characteristics of the original additiveless beverage and will not require special operation conditions upon being made.
Summary of the Invention The mixture of sodium carboxymethylcellulose (NaCMC) and polyethylene glycol (PEG), both of food degree, and a dehydrated solid vegetable solid extract produces a granular layer which upon becoming tablet and reconstituted in water generates a beverage which does not make a significative difference with the beverage obtained from the additiveless dehydrated solid vegetable extract.
The mixture of sodium carboxymethylcellulose (NaCMC) and polyethylene glycol (PEG) of this invention in general is useful for the production of solid forms for self dissolution in water, for example, in the preparation of solid form medicaments for reconstitution in watery solutions and for oral administration and, namely, for the obtainment of alimentary beverages requiring sensorial characteristics (taste, aroma, substance and color), such as coffee, tea, chocolate and similar.
Brief Description of the Drawings Figure 1 shows the molecular structures of the constituting monomers of the compounds used to obtain the disintegration of the tablets prepared from dehydrated solid vegetable extracts.
Structure I represents the sodium carboxymethylcellulose, wherein m represents the number of cellobioses, and the Structure II corresponds to that of polyethylene glycol, wherein n represents the degree of polymerization.
Description of the Invention This invention refers to the composition of the mixture necessary to obtain the water-self dissolution non-effervescent alimentary tablets without the production of flavors or sensorial defects objectable in the obtained beverage, with a dissolution time similar or inferior to that presented by the effervescense disintegration tablets.
In addition to the foregoing, it is described the optimal physical properties of the materials constituting the mixture for the obtainment of the tablets of coffee, tea, or chocolate in conventional tablet equipments.
NeCMC is a chemical agent which in solid form owns a high disintegrating capacity in watery solutions surpassing the other disintegrating agents generally used. NaCMC is an unflavored, odorless, colorless compound in watery solutions, hydrophilous and innocuous for the human health.
The dehydrated solid extracts generally own high cohesiveness, which becomes unfavorable in the tablet manufacture operations in equipments that are part of the manufacture process. In order to diminish said cohesiveness, it is necessary the use of slipping, lubricant and antiadherent agents which eliminate the flow problems of the granular layer in the stages prior to the compression and ejection, once the tablet has been formed.
PEG is a compound characterized for giving the granular slipping, lubricant and antiadherent properties. In addition, in proper proportions, it acts as synergist agent of the disintegrating agent and since it is unflavored, odorless, colorless in watery solutions and hydrosoluble, it does not alter the sensorial characteristics of the watery solutions.
The particle size of NeCMC should be found between 200 and 900 llm and it should have a particle sphericity factor between 0.60 and 0.95 for the tablet disintegrating time to be minimum and for the flow of the granular layer in the equipments operating in the process to be optimum. PEG should be incorporated to the mixture with a granulometric size comprised between 130 and 250 um. For a better distribution of the solids in the layer intended to be compressed, PEG should be mixed with the dehydrated solid vegetable extract, which can be lyophilized and with a granulometric size comprised between 130 and 900 ttm.
Once the mixture of PEG and the dehydrated solid vegetable extract has been performed, NBCMC is incorporated to it. PEG and NaCMC should be incorporated in accordance with the dehydrated solid vegetable extract used, but in general, out of 100 parts of a dehydrated solid vegetable extract 2 to 10 parts of the NecMC and PEG mixture should be added.
In addition to the dehydrated solid vegetable extract and the NaCMC and PEG mixhire, one or more ingredients can be incorporated, such as natural sugar, artificial sugar, powdered cream and similar compounds conveniently mixed until obtaining a proper granular layer for the making of the tablets in the conventional tablet machines.
The making process of the granular layer is described as follows: the frozen-preconcentrate coffee extract was subdivided until obtaining a granular layer whose granulometric size was between 200 and 600 um and it was immediately lyophilized (a). Equally, PEG with a relative molecular mass of 4000 was subdivided until its granulometric size was between 150 and 200 um (b); immediately it was mixed in a proportion of 2 parts of PEG to 100 parts of dehydrated solid coffee extract (c).
NnCMC was granulated through humidity until reaching a granulometric size between 420 and 900 micra and a sphericity factor of 0.7 to 0.8 (d).
Further NaCMC was incorporated to the ganular layer, product of the mixture of the dehydrated solid coffee extract and PEG and mixed in a proportion of 2 parts of NaCMC to every 100 parts of dehydrated solid coffee extract (e). The resulting granular layer presented an intermal friction angle between 25 and 35 degrees (characteristic of free flow granular layers) and was compressed in a conventional tablet machine (f) until forming tablets with a weight between 800 and 1800 milligrams.
The tablets thus obtained were dissolved in hot and cold water and did not present overfloating residues nor objetable precipitate residues. The coffee beverage obtained upon dissolving these tablets was sensorially evaluated by specialized examiners and examiners trained in tasting coffee beverage, who determined that the sensorial characteristics of the beverage resulting from the dissolution of the tablet would not difer significatively from those of the coffee beverage obtained from the additiveless dehydrated solid coffee extract.
Tablets were made of solid extracts of tea, chocolate, decaffeinated coffee varying their granulometric size and proportion with respect to the additional additives and ingredients, obtaining results similar to tablets made of dehydrated solid coffee extract. As additional ingredients, natural and artificial powdered sugar and non-milky powdered cream were used. The complete dissoluion of these tablets was quick and generated beverages that, in the opinion of the tasting examiners, preserved the sensorial characteristics of the beverages obtained from the additiveless solid vegetable extracts.
The operations necessary to obtain the alimentary tablets with the formula, object of this invention, can be implemented with relative ease and versatility in industrial processes aimed at the production of vegetable extracts of coffee, tea, chocolate and similar.
Such is the case of the conventional process to obtain lyophilized coffee, which includes the following general operations:
1. Basic raw material (green coffee) 2. Roasting 3. Grain grinding 4. Extraction 5. Preconcentration 6. Foaming 7. Freezing 8. Solid extract grinding ..
Objects of the invention The object of this invention is to provide a composition made of the mixture of non-effervescent disintegrating agents, useful in the making of self dissolving tablets in watery solutions, which are obtained from the dehydrated solid vegetable extracts, such as coffee, tea, chocolate and alike, so the beverages obtained after being dissolved will preserve completely the sensorial characteristics of the original additiveless beverage and will not require special operation conditions upon being made.
Summary of the Invention The mixture of sodium carboxymethylcellulose (NaCMC) and polyethylene glycol (PEG), both of food degree, and a dehydrated solid vegetable solid extract produces a granular layer which upon becoming tablet and reconstituted in water generates a beverage which does not make a significative difference with the beverage obtained from the additiveless dehydrated solid vegetable extract.
The mixture of sodium carboxymethylcellulose (NaCMC) and polyethylene glycol (PEG) of this invention in general is useful for the production of solid forms for self dissolution in water, for example, in the preparation of solid form medicaments for reconstitution in watery solutions and for oral administration and, namely, for the obtainment of alimentary beverages requiring sensorial characteristics (taste, aroma, substance and color), such as coffee, tea, chocolate and similar.
Brief Description of the Drawings Figure 1 shows the molecular structures of the constituting monomers of the compounds used to obtain the disintegration of the tablets prepared from dehydrated solid vegetable extracts.
Structure I represents the sodium carboxymethylcellulose, wherein m represents the number of cellobioses, and the Structure II corresponds to that of polyethylene glycol, wherein n represents the degree of polymerization.
Description of the Invention This invention refers to the composition of the mixture necessary to obtain the water-self dissolution non-effervescent alimentary tablets without the production of flavors or sensorial defects objectable in the obtained beverage, with a dissolution time similar or inferior to that presented by the effervescense disintegration tablets.
In addition to the foregoing, it is described the optimal physical properties of the materials constituting the mixture for the obtainment of the tablets of coffee, tea, or chocolate in conventional tablet equipments.
NeCMC is a chemical agent which in solid form owns a high disintegrating capacity in watery solutions surpassing the other disintegrating agents generally used. NaCMC is an unflavored, odorless, colorless compound in watery solutions, hydrophilous and innocuous for the human health.
The dehydrated solid extracts generally own high cohesiveness, which becomes unfavorable in the tablet manufacture operations in equipments that are part of the manufacture process. In order to diminish said cohesiveness, it is necessary the use of slipping, lubricant and antiadherent agents which eliminate the flow problems of the granular layer in the stages prior to the compression and ejection, once the tablet has been formed.
PEG is a compound characterized for giving the granular slipping, lubricant and antiadherent properties. In addition, in proper proportions, it acts as synergist agent of the disintegrating agent and since it is unflavored, odorless, colorless in watery solutions and hydrosoluble, it does not alter the sensorial characteristics of the watery solutions.
The particle size of NeCMC should be found between 200 and 900 llm and it should have a particle sphericity factor between 0.60 and 0.95 for the tablet disintegrating time to be minimum and for the flow of the granular layer in the equipments operating in the process to be optimum. PEG should be incorporated to the mixture with a granulometric size comprised between 130 and 250 um. For a better distribution of the solids in the layer intended to be compressed, PEG should be mixed with the dehydrated solid vegetable extract, which can be lyophilized and with a granulometric size comprised between 130 and 900 ttm.
Once the mixture of PEG and the dehydrated solid vegetable extract has been performed, NBCMC is incorporated to it. PEG and NaCMC should be incorporated in accordance with the dehydrated solid vegetable extract used, but in general, out of 100 parts of a dehydrated solid vegetable extract 2 to 10 parts of the NecMC and PEG mixture should be added.
In addition to the dehydrated solid vegetable extract and the NaCMC and PEG mixhire, one or more ingredients can be incorporated, such as natural sugar, artificial sugar, powdered cream and similar compounds conveniently mixed until obtaining a proper granular layer for the making of the tablets in the conventional tablet machines.
The making process of the granular layer is described as follows: the frozen-preconcentrate coffee extract was subdivided until obtaining a granular layer whose granulometric size was between 200 and 600 um and it was immediately lyophilized (a). Equally, PEG with a relative molecular mass of 4000 was subdivided until its granulometric size was between 150 and 200 um (b); immediately it was mixed in a proportion of 2 parts of PEG to 100 parts of dehydrated solid coffee extract (c).
NnCMC was granulated through humidity until reaching a granulometric size between 420 and 900 micra and a sphericity factor of 0.7 to 0.8 (d).
Further NaCMC was incorporated to the ganular layer, product of the mixture of the dehydrated solid coffee extract and PEG and mixed in a proportion of 2 parts of NaCMC to every 100 parts of dehydrated solid coffee extract (e). The resulting granular layer presented an intermal friction angle between 25 and 35 degrees (characteristic of free flow granular layers) and was compressed in a conventional tablet machine (f) until forming tablets with a weight between 800 and 1800 milligrams.
The tablets thus obtained were dissolved in hot and cold water and did not present overfloating residues nor objetable precipitate residues. The coffee beverage obtained upon dissolving these tablets was sensorially evaluated by specialized examiners and examiners trained in tasting coffee beverage, who determined that the sensorial characteristics of the beverage resulting from the dissolution of the tablet would not difer significatively from those of the coffee beverage obtained from the additiveless dehydrated solid coffee extract.
Tablets were made of solid extracts of tea, chocolate, decaffeinated coffee varying their granulometric size and proportion with respect to the additional additives and ingredients, obtaining results similar to tablets made of dehydrated solid coffee extract. As additional ingredients, natural and artificial powdered sugar and non-milky powdered cream were used. The complete dissoluion of these tablets was quick and generated beverages that, in the opinion of the tasting examiners, preserved the sensorial characteristics of the beverages obtained from the additiveless solid vegetable extracts.
The operations necessary to obtain the alimentary tablets with the formula, object of this invention, can be implemented with relative ease and versatility in industrial processes aimed at the production of vegetable extracts of coffee, tea, chocolate and similar.
Such is the case of the conventional process to obtain lyophilized coffee, which includes the following general operations:
1. Basic raw material (green coffee) 2. Roasting 3. Grain grinding 4. Extraction 5. Preconcentration 6. Foaming 7. Freezing 8. Solid extract grinding ..
9. Lyophilization (sublimation) 10. Postproduction operations (packaging/storage) In order to obtain coffee tablets from lyophilized coffee, the invention implements the following operations:
1. Basic raw material (green coffee) 2. Roasting Grain grinding 4. Extraction 5. Preconcentration 6. Foaming 7. Freezing 8. Solid extract grinding 9. Lyophilization (sublimacion) 10. Postproduction operations (packaging/sotrage) 11. Granulometric classification (selection of useful granular and/or readaptation of form) 13. Modified additives mixture (NgCMC-PEG) 14. Compaction Figure 2 is a block diagram showing the implementation of the operations necessary for the obtainment of coffee tablets from the industrial proceeses aimed at the production of dehydrated coffee extracts. In this Figure the dehydrated coffee extract is called ECD (Mixture 1).
1. Basic raw material (green coffee) 2. Roasting Grain grinding 4. Extraction 5. Preconcentration 6. Foaming 7. Freezing 8. Solid extract grinding 9. Lyophilization (sublimacion) 10. Postproduction operations (packaging/sotrage) 11. Granulometric classification (selection of useful granular and/or readaptation of form) 13. Modified additives mixture (NgCMC-PEG) 14. Compaction Figure 2 is a block diagram showing the implementation of the operations necessary for the obtainment of coffee tablets from the industrial proceeses aimed at the production of dehydrated coffee extracts. In this Figure the dehydrated coffee extract is called ECD (Mixture 1).
Claims (9)
1. A dehydrated granular layer composition with a proper free flow for making self dissolution tablets to prepare beverages in watery solutions, characterized by the mixture of disintegrating additives and a vegetable solid extract, wherein the disintegrating additives mixtures is formed by:
(a) a carboxymethylcellulose composition according to the formula (I), wherein m represents the number of cellobioses, or (b) polyethylene glycol according to the formula (II), wherein n represents the degree of polymerization.
(c) mixture of them.
(a) a carboxymethylcellulose composition according to the formula (I), wherein m represents the number of cellobioses, or (b) polyethylene glycol according to the formula (II), wherein n represents the degree of polymerization.
(c) mixture of them.
2. The composition of dehydrated granular layer with free flow, according to claim 1, which in addition is characterized for having:
(a) between 90 and 99 parts of dehydrated solid vegetable extract, and (b) between 1 and 10 parts of disintegrating additives, single or mixed.
(a) between 90 and 99 parts of dehydrated solid vegetable extract, and (b) between 1 and 10 parts of disintegrating additives, single or mixed.
3. The composition of dehydrated granular layer with free flow, according to claim 1, characterized because the solid vegetable extract is lyophilized coffee.
4. The composition of dehydrated granular layer with free flow, according to claim 1, characterized because the solid vegetable extract is lyophilized coffee, wherein for every 100 parts of it there are four parts of disintegrating additives.
5. The composition of dehydrated granular layer with free flow, according to claim 1, characterized because the solid vegetable extract is decaffeinated coffee.
6. The composition of dehydrated granular layer with free flow, according to claim 1, characterized because the solid vegetable extract is chocolate.
7. The composition of dehydrated granular layer with free flow, according to claim 1, characterized because the solid vegetable extract is tea.
8. The composition of dehydrated granular layer with free flow, according to claim 1, characterized because the solid vegetable extract is lyophilized coffee and, in addition, contains a compound chosen among the group consisting of:
natural sugar, or artificial sugar, or milky cream, or non-milky cream, and/or mixtures among them.
natural sugar, or artificial sugar, or milky cream, or non-milky cream, and/or mixtures among them.
9. The composition of dehydrated granular layer with free flow, according to claims 1 through 8, characterized because upon being subjected to compression, it produces self dissolution tablets non-effervescent in watery solutions with a weight between 800 and 1800 milligrams.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002253143A CA2253143A1 (en) | 1998-11-06 | 1998-11-06 | Granular bed for obtaining non-effervescent food tablets |
| JP10320157A JP2000139351A (en) | 1998-11-06 | 1998-11-11 | Dehydrated granular composition |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002253143A CA2253143A1 (en) | 1998-11-06 | 1998-11-06 | Granular bed for obtaining non-effervescent food tablets |
| JP10320157A JP2000139351A (en) | 1998-11-06 | 1998-11-11 | Dehydrated granular composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2253143A1 true CA2253143A1 (en) | 2000-05-06 |
Family
ID=32031311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002253143A Abandoned CA2253143A1 (en) | 1998-11-06 | 1998-11-06 | Granular bed for obtaining non-effervescent food tablets |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2000139351A (en) |
| CA (1) | CA2253143A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8282976B2 (en) | 2004-07-21 | 2012-10-09 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | Mixtures containing cocoa |
| US8765206B2 (en) | 2009-10-01 | 2014-07-01 | Khikmat Vadi Shakhin | Instant freeze-dried coffee and regular roasted coffee composition and method of making same |
-
1998
- 1998-11-06 CA CA002253143A patent/CA2253143A1/en not_active Abandoned
- 1998-11-11 JP JP10320157A patent/JP2000139351A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8282976B2 (en) | 2004-07-21 | 2012-10-09 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | Mixtures containing cocoa |
| US8765206B2 (en) | 2009-10-01 | 2014-07-01 | Khikmat Vadi Shakhin | Instant freeze-dried coffee and regular roasted coffee composition and method of making same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000139351A (en) | 2000-05-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |