WO1997018720A1 - Vitamin c enriched coffee, cocoa, and tea, and process for its production - Google Patents
Vitamin c enriched coffee, cocoa, and tea, and process for its production Download PDFInfo
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- WO1997018720A1 WO1997018720A1 PCT/US1996/016486 US9616486W WO9718720A1 WO 1997018720 A1 WO1997018720 A1 WO 1997018720A1 US 9616486 W US9616486 W US 9616486W WO 9718720 A1 WO9718720 A1 WO 9718720A1
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- Prior art keywords
- vitamin
- beans
- enriched
- forming
- composition
- Prior art date
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 317
- 238000000034 method Methods 0.000 title claims abstract description 59
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 38
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 244000269722 Thea sinensis Species 0.000 title abstract 2
- 240000007154 Coffea arabica Species 0.000 title description 28
- 230000008569 process Effects 0.000 title description 17
- 229960005070 ascorbic acid Drugs 0.000 title description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 127
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 127
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 127
- 239000011718 vitamin C Substances 0.000 claims abstract description 127
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 107
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 107
- 239000000203 mixture Substances 0.000 claims abstract description 53
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 35
- 239000011707 mineral Substances 0.000 claims abstract description 35
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 34
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 30
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 30
- 229940072107 ascorbate Drugs 0.000 claims abstract description 28
- 235000013361 beverage Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000126 substance Substances 0.000 claims abstract description 18
- 230000000694 effects Effects 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000002131 composite material Substances 0.000 claims abstract description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical group CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 60
- 241001122767 Theaceae Species 0.000 claims description 53
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 239000003549 soybean oil Substances 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims 2
- 235000010376 calcium ascorbate Nutrition 0.000 description 22
- 229940047036 calcium ascorbate Drugs 0.000 description 22
- 239000011692 calcium ascorbate Substances 0.000 description 22
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 description 21
- 239000011575 calcium Substances 0.000 description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 11
- 229910052791 calcium Inorganic materials 0.000 description 11
- 235000013305 food Nutrition 0.000 description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 6
- 238000010586 diagram Methods 0.000 description 6
- 239000011591 potassium Substances 0.000 description 6
- 229910052700 potassium Inorganic materials 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 238000000576 coating method Methods 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- -1 vitamin C ester Chemical class 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000015205 orange juice Nutrition 0.000 description 3
- 230000000699 topical effect Effects 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 235000014106 fortified food Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000156724 Antirhea Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000002493 Smilax officinalis Species 0.000 description 1
- 235000008981 Smilax officinalis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- vitamin C has become well documented and advertised over the last few decades. As the dietary habits of many human beings have become increasingly compromised with fast- food and junk food, vitamin C supplements and vitamin C enriched foods have, accordingly, become increasingly relied on to provide essential nutrients. Vitamin C, however, is not efficiently stored by the human body and therefore must be consumed regularly. For example, a person who consumes 700% of the RDA of vitamin C at a Sunday afternoon lunch cannot rely on that meal to provide him with the proper levels of vitamin C for the rest ofthe week.
- Example of vitamin C enriched foods can be commonly found in the form of beverages, such as, orange juice and milk.
- Orange juice and milk are two ofthe ideal types of foods to be enriched with vitamin C because they are usually consumed on a daily basis thereby making the storing problem mute.
- orange juice and milk are popular foods, they are predominantly consumed by those who find the time to sit down and enjoy a balanced meal with solid foods.
- those people who are always on the run typically are the ones who grab a cup of tea, coffee, or soda as they run out the door, drive in their cars, or hop onto trains. These on the go people tend to miss meals, and try to compensate by substituting nutritionally poor convenience store and newspaper stand foods for nutritionally balanced meals.
- vitamin C is not inherently found in any significant quantity in coffee beans, cocoa beans, or tea leaves. A need therefore exists for coffee, tea, soda which are enriched with vitamin C, and a method producing same.
- U.S. Patent No. 2,058,220 to Basel a process is disclosed for maintaining vitamin C in a composition by adding an ester of 2-keto-laevo-gulonic-acid-methyl-ester to foods and drying the product.
- U.S. Patent No. 5,141,758 to Monte discloses a method of extending the shelf life of vitamin C by adding ascorbyl palmitate to the drink. Although the patents to Basel, and Monte, surround the maintenance of vitamin C in beverages, they do not provide insight into specifically the method in which vitamin C is inco ⁇ orated into coffee beans, cocoa beans, and tea leaves.
- Exterior application of a composition having vitamin C activity onto, rather than into, coffee beans, cocoa beans and tea leaves can result in various problems.
- One such problem involves the uneven application of vitamin C on the supporting bean or leaf resulting in improper dosages or levels ofthe vitamin in the resulting beverage.
- Another problem associated with topical coatings is sensory detection by the consumer. Topical coatings may discolor the bean or leaf making the bean or leaf unattractive or unnatural looking to the potential purchaser. Further, topical coatings may be result in flavoring variations due to improper coating levels.
- the bean or leaf may lose some of the coating over time due to friction between neighboring beans or leaves, or through contact with packaging materials. A need therefore exist for a method of instilling vitamin C into a coffee bean, cocoa bean, and tea leaf.
- the present invention overcomes the above-described problems and disadvantages by providing vitamin C enriched coffee, tea, and soda, and a method of making same.
- Another practical advantage ofthe present invention is that method of making coffee, and soda inco ⁇ orates the instilling of vitamin C directly into the bean or leaf.
- the present invention comprises vitamin C enriched coffee beans, cocoa beans, and tea leaves, and methods of making same.
- the present invention further comprises the vitamin C enriched coffee, cocoa, and tea, and the methods of making same.
- a method of making a vitamin C enriched beverage using ripe beans is described.
- the ripe beans are roasted beans to produce roasted beans.
- the roasted beans are allowed to cool to a temperature less than 220 F forming partially cooled beans.
- a mineral ascorbate composition having vitamin C activity is then added with a carrier substance forming a first composition.
- the first composition is then applied to the partially cooled beans forming vitamin C enriched beans.
- the vitamin C enriched beans are then ground forming a vitamin C enriched ground composite.
- the vitamin C enriched ground composite is the added to boiling water producing a vitamin C enriched beverage.
- the beans are coffee beans. In another embodiment of the present invention, the beans are cocoa beans. In a yet another embodiment of the present invention an additional step of filtering the vitamin C enriched beverage is employed. An additional step of dehydrating the vitamin C enriched beverage to form an instant vitamin C enriched beverage power is also disclosed.
- the carrier substance is propylene glycol. Water can be added to the mineral ascorbate prior to adding the propylene glycol to enhance application to the beans.
- the carrier substance is a hydrogenated oil. One such hydrogenated oil is soy bean oil.
- a method of making vitamin C enriched tea using ripe tea leaves includes the steps of adding a mineral ascorbate composition having vitamin C activity with a carrier substance forming a first composition; applying the first composition to the tea leaves forming vitamin C enriched tea leaves; and adding the vitamin C enriched tea leaves to boiling water forming vitamin C enriched tea.
- Fig. 1 is a flow diagram of a method of making vitamin C enriched coffee in accordance with a preferred embodiment of the present invention
- Fig. 2 is a flow diagram of a method of making vitamin C enriched cocoa in accordance with a second embodiment ofthe present invention
- Fig 3 is a flow diagram of a method of making vitamin C enriched tea in accordance with a third embodiment ofthe present invention.
- Fig. 4 is a flow diagram of a method of making vitamin C enriched coffee in accordance with fourth preferred embodiment ofthe present invention.
- Fig. 5 is a flow diagram of a method of making vitamin C enriched cocoa in accordance with a fifth embodiment of the present invention.
- Fig. 6 is a flow diagram of a method of making vitamin C enriched tea in accordance with a sixth embodiment ofthe present invention.
- Fig. 1 a method of making vitamin C enriched coffee.
- ripe coffee beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted coffee beans 10.
- the roasted coffee beans 10 are then allowed to cool to a temperature of approximately 212 F to form partially cooled coffee beans 12.
- a mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 14.
- the mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used.
- Mineral ascorbate are described in detail in U.S. Patent No. 4,822,816 to Markham, inco ⁇ orated herein by reference.
- propylene glycol is the added to the first composition 14 creating a second composition 16.
- the second composition 16 is then applied to the partially cooled beans 12 for a certain duration of time forming treated beans 18.
- the treated beans 18 are then permitted to cool to room temperature ( 70 F ) forming vitamin C enriched coffee beans 20.
- the beans are then ground, and used via known practices to make vitamin C enriched coffee.
- the method of application can be varied, for example, in a preferred method the second composition 16 is sprayed onto the partially cooled beans 12. Other methods of application may also be used, such as, submersion, or mixing. .
- the period of time that the second composition is applied to the partially cooled beans 12 is directly related to method of application used so that only the desired level of abso ⁇ tion ofthe second composition 16 into the partially cooled beans 12 is achieved.
- the substantial increase of calcium ascorbate in the coffee brewed in under the procedure described in Part II is attributed to the addition of water to the calcium ascorbate prior to the calcium ascorbate is mixed with the propylene glycol.
- the addition of water to the calcium ascorbate hydrates the calcium ascorbate, resulting in the smaller ascorbate molecules and calcium ion ( Ca+ ), which easily pass through the coffee bean cell.
- the coffee bean cell is approximately 30 A ( Angstroms ) in diameter, permeability through the cell wall, i.e., the size ofthe cell openings, is a few hundred Angstroms.
- the diffusion ofthe calcium ascorbate through the coffee bean cell wall is enhanced when the coffee bean is exposed to the calcium ascorbate after roasting ofthe coffee bean during the first cooling ofthe bean. That is, the bean is exposed to the calcium ascorbate after the bean has been cooled from a roasting temperature of in excess of 400 F to a temperature of approximately 212 F.
- a method of making vitamin C enriched cocoa in accordance with a second embodiment ofthe present invention will be described.
- Ripe cocoa beans are roasted by exposing the beans to temperature up to and exceeding 400 F to produce roasted cocoa beans 110.
- the roasted cocoa beans 1 10 are then allowed to cool to a temperature of approximately 212 F to form partially cooled cocoa beans 1 12.
- a mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 1 14.
- the mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used.
- propylene glycol is then added to the first composition 1 14 creating a second composition 1 16.
- the second composition 1 16 is then applied to the partially cooled beans 112 for a certain duration of time forming treated beans 1 18.
- the treated beans 118 are then permitted to cool to room temperature ( 70 F ) forming vitamin C enriched cocoa beans 20.
- the beans are then ground, and used via known practices to make vitamin C enriched cocoa.
- vitamin C enriched tea in accordance with a third embodiment ofthe present invention will be described.
- the process of making vitamin C enriched tea leaves is similar to that ofthe processes described in Fig. 1 and 2 with respect to coffee and cocoa, except that the teal leaves are not roasted or otherwise heated above room temperature prior to application ofthe calcium ascorbate solution.
- Ripe tea leaves 210 are stored at room temperature, 70 F.
- a mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 212.
- the mineral portion of the mineral ascorbate is preferably calcium, but once again, potassium and sodium can also be used.
- Propylene glycol is then added to the first composition 212 creating a second composition 214.
- the second composition 214 is then applied to the tea leaves 210 for a certain duration of time forming vitamin C enriched tea leaves 216.
- the leaves can then be used by known methods to make vitamin C enriched tea.
- propylene glycol is an effective carrier for mineral ascorbate
- edible oils such as hydrogenated oils can also be used as carriers in place or in addition to the propylene glycol.
- Ripe coffee beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted coffee beans 410.
- the roasted coffee beans 410 are then allowed to cool to a temperature of approximately 212 F to form partially cooled coffee beans 412.
- a mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 414.
- the mineral portion ofthe mineral escorbate is preferably calcium, but potassium and sodium can also be used.
- the first composition 414 is then applied to the partially cooled beans 412 for a certain duration of time forming treated beans 416.
- the treated beans 416 are then permitted to cool to room temperature (70 F) forming vitamin C enriched coffee beans 418.
- the beans can be ground and used in accordance with known practices to make vitamin C enriched coffee.
- a method of making vitamin C enriched cocoa in accordance with a fifth embodiment ofthe present invention will be described.
- Ripe cocoa beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted cocoa beans 510.
- the roasted cocoa beans 510 are then allowed to cool to a temperature of approximately 212 F to form partially cooled cocoa beans 512.
- a mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 514.
- the mineral portion ofthe mineral asorbate is preferably calcium, but potassium and sodium can also be used.
- the first composition 514 is then applied to the partially cooled beans 512 for a certain duration of time forming treated beans 516.
- the treated beans 516 are then permitted to cool to room temperature (70 F) forming vitamin C enriched cocoa beans 518.
- the beans can be ground and used in accordance with known practices to make vitamin C enriched cocoa.
- vitamin C enriched tea in accordance with a sixth embodiment ofthe present invention will be described.
- the process of making vitamin C enriched tea is similar to that ofthe processes described in Fig. 4 and 5 with respect to coffee and cocoa, except that the tea leaves are not roasted or otherwise heated above room temperature prior to application ofthe calcium ascorbate solution.
- Ripe tea leaves 610 are stored at room temperature, 70 F.
- a mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 612.
- the mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used.
- the first composition 612 is then applied to the leaves 610 for certain duration of time forming vitamin C enriched tea leaves 614.
- the leaves can then be used by known methods to make vitamin C enriched tea.
- the present invention comprises a method of making vitamin C enriched beverages. It will be appreciated by those skilled in the art that changes could be made to the embodiments described above without departing from the broad inventive concept thereof. It is understood, therefore, that this invention is not limited beverages enriched with vitamin C, but is intended to cover other vitamins and or minerals, as well as other modifications within the spirit and scope ofthe present invention as defined in the appended claims.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Tea And Coffee (AREA)
Abstract
A method of making a vitamin C enriched beverage using ripe beans is set forth. The ripe beans are roasted to produce roasted beans (10). The roasted beans are allowed to cool to a temperature less than 220 °F forming partially cooled beans (12). A mineral ascorbate composition having vitamin C activity is then added with a carrier substance forming a first composition (16). The first composition is then applied to the partially cooled beans forming vitamin C enriched beans (18). The vitamin C enriched ground composite is then added to boiling water producing a vitamin C enriched beverage. The beans may be coffee beans or cocoa beans (110). A method of producing vitamin C enriched tea is also set forth.
Description
VITAMIN C ENRICHED COFFEE, COCOA, AND TEA, AND
PROCESS FOR ITS PRODUCTION
SPECIFICATION
TO All whom it may concern:
Be it known, that I, Thomas Shepard, a citizen ofthe United States residing at 59 Boniface Drive, P.O. Box 1101, Pine Bush, New York, 12566, and that I, Anthony DiBaggio, a citizen of the United States residing at 8701 Shore Road, Brooklyn, New York, 1 1209, have invented certain new and useful improvements in VITAMIN C ENRICHED COFFEE, COCOA, AND TEA, AND PROCESS FOR ITS PRODUCTION of which the following is a specification:
Background ofthe Invention
The benefits of vitamin C have become well documented and advertised over the last few decades. As the dietary habits of many human beings have become increasingly compromised with fast- food and junk food, vitamin C supplements and vitamin C enriched foods have, accordingly, become increasingly relied on to provide essential nutrients. Vitamin C, however, is not efficiently stored by the human body and therefore must be consumed regularly. For example, a person who consumes 700% of the RDA of vitamin C at a Sunday afternoon lunch cannot rely on that meal to provide him with the proper levels of vitamin C for the rest ofthe week.
Example of vitamin C enriched foods can be commonly found in the form of beverages, such as, orange juice and milk. Orange juice and milk are two ofthe ideal types of foods to be enriched with vitamin C because they are usually consumed on a daily basis thereby making the
storing problem mute. Although orange juice and milk are popular foods, they are predominantly consumed by those who find the time to sit down and enjoy a balanced meal with solid foods. In contrast, those people who are always on the run typically are the ones who grab a cup of tea, coffee, or soda as they run out the door, drive in their cars, or hop onto trains. These on the go people tend to miss meals, and try to compensate by substituting nutritionally poor convenience store and newspaper stand foods for nutritionally balanced meals. Unfortunately, vitamin C is not inherently found in any significant quantity in coffee beans, cocoa beans, or tea leaves. A need therefore exists for coffee, tea, soda which are enriched with vitamin C, and a method producing same.
The food industry has recognized the need for beverages which have been enriched with vitamin C. For example, as disclosed in U.S. Patent No. 4,208,434 to Iocobucci et al, it is known in the prior art to add a vitamin C ester to a beverage. Further, U.S. Patent No. 3,718,482 to Hinkley discloses a process of adding isoascorbic acid phosphates to foods and beverages. Although the above mentioned patents disclose adding vitamin C to beverages, they fail to specifically address incoφorating vitamin C into coffee beans, cocoa beans, and tea leaves.
In U.S. Patent No. 2,058,220 to Basel, a process is disclosed for maintaining vitamin C in a composition by adding an ester of 2-keto-laevo-gulonic-acid-methyl-ester to foods and drying the product. U.S. Patent No. 5,141,758 to Monte discloses a method of extending the shelf life of vitamin C by adding ascorbyl palmitate to the drink. Although the patents to Basel, and Monte, surround the maintenance of vitamin C in beverages, they do not provide insight into specifically the method in which vitamin C is incoφorated into coffee beans, cocoa beans, and tea leaves.
Incoφorating other substances other than vitamin C onto, rather than into, coffee, tea and cocoa are known however. In U.S. Patent No. 101,027 to Lastreto, a process is disclosed of making coffee with cocoa, and with additives such as sarsaparilla and quina. It is disclosed in the Lastreto patent, and known in the prior art to coat the exterior of ground or whole coffee or cocoa beans with a composition containing flavorings, no method or process is disclosed by which coffee beans, cocoa beans, or tea leaves absorb vitamin C into the bean or leaf.
Exterior application of a composition having vitamin C activity onto, rather than into, coffee beans, cocoa beans and tea leaves can result in various problems. One such problem involves the uneven application of vitamin C on the supporting bean or leaf resulting in improper dosages or levels ofthe vitamin in the resulting beverage. Another problem associated with topical coatings is sensory detection by the consumer. Topical coatings may discolor the bean or leaf making the bean or leaf unattractive or unnatural looking to the potential purchaser. Further, topical coatings may be result in flavoring variations due to improper coating levels. Finally, once topically coated, the bean or leaf may lose some of the coating over time due to friction between
neighboring beans or leaves, or through contact with packaging materials. A need therefore exist for a method of instilling vitamin C into a coffee bean, cocoa bean, and tea leaf.
The present invention overcomes the above-described problems and disadvantages by providing vitamin C enriched coffee, tea, and soda, and a method of making same.
Another practical advantage ofthe present invention is that method of making coffee, and soda incoφorates the instilling of vitamin C directly into the bean or leaf.
Summary ofthe Invention
Briefly stated, the present invention comprises vitamin C enriched coffee beans, cocoa beans, and tea leaves, and methods of making same. The present invention further comprises the vitamin C enriched coffee, cocoa, and tea, and the methods of making same.
In a preferred embodiment ofthe invention, a method of making a vitamin C enriched beverage using ripe beans is described. The ripe beans are roasted beans to produce roasted beans. The roasted beans are allowed to cool to a temperature less than 220 F forming partially cooled beans. A mineral ascorbate composition having vitamin C activity is then added with a carrier substance forming a first composition. The first composition is then applied to the partially cooled beans forming vitamin C enriched beans. The vitamin C enriched beans are then ground forming a vitamin C enriched ground composite. The vitamin C enriched ground composite is the added to boiling water producing a vitamin C enriched beverage.
In one embodiment ofthe present invention the beans are coffee beans. In another embodiment of the present invention, the beans are cocoa beans. In a yet another embodiment of the present invention an additional step of filtering the vitamin C enriched beverage is employed. An additional step of dehydrating the vitamin C enriched beverage to form an instant vitamin C enriched beverage power is also disclosed.
In another preferred method according to the present invention, the carrier substance is propylene glycol. Water can be added to the mineral ascorbate prior to adding the propylene glycol to enhance application to the beans. In still yet another embodiment ofthe present invention, the carrier substance is a hydrogenated oil. One such hydrogenated oil is soy bean oil.
A method of making vitamin C enriched tea using ripe tea leaves is also disclosed and includes the steps of adding a mineral ascorbate composition having vitamin C activity with a carrier substance forming a first composition; applying the first composition to the tea leaves forming vitamin C enriched tea leaves; and adding the vitamin C enriched tea leaves to boiling water forming vitamin C enriched tea.
Full details ofthe present invention are set forth in the following description ofthe invention.
Brief Description ofthe Drawings
The foregoing summary, as well as the following detailed description of preferred embodiments ofthe invention, will be better understood when read in conjunction with the appended drawings. For the puφose of illustrating the invention, there is shown in the drawings preferred embodiments ofthe present invention. It should be understood, however, that the invention is not limited to the precise arrangements and steps shown. In the drawings:
Fig. 1 is a flow diagram of a method of making vitamin C enriched coffee in accordance with a preferred embodiment of the present invention;
Fig. 2 is a flow diagram of a method of making vitamin C enriched cocoa in accordance with a second embodiment ofthe present invention;
Fig 3 is a flow diagram of a method of making vitamin C enriched tea in accordance with a third embodiment ofthe present invention;
Fig. 4 is a flow diagram of a method of making vitamin C enriched coffee in accordance with fourth preferred embodiment ofthe present invention;
Fig. 5 is a flow diagram of a method of making vitamin C enriched cocoa in accordance with a fifth embodiment of the present invention; and
Fig. 6 is a flow diagram of a method of making vitamin C enriched tea in accordance with a sixth embodiment ofthe present invention.
Detailed Description of Preferred Embodiments
Referring now to the drawings in detail, wherein like numerals are used to indicate like elements throughout, there is shown in Fig. 1 a method of making vitamin C enriched coffee.
With continued reference to Fig. 1 ripe coffee beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted coffee beans 10. The roasted coffee beans 10 are then allowed to cool to a temperature of approximately 212 F to form partially cooled coffee beans 12. A mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 14. The mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used. Mineral ascorbate are described in detail in U.S. Patent No. 4,822,816 to Markham, incoφorated herein by reference.
With continued reference to Fig. 1 , propylene glycol is the added to the first composition 14 creating a second composition 16. The second composition 16 is then applied to the partially cooled beans 12 for a certain duration of time forming treated beans 18. The treated beans 18 are then permitted to cool to room temperature ( 70 F ) forming vitamin C enriched coffee beans 20. The beans are then ground, and used via known practices to make vitamin C enriched coffee.
The method of application can be varied, for example, in a preferred method the second composition 16 is sprayed onto the partially cooled beans 12. Other methods of application may also be used, such as, submersion, or mixing. . The period of time that the second composition is applied to the partially cooled beans 12 is directly related to method of application used so that only the desired level of absoφtion ofthe second composition 16 into the partially cooled beans 12 is achieved.
Water is added to the calcium ascorbate to facilitate the absoφtion ofthe calcium ascorbate into the coffee bean cells. In order to illustrate the benefits of hydrating the calcium ascorbate, the following examples are provided. Note that the examples are not intended as limitations on the scope thereof.
EXAMPLE 1
Part I
As calcium ascorbate is not soluble in propylene glycol, a homogeneous dispersion of calcium ascorbate and propylene glycol was made and subsequently sprayed onto roasted coffee beans contained in a dish. The coffee beans having first been roasted at a temperature in excess of 400 F, were partially cooled to 212 F at the time ofthe spraying. After spraying the entire dispersion onto the beans, a residue was visually observed on the beans, however, much ofthe propylene glycol collected in the dish. The treated beans were allowed to cool to room temperature ( 70 F ). The beans were ground and brewed via a conventional manner to produce coffee. Analysis of a six ounce cup the coffee revealed that 0.1 mg/ml of calcium ascorbate, or .14 mg of ascorbic acid and 2 mg of calcium ( based on analysis ofthe calcium ascorbate as 80% ascorbic acid and 9.5% calcium by weight ).
Part II
Since the calcium ascorbate is soluble in water, 5.0 grams of calcium ascobate were placed in 50 ml of water forming a first solution. The first solution was then filtered to remove any excess solids. The first solution was then added to 50 ml of propylene glycol, producing a homogeneous second solution of calcium ascorbate. The entire 50:50 second solution was then sprayed onto the
same quantity of roasted coffee beans, contained in the same dish used in Part I, using the same spraying procedure as used in Part I. Once again, the roasted coffee beans were partially cooled to 212 F at the time ofthe spraying. The treated beans were allowed to cool to room temperature ( 70 F ). The beans were then ground and brewed via the same conventional manner as used in Part I to produce coffee. An analysis of the brewed coffee revealed 0.86 mg/ml (155mg/6oz. cup ) of calcium ascorbate in the coffee. Accordingly, this translated into 124 mg of ascorbate acid and 15 mg of calcium per 6 oz. cup of coffee, or an eight fold increase ( 761 % ) over the coffee brewed in Part i .
CONCLUSION
The substantial increase of calcium ascorbate in the coffee brewed in under the procedure described in Part II is attributed to the addition of water to the calcium ascorbate prior to the calcium ascorbate is mixed with the propylene glycol. The addition of water to the calcium ascorbate hydrates the calcium ascorbate, resulting in the smaller ascorbate molecules and calcium ion ( Ca+ ), which easily pass through the coffee bean cell. The coffee bean cell is approximately 30 A ( Angstroms ) in diameter, permeability through the cell wall, i.e., the size ofthe cell openings, is a few hundred Angstroms. It has been demonstrated and is known that molecules of similar weight and size1 to that ofthe calcium ascorbate molecule ( the molecular weight of calcium ascorbate is 196 ) are diffusible through the cell wall. Calcium ascobate is therefore diffusible through the coffee bean cell wall.
Further, it has been found that the diffusion ofthe calcium ascorbate through the coffee bean cell wall is enhanced when the coffee bean is exposed to the calcium ascorbate after roasting ofthe coffee bean during the first cooling ofthe bean. That is, the bean is exposed to the calcium ascorbate after the bean has been cooled from a roasting temperature of in excess of 400 F to a temperature of approximately 212 F.
Referring now to Fig. 2, a method of making vitamin C enriched cocoa in accordance with a second embodiment ofthe present invention will be described. Note that the process ofthe making vitamin C enriched coffee beans is very similar to that ofthe process described above with respect to Fig. 1 and the process of making vitamin C enriched coffee beans. Ripe cocoa beans are roasted by exposing the beans to temperature up to and exceeding 400 F to produce roasted cocoa beans 110. The roasted cocoa beans 1 10 are then allowed to cool to a temperature of approximately 212 F to form partially cooled cocoa beans 1 12. A mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 1 14. The mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used.
With continued reference to Fig. 2, propylene glycol is then added to the first composition 1 14 creating a second composition 1 16. The second composition 1 16 is then applied to the
partially cooled beans 112 for a certain duration of time forming treated beans 1 18. The treated beans 118 are then permitted to cool to room temperature ( 70 F ) forming vitamin C enriched cocoa beans 20. The beans are then ground, and used via known practices to make vitamin C enriched cocoa.
With reference to Fig. 3, a method of making vitamin C enriched tea in accordance with a third embodiment ofthe present invention will be described. The process of making vitamin C enriched tea leaves is similar to that ofthe processes described in Fig. 1 and 2 with respect to coffee and cocoa, except that the teal leaves are not roasted or otherwise heated above room temperature prior to application ofthe calcium ascorbate solution.
Ripe tea leaves 210 are stored at room temperature, 70 F. A mineral ascorbate composition having vitamin C activity is added to water to produce a first composition 212. The mineral portion of the mineral ascorbate is preferably calcium, but once again, potassium and sodium can also be used. Propylene glycol is then added to the first composition 212 creating a second composition 214. The second composition 214 is then applied to the tea leaves 210 for a certain duration of time forming vitamin C enriched tea leaves 216. The leaves can then be used by known methods to make vitamin C enriched tea.
Although propylene glycol is an effective carrier for mineral ascorbate, edible oils such as hydrogenated oils can also be used as carriers in place or in addition to the propylene glycol. With continued reference to Fig. 4, a method of making vitamin C enriched coffee in accordance with a fourth embodiment ofthe present invention will be described.
Ripe coffee beans are roasted by exposing the beans to temperatures up to and exceeding 400 F to produce roasted coffee beans 410. The roasted coffee beans 410 are then allowed to cool to a temperature of approximately 212 F to form partially cooled coffee beans 412. A mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 414. The mineral portion ofthe mineral escorbate is preferably calcium, but potassium and sodium can also be used. With continued reference to Fig. 4, the first composition 414 is then applied to the partially cooled beans 412 for a certain duration of time forming treated beans 416. The treated beans 416 are then permitted to cool to room temperature (70 F) forming vitamin C enriched coffee beans 418. Once again, the beans can be ground and used in accordance with known practices to make vitamin C enriched coffee.
Referring now to Fig. 5, a method of making vitamin C enriched cocoa in accordance with a fifth embodiment ofthe present invention will be described. Note that the process of making vitamin C enriched cocoa is very similar to that ofthe process described above with respect to Fig. 4 and the process of making vitamin C enriched coffee. Ripe cocoa beans are roasted by exposing
the beans to temperatures up to and exceeding 400 F to produce roasted cocoa beans 510. The roasted cocoa beans 510 are then allowed to cool to a temperature of approximately 212 F to form partially cooled cocoa beans 512. A mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 514. The mineral portion ofthe mineral asorbate is preferably calcium, but potassium and sodium can also be used. With continued reference to Fig. 4, the first composition 514 is then applied to the partially cooled beans 512 for a certain duration of time forming treated beans 516. The treated beans 516 are then permitted to cool to room temperature (70 F) forming vitamin C enriched cocoa beans 518. Once again, the beans can be ground and used in accordance with known practices to make vitamin C enriched cocoa.
With reference to Fig. 6, a method of making vitamin C enriched tea in accordance with a sixth embodiment ofthe present invention will be described. The process of making vitamin C enriched tea is similar to that ofthe processes described in Fig. 4 and 5 with respect to coffee and cocoa, except that the tea leaves are not roasted or otherwise heated above room temperature prior to application ofthe calcium ascorbate solution.
Ripe tea leaves 610 are stored at room temperature, 70 F. A mineral ascorbate composition having vitamin C activity is added to a hydrogenated oil, for example soy bean oil, to produce a first composition 612. The mineral portion ofthe mineral ascorbate is preferably calcium, but potassium and sodium can also be used. With continued reference to Fig. 6, the first composition 612 is then applied to the leaves 610 for certain duration of time forming vitamin C enriched tea leaves 614. The leaves can then be used by known methods to make vitamin C enriched tea.
From the foregoing description, it can be seen that the present invention comprises a method of making vitamin C enriched beverages. It will be appreciated by those skilled in the art that changes could be made to the embodiments described above without departing from the broad inventive concept thereof. It is understood, therefore, that this invention is not limited beverages enriched with vitamin C, but is intended to cover other vitamins and or minerals, as well as other modifications within the spirit and scope ofthe present invention as defined in the appended claims.
Claims
1. A method of making a vitamin C enriched beverage using ripe beans selected from the group consisting of ripe coffee beans and ripe cocoa beans, the method comprising the steps of:
(a) roasting the ripe beans to produce roasted beans;
(b) allowing the roasted beans to cool to a temperature less than 220 F forming partially cooled beans;
(c) adding a mineral ascorbate composition having vitamin C activity with a carrier substance forming a first composition;
(d) applying the first composition to the partially cooled beans forming vitamin C enriched beans;
(e) grinding the vitamin C enriched beans forming a vitamin C enriched ground composite; and
(f) adding the vitamin C enriched ground composite to boiling water forming a vitamin C enriched beverage.
2. The method according to claim 1, further including the step of filtering the vitamin C enriched beverage forming a filtered vitamin C enriched beverage.
3. The method according to claim 2, further including the step of dehydrating the vitamin C enriched beverage to form an instant vitamin C enriched beverage powder.
4. The method according to claim 1, wherein the carrier substance is propylene glycol.
5. The method according to claim 4 further including the step of adding water to the mineral ascorbate prior to adding the propylene glycol.
6. The method according to claim 1, wherein the carrier substance is a hydrogenated oil.
7. The method according to claim 6, wherein the hydrogenated oil is soy bean oil.
8. A method of making vitamin C enriched tea using ripe tea leaves, the method comprising the steps of : (a) adding a mineral ascorbate composition having vitamin C activity with a carrier substance forming a first composition;
(b) applying the first composition to the tea leaves forming vitamin C enriched tea leaves to boiling water forming vitamin C enriched tea.
(c) adding the vitamin C enriched tea leaves to boiling water forming vitamin C enriched tea.
9. The method according to claim 8, further including the step of filtering the vitamin C enriched tea forming a filtered vitamin C enriched tea.
10. The method according to claim 8, wherein the carrier substance is propylene glycol.
1 1. The method according to claim 10 further including the step of adding water to the mineral ascorbate prior to adding the propylene glycol.
12. The method according to claim 8, wherein the carrier substance is a hydrogenated oil.
13. The method according to claim 12, wherein the hydrogenated oil is soy bean oil.
14. A method of making vitamin C enriched beverage using ripe beans selected from the group consisting of ripe coffeee beans and ripe cocoa beans, the method comprising the steps of :
(a) roasting the ripe beans to produce roasted beans;
(b) allowing the roasted beans to cool to a temperature less than 220 F forming partially cooled beans;
(c) adding a mineral ascorbate composition having vitamin C activity with a carrier substance forming a first composition;
(d) applying the first composition to the partially cooled beans such that at least a portion ofthe mineral ascorbate composition is absorbed into the partially cooled beans forming vitamin C enriched beans;
(e) grinding the vitamin C enriched beans forming a vitamin C enriched ground composite; and (f) adding the vitamin C enriched ground composite to boiling water forming a vitamin C enriched beverage.
15. The method according to claim 14, further including the step of filtering the vitamin C enriched beverage forming a filtered vitamin C enriched beverage.
16. The method according to claim 15, further including the step of dehydrating the vitamin C enriched beverage to form an instant vitamin C enriched beverage powder.
17. The method according to claim 14, wherein the carrier substance is propylene glycol.
18. The method according to claim 17 further including the step of adding water to the mineral ascorbate prior to adding the propylene glycol.
19. The method according to claim 14, wherein the carrier substance is a hydrogenated oil.
20. A method of making vitamin C enriched tea using ripe tea leaves, the method comprising the steps of :
(a) adding a mineral ascorbate composition having vitamin C activity with a carrier substance forming a first composition;
(b) applying the first composition to the ripe tea leaves such that at least a portion ofthe mineral ascorbate composition is absorbed into the ripe tea leaves forming vitamin C enriched tea leaves;
(c) adding the vitamin C enriched tea leaves to boiling water forming vitamin C enriched tea.
21. The method according to claim 20, further including the step of filtering the vitamin C enriched tea forming a filtered vitamin C enriched tea.
22. The method according to claim 20, wherein the carrier substance is propylene glycol.
23. The method according to claim 22 further including the step of adding water to the mineral ascorbate prior to adding the propylene glycol.
24. The method according to claim 20, wherein the carrier substance is a hydrogenated oil.
25. The method according to claim 24, wherein the hydrogenated oil is soy bean oil.
26. Vitamin C enriched beans.
27. The beans according to claim 26 wherein the beans are coffee beans.
28. The beans according to claim 26 wherein the beans are cocoa beans
29 The beans according to claim 26 wherein the interior ofthe bean contains Vitamin C.
30. Vitamin C enriched tea leaves.
31. The tea leaves according to claim 31 wherein the interior ofthe tea leaves contain Vitamin C .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU74319/96A AU7431996A (en) | 1995-11-24 | 1996-10-11 | Vitamin c enriched coffee, cocoa, and tea, and process for its production |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US56258795A | 1995-11-24 | 1995-11-24 | |
US08/562,587 | 1995-11-24 |
Publications (1)
Publication Number | Publication Date |
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WO1997018720A1 true WO1997018720A1 (en) | 1997-05-29 |
Family
ID=24246890
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1996/016486 WO1997018720A1 (en) | 1995-11-24 | 1996-10-11 | Vitamin c enriched coffee, cocoa, and tea, and process for its production |
Country Status (2)
Country | Link |
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AU (1) | AU7431996A (en) |
WO (1) | WO1997018720A1 (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2137890A1 (en) * | 1998-01-14 | 1999-12-16 | Union Tostadora S A | Process for manufacturing a food preparation based on coffee |
EP1072254A1 (en) * | 1998-04-24 | 2001-01-31 | Sunstar Inc. | Food compositions, compositions for oral cavity and medicinal compositions for preventing or treating periodontosis and method for preventing or treating periodontosis |
US6228410B1 (en) * | 1999-01-28 | 2001-05-08 | Gerry W. Zajac | Method and apparatus for extending the freshness of coffee and indicating its freshness |
WO2001070038A2 (en) * | 2000-03-22 | 2001-09-27 | Unilever Plc | Cold water soluble tea |
WO2004054378A1 (en) * | 2002-12-18 | 2004-07-01 | Council Of Scientific And Industrial Research | A process for preventing development of off flavor in ctc teas using anitoxidants |
EP1504670A1 (en) * | 2003-08-04 | 2005-02-09 | Union Tostadora, S.A. | Procedure improvement for the production of a coffee food preparation |
WO2007006432A1 (en) * | 2005-07-11 | 2007-01-18 | Nestec S.A. | Methods and systems to enhance foam generation and quality through dispenser |
BE1017855A3 (en) * | 2007-11-21 | 2009-09-01 | P D S Commanditaire Vennootsch | Coffee beans treating method, involves absorbing extra minerals, proteins and vitamins from beans, roasting and cooling beans, and drying beans after cooling, where enriched coffee is achieved by cooling beans by cold gas stream |
US8734885B2 (en) | 2006-06-28 | 2014-05-27 | Voyava Republic Llc | Cold infusion process for fortifying coffee beans |
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US4331692A (en) * | 1971-07-23 | 1982-05-25 | Ulla Drevici | Cocoa fruits and products |
US4851252A (en) * | 1986-06-13 | 1989-07-25 | Salus-Haus Dr. Med. Otto Greither Inhaber Otto Greither | Composition and process for the production of a mixture for a tea drink with fruit flavour |
US5384143A (en) * | 1989-06-27 | 1995-01-24 | The Coca-Cola Company | Process for the production of canned coffee |
US5427806A (en) * | 1994-08-08 | 1995-06-27 | The Procter & Gamble Company | Process for making a stable green tea extract and product |
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1996
- 1996-10-11 WO PCT/US1996/016486 patent/WO1997018720A1/en active Application Filing
- 1996-10-11 AU AU74319/96A patent/AU7431996A/en not_active Abandoned
Patent Citations (4)
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US4331692A (en) * | 1971-07-23 | 1982-05-25 | Ulla Drevici | Cocoa fruits and products |
US4851252A (en) * | 1986-06-13 | 1989-07-25 | Salus-Haus Dr. Med. Otto Greither Inhaber Otto Greither | Composition and process for the production of a mixture for a tea drink with fruit flavour |
US5384143A (en) * | 1989-06-27 | 1995-01-24 | The Coca-Cola Company | Process for the production of canned coffee |
US5427806A (en) * | 1994-08-08 | 1995-06-27 | The Procter & Gamble Company | Process for making a stable green tea extract and product |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2137890A1 (en) * | 1998-01-14 | 1999-12-16 | Union Tostadora S A | Process for manufacturing a food preparation based on coffee |
EP1072254A1 (en) * | 1998-04-24 | 2001-01-31 | Sunstar Inc. | Food compositions, compositions for oral cavity and medicinal compositions for preventing or treating periodontosis and method for preventing or treating periodontosis |
EP1072254A4 (en) * | 1998-04-24 | 2005-01-05 | Sunstar Inc | Food compositions, compositions for oral cavity and medicinal compositions for preventing or treating periodontosis and method for preventing or treating periodontosis |
US6228410B1 (en) * | 1999-01-28 | 2001-05-08 | Gerry W. Zajac | Method and apparatus for extending the freshness of coffee and indicating its freshness |
WO2001070038A2 (en) * | 2000-03-22 | 2001-09-27 | Unilever Plc | Cold water soluble tea |
WO2001070038A3 (en) * | 2000-03-22 | 2002-09-19 | Unilever Plc | Cold water soluble tea |
US6589575B2 (en) | 2000-03-22 | 2003-07-08 | Lipton, Division Of Conopco, Inc. | Cold water soluble tea |
WO2004054378A1 (en) * | 2002-12-18 | 2004-07-01 | Council Of Scientific And Industrial Research | A process for preventing development of off flavor in ctc teas using anitoxidants |
EP1504670A1 (en) * | 2003-08-04 | 2005-02-09 | Union Tostadora, S.A. | Procedure improvement for the production of a coffee food preparation |
WO2007006432A1 (en) * | 2005-07-11 | 2007-01-18 | Nestec S.A. | Methods and systems to enhance foam generation and quality through dispenser |
US8734885B2 (en) | 2006-06-28 | 2014-05-27 | Voyava Republic Llc | Cold infusion process for fortifying coffee beans |
BE1017855A3 (en) * | 2007-11-21 | 2009-09-01 | P D S Commanditaire Vennootsch | Coffee beans treating method, involves absorbing extra minerals, proteins and vitamins from beans, roasting and cooling beans, and drying beans after cooling, where enriched coffee is achieved by cooling beans by cold gas stream |
Also Published As
Publication number | Publication date |
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AU7431996A (en) | 1997-06-11 |
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