• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Powdered drink composition. The invention relates to a powdered beverage composition comprising partially defatted non-alkaline cocoa, brown sugar and lecithin, in which the weight ratio of partially defatted non-alkalized cocoa/brown sugar ranges from 0.50 to 0.65 . The ingredients used to make the composition are essentially of natural origin and not very refined. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2761339A1
    申请号:ES201930437
    申请日:2019-05-17
    公开日:2020-05-19
    发明作者:Vega Hazas Isabel Pellon；Sandrine Cavin；Pilar Darre
    申请人:Societe des Produits Nestle SA；Nestle SA；
    IPC主号:
    专利说明:

    [0004] TECHNICAL FIELD
    [0006] The invention relates to a powdered beverage composition, more particularly a cocoa-based beverage, intended to be reconstituted in milk.
    [0008] PREVIOUS TECHNIQUE
    [0010] Any discussion of prior art documents should not be construed as an admission that the content of the document represents the general knowledge of the person skilled in the art in the field of the invention.
    [0012] Numerous cocoa-based beverage powder compositions are known, sold particularly under the brand NESQUIK. The subtle balance between the different ingredients has established a flavor that is recognizable by generations of consumers.
    [0014] There are also other brands of powdered chocolate drinks. These drinks comprise, in most cases, cocoa, refined sugar and aromas, in variable proportions. There are also compositions consisting only of defatted cocoa. These compositions are particularly difficult to reconstitute in cold milk, since they form lumps that float on the surface of the milk. Furthermore, these compositions have a bitter, typical cocoa flavor, which is sometimes difficult for certain consumers to accept.
    [0016] Publication WO 2016/124792 A1 in the name of Nestec S.A. describes a low sugar powdered beverage composition. In this composition, an ingredient of the resistant dextrin and maltodextrin type comes to replace a part of the white sugar generally used in this type of powdered drinks. However, this ingredient cannot be classified as natural.
    [0018] Consumers are increasingly concerned about their energy inputs, particularly in the form of refined sugar. In fact, excessive sugar intake is associated with increasing the risk of developing certain non-infectious diseases and being overweight. However, this association would be rather related to a higher energy contribution instead of the effects of sugars themselves. Regimes rich in energy and sugars can lead to the development of diseases, especially metabolic diseases. But the substitution of sugars for other caloric ingredients, such as fats, starches or Maltodextrins, can also have negative effects on certain indicators such as plasma lipids or insulin sensitivity. This reinforces the idea that the typology of the regimes is the main predictor of the development of metabolic diseases, rather than simply the contribution of sugar. In any case, the average contributions of sugar in most countries, exceed the contributions recommended by the main health authorities.
    [0020] Generally, consumers are also concerned about the ingredients used in products from the agri-food industry, in particular the possible presence of artificial colors, flavors or sweeteners.
    [0022] It would therefore be desirable to alleviate at least certain drawbacks of the prior art, even to improve the prior art, or to propose a useful alternative. In particular, it would be desirable to propose a cocoa-based powdered beverage composition, comprising only so-called natural, or poorly refined ingredients. Such a composition must be able to be manufactured in existing industrial facilities and retain a flavor and color, particularly after reconstitution, to which consumers are accustomed. In other words, it is necessary that natural ingredients are selected in such a way that it does not affect the taste or color of the drink, nor does it require the installation of new equipment in factories.
    [0024] BRIEF DESCRIPTION OF THE INVENTION
    [0026] To this end, the present invention relates to a powdered beverage composition, characterized in that it comprises partially defatted non-alkalized cocoa, brown sugar and lecithin, in which the weight ratio of partially defatted non-alkalized cocoa / brown sugar varies from 0.50 to 0.65.
    [0028] According to one embodiment, the partially defatted cocoa comprises from 10 to 12% of fat, preferably cocoa fat, that is, cocoa butter.
    [0030] According to one embodiment, brown sugar is cane sugar. Preferably, the brown sugar contains from 90 to 98% by weight of sucrose. In particular, brown sugar can be selected from muscovado sugar, pith sugar, whole sugar, reddish sugar, or blond sugar.
    [0032] According to one embodiment, the powdered beverage composition comprises 1 to 2% lecithin.
    [0033] According to one embodiment, lecithin, preferably soy lecithin, is obtained without extraction using solvent.
    [0035] In particular, the powdered beverage composition comprises, by weight based on dry matter, from 33 to 40% by weight of partially defatted unalkalized cocoa, from 55 to 65% by weight of brown sugar, from 1 to 2% by weight lecithin, vanilla flavor and cinnamon powder, the sum being equal to 100% by weight.
    [0037] According to one embodiment, the powder drink composition comprises a vanilla flavor, preferably a natural vanilla extract.
    [0039] Other characteristics, advantages and embodiments of the invention will be better understood after reading the following detailed description, accompanied by the representative drawings of certain embodiments of the invention.
    [0041] DETAILED DESCRIPTION OF THE INVENTION
    [0043] Unless otherwise indicated, the terms "understand" or "contain", and their conjugations, must be interpreted openly, that is, "include, without being limited to", as opposed to the terms "constitute" or "consist of" that they have an exclusive or exhaustive meaning.
    [0045] Unless otherwise indicated, percentages are percentages by weight.
    [0047] Unless otherwise indicated, the scientific and technical terms must be taken in their sense as they are commonly understood by a person skilled in the art, in the technical field to which these terms belong.
    [0049] The main ingredients of the powdered beverage composition are partially defatted, non-alkaline cocoa, brown sugar and lecithin.
    [0051] Cocoa
    [0053] Cocoa is used in the form of partially defatted and non-alkaline cocoa powder. In the sense of the invention, "partially defatted" means that the cocoa powder comprises from 10 to 12% by weight of fat. Certain cocoa-based products are known to be mixed not with cocoa materials, such as cocoa butter, but with other sources of fat. For the requirements of the invention, only cocoa fat, that is, cocoa butter, are contemplated. Accordingly, non-alkalized cocoa powder is used, which comprises from 10 to 12% by weight of fat.
    [0054] In most cases, alkalized cocoa is used in powdered beverage compositions. In fact, in addition to the greater variability of color or aromas found in alkalized cocoas, these are easier to treat in industrial processes. However, alkalized cocoas are not considered natural. In fact, its manufacturing process comprises a stage during which cocoa is treated with an alkaline agent. This has the effect of increasing the pH of cocoa to values from 6 to 8.5, while non-alkalized cocoa, or natural cocoa, has a pH of 4.8 to 5.8 on average.
    [0056] Thus, according to one embodiment, the powder drink composition comprises, based on dry matter, from 33 to 40% by weight of partially defatted, non-alkaline cocoa, preferably in powder form. For example, the powdered beverage composition comprises at least 34% or 35% by weight of partially defatted, non-alkaline cocoa, and at most 39%, 38%, 37% or 36% by weight of partially defatted, non-alkaline cocoa. Preferably, the powdered beverage composition comprises 35% to 38% by weight of partially defatted, non-alkaline cocoa.
    [0058] Such partially defatted, non-alkaline cocoa can be obtained from companies such as, for example, BARRY CALLEBAUT or OLAM. A manufacturing process for non-alkalized cocoa is described, for example, in documents EP 3013153 and EP 3013154.
    [0060] In this way, the powder drink composition contains a large proportion of cocoa, relative to other chocolate drinks.
    [0062] Sugar
    [0064] Sugar is produced mainly worldwide, from sugar beets or sugar cane. It is a well-known ingredient. Powdered beverage compositions are generally made with white sugar, or refined sugar, as an ingredient. White sugar is a sugar that contains at least 99.8% of crystallized sucrose. Therefore, white sugar contains virtually none of the nutrients that can be found in sugar before refining. Mainly these are certain mineral salts or trace elements. The refining steps to produce white sugar therefore generate by-products, such as molasses, which should be treated or used.
    [0066] The powdered beverage composition contains brown sugar as an ingredient, and not white sugar. The use of a less refined ingredient allows reducing the amount of by-products associated with the manufacture of the powdered beverage composition. Further, During refining operations, part of the mineral salts or trace elements is preserved rather than lost. Surprisingly, the use of brown sugar has not had a very important effect on the color of the powdered beverage composition. Consequently, consumers are not at risk of being surprised by even the slightest change in color of their favorite beverage.
    [0068] Brown sugar contains a maximum of 98% by weight sucrose, for example, 90 to 98% by weight sucrose. Preferably, the brown sugar used as an ingredient is a cane sugar. For example, brown sugar is selected from muscovado sugar, pith sugar, whole sugar, reddish sugar, or blond sugar.
    [0070] Thus, according to one embodiment, the powdered beverage composition comprises, based on dry matter, 55 to 65% by weight of brown sugar. For example, the powdered beverage composition comprises at least 56%, 58% or 60% by weight of brown sugar, and at most 65%, 64%, 63% or 62% by weight of brown sugar. Preferably, the powdered beverage composition comprises from 58% to 64%, preferably from 60% to 63% by weight of brown sugar.
    [0072] Lecithin
    [0074] Lecithin is a natural emulsifier. It can be extracted from plants, for example, soy, corn or sunflower, or from eggs, for example. Generally, the methods of manufacturing lecithin from plants comprise an extraction using organic solvents (hexane) or precipitating the lecithin using peroxides (US 8,232,418).
    [0076] Preferably, according to the invention, the lecithin is obtained without extraction using solvent or other processes that involve chemical treatment. In this way, lecithin is obtained only using mechanical processes such as pressure, filtration, and centrifugation. Such a lecithin is called natural.
    [0078] According to the invention, soy lecithin is used in the manufacture of the powdered beverage composition.
    [0080] According to one embodiment, the powdered beverage composition comprises, based on dry matter, from 1 to 2% by weight of lecithin, preferably soy lecithin. For example, the powdered beverage composition comprises at least 1.1%, 1.2%, 1.3%, or 1.4% by weight of lecithin, and at most 1.9%, 1.8%, 1 , 7%, 1.6% or 1.5% by weight of lecithin. Preferably, the powdered beverage composition comprises from 1.2% to 1.8%, preferably from 1.3% to 1.6% by weight of lecithin.
    [0082] Ratio
    [0084] The weight ratio of partially defatted, non-alkaline cocoa ("cocoa"): brown sugar ("sugar") in the powdered beverage composition therefore varies from 0.50 to 0.65, preferably from 0.53 to 0.63 , even preferably from 0.55 to 0.60. Thus, the powdered beverage composition contains a little more than a third of cocoa powder and a little less than two thirds of sugar. In the prior art powdered beverage compositions, the sugar ratio is often higher. In this way, according to the invention, the powdered beverage composition makes it possible to reduce the sugar content. Surprisingly, this has not changed the color or aroma of the drink, after reconstitution in milk, in a way that is unacceptable to regular consumers.
    [0086] Furthermore, the weight ratio of lecithin * 100 / (cocoa + sugar) varies from 1.4 to 1.6, preferably from 1.45 to 1.55, and even better from 1.50 to 1.55.
    [0088] Other ingredients
    [0090] Preferably, the powder drink composition contains natural flavors, particularly a vanilla and cinnamon powder flavor. These two ingredients contribute decisively to the traditional flavor of the drink. In particular, the vanilla flavor is a natural vanilla extract. Alternatively, the vanilla scent is a natural scent that contains vanilla flavors. The vanilla and cinnamon flavor represent, between the two, less than 0.5% by weight of the composition.
    [0092] Manufacturing
    [0094] The powdered beverage composition can be manufactured according to a conventional steam agglomeration procedure, in an agglomeration tower or a fluidized bed. Such manufacturing processes are particularly described in publication WO 2016/124792 (pages 11-12).
    [0096] The invention may be better understood and understood by the following examples, provided by way of illustration.
    [0098] Examples
    [0100] Example 1
    [0101] In an agglomeration tower, a powdered beverage composition is prepared by steam agglomeration according to the following formula:
    [0103]
    [0106] The total of the ingredients represents 100% by weight
    [0108] Example 2
    [0110] In an agglomeration tower, a powdered beverage composition is prepared by steam agglomeration according to the same formula as that of Example 1, but using only 1% by weight or 1.8% by weight of soy lecithin and accordingly , adapting the amount of sugar.
    [0112] Example 3
    [0114] By dispersing 8 g of powdered drink composition in milk, a chocolate drink is prepared according to Examples 1 or 2. The milk can be cold, that is, fresh from the fridge, warm or hot. For example, cold milk is at a temperature of 3 to 8 ° C. The powdered beverage composition is dispersed and diluted satisfactorily, even in cold milk. The chocolate drink has a slightly more intense chocolate flavor than the classic NESQUIK. The balance between the different ingredients allows consumers to recognize the taste of NESQUIK.
    [0116] Naturally, the person skilled in the art could have contemplated other embodiments without, however, departing from the scope of the invention defined by the claims set forth below.
    权利要求:
    Claims (10)
    [1]
    1. Powdered beverage composition characterized in that it comprises partially defatted, non-alkaline cocoa, brown sugar and lecithin, in which the weight ratio of partially defatted, non-alkalized cocoa / brown sugar varies from 0.50 to 0.65.
    [2]
    2. Composition according to claim 1, in which the partially defatted cocoa comprises from 10 to 12% of fat.
    [3]
    3. Composition according to claim 2, in which the fat is cocoa fat.
    [4]
    4. Composition according to any of claims 1 to 3, wherein the brown sugar is a cane sugar.
    [5]
    5. Composition according to any of claims 1 to 4, in which the brown sugar contains from 90 to 98% by weight of sucrose.
    [6]
    Composition according to any one of Claims 1 to 5, in which the brown sugar is selected from muscovado sugar, pith sugar, whole sugar, reddish sugar or blond sugar.
    [7]
    7. Composition according to any of claims 1 to 6, comprising from 1 to 2% by weight of lecithin.
    [8]
    8. Composition according to claim 7, in which the lecithin is obtained without extraction using solvent, preferably being a soy lecithin.
    [9]
    Composition according to any one of Claims 1 to 8, comprising by weight based on dry matter, from 33 to 40% by weight of partially defatted, non-alkaline cocoa, from 55 to 65% by weight of brown sugar, from 1 to 2% by weight of lecithin, vanilla flavor and cinnamon powder, the sum being equal to 100% by weight.
    [10]
    Composition according to any one of Claims 1 to 8, comprising a vanilla flavor, preferably a natural vanilla extract.
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    同族专利:
    公开号 | 公开日
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US3006763A|1954-06-03|1961-10-31|American Sugar Refining Co|Method of producing a dry sugar-cocoa mix|
    US3472658A|1966-06-30|1969-10-14|Grace W R & Co|Preparing a readily wettable cocoa-sugar composition|
    WO2012095121A1|2011-01-12|2012-07-19|Cargill, Incorporated|Cocoa powder compositions|
    WO2016124792A1|2015-02-06|2016-08-11|Nestec S.A.|Powdered beverage composition|
    法律状态:
    2020-05-19| BA2A| Patent application published|Ref document number: 2761339 Country of ref document: ES Kind code of ref document: A1 Effective date: 20200519 |
    2020-05-25| PC2A| Transfer of patent|Owner name: SOCIETE DES PRODUITS NESTLE S.A. Effective date: 20200519 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1860659A|FR3088521B1|2018-11-16|2018-11-16|POWDERED BEVERAGE COMPOSITION|
    FR1900144|2019-01-08|
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