TECHNOLOGICAL FIELD

The present disclosure relates to for preparation of beverages, specifically beverages combining coffee and chocolate compositions, by utilizing a high-pressure homogenization method.

BACKGROUND ART

References considered to be relevant as background to the presently disclosed subject matter are listed below:

[1] Fernandez-Elias et al., Sport Nutr Exerc Metab 2015, 25(1), 46-53

[2] Smith et al., Intl Soc Sport Nutr 2010, 7: 10

[3] Graham TE, Sports Med 2001, 31(11), 785-807

[4] Matissek R, Zeitschrift fur Lebensmitteluntersuchung und Forschung A 1997, 3, 175-187

[5] US 6,599,552

[6] EP 1 462 008

[7] CA 1,219,764

[8] US 6,060,105

Acknowledgement of the above references herein is not to be inferred as meaning that these are in any way relevant to the patentability of the presently disclosed subject matter.

BACKGROUND

Coffee and chocolate are well known for their beneficiary properties, inter alia for stimulating, modifying blood pressure and affecting the central nervous system. Recent researches have also recommended the consumption of defined amounts of caffeine and other methylated xanthines (such as theobromine and theophylline found in cocoa solids and cocoa butter) prior to physical exercise, allowing increase of heart rate and improve fat/glycogen burning ratio [1-4].

Various chocolate-flavored coffee beverages are known [5-6]. Such beverages are typically based on adding cocoa solids, cocoa butter, or synthetic chocolate flavoring to coffee-based beverages. Other chocolate-flavored coffee beverages are based on addition of chocolate liquor or syrup, cocoa solids, coffee solids, coffee extracts or combinations thereof to milk or light cream, followed by homogenization and pasteurization processes [7-8]. However, most of the beverages produced by processes known to date are either prepared immediately before consumption or have relatively low stability and short shelf-life, typically between a few days and up to 1- month. Such beverages often require storage under refrigeration conditions, which limits their marketing and consumer consumption.

GENERAL DESCRIPTION

The present disclosure provides a new process for preparing coffee and chocolate containing beverages, which are stable for a period of several months, typically about 4 months, without losing their homogeneity, taste and mouth-feel, even when stored at room temperature. This extremely long period of stability is obtained by a unique high pressure homogenization process, as will be described herein.

Thus, in an aspect, the present disclosure provides a process for preparing a beverage, comprising:

(a) mixing water, a chocolate composition and a coffee composition to obtain a mixture, optionally at an elevated temperature, such that the mixture is in a liquid state; and

(b) homogenizing the mixture at a homogenization pressure of at least 800 bars. In the process of the invention, water is first mixed with a chocolate composition and a coffee composition to obtain a homogenous mixture. It is of note that in processes of the invention the main liquid comprising the beverage is water. Thus, beverages produced in a process of the invention are substantially dairy-free, meaning the beverages are free of liquid milk or liquid dairy components. Although the beverage may comprise a limited amount of solid dairy components, such originate from the chocolate composition rather than from added dairy ingredients. In the context of the present disclosure, the term chocolate composition is meant to encompass compositions of matter comprising at least 10 wt% cocoa solids and at least 10 wt% of cocoa butter. The chocolate composition may further comprise up to 70 wt% sweetener (i.e. sugar, sucrose or any other sweetener) and optionally up to 40 wt% milk solids. The chocolate composition may be provided at a solid form, namely, as blocks, tables, buttons, discs, drops, chips, flakes, shavings, or powdered form. Thus, in some embodiments, when the chocolate composition is provided in solid or powdered form, the mixture may require mixing at elevated temperatures until sufficient, at time substantially full, melting of the chocolate composition is obtained.

Alternatively, the chocolate composition may be provided in liquid form, i.e. molten chocolate, chocolate extract, chocolate flavor, chocolate liquor and others.

The chocolate composition may be unsweetened chocolate, dark or extra dark chocolate (typically containing at least 40% cocoa solids, devoid of milk solids), semi- sweet or bittersweet chocolate (typically containing at least 30% cocoa solids and up to 14 wt% milk solids), or milk chocolate (containing at least 12 wt% milk solids).

It is of note that the chocolate may further contain flavoring agents, such as aromatic oils, flavoring extracts, etc.

In some embodiments, the mixture comprises between about 10 and about 20 wt% chocolate composition. Namely, the mixture (and subsequently the beverage) may comprise 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 wt% of chocolate composition. In other embodiments, the mixture may comprise between about 14-18 wt%, or even between about 15-17 wt% chocolate composition.

The other main component of the mixture is coffee. The term coffee composition refers to a dairy-free composition comprising coffee and/or caffeine, such as a coffee extract. Typically, the composition consists of coffee, i.e. coffee beans in a form allowing their dissolution or dispersion in water. The term also encompasses finely ground roasted coffee, freeze-dried coffee granules, coffee extract, instant coffee powder, liquid coffee, including espresso or any other dairy-free coffee beverage prepared from any kind of coffee or artificial coffee flavors. Thus, in some embodiments, the coffee composition is provided in solid (e.g. granulated), liquid or powdered form.

In some embodiments, the coffee composition is added to the mixture in an amount permitting to obtain a caffeine concentration of at least 90 mg of caffeine per 100 ml of beverage. In other embodiments, the coffee composition may be added to the mixture in an amount permitting to obtain a caffeine concentration of between about 90 and about 100 mg of caffeine per 100 ml of the beverage. At times, the term coffee composition includes mixtures of low-caffeine compositions and caffeine at various ratios. Thus, in some other embodiments, low-caffeine compositions may be used instead of the coffee composition, and caffeine may be added to the mixture in order to achieve the required stimulating effect of the beverage.

In some embodiments, the water/chocolate/coffee mixture is prepared by mixing the components at an elevated temperature. The term elevated temperature refers to a temperature enabling at least partial melting and/or dissolution of the chocolate and coffee solids in the water. In some embodiments, the elevated temperature is between about 30 and about 100°C.

As a person skilled in the art would appreciate, mixing may be carried out in any suitable container or vessel, open or closed, equipped with a temperature control unit, such as a heating/cooling unit or a heat exchanger, along with means for controlling said unit in response to auto-thermic or the absence of auto-thermic conditions within the vessel; internal temperature gauges for monitoring the mixture's temperature, and mixing means (such as static mixers, propellers and baffles of various geometries, etc.). In a non-limiting example, the mixture is mixed at a rate of 1 rpm to 50,000 rpm.

The addition of the components to the water may be carried out in a single batch, i.e. adding all of the components together to the water. Alternatively, the components are added to the water in several smaller batches or by a slow flow of components into the water, allowing the formation of a sufficiently homogenous mixture.

The sequence of addition of components into the water may be varied; i.e. the chocolate composition may be added first, followed by the coffee composition, or vice versa. The coffee composition may also be added to the water concomitantly with the chocolate composition.

The components may be fed into the mixing vessel by any appropriate means known in the art. Solid components may be, for example, added from silos or storage containers, optionally via a dosing unit, may be fed by a spiral auger or a conveyor belt, etc. Components in liquid form may be added by liquid feeding units, capable of transferring liquid component from a reservoir to the mixing vessel. Such feeding units may be connected to the mixing vessel by appropriate tubing system, and may have metering means for measuring exact amount of liquid transferred to the vessel.

Once the chocolate and coffee have melted/dissolved in the water, the mixture is transferred to a unique homogenization process. The homogenization process is carried out at a pressure of at least 800 bars.

Homogenization refers to the process of homogenizing the mixture, being the formation of a uniform liquid. Without wishing to be bound by theory, the process of homogenization allows to obtain a uniform liquid composition out of non-miscible components, such as a fatty phase and an aqueous phase. In the process of the invention, without wishing to be bound by theory, the homogenization process breaks down the chocolate-containing fatty phase into small droplets or globules within the coffee- containing aqueous phase. The use of high homogenization pressures allows for obtaining extremely fine and uniform droplets; in other words, the high homogenization pressure permits to obtain a highly-stable emulsion of the fatty chocolate and the aqueous coffee phases, such that the resulting beverage is stable for prolonged periods of time, as well as preserves it's texture and mouth-feel over time.

In some embodiments, the median size (i.e. Do s) of the droplets or globules is up to 15 μιη. Namely, at least 50% of the fat globules formed in the beverage due to the homogenization process have a diameter lower than 15 μιη (i.e. ϋο.5<15μιη). In other embodiment, the Do s value is between about 5 and 15 μιη; at times between about 6 and 11 μιη. In some additional embodiments, at least 90% of the fat globules have a diameter of less than 30 μιη (Do.9<30 μιη).

Another advantage of the high pressure homogenization process is the elimination of microorganisms which may be present in the mixture. The high homogenization pressure destroys the integrity of the microorganisms' cells, thereby resulting in a beverage which is less prone to development of microbial/fungal contaminations. Unlike homogenization processes known in the art [7], the homogenization is carried out at significantly high pressures, at times about 3-folds higher than pressures known and typically used in the food industry. In the context of the present disclosure, the term high (homogenization) pressure generally refers to pressures of at least 800 bars. In some embodiments, the homogenization pressure in step (b) is at least 1500 bars. In other embodiments, the homogenization pressure in step (b) is at a range of between 800 and 2000 bars.

In order to ensure that the mixture is homogenized to the desired droplet size, the high homogenization pressure, in some embodiments, is applied for a sufficient period of time to obtain the desired droplet size. Where the process of the invention is successive (i.e., not batch-wise) the flow of the mixture into the homogenizer may be calibrated to allow obtaining the desired droplets size under constant flow conditions.

In some embodiments, the high homogenization pressure is applied for between about 1 microsecond and about 1 minute.

After the mixture has been thoroughly homogenized, the beverage may be cooled down to a storage temperature. Thus, in some embodiments, the process may comprise a step (c) for cooling the mixture to a storage temperature, which may, in some embodiments, be between about 4 and about 25°C.

In some embodiments, the process may further comprise a step (b') carried out after step (b) (or between steps (b) and (c), where applicable), step (b') comprising homogenizing the mixture at a homogenization pressure lower than 800 bars. The pressure in step (b') is typically lower by an order of magnitude from the high homogenization pressure of step (b). Thus, in some embodiments, the homogenization pressure in step (b') is at least 100 bars. In other embodiments, the homogenization pressure in step (b') may be at a range of between 150 and 350 bars.

In some other embodiments, the homogenization pressure is applied in step (b'), is applied for a sufficient period of time to obtain the desired droplet size. In such embodiments, the homogenization pressure is applied step (b') for between about 1 microsecond and about 1 minute.

Thus, in some embodiments, the process of the invention comprises the following steps:

(a) mixing water, a chocolate composition and a coffee composition to obtain a mixture, optionally at an elevated temperature, such that the mixture is in a liquid state;

(b) homogenizing the mixture at a homogenization pressure of at least 800 bars; (b') homogenizing the mixture at a homogenization lower than 800 bars; and

(c) cooling the mixture to a storage temperature. Both homogenization stages may be carried out in the same homogenization vessel. Alternatively, homogenization may be carried out in separate homogenization units, each suitable for application of the desired homogenization pressure.

Following its preparation process the beverage may be stored in bulk quantities or divided into individual servings of a desired volume. Typically, the beverage is packed in containers of about 60 to 200 ml serving sizes, thereby enabling the consumer to consume a desired and controlled chocolate and caffeine quantities. Dividing, dosing, dispensing and packaging of the prepared beverage may be carried out in aseptic or non-aseptic conditions, and by any means known to a person of skill in the art.

As mentioned above, the high pressure homogenization stage assists in eliminating microorganisms from the mixture and the beverage. However, as a man of the art would appreciate, at times and/or as required by local food regulations, following homogenization the mixture may be also pasteurized. Therefore, in some embodiments, the process may further comprise a step (b") of pasteurizing the mixture. Pasteurization of step (b") may be applied after step (b), and where applicable it may be applied after step (b'). In such embodiments, pasteurization may be carried out at between about 60 and about 95°C and by any means known to a person of skill in the art.

Thus, in some embodiments, the process of the invention may comprise the following steps:

(a) mixing water, a chocolate composition and a coffee composition to obtain a mixture, optionally at an elevated temperature, such that the mixture is in a liquid state;

(b) homogenizing the mixture at a homogenization pressure of at least 800 bars; (b') homogenizing the mixture at a homogenization pressure lower than 800 bars; (b") pasteurizing the mixture; and

(c) cooling the mixture to a storage temperature.

According to some embodiments, the mixture may comprise at least one additive, typically selected from emulsifiers, stabilizers, pH adjusting agents, and combinations thereof. In some embodiments, the additives are non-diary additives.

The additives may be added at any time during preparation of the mixture. In some embodiments, the at least one additive is added to the water at step (a) prior to addition of the chocolate composition and the coffee composition. Nevertheless, the additives may also be added concomitantly with the chocolate compositions and/or the coffee composition, or even before transferring the mixture to the homogenization stage.

The term emulsifier (or stabilizer) denotes an agent which assists in the formation and stabilization of emulsions, typically by reducing the surface tension difference between the emulsion's components. In the contexts of the present invention, emulsifiers may be used to reduce the surface tension mismatch between the chocolate fatty phase and the coffee aqueous phase, thereby assisting in stabilizing the emulsion formed during the homogenization stage. Further, the emulsifiers may also assist in forming of an electrically charged layer or a steric hindrance layer at the surface of the droplet/globule, thereby preventing fatty droplets coalescence and maintaining the fine droplets' size over a prolonged period of time without observable phase separation.

In some embodiments, the emulsifier may be selected from mono- and di- glycerides, lecithins, carrageenan, sucrose esters of fatty acids, citric acid esters of mono- and diglycerides of fatty acids, polyglycerol esters of fatty acids, gellan gum, and others.

Another additive that may be used is a pH adjusting agent, which serves as a buffering agent for maintaining the mixture's (and subsequently the beverages) acidity at a desired level. The pH adjusting agent typically maintains the acidity level at pH values of about 5.3-6.1. In some embodiments, the pH adjusting agent may be selected from potassium citrates, calcium citrates, sodium citrates, citric acid, calcium phosphates, sodium phosphates, sodium carbonates, calcium lactate, and others.

Concomitantly with the addition of the chocolate composition, the coffee or both, a sweetener may be added to the mixture. In some embodiments, the sweetener may be selected from sugar, saccharine, aspartame, stevia extract, agave syrup, acesulfame, sucralose, mogroside extract, xylitol and mixtures thereof.

The sweetener, if used, is added to the mixture in an amount such that the beverage is characterized by a Degrees Brix value of between about 18 and 25 °Bx. The term Brix (or Degrees Brix) refers to an index indicating the sugar content of a solution, i.e. the mixture or the beverage in the context of the present invention. One (1) degree Brix is equal to 1 gram of sucrose in 100 grams of tested liquid. Namely, the Brix value is equivalent to the content of sugar in 100 grams of product.

In beverages produced by the present process typical Brix values for beverages prepared from dark chocolate are, for example, in the range of 18-22 °Bx, while typical Brix values for beverages prepared from milk chocolate will be in the range of 20-24 °Bx.

Although not mandatory, in some embodiments the mixture may further comprise at least one preservative, which may be selected from sorbates (such as potassium sorbate and sodium sorbate), sorbic acid, benzoic acid, sodium benzoate, potassium benzoate, and others.

The process of this disclosure may be operated, partially on in-full, by a control unit, equipped with suitable software, enabling controlling various parameters of the process, as well as optional data gathering for statistical and quality control purposes.

As used herein, the term "about" is meant to encompass deviation of +10% from the specifically mentioned value of a parameter, such as temperature, pressure, concentration, etc.

Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range. The phrases "ranging/ranges between" a first indicate number and a second indicate number and "ranging/ranges from" a first indicate number "to" a second indicate number are used herein interchangeably and are meant to include the first and second indicated numbers and all the fractional and integral numerals therebetween.

DETAILED DESCRIPTION OF EMBODIMENTS

In order to better understand the subject matter that is disclosed herein, understand the features that distinguish it from the art and exemplify how it may be carried out in practice, embodiments will now be described, by way of non-limiting example only, with reference to the accompanying drawings, in which:

Figs. 1A and IB show exemplary fat globules size distributions for beverage produced in a process according to an embodiment of this disclosure: (1A) beverage comprising coffee and a bittersweet chocolate composition, and (IB) beverage comprising coffee and a milk chocolate composition. Fig. 2 shows exemplary fat globules size distributions for beverage comprising coffee and a bittersweet chocolate composition produced in a process according to an embodiment of this disclosure: as produced (gray line), and after 4 months (black line).

Fig. 3 shows exemplary fat globules size distributions for beverage comprising coffee and a milk chocolate composition produced in a process according to an embodiment of this disclosure: as produced (black line), and after 4 months (gray line).

Example 1:

A substantially dairy-free beverage containing chocolate and coffee compositions, comprising the components as detailed in Table 1, was prepared according to the process of the invention as follows.

Table 1: Exemplary composition 1

Water was heated in a stirred production tank to a temperature ranging between 45 and 60°C. Additives, such as preservatives and emulsifiers, were added and thoroughly mixed until complete dissolution.

Chocolate bars cut into suitable chunks sizes was added to the production tank and mixed until melting (e.g. at least 30 minutes) to obtain a homogenous mixture.

Once the chocolate has fully melted, coffee powder and sugar were added at stirred until fully dissolved to obtain a homogenous liquid.

The liquid was transferred into a high-pressure homogenizer and homogenized in two stages: (a) at 1500 bar - and (b) at 300 bar. Homogenization was carried out at a flow rate of about 400 L/hr.

The homogenized product was pasteurized at 85 °C for at least 3 seconds and then chilled to room temperature to obtain the final product. Example 2:

A dairy-free beverage containing chocolate and coffee compositions, comprising the components as detailed in Table 2, was prepared according to the process of the invention, as follows.

Table 2: Exemplary composition 2

Water was heated in a stirred production tank to a temperature ranging between 45 and 60°C. Chocolate bars cut into suitable chunks sizes was added to the production tank and mixed until melting (e.g. at least 30 minutes) to obtain a homogenous mixture.

Once the chocolate has fully melted, coffee powder and sugar were added at stirred until fully dissolved to obtain a homogenous liquid.

The liquid was transferred into a high-pressure homogenizer and homogenized at 1800 bar. The homogenized product was pasteurized at 85 °C for at least 3 seconds and then chilled to room temperature to obtain the final product.

Example 3: Globules size distribution

The high pressure homogenization processes of the invention provide for emulsification of the fatty phase (i.e. cocoa butter and other fatty components originating from the chocolate composition) and the aqueous phase containing, inter alia, the dissolved coffee. Due to the process of the invention, the oil-in-water (O/W) emulsion comprises fat globules having a median size of up to 15 μιη.

Typical globules size distributions are provided in Figs. 1A and IB. The globule size was measured by using a Malvern Mastersizer (Mastersizer 3000, Malvern Instruments, Worcestershire, UK) with the Hydro MV dispersion unit (Hydro MV, Malvern Instruments, Worcestershire, UK). Samples were dispersed in distilled water, sonicated for 30 seconds and stirred at 1500 rpm. Samples measurements duration was 30 seconds per measurement, at 5-12% obscuration. As can be seen in Figs. 1A-1B, the mean particle sizes (D0.5) for beverages comprising bittersweet chocolate and milk chocolate compositions are 11.7 and 6.74 μιη, respectively. The D0.9 was 25.6 and 23.8 μιη, respectively.

Without wishing to be bound by theory, the beverages produced according to processes of the invention are organoleptically experienced by consumers as having a smooth texture and mouth-feel, predominantly due to the small fat globules size.

Example 4: Stability

Processes of the invention result in a thermodynamically relatively stable O/W emulsion due to the fine globules size, which did not exhibit visible phase separation in samples stored at ambient (room) temperatures for about 4 months.

Globules size was measured for beverages produced according to a process of the invention. Samples stored for about 4 months at room temperature were compared to "just produced" samples of the same production batch in a protocol similar to that described in Example 3 above. Globules size distributions are shown in Figs. 2-3. As can be clearly seen, the fat globules size distribution did not change significantly at the end of 4 months storage, as compared to "just produced" samples of the same production batch. No visible phase separation was observed.

Example 5: Microbial contamination tests

One of the advantages of the process of the invention is obtaining a fine O/W emulsion that does not promote bacterial growth. A beverage comprising semisweet chocolate and coffee, similar to Exemplary Composition 1 produced according to a process of the invention, was sampled upon completion of manufacturing.

Microorganism growth was assessed for Staphylococcus aureus, Salmonella, yeast and mould according to Israeli Standards 885/6, 885/7 and 885/8, respectively. Test results (number of colony forming unites per gram sample) are provided in Table 3 below.

Table 3: Microbial test results

No. microorganisms (CFU/g)

Sample

0 1 week 2 weeks 4 weeks

Exemplary

<10 <10 <10 <10 composition 1 Beverages produced in a process of the invention demonstrated very low microbial counts over time, attesting to the effectiveness of high pressure homogenization to reduce the globule size below a value that supports microbial growth.

Example 6: Homogenization pressure

In order to demonstrate the effect of the homogenization pressure in processes of the invention on the resultant beverage, several homogenization pressures were tested. The composition was similar to that of Example 1 above. Upon completion of the homogenization process the samples were qualitatively tested by a panel of tasters to assess taste, mouth-feel and general sensory perception. Stability was examined after storing the samples at room temperature. The process parameters and test results are provided in Table 4.

Table 4: Effect of homogenization process on stability and mouth-feel

Test terminated after 3 months

As can be clearly seen, samples produced in a high-pressure homogenization process of the invention showed significantly improved stability over samples produced at lower pressures. It is of note that pressures commonly used in the dairy industry (sample 1), resulted in a highly unstable product, demonstrating almost immediate phase separation. Sensory assessment showed that the samples produced according to a process of the invention were reported by tasters as having a smooth and silky mouth-feel, without having an overly-rich fatty sensation; while samples produced in lower homogenization pressures were reported as gritty and unpleasant. Samples of high-pressure homogenization were also reported to taste "sweeter" than those produced in lower homogenization processes, though the content of sugar/sweeteners was similar in all samples.