Use of spray-dried and freeze-dried sugarcane leaf essence

Details Use of spray-dried and freeze-dried sugarcane leaf essence Use of spray-dried and freeze-dried sugarcane leaf essence

2000-04-17

2001-06-26

Simone, Timothy F. (Department: 1761)

Sugar, starch, and carbohydrates

Apparatus

Treating sacchariferous material

C099S537000, C099S584000, C127S042000

Reexamination Certificate

active

06251193

ABSTRACT:

BACKGROUND OF THE INVENTION
Our invention relates to foodstuff, beverage, chewing gum and oral care (toothpastes, mouthwashes and the like) compositions, flavored calcium supplement compositions and articles containing foodstuff, chewing gum, beverage, calcium supplement and oral care bases having intimately admixed therewith an aroma and taste augmenting, enhancing or imparting quantity and concentration of one or more spray-dried or freeze-dried natural foodstuff, chewing gum, beverage, calcium supplement or oral care additives produced by a process comprising the sequential steps of:
(i) providing a -plurality of
Saccharum officinaurm
leaves (sugarcane leaves), macerates thereof or a mixture of
Saccharum officinarum
leaves and macerates thereof;
(ii) carrying out one or more physical separation unit operations on said plurality of
Saccharum officinarum
leaves, macerates thereof or mixture of leaves and macerates thereof in order to produce a liquid tastand; and
(iii) freeze drying or spray drying the resultant liquid tastand,
whereby a freeze-dried or spray-dried natural tastand, which is a flavored calcium supplement composition additive or a foodstuff, beverage, chewing gum or oral care additive, is separated and isolated from the remainder of said plurality of
Saccharum officinarum
leaves, macerates thereof or mixtures of leaves and macerates thereof. The liquid tastand is spray-dried or freeze-dried using procedures well known to those having ordinary skill in the art. The physical separation unit operations include but are not limited to steam distillation; high pressure extraction, for example, using one or more screw presses; pervaporation; extraction using an extraction column such as a charcoal extraction column; standard fractional distillation, batch or continuous; high pressure, volatile solvent extraction; and super critical carbon dioxide extraction. Our invention also relates to processes for augmenting, enhancing or imparting flavors in or to calcium supplements (e.g., calcium glycerophosphate), foodstuffs, chewing gums and beverages by adding thereto the aforementioned freeze-dried or spray-dried tastands taken alone or combined with a solid water-soluble carrier (as prepared using spray drying or freeze drying process steps) and other additives, including nutritional supplements such as calcium glycerophosphate.
Foodstuffs, chewing gums, oral care compositions, calcium supplement compositions and beverages, which are sweetened with sweeteners other than natural sugars or which contain sodium chloride replacers, for example foodstuffs, beverages, chewing gums, toothpastes, mouthwashes, calcium supplements and beverages which contain potassium chloride and/or L-aspartyl-L-phenylalanine ethyl ester and/or saccharin and/or sucralose have been made the subject of intensive research efforts whereby the bitter or metallic taste of the eatable, chewing gum or oral care composition is covered or “improved.” Thus, for example, U.S. Pat. No. 5,639,788 assigned to Bioresearch, Incorporated discloses a composition comprising (a) an eatable having a bitter and/or metallic taste and (b) at least one tastand selected from L-aspartyl-L-phenylalanine, L-aspartyl-L-tyrosine and their salts in a substantially tasteless amount of 0.0000001-300 weight percent based on the weight of the eatable. U.S. Pat. No. 5,639,788 indicates that the eatable is bitter tasting potassium chloride, an amirto acid, a peptide, a polypeptide, or a protein or N-l-&agr;-aspartyl-l-phenylalanine ethyl ester. It is further indicated in U.S. Pat. No. 5,639,788 that the eatable is any ingested material taken by humans, animals and the like and may be a foodstuff, non-calorie food component (e.g., flavoring or medicine including bitter chocolate or a drug such as ibuprofen). The tastand is indicated in U.S. Pat. No. 5,639,788 to be incorporated in or ingested with an eatable and can prevent bitter components from interacting with the mammalian taste receptor. Use of the tastand is indicated in U.S. Pat. No. 5,639,788 to allow reformulation for low-calorie or low-sodium foods.
From a reading of such documents as U.S. Pat. No. 5,639,788, it has become apparent that there exists a need to provide improvement of bitter or metallic taste of such eatables containing such materials as potassium chloride, sucrolose, saccharin and L-aspartyl-L-phenylalanine ethyl ester using natural substances.
Furthermore, a need exists for beverages which contain calcium supplements to have acceptable flavors and mouthfeel, for example, coffee/milk or coffee/“whitener” beverages to which are added calcium supplements such as calcium glycerophosphates. Prior attempts to create such beverages have given rise to beverages where the milk flavor contains esthetically unacceptable aroma and taste nuances, e.g., “chalky” nuances. Calcium glycerophosphate is shown to be useful in fortifying various flavored beverages including citrus flavored beverages in U.S. Pat. No. 5,597,595 issued on Jan. 28, 1997, the specification for which is incorporated by reference herein.
However, nothing in the prior art and nothing known in commerce has implicitly or explicitly yielded the information that
Saccharum officinarum
leaves, macerated and/or non-macerated are a source of such improvement.
The prior art techniques for processing sugarcane (
Saccharum officinarum
) and analyzing sugarcane products include the processing of
Saccharum officinarum
leaves along with the sugarcane where the
Saccharum officinarum
leaves are intended to be primarily discarded.
Thus, in Proceedings of the 1978 Technical Session on Cane Sugar Refining Research, Sep. 17-19, 1978, Washington, D.C., published by the Science and Education Administration, U.S. Department of Agriculture, Godshall, et al published a paper entitled “THE IDENTIFICATION OF VOLATILE CONSTITUENTS IN SUGARCANE AND CANE SUGAR PRODUCTS” at pages 46-67. Godshall, et al identified the volatiles eluted from
Saccharum officinarum
leaves, including 3-hexen-1-ol and dimethyl sulfide and also hypothesized several pathways by which the dimethyl sulfide formation can occur. In Table 1 on page 48 of Godshall, et al, a partial list of constituents previously identified in molasses that contribute to aroma and flavor is set forth. Table 2 of the Godshall, et al paper (set forth at page 53) shows the volatile constituents identified in molasses. Table 3 on page 56 of Godshall, et al sets forth the volatile constituents identified in cane leaves, to wit: acetaldehyde, ethanol, acetonitrile, 2-propanol, acetone, dimethyl sulfide, 3-hexen-1-ol, 2,4-hexadienal, 1-hexen-3-ol and 2,4-heptadienal. A GLC profile is set forth for volatiles eluted from
Saccharum officinarum
leaves on page 58 of Godshall, et al.
Similarly, in Chapter 2 of the text
Cane Sugar Handbook, a manual for cane sugar manufacturers and their chemists
, Tenth Edition, published by John Wiley & Sons, Meade and Chen, 1977, it is indicated in Section 2.1 at page 15 (Chapter 2, Irvine, “Composition of Cane and Juice”):
“2.1 Trash and Cane. When cane is cut and cleaned by hand, and delivered fresh, processors receive the best possible starting material for sugar production. Cane that is cut and loaded by machine invariably contains tops, leaves, stubble and roots, as well as soil, water, and other extraneous matter.
Deduction for trash in the delivered cane is a worldwide practice, but methods of trash determination vary widely. To judge the effect of trash, one should consider each fraction of the cane plant and its contribution of sucrose and of undesirable components. Juice from tops—including the stem tip, or soft, elongating joints as well as leaf blades, sheaths, and rolls—contains less than 1% sucrose and is relatively rich in starch, soluble polysaccharides, and reducing sugars (Table 2.2). When tops (and dead leaves) are milled, these undesirable constituents are extracted and adversely affect sucrose recovery. Milled cane trash mixes with the crushed stalks, sponges up the richer stalk juices, and leaves the mill train with 3% su

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