CA2321956A1 - Beverage syrup and method for making a tea flavored beverage - Google Patents
Beverage syrup and method for making a tea flavored beverage Download PDFInfo
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- CA2321956A1 CA2321956A1 CA 2321956 CA2321956A CA2321956A1 CA 2321956 A1 CA2321956 A1 CA 2321956A1 CA 2321956 CA2321956 CA 2321956 CA 2321956 A CA2321956 A CA 2321956A CA 2321956 A1 CA2321956 A1 CA 2321956A1
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- beverage
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- flavor
- beverage syrup
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Abstract
This invention is directed to a beverage syrup comprising tea, tea flavor or both. The beverage syrup does not require refrigeration, and may be used to make a variety of tea flavored beverages.
Description
F6136(C) BEVERAGE SYRUP AND
N~TNOD FOR
MAKING A TEA FLAVORED BEVERAGE
Related Applications This application daims priority to provisional application 60/156,865, tfie disclosure of which in incorporated herein by reference.
held of the Invention This invention is directed to a beverage syrup. More particularly, the invention is directed to a beverage syrup that comprises tea, tea flavor or both, and the beverage syrup may further comprise flavor additives. Also, the present invention is directed to a tea flavored beverage that comprises the above-described beverage syrup, as well as a method for making the same.
Background of the Invention Both cafFeinated and decaffeinated beverages have become extremely popular thirst quenchers. Such beverages may be served either hot or cold, and they niay be purchased at a variety of commercial establishments, such as fast food establishments.
Typically, the caffeinated and decaffeinated beverages are those which comprise coffee. Such beverages can be difficult to make since it is.not always easy to consistently add the ingredients used to make them. Also, beverages comprising coffee are not always desired because coffee typically comprises high F6136(C) levels of alkaloids (e.g., caffeine) and can have a strong flavor that is not accepted by many.
It is of increasing ink to develop beverages that may be made oonsistendy the same and that do not have the strong flavor of coffee. This invention, therefore, is directed bo a beverage syrup that comprises tea, tea flavor or both, and the beverage syrup may further comprise flavor additives.
Additionally, the present invention is directed to a tea flavored beverage comprising the above-described beverage syrup. 0.s used herein, tea is defined to include liquid and powdered flea, tea flavor is defined to include natural and artificial tea flavor, and flavor additives are defined to include flavor agglomerates, spray dried flavors, freeze dried flavors and flavor granules.
Background References Efforts have been dexribed for making tea containing beverages. In U.S.
Patent No. 5,895,681, the disclosure of which in incorporated herein by reference, tea containing beverages and a method for preserving the same are described.
"Other efforts have been dixlosed for making beverage compositions. In WO 99/30576, the dixlosure of which is incorporated herein by reference, beverage compositions with a sweetener are dexribed.
Still other efforts have been dixlosed for making beverage compositions.
In WO 99/35921, the disclosure of which in incorporated herein by reference, a physical endurance drink is dexribed.
N~TNOD FOR
MAKING A TEA FLAVORED BEVERAGE
Related Applications This application daims priority to provisional application 60/156,865, tfie disclosure of which in incorporated herein by reference.
held of the Invention This invention is directed to a beverage syrup. More particularly, the invention is directed to a beverage syrup that comprises tea, tea flavor or both, and the beverage syrup may further comprise flavor additives. Also, the present invention is directed to a tea flavored beverage that comprises the above-described beverage syrup, as well as a method for making the same.
Background of the Invention Both cafFeinated and decaffeinated beverages have become extremely popular thirst quenchers. Such beverages may be served either hot or cold, and they niay be purchased at a variety of commercial establishments, such as fast food establishments.
Typically, the caffeinated and decaffeinated beverages are those which comprise coffee. Such beverages can be difficult to make since it is.not always easy to consistently add the ingredients used to make them. Also, beverages comprising coffee are not always desired because coffee typically comprises high F6136(C) levels of alkaloids (e.g., caffeine) and can have a strong flavor that is not accepted by many.
It is of increasing ink to develop beverages that may be made oonsistendy the same and that do not have the strong flavor of coffee. This invention, therefore, is directed bo a beverage syrup that comprises tea, tea flavor or both, and the beverage syrup may further comprise flavor additives.
Additionally, the present invention is directed to a tea flavored beverage comprising the above-described beverage syrup. 0.s used herein, tea is defined to include liquid and powdered flea, tea flavor is defined to include natural and artificial tea flavor, and flavor additives are defined to include flavor agglomerates, spray dried flavors, freeze dried flavors and flavor granules.
Background References Efforts have been dexribed for making tea containing beverages. In U.S.
Patent No. 5,895,681, the disclosure of which in incorporated herein by reference, tea containing beverages and a method for preserving the same are described.
"Other efforts have been dixlosed for making beverage compositions. In WO 99/30576, the dixlosure of which is incorporated herein by reference, beverage compositions with a sweetener are dexribed.
Still other efforts have been dixlosed for making beverage compositions.
In WO 99/35921, the disclosure of which in incorporated herein by reference, a physical endurance drink is dexribed.
F6136(C/
Fnally, in U.S. Patent No. 5,433,965, the disclosure of which in incorporated herein by reference, beverage compositions comprising juice are described.
~mmarv of the Invention In a first embodiment, the present invention is directed to a beverage ~P ~P~sing:
(a) at least about 30% to about 85% by weight high fructose com sYmP:
(b) at least about 1% to about 70% by weight water; and (c) at least one additive selected from the group consisting of tea, tea flavor and a mixture of tea and tea flavor, wherein the beverage syrup does not require refrigeration.
- In a second embodiment, the present invention is directed to a beverage syrup comprising:
(a) tea, tea flavor or both; and ,(b) flavor additives, wherein the beverage syrup does not require ' refrigeration.
In a third embodiment, the present invention is directed to a method for making a beverage comprising tea, tea flavor or both, the method comprising the steps of:
(a) dispensing a syrup from a dispensing device, the syrup comprising tea, tea flavor or both; and F6136(C) (b) adding water bo the syrup, wherein the dispensing device can be set bo dispense a set amount of syrup.
In a fourth embodiment, this invention is directed bo a beverage syrup that does not require refrigeration, the beverage syrup comprising tea, flea flavor or both.
In a fifth embodiment, the present invention is directed to a method for making a beverage comprising the steps of:
(a) dispensing a syrup from a dispensing device, the syrup comprising flavor; and (b) adding water to the syrup.
Brief Description of the Fgures The subject matter which is regarded as the invention is particularly pointed out and distinctly claimed in the conduding portion of the specification.
The invention may be further understood by reference to the following dexription taken in conjunction with the accompanying drawing figures in which:
Figs. 1 a-c depict the dispensing devices that may be used in dispensing the beverage syrup of this invention.
Fgs. 2 a-c depict various bars that may be used to distribute or sell the products made with the inventions dixlosed herein, and the figures show the dispensing devices of Figure 1.
Fnally, in U.S. Patent No. 5,433,965, the disclosure of which in incorporated herein by reference, beverage compositions comprising juice are described.
~mmarv of the Invention In a first embodiment, the present invention is directed to a beverage ~P ~P~sing:
(a) at least about 30% to about 85% by weight high fructose com sYmP:
(b) at least about 1% to about 70% by weight water; and (c) at least one additive selected from the group consisting of tea, tea flavor and a mixture of tea and tea flavor, wherein the beverage syrup does not require refrigeration.
- In a second embodiment, the present invention is directed to a beverage syrup comprising:
(a) tea, tea flavor or both; and ,(b) flavor additives, wherein the beverage syrup does not require ' refrigeration.
In a third embodiment, the present invention is directed to a method for making a beverage comprising tea, tea flavor or both, the method comprising the steps of:
(a) dispensing a syrup from a dispensing device, the syrup comprising tea, tea flavor or both; and F6136(C) (b) adding water bo the syrup, wherein the dispensing device can be set bo dispense a set amount of syrup.
In a fourth embodiment, this invention is directed bo a beverage syrup that does not require refrigeration, the beverage syrup comprising tea, flea flavor or both.
In a fifth embodiment, the present invention is directed to a method for making a beverage comprising the steps of:
(a) dispensing a syrup from a dispensing device, the syrup comprising flavor; and (b) adding water to the syrup.
Brief Description of the Fgures The subject matter which is regarded as the invention is particularly pointed out and distinctly claimed in the conduding portion of the specification.
The invention may be further understood by reference to the following dexription taken in conjunction with the accompanying drawing figures in which:
Figs. 1 a-c depict the dispensing devices that may be used in dispensing the beverage syrup of this invention.
Fgs. 2 a-c depict various bars that may be used to distribute or sell the products made with the inventions dixlosed herein, and the figures show the dispensing devices of Figure 1.
F6136(C) Figs. 3 a-c depict other bar arrangements that may be used to distribute or sell the products made with the inventions disdosed herein.
filed Desa~i~on of the Preferred Embodiments There is no limitation with respect to the high fructose com syrup that may be used in this invention other than that the com syrup is of the type that will result in a beverage syrup that can be easily mixed with, for example, water (induding carbonated water) and primary additives to make a tea flavored beverage.
Regarding the primary additives which may be used in this invention, such primary additives include at least one member selected from the group consisting of tea, tea flavor and mixtures thereof. The tea which may be used in this invention include liquid and powdered tea. Tea flavor is defined to include natural and artificial tea flavor. Other additives which may be used in the beverage syrups of this invention include natural and artificial non-tea flavor additives including concentrates thereof. Such non-tea flavor additives include those which have the taste of strawberry, raspbeny, cherry, peach, mango, pineapple, orange, tangerine, orange tangerine, kiwi, lemon, blueberry, mixtures thereof and the like. Also, the non-tea flavor additives may also actually comprise fruit.
There is no limitation with respect to the amount of high fructose com syrup that may be used in this invention other than that the amount used results in a beverage syrup that can be easily mixed with water (including carbonated water) and additives to make a tea flavored beverage. Typically, however, the amount of high fructose corn syrup used in this invention is from about 30.0 F6136(C) wt% to about 85 wt. %, based on total weight of the beverage syrup, and induding all ranges subsumed therein.
As to the amount of natural and artificial non-tea flavor additives that may be used in this invention, such flavor additives typically make up from about 0.5 wt % bo about 7.5 wt %, and preferably, from about 0.6 wt % to about 6.0 wt9~6, and most preferably from about 0.7 wt % to about 3.0 wt. % of the beverage syrup, based on total weight of the beverage syrup, and induding all ranges subsumed therein.
When preparing the beverage syrup of this invention, the ingredients (e.g., com syrup, primary additives) are mixed via conventional means in order to prepare a substantially homogeneous mixture. It is also noted that secondary additives like spices (e.g., cinnamon and nutmeg), honey, as well as chocolate and flavor granules (or particles) may be added to the beverage syrup of this invenfion. The amount of secondary additives used varies according to taste preferences. Preferably, however, the secondary additives do not dominate the flavor of the resulting beverage syrup.
Further, additional components may optionally be added to the beverage syrup of this invention. Such additional components include antifoaming agent and food colorings. The additional componerit, when added to the beverage syrup of this invention, do not, collectively, make up more than about 0.5 wt.
of the total weight of the beverage syrup. Moreover, if desired, the beverage syrup of this invention may be refr7gerated. Since, however, refrigeration is not required, it is preferred that preservatives, like potassium sorbate and/or sodium benzoate are added (typically no more than about 0.3 wt. % of the total weight of the beverage syrup).
filed Desa~i~on of the Preferred Embodiments There is no limitation with respect to the high fructose com syrup that may be used in this invention other than that the com syrup is of the type that will result in a beverage syrup that can be easily mixed with, for example, water (induding carbonated water) and primary additives to make a tea flavored beverage.
Regarding the primary additives which may be used in this invention, such primary additives include at least one member selected from the group consisting of tea, tea flavor and mixtures thereof. The tea which may be used in this invention include liquid and powdered tea. Tea flavor is defined to include natural and artificial tea flavor. Other additives which may be used in the beverage syrups of this invention include natural and artificial non-tea flavor additives including concentrates thereof. Such non-tea flavor additives include those which have the taste of strawberry, raspbeny, cherry, peach, mango, pineapple, orange, tangerine, orange tangerine, kiwi, lemon, blueberry, mixtures thereof and the like. Also, the non-tea flavor additives may also actually comprise fruit.
There is no limitation with respect to the amount of high fructose com syrup that may be used in this invention other than that the amount used results in a beverage syrup that can be easily mixed with water (including carbonated water) and additives to make a tea flavored beverage. Typically, however, the amount of high fructose corn syrup used in this invention is from about 30.0 F6136(C) wt% to about 85 wt. %, based on total weight of the beverage syrup, and induding all ranges subsumed therein.
As to the amount of natural and artificial non-tea flavor additives that may be used in this invention, such flavor additives typically make up from about 0.5 wt % bo about 7.5 wt %, and preferably, from about 0.6 wt % to about 6.0 wt9~6, and most preferably from about 0.7 wt % to about 3.0 wt. % of the beverage syrup, based on total weight of the beverage syrup, and induding all ranges subsumed therein.
When preparing the beverage syrup of this invention, the ingredients (e.g., com syrup, primary additives) are mixed via conventional means in order to prepare a substantially homogeneous mixture. It is also noted that secondary additives like spices (e.g., cinnamon and nutmeg), honey, as well as chocolate and flavor granules (or particles) may be added to the beverage syrup of this invenfion. The amount of secondary additives used varies according to taste preferences. Preferably, however, the secondary additives do not dominate the flavor of the resulting beverage syrup.
Further, additional components may optionally be added to the beverage syrup of this invention. Such additional components include antifoaming agent and food colorings. The additional componerit, when added to the beverage syrup of this invention, do not, collectively, make up more than about 0.5 wt.
of the total weight of the beverage syrup. Moreover, if desired, the beverage syrup of this invention may be refr7gerated. Since, however, refrigeration is not required, it is preferred that preservatives, like potassium sorbate and/or sodium benzoate are added (typically no more than about 0.3 wt. % of the total weight of the beverage syrup).
F6136(C) When preparing a beverage from the beverage syrup of this invention, the beverage syrup is dispensed from a dispensing device into, for example, a glass or cup and water is added (or vice versa). The beverage syrup and water are mixed either by hand or with an electronic mixing device like a single serving blender. The mixing is maintained until a substantially homogeneous tea flavored beverage is made, often no more than about a few minutes.
As to the amount of beverage syrup combined with the water to make the tiea flavored beverage of this invention, such an amount is not limited and may be varied according to the personal preferences of the individual consumer.
Often, however, the resulting tea flavored beverage is made with at least about 75% by weight water, and preferably at least about 80% by weight water, and most preferably, at least about 85% by weight water, based on total weight of the tea flavored beverage. Regarding the water used to make the tea flavored beverage, the water may be carbonated, and if desired, a portion of the water may be added to the beverage syrup in the form of ice. It is particularly noted herein that a portion or all of the water used to make the tea flavored beverages of this invention may be replaced with milk.
Moreover, it is within the scope of this invention to garnish the resulting tea flavored beverages with, for example, additional spices, chocolate, minced or diced fruits, and combinations thereof.
When dispensing the actual beverage syrup, a beverge syrup dispensing device such as those depicted in Figures 1 a-c is employed. The beverage syrup dispensing device 10 has a first portion 12 and a second portion 14. When the first portion 12 fills with beverage syrup 16, the second portion 14 remains closed. As the beverage syrup 16 is dispensed from the first portion 12 (for example, into a glass), the first portion 12 shuts after emptying and the second ~. ..
F6136(C) portion I4 opens and fills with a predetermined amount of beverage syrup 16 to be used in the next tea flavored beverage (not shown) to be prepared.
When marketing and/or selling the tea flavored beverage of this invention, any of the well known conventional business techniques may be used. It is preferred, however, that inline or kiosk bar arrangements, such as those depicted in Figures 2 a-c and 3 a-c, are used. Such bar arrangements are mobile and capable of being moved by an individual in a variety of locations within, for example, a shopping mall. The mobile inline and kiosk tea bar arrangements allow for easy cleaning, accessability, and refilling. Preferably, such bar arrangements have a menu 18, and an array of syrup dispensing devices 20 that are centrally located. The dispensing devices 20 are preferably arranged in a central staggered formation 20b. In addition to the dispensing devices, such bar arrangements may also comprise advertising signs 22, product pictures 24 as well as a tea brewer 26, water tap 28, refrigerator 30, and at least one insulated dispenser 32 for hot beverages.
The following examples are provided to further illustrate and facilitate an understanding of the present invention. Therefore, for example, the weight percents set forth in the examples may be varied from about ~ 1 to about ~ 50 wt. %, and preferably, from about t2 to about ~25 wt. %, and most preferably, from about ~3 to about ~10 wt. %, including all ranges subsumed therein.
Moreover, it is within the scope of this invenfion to make ingredient modifications; for example, a strawberry concentrate can be replaced with a kiwi, lemon or blueberry concentrate.
All beverage syrups of this invention are preferably pasteurized at about 75°C for about one minute.
As to the amount of beverage syrup combined with the water to make the tiea flavored beverage of this invention, such an amount is not limited and may be varied according to the personal preferences of the individual consumer.
Often, however, the resulting tea flavored beverage is made with at least about 75% by weight water, and preferably at least about 80% by weight water, and most preferably, at least about 85% by weight water, based on total weight of the tea flavored beverage. Regarding the water used to make the tea flavored beverage, the water may be carbonated, and if desired, a portion of the water may be added to the beverage syrup in the form of ice. It is particularly noted herein that a portion or all of the water used to make the tea flavored beverages of this invention may be replaced with milk.
Moreover, it is within the scope of this invention to garnish the resulting tea flavored beverages with, for example, additional spices, chocolate, minced or diced fruits, and combinations thereof.
When dispensing the actual beverage syrup, a beverge syrup dispensing device such as those depicted in Figures 1 a-c is employed. The beverage syrup dispensing device 10 has a first portion 12 and a second portion 14. When the first portion 12 fills with beverage syrup 16, the second portion 14 remains closed. As the beverage syrup 16 is dispensed from the first portion 12 (for example, into a glass), the first portion 12 shuts after emptying and the second ~. ..
F6136(C) portion I4 opens and fills with a predetermined amount of beverage syrup 16 to be used in the next tea flavored beverage (not shown) to be prepared.
When marketing and/or selling the tea flavored beverage of this invention, any of the well known conventional business techniques may be used. It is preferred, however, that inline or kiosk bar arrangements, such as those depicted in Figures 2 a-c and 3 a-c, are used. Such bar arrangements are mobile and capable of being moved by an individual in a variety of locations within, for example, a shopping mall. The mobile inline and kiosk tea bar arrangements allow for easy cleaning, accessability, and refilling. Preferably, such bar arrangements have a menu 18, and an array of syrup dispensing devices 20 that are centrally located. The dispensing devices 20 are preferably arranged in a central staggered formation 20b. In addition to the dispensing devices, such bar arrangements may also comprise advertising signs 22, product pictures 24 as well as a tea brewer 26, water tap 28, refrigerator 30, and at least one insulated dispenser 32 for hot beverages.
The following examples are provided to further illustrate and facilitate an understanding of the present invention. Therefore, for example, the weight percents set forth in the examples may be varied from about ~ 1 to about ~ 50 wt. %, and preferably, from about t2 to about ~25 wt. %, and most preferably, from about ~3 to about ~10 wt. %, including all ranges subsumed therein.
Moreover, it is within the scope of this invenfion to make ingredient modifications; for example, a strawberry concentrate can be replaced with a kiwi, lemon or blueberry concentrate.
All beverage syrups of this invention are preferably pasteurized at about 75°C for about one minute.
F6136(C) Ingredient % wt High fructose corn syrup 54.70 Water 33.79 Honey 7.52 Tea Powder 1.64 Chaff tea type flavor, natural 1.47 Citric acid anhydrous 0.49 Cardamon Ground 0.16 Sodium benzoate 0.10 Potassium sorbate 0.10 Silicone antifoam 0.02 The ingredients were mixed, via a conventional mixer, to produce a Chaff bea flavored beverage syrup.
F6136(C) Ingredient % wt High frucfiose corn syrup 82.91 Water 11.03 Strawberry frozen concentrate 3.50 Tea Powder 0.80 Strawberry flavor 0.45 Malic acid, anhydrous 0.40 Strawberry flavor, natural and artificial0.35 Sodium benzoate 0.08 Potassium sorbate 0.08 Silicone antifoam 0.02 PD&C Red #40 0.004 The resulting strawberry tea beverage syrup was produced in a manner similac, to the one used to make the beverage syrup of Example I.
F6136(C) Ingredient % wt High fructose corn syrup 76.28 Water 16.30 Raspberry juice frozen concentrate4.65 Citric acid anhydrous 1.18 Tea powder 0.72 Raspberry flavor, artiflcia! 0.27 Raspberry flavor, natural 0.27 Carrageenan gum 0.09 Sucrose, common density 0.09 Sodium benzoate 0.08 Potassium sorbate 0.08 Silicone antifoam 0.02 FD&C Red #40 0.001 ..The resulting red raspbeny tea beverage syrup was produced in a manner similar to the one used to make the beverage syrup of Example I.
F6136(C) Ingredient ~/a wt High fructose corn syrup 78.89 Water 14.32 Peach juice frozen concentrate 4.50 Citric acid anhydrous 0.98 Natural brewed tea 0.73 Peach flavor 0.27 Peach granules 0.14 Sodium benzoate 0.08 Potassium sorbate 0.08 Silicone antifoam 0.02 Color yellow #6 0.005 FD&C Red #40 0.005 The resulting peach tea beverage syrup was produced in a manner similar to the one used to make the beverage syrup of Example I.
F6136(C) Ingredient % wt.
High fructose corn syrup 77,67 Water 18.79 Citric acid anhydrous 1.08 Mango juice concentrate frozen 1.002 Natural brewed tea (unaromatized) 0.73 Mango pineapple orange type granules 0.15 Strawberry flavor 0.15 Peach flavor 0.10 Sodium benzoate 0.08 Potassium sorbate 0.08 Strawberry flavor, natural 8~ artificial0.07 Orange tangerine flavor, natural 0.05 Peach granules 0.05 Silicone antifoam 0.02 Color yellow #6 . 0.004 The resulting orange mango tea beverage syrup was produced in a manner similar to the one used to make the beverage syrup of Example I.
F6136(C) 10 A bea flavored bever;~e was prepared by maing, in a 14 oz cup, 2.0 fl.
az. of the chaff bea flavor beverage syrup of Example I with 9.5 fl. oz of carbonafied water and ice (about 33% of the volume of the 14 oz. cup). The mixing was achieved with a whisk, and the resulting bea flavored beverage was a deliaous chaff tea flavored beverage.
A tea flavored beverage was prepared by mixing 3.0 fl. oz of the strawbeny tea syrup of F~cample II with 2.0 fl. oz. of carbonated water and about 1.5 cups of ice. The contents were stirred with a whisk and the resulting tea flavored beverage was a delicious strawberry flavored beverage.
F6136(C) A tiea flavored beverage was prepared in a manner similar bo the one described in Example VII except that one teaspoon, about 0.22 fl. oz, of chocolate syrup was added.
A tea flavored beverage was prepared in a manner similar to the one described in Example VIII except that the resulting beverage was garnished with minced strawberry and sprinkled with ground cinnamon.
F6136(C) Ingredient % wt High fructose corn syrup 76.28 Water 16.30 Raspberry juice frozen concentrate4.65 Citric acid anhydrous 1.18 Tea powder 0.72 Raspberry flavor, artiflcia! 0.27 Raspberry flavor, natural 0.27 Carrageenan gum 0.09 Sucrose, common density 0.09 Sodium benzoate 0.08 Potassium sorbate 0.08 Silicone antifoam 0.02 FD&C Red #40 0.001 ..The resulting red raspbeny tea beverage syrup was produced in a manner similar to the one used to make the beverage syrup of Example I.
F6136(C) Ingredient ~/a wt High fructose corn syrup 78.89 Water 14.32 Peach juice frozen concentrate 4.50 Citric acid anhydrous 0.98 Natural brewed tea 0.73 Peach flavor 0.27 Peach granules 0.14 Sodium benzoate 0.08 Potassium sorbate 0.08 Silicone antifoam 0.02 Color yellow #6 0.005 FD&C Red #40 0.005 The resulting peach tea beverage syrup was produced in a manner similar to the one used to make the beverage syrup of Example I.
F6136(C) Ingredient % wt.
High fructose corn syrup 77,67 Water 18.79 Citric acid anhydrous 1.08 Mango juice concentrate frozen 1.002 Natural brewed tea (unaromatized) 0.73 Mango pineapple orange type granules 0.15 Strawberry flavor 0.15 Peach flavor 0.10 Sodium benzoate 0.08 Potassium sorbate 0.08 Strawberry flavor, natural 8~ artificial0.07 Orange tangerine flavor, natural 0.05 Peach granules 0.05 Silicone antifoam 0.02 Color yellow #6 . 0.004 The resulting orange mango tea beverage syrup was produced in a manner similar to the one used to make the beverage syrup of Example I.
F6136(C) 10 A bea flavored bever;~e was prepared by maing, in a 14 oz cup, 2.0 fl.
az. of the chaff bea flavor beverage syrup of Example I with 9.5 fl. oz of carbonafied water and ice (about 33% of the volume of the 14 oz. cup). The mixing was achieved with a whisk, and the resulting bea flavored beverage was a deliaous chaff tea flavored beverage.
A tea flavored beverage was prepared by mixing 3.0 fl. oz of the strawbeny tea syrup of F~cample II with 2.0 fl. oz. of carbonated water and about 1.5 cups of ice. The contents were stirred with a whisk and the resulting tea flavored beverage was a delicious strawberry flavored beverage.
F6136(C) A tiea flavored beverage was prepared in a manner similar bo the one described in Example VII except that one teaspoon, about 0.22 fl. oz, of chocolate syrup was added.
A tea flavored beverage was prepared in a manner similar to the one described in Example VIII except that the resulting beverage was garnished with minced strawberry and sprinkled with ground cinnamon.
Claims (11)
1. A beverage syrup that does not require refrigeration, the beverage syrup comprising tea, tea flavor or both.
2. The beverage syrup according to claim 1 wherein the beverage syrup comprises at least about 30% to about 85% by weight corn syrup; and at least about 1% to about 70% by weight water.
3. The beverage syrup according to claim 1 wherein the beverage syrup further comprises non-tea flavor additives.
4. The beverage syrup according to claim 3 wherein the non-tea flavor additives are selected from the group consisting of strawberry, raspberry, cherry, peach, mango, pineapple, orange, tangerine, orange tangerine, kiwi, lemon, blueberry flavor additives and mixtures thereof.
5. The beverage syrup according to claim 1 wherein the beverage syrup further comprises a spice, honey, flavor granules, chocolate or mixtures thereof.
6. A method for making a beverage comprising tea, tea flavor, or both, the method comprising the steps of:
(a) dispensing a syrup from a dispensing device, the syrup comprising tea, tea flavor or both; and (b) adding water to the syrup, wherein the dispensing device can be set to dispense a set amount of syrup.
(a) dispensing a syrup from a dispensing device, the syrup comprising tea, tea flavor or both; and (b) adding water to the syrup, wherein the dispensing device can be set to dispense a set amount of syrup.
7. A beverage comprising a homogeneous mixture comprising:
(a) at least about 75% by weight corn syrup;
(b) water or milk or a mixture thereof; and (c) at least one additive selected from the group consisting of tea, tea flavor and a mixture of tea and tea flavor.
(a) at least about 75% by weight corn syrup;
(b) water or milk or a mixture thereof; and (c) at least one additive selected from the group consisting of tea, tea flavor and a mixture of tea and tea flavor.
8. The beverage according to claim 7 wherein the beverage further comprises chocolate, flavor granules, honey, minced fruit.
9. The beverage according to claim 7 wherein the beverage further comprises a non-tea flavor additive selected from the group consisting of a strawberry, raspberry, cherry, peach, mango, pineapple, orange, tangerine, kiwi, lemon, blueberry flavor additive and mixtures thereof.
10. A kiosk bar arrangement comprising:
(a) a visible menu;
(b) a centrally located array of tea or tea flavor syrup dispensing devices;
(c) visible product pictures; and (d) at least one item selected from the group consisting of a tea brewer, water tap, refrigerator and an insulated hot beverage dispenser.
(a) a visible menu;
(b) a centrally located array of tea or tea flavor syrup dispensing devices;
(c) visible product pictures; and (d) at least one item selected from the group consisting of a tea brewer, water tap, refrigerator and an insulated hot beverage dispenser.
11. The kiosk bar arrangement according to claim 10 wherein the dispensing devices are staggered.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US15686599P | 1999-09-30 | 1999-09-30 | |
| US60/156865 | 1999-09-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2321956A1 true CA2321956A1 (en) | 2001-03-30 |
Family
ID=22561420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2321956 Abandoned CA2321956A1 (en) | 1999-09-30 | 2000-10-02 | Beverage syrup and method for making a tea flavored beverage |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2321956A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7223426B2 (en) | 1999-05-18 | 2007-05-29 | Nestec S.A. | System and method for dispensing a liquid beverage concentrate |
| US7597922B2 (en) | 1999-05-18 | 2009-10-06 | Nestec S.A. | System for dispensing a liquid beverage concentrate |
| WO2010069279A2 (en) * | 2008-12-18 | 2010-06-24 | Ambroz Zdenek | Fruit tea mixture |
| CN101904380A (en) * | 2010-07-21 | 2010-12-08 | 安徽鸿汇食品（集团）有限公司 | Sugar-free honey green tea |
| US7976883B2 (en) | 2004-11-30 | 2011-07-12 | Nestec S.A. | Method for delivering hot and cold beverages on demand in a variety of flavorings and nutritional additives |
-
2000
- 2000-10-02 CA CA 2321956 patent/CA2321956A1/en not_active Abandoned
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7223426B2 (en) | 1999-05-18 | 2007-05-29 | Nestec S.A. | System and method for dispensing a liquid beverage concentrate |
| US7597922B2 (en) | 1999-05-18 | 2009-10-06 | Nestec S.A. | System for dispensing a liquid beverage concentrate |
| US8349382B2 (en) | 1999-05-18 | 2013-01-08 | Nestec S.A. | Method for dispensing a liquid beverage concentrate |
| US7976883B2 (en) | 2004-11-30 | 2011-07-12 | Nestec S.A. | Method for delivering hot and cold beverages on demand in a variety of flavorings and nutritional additives |
| WO2010069279A2 (en) * | 2008-12-18 | 2010-06-24 | Ambroz Zdenek | Fruit tea mixture |
| WO2010069279A3 (en) * | 2008-12-18 | 2010-08-12 | Ambroz Zdenek | Fruit tea mixture |
| CN101904380A (en) * | 2010-07-21 | 2010-12-08 | 安徽鸿汇食品（集团）有限公司 | Sugar-free honey green tea |
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