CN111065722A

CN111065722A - Enriched alcoholic beverage

Info

Publication number: CN111065722A
Application number: CN201880054839.XA
Authority: CN
Inventors: D·哈基姆
Original assignee: Yufreya Beer Development Co Ltd
Current assignee: Yufreya Beer Development Co Ltd
Priority date: 2017-08-22
Filing date: 2018-08-22
Publication date: 2020-04-24
Also published as: AU2018320201A1; KR20200049795A; IL272822B2; CL2020000433A1; CA3071959A1; SG11202001355XA; AU2018320201B2; EA202090454A1; CO2020003137A2; WO2019038687A1; EP3673037A4; BR112020003409A2; MX2020001654A; PE20200702A1; BR112020003409A8; IL272822B1; JP2020531017A; GEP20217313B; EP3673037A1; PH12020500350A1

Abstract

The present invention provides an alcoholic beverage enriched with a neurotransmitter precursor. Enriched alcoholic beverages, such as beer, wine or spirits, produce certain desirable psychoactive and psychotherapeutic effects after consumption, such as enhanced euphoric sensations, enhanced mood, motivation, attention and social ability, which exceed the similar effects produced by corresponding non-enriched beverages, while also reducing or avoiding the adverse effects associated with the consumption of alcohol, particularly intoxication.

Description

Enriched alcoholic beverage

Technical Field

The present invention, in some embodiments thereof, relates to alcoholic products, and more particularly, but not by way of limitation, enriched alcoholic beverages.

Background

The reason for psychotherapeutic effects of alcoholic beverages is ethanol, a two carbon chain alcohol molecule that interacts with the neurotransmitter system in the brain and directly affects brain chemistry by altering the concentration of certain neurotransmitters. Ethanol has the dual properties of both an irritant and an inhibitor, as it affects both "excitatory" and "inhibitory" neurotransmitters. As an inhibitor, it reduces energy levels mainly by increasing the production of the inhibitory neurotransmitter GABA and inhibiting the excitatory neurotransmitter glutamate, thereby slowing thinking, speech and movement, relaxing and drowning the person.

As a stimulant, ethanol indirectly induces dopamine release in the reward pathway in the nucleus accumbens (NAc) compartment of the brain, which leads to euphoria, pleasure and motivation to seek pleasure. Dopamine is released into the synapse when drinking alcohol, and the more dopamine released, the more enjoyable and pleasant a person becomes. Subsequent reuptake of dopamine results in a decrease in neurotransmitter concentration in the synapse, leading to a depression and depression, often characterized by alcohol withdrawal or sobering.

Excessive and/or prolonged drinking can have some undesirable short-term physiological and psychological effects, such as gastric irritation, anxiety disorders, and other excitatory states, as well as highly undesirable long-term effects, such as cirrhosis, cardiomyopathy, and dementia. Drinking can lead to intoxication, which in turn can lead to serious consequences, such as external accidents and uncontrolled violence and subsequent medical complications.

The standard way of consuming alcohol is drinking, usually over several hours. For beer/lager, the alcohol (i.e. ethanol) is provided as a relatively dilute solution, the wine is more concentrated and the spirit contains the maximum alcohol concentration.

One way to reduce or eliminate the adverse effects of ethanol is to reduce the concentration of alcohol in the beverage. Dealcoholized beverages have been known for nearly 100 years and are disclosed, for example, in U.S. patent nos. 1,390,710, 1,256,894, 6,472,009, 1,401,700, 4,999,209 and 4,612,916. Although alcohol removal seems to be a viable option for beer, in some cases, especially in wine and spirits, the taste, aroma and other qualities of the beverage are significantly reduced by processes that remove or reduce the alcohol content, such as boiling or cooking.

Another approach that has been practiced is the safer alcoholic approach using drugs that act in a similar manner to alcohol, but without some direct side effects, such as gastric irritation, without long-term effects, such as cirrhosis, cardiomyopathy, and dementia. However, the use of all drugs is limited due to drug dependence and/or abuse.

The prior art does not address the need for "safer" consumption of alcoholic beverages, i.e., without depriving the drinker of the pleasurable and psychotherapeutic and psychoactive effects of drinking alcohol, and with the reduction or even elimination of the adverse effects associated with drinking, particularly poisoning.

Disclosure of Invention

In one aspect of the invention, an alcoholic food product is provided that includes an edible substrate that may be a liquid, solid or semi-solid edible substance, such as a liquid, alcohol, and at least one neurotransmitter and/or at least one neurotransmitter precursor. The food product thus provided is an alcoholic food product, i.e. a food product which predominantly contains an amount of, for example, from about 0.5% to about 98% alcohol by volume or weight. The inclusion of neurotransmitters and/or precursors thereof in alcoholic food products allows the alcoholic food products to have certain properties that can produce certain desired psychotherapeutic and psychoactive effects upon consumption.

In some embodiments, the disclosed enriched alcoholic food product is an enriched alcoholic beverage, such as beer, wine, spirits, cider, perry, and bopomofo.

The neurotransmitter can be, for example, norepinephrine, epinephrine, serotonin, dopamine, endorphin, acetylcholine, gamma aminobutyric acid (GABA), and any combination thereof. The neurotransmitter precursor can be, for example, a norepinephrine precursor, such as dopamine; an adrenergic precursor; serotonin precursors, such as, for example, 5-hydroxytryptophan; dopamine precursors such as L-phenylalanine, L-tyrosine or levodopa; endorphin precursors; an acetylcholine precursor; or a gamma-aminobutyric acid (GABA) precursor and any combination thereof.

In an exemplary embodiment, the disclosed enriched alcoholic beverage includes dopamine precursor tyrosine in an amount ranging, for example, from about 10mg to about 5000mg per liter, such as from about 100mg/L to about 1000 mg/L.

Contemplated alcohol-enriched foods, such as alcohol-enriched beverages, may further comprise one or more psychostimulant substances, i.e., substances that are directly or indirectly involved in enhancing neurotransmitter synthesis and/or stability, inhibiting neurotransmitter degradation and/or inhibiting neurotransmitter re-uptake. Such a psychostimulant is exemplified in some embodiments by coffee, wherein the amount of caffeine in the disclosed enriched alcohol food product may be from about 10mg/L to about 750 mg/L.

In an exemplary embodiment, an enriched beer comprising tyrosine and caffeine, such as an ale, stout, porter or lager, is provided.

The alcoholic food and/or enriched alcoholic beverage may produce one or more positive psychoactive effects and/or one or more positive psychotherapeutic effects after consumption, which may start 5 minutes after consumption of alcohol, lasting 24 hours, even up to 48 hours. For example, drinking the disclosed enriched alcoholic beverages (e.g., beer) may promote enhanced and sustained euphoria.

Contemplated fortified beers, wines, spirits, bopom and/or ciders provided by the present invention may produce a stimulating effect on the consumer, such as an increase in mood (fullness), energy, excitement, conversation, vitality and enthusiasm, of an intensity and duration that exceeds the intensity and duration of a similar effect produced by a corresponding non-fortified beer, wine, spirit, bopom or cider, while reducing the effects of alcohol and sedation, such as difficulty in concentrating, falling, heaviness of head, physical mood, sedation, bradycardia and sluggishness, compared to a corresponding non-fortified alcoholic beverage.

The present invention also provides a method of preparing an enriched alcoholic beverage such as beer, wine, whiskey, vodka, liquor, comprising combining a base alcoholic liquid with one or more neurotransmitter precursors, and optionally one or more psychostimulant substances.

Unless defined otherwise, all technical and/or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present invention, exemplary methods and/or materials are described below. In case of conflict, the present specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and not intended to be limiting.

Drawings

Some embodiments of the invention are described herein, by way of example only, with reference to the accompanying drawings. With specific reference now to the drawings in detail, particular embodiments of the invention will be described with emphasis upon illustrating embodiments of the invention. In this regard, the description in the drawings makes apparent to those skilled in the art how embodiments of the invention may be practiced.

In the drawings:

FIGS. 1A-1B are bar graphs showing STIM ("stimulant effect" for short) values obtained in an exemplary Biphasic Alcohol Effect Scale (BAES) test conducted with an enriched beer of the invention (1B) and a corresponding non-enriched beer (1A); and

FIGS. 2A-2B are bar graphs showing SED ("sedative Effect" for short) values obtained in an exemplary Biphasic Alcohol Effect Scale (BAES) test conducted with an enriched beer of the invention (1B) and a corresponding non-enriched beer (1A).

Detailed Description

In some embodiments, the present invention provides an enriched alcoholic food product, more particularly, but not exclusively, an enriched alcoholic beverage.

Alcohol is the most popular, widely used but somewhat dangerous psychoactive substance. The prevalent and major mode of drinking is the drinking of alcoholic beverages, usually over several hours. People drink alcohol for a variety of reasons, such as the ability of the drinker to quench thirst, warm or cool, for the taste of alcohol, the association that alcoholic beverages have with other aspects of life such as food and friendship, and most importantly also due to the psychological and psychotherapeutic effects of alcohol associated with drinking. Drinking typically results in a euphoric sensation, a pleasant mood, relaxation, and reduced self-awareness to the consumer. A part of the enjoyment of alcohol, at least for alcohol-independent consumers, is the taste and associated consumption etiquette that may fulfill the original appetite function.

While the consumption of alcohol products seeks emotional and psychological benefits, drinking itself has short-term and long-term adverse consequences, especially excessive drinking.

Dealcoholized beverages, such as beer and wine, designed to address the need to reduce the dangerous consequences of alcoholism, are provided in a reasonably palatable form. However, while non-alcoholic beverages may satisfy the use value of a drinker for thirst quenching, warming or cooling, they do not provide the psychoactive and palatability effects sought in alcohol.

Unless otherwise indicated, the term "alcohol" as used herein is ethanol.

The present invention is based on the finding of the present inventors that the effects, particularly the pleasurable effects, associated with the consumption of neurotransmitter-precursor-containing alcoholic food products, such as alcoholic beverages, can be enhanced and prolonged without the need to increase the alcohol content of the product. Furthermore, the inventors have conceived and succeeded in obtaining alcoholic beverages containing at least one neurotransmitter and/or precursor thereof, and optionally further containing a psychostimulant substance, such as caffeine, which provides the consumer with a more intense and sustained euphoria, while minimizing and even avoiding at least some unpleasant effects associated with alcohol consumption, in particular physical and emotional sensations not desired by intoxication.

The present invention discloses the discovery by the present inventors that consumption of alcoholic food products containing precursors of neurotransmitters affects the concentration of certain neurotransmitters in the brain, such as those that are enhanced or released by alcohol consumption. Certain alterations (e.g., elevations) in brain neurotransmitter concentrations increase or enhance the euphoric effects provided or produced, for example, by alcohol. This euphoria persists longer than that produced by drinking alone, and is largely free of undesirable physiological and psychological short-term effects associated with an accompanying dramatic drop in neurotransmitter levels shortly thereafter.

In one aspect of the invention, a food product is provided comprising an edible base material, alcohol and one or more neurotransmitters and/or neurotransmitter precursors.

The term "food product" as used herein refers to a substance that is intended for use as food by humans or non-humans.

An "alcoholic food" (or "alcoholic product") is a composition of edible base material of any substance defined herein as carbohydrate, fat, protein and/or water with alcohol (e.g., ethanol) in an amount of 0-99%, e.g., about 1% to about 20%, about 1% to about 5%, about 3% to about 8%, about 5% to about 10%, about 8% to about 12%, about 10% to about 15%, about 15% to about 25%, about 20% to about 30%, about 25% to about 40%, about 30% to about 50%, about 40% to about 60%, about 50% to about 65%, or about 60% to about 80% by weight or volume of ethanol. It can be eaten or drunk by humans or animals for nutrition or fun.

Non-limiting examples of alcoholic food products include alcoholic liquids comprising a base material such as water, vegetable juice (e.g., fruit or vegetable juice), and milk and alcohol. Alcoholic liquid products include beverages such as beer, wine, spirits, and the like. Solid or semi-solid alcohol products are alcohol-containing edible food products, such as cooked, combined and/or mixed food products with alcohol. Such alcoholic solid or semi-solid products are exemplified by meat, fish, chicken, fruit, bread, soup, stew, sauce, chafing dish, baked confectionery (e.g. cake), pastry (e.g. biscuit and pie), and non-baked confectionery (e.g. cream, ice cream, pudding and mousse), extract flavours (e.g. vanilla extract and almond extract), centre-filled confectionery (e.g. centre-filled chocolate), snacks and foods flavoured with alcohol.

In some embodiments, the contemplated alcoholic food is an alcoholic beverage.

The terms "enriched alcoholic food" and "enriched alcoholic beverage" as used herein refer to an alcoholic food or alcoholic beverage enriched by adding thereto, providing thereto, mixing therewith or combining therewith, respectively, at least one neurotransmitter and/or at least one neurotransmitter precursor. "enrichment" of an alcoholic foodstuff or drink as described herein further refers herein to enriching the product by enriching it with at least one neurotransmitter and/or precursor thereof, such that the product has the desired quality.

The term "one or more neurotransmitter precursors" as used herein is interchangeable with the term "at least one neurotransmitter precursor" and denotes at least one precursor of at least one neurotransmitter.

Neurotransmitters and precursors thereof

The effect of alcohol is biphasic, with the irritation of alcohol being more pronounced when the concentration of alcohol in the Blood (BAC) is increased; the alcohol inhibition was more pronounced when BAC levels were reduced. Alcohol (e.g., ethanol) is a small molecule that can interact with many neurotransmitter systems in the brain. It directly affects brain chemistry by altering neurotransmitter concentrations. Alcohol has an effect on both "excitatory" neurotransmitters and "inhibitory" neurotransmitters and, therefore, has both stimulatory and inhibitory properties. This makes the action of alcohol in the brain very different from and much more complex than macromolecules such as opioids, Tetrahydrocannabinol (THC) or amphetamines, which stimulate and interact with specific neurotransmitter systems.

Neurotransmitters play a key role in the functioning of the central nervous system, being chemical "messengers" that transmit signals throughout the body, such as signals that control thought processes, behavior, and mood. Neurotransmitters are secreted into and pass through synapses, which are microscopic gaps between axonal terminals of neurons that release neurotransmitters upon stimulation, and the membranes of adjacent axon, dendrite, muscle or glandular cells have appropriate receptors to bind neurotransmitters. Neurotransmitters can stimulate or inhibit further signaling by neighboring neurons. The major neurotransmitters include norepinephrine, epinephrine, serotonin, dopamine, endorphin, acetylcholine, gamma-aminobutyric acid (GABA), glycine, glutamic acid, aspartic acid, and taurine, of which the first six are neurotransmitters synthesized from amino acids and the latter three are amino acids themselves.

The term "neurotransmitter precursor" as used herein refers to a substance that can be converted into a neurotransmitter in the body, particularly in the brain, typically by an enzymatic reaction such as a metabolic process. For example, 5-hydroxytryptamine is a serotonin precursor.

Neurotransmitters that can be directly or indirectly affected by alcohol include, for example, GABA, endorphin, glutamate, dopamine, norepinephrine and epinephrine (epinephrine).

Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter that lowers energy levels, calming down everything. Drugs like alprazolam (Xanax) and valem (Valium) increase GABA production in the brain, resulting in sedation. Alcohol increases the action of GABA and affects the GABA system in a similarly calming manner, resulting in relaxation and drowsiness. The influence of alcohol on the GABA system may also be responsible for its inhibitory effect.

Glutamate is an excitatory neurotransmitter that generally increases brain activity and energy levels. Alcohol may inhibit glutamate levels by inhibiting N-methyl-d-aspartate (NMDA) glutamate receptors, resulting in deceleration of the cerebral highway. It is the influence of alcohol on the glutamic acid system that causes a traveling wave, a clouding of the teeth and a memory impairment.

Alcohol may produce an inhibitory effect because it inhibits the excitatory neurotransmitter glutamate and increases the inhibitory neurotransmitter GABA. This means that the drinker's thinking, speech and movements are slowed down and more drinking will experience more of these effects (and thus the intoxicated person may fall down, bump, fall down on a chair or do other awkward things). The cerebral cortex is a region in the brain which takes thought processing and consciousness as the center, and alcohol can suppress the behavior inhibition center, so that the inhibition capability of a human is reduced; it slows down the processing of information from the eyes, ears, mouth and other senses; and it can inhibit the thought process, making clear thinking difficult. Alcohol also affects the centers of motion and balance in the cerebellum, brain, resulting in shaking, a large swing out of balance, often associated with so-called "drunkenness".

Endorphins are produced in response to certain stimuli, in particular stress, fear or pain. They originate in various parts of the body, such as the pituitary, spinal cord and the whole brain and other parts of the nervous system, and interact primarily with cellular receptors in the brain in the areas responsible for blocking pain and controlling mood. Alcohol affects the endorphin system in an opiate-like manner, acting as an analgesic, causing the endorphin to "rise".

Alcohol increases the release of dopamine (which may be interchanged with "DA"), epinephrine, and norepinephrine.

Epinephrine and its precursor norepinephrine are important hormones produced by the adrenal gland. They can increase heart rate, blood pressure and blood glucose levels, open the pulmonary airways, like cortisol, and help suppress unnecessary bodily functions. Alcohol causes the adrenal glands to release adrenaline and noradrenaline, eventually entering the brain and promoting alertness and "acute stress response". This is one of the reasons why alcohol can act as a stimulant.

Dopamine, 3, 4-dihydroxyphenylethylamine, is an organic chemical of the catecholamine and phenylethylamine family, having the following chemical structure:

this amine is synthesized by removing a carboxyl group from its precursor, levodopa (L-dopa; dihydroxyphenylalanine), which is synthesized in the brain and kidneys during the metabolism of the amino acid tyrosine. It is itself a neurotransmitter, a precursor of the hormonal neurotransmitters epinephrine and norepinephrine. Two major brain regions produce dopamine, thereby transmitting signals throughout the entire brain: the substantia nigra of the brain, small strips of tissue on either side of the base of the human brain (in an area known as the midbrain), and the area covered near the ventral aspect of the midbrain. Dopamine from the substantia nigra of the brain contributes to movement and speech. Thus, dopamine helps to regulate motor and emotional responses. When dopamine-producing brain cells begin to die in this area, it is difficult for a person to exercise.

The ventral tegmental area of the midbrain typically delivers dopamine to the brain when a reward is expected or obtained by an animal or human, and helps control the reward and pleasure center of the brain. The reward center (also referred to as the "reward pathway") is primarily composed of the nucleus accumbens (NAc), the midbrain Ventral Tegmental Area (VTA), and a portion of the prefrontal cortex. This combination of brain areas that make up the reward center is affected by almost all enjoyable activities, including going away from friends, on vacation, sucking drugs (such as cocaine), listening to music, eating and drinking, sexual activity, and drinking. All things that bring us pleasure will cause dopamine release in the reward circuit and trigger many other events in the brain, including endorphin release and activation of the prefrontal cortex orbitofrontal area. Dopamine is called a "motivational molecule" or "booster molecule" because it is responsible for seeking rewarded behavior and helps provide the power, attention, and concentration needed to complete a task. Dopamine release tells the brain that whatever it just experienced is worth more, which helps animals and humans to change their behavior patterns, thus helping them gain more valuable rewards programs or experiences. This brain reward system is associated with "feeling well" and promotes the survival of species by rewarding the activities necessary for continued survival.

Dopamine is also involved in many other functions of the brain including motor activity, motivation, learning, pain management, mood, attention duration and sleep regulation. It regulates the pressure release.

Reducing dopamine can result in loss of pleasure in animals and humans during eating and other activities. This unpleasant state, known as anhedonia, is a state in which animals or humans do not find pleasure from activities they have liked in the past, nor are there any motivations to do so. People with certain psychiatric disorders, such as depression and schizophrenia, may experience anhedonia as part of their disease.

Dopamine deficiency results in parkinson's disease, and people with low dopamine activity may be more likely to become addicted. Alcohol and all drugs causing dependence appear to affect the dopamine system. Stimulants such as amphetamine and cocaine directly affect dopamine, while alcohol and other drugs appear to indirectly affect dopamine.

Alcohol consumption stimulates dopamine release. Alcohol does not cause an increase in dopamine throughout the brain; it only results in an increase in dopamine in the reward center, resulting in a relaxing and worry-free experience of alcohol "fullness of excitement". Even a small alcohol intake increases the dopamine content in NAc in a dose-responsive manner. Alcohol increases DA by promoting the release of DA at synaptic terminals, rather than by inhibiting DA transporters. Alcohol can also indirectly increase DA concentration by affecting the GABA and endorphin systems. Neurons from the GABA system extend into the reward circuit, and when alcohol affects the GABA system, these neurons release dopamine into the reward circuit. Similarly, when alcohol directly stimulates the endorphin system, neurons extend from the endorphin system to the reward circuit, and these neurons also release dopamine to the reward circuit.

The stimulatory effect of alcohol is unlikely to be an increase in dopamine alone. The stimulatory effect of alcohol is likely due to its effect on epinephrine, norepinephrine and prefrontal cortex.

The enhancement of dopaminergic circuit activation ultimately leads to depletion of dopamine stores in brain cells, leaving the brain in an unbalanced state. Since dopamine itself is impermeable to the blood brain barrier, it must be synthesized in situ from its precursors. Over time, as alcohol consumption increases, the effects of dopamine diminish until almost nonexistent.

The present inventors hypothesize that opening brain DA by drinking alcohol to release a, while providing a way to maintain elevated brain DA levels by providing a DA member, may enhance euphoria, and provide actions such as increasing motivation, concentration, and attention for rewarding, such as work and learning, increasing social ability, and attention, while alleviating the symptoms of alcohol withdrawal, and, moreover, greatly reduce the tendency to addict.

The present inventors have conceived and successfully practiced alcohol-enriched foods, e.g., alcohol-enriched beverages, containing DA precursors, such as tyrosine, and optionally psychostimulant substances, such as caffeine, based on their strong relationship to DA metabolism in the brain, thereby promoting dopamine synthesis in the central nervous system, establishing a long-term stable DA-accessible state. From the first moment of alcohol consumption, a continuous supply of dopamine may increase the positive and pleasant effects of alcohol consumption, while neutralizing the negative effects of subsequent dopamine consumption.

Furthermore, enhancing the positive effects of alcohol may help to reduce the risk of alcoholism. The motivations for drinking are typically "motivational motivations" (drinking to enhance positive and social emotions) and "motivational motivations for coping" (drinking to cope with negative emotions). While the positive effect of alcohol consumption is enjoyed by the persons who have strengthened sexual alcohol drinks, the persons who have responded to sexual alcohol drinks rely on their sedative action and are at great risk of alcohol abuse and alcoholism. By enhancing the positive effects of alcohol and eliminating its sedative effects, the present invention provides a method of reducing the risk of alcohol abuse by responsive drinkers.

In some embodiments, the alcohol products described herein are designed to at least promote the concentration of dopamine, endorphin norepinephrine, and/or epinephrine in the brain. To this end, the alcohol product is enriched with one or more neurotransmitters and/or neurotransmitter precursors.

For example, L-phenylalanine (Phe), L-tyrosine (Tyr), and/or levodopa (L-dopa) are precursors to dopamine and other catecholamines, such as norepinephrine and epinephrine.

As used herein, the terms "dopamine precursor" and "dopamine direct metabolic precursor" are interchangeable and refer to a substance that can be converted to dopamine in vivo by a series of one or more metabolic reactions.

The primary and secondary metabolic pathways for obtaining DA from its precursors are:

mainly: phe → Tyr → L-dopa → DA

And (2) secondarily: phe → Tyr → p-tyramine → DA

And (2) secondarily: phe → M-tyrosine → M-tyramine → DA

The direct or immediate metabolic precursor of dopamine, L-dopa, can be synthesized indirectly from the essential amino acid Phe or directly from the non-essential amino acid Tyr. In addition, it can be supplemented in the form of plant (such as Leguminosae) and animal. Most levodopa is decomposed immediately (e.g. in the intestine) before entering the brain, mainly by decarboxylase and catecholamine-O-methyltransferase (COMT).

L-phenylalanine is converted to tyrosine by phenylalanine hydroxylase, with molecular oxygen (O)₂) And Tetrahydrobiopterin (THB) as a cofactor. L-tyrosine is converted into L-dopa by tyrosine hydroxylase, and tetrahydrobiopterin and O are used₂And iron (Fe)²⁺) As a cofactor. L-dopa is converted to dopamine by an aromatic levo-amino acid decarboxylase (also known as levodopa decarboxylase), with pyridoxal phosphate (the active form of vitamin B6) as a cofactor.

Dopamine is converted to norepinephrine by dopamine β -hydroxylase, with O₂And L-ascorbic acid (vitamin C) as a cofactor. Norepinephrine is converted to epinephrine by phenylethanolamine N-methyltransferase, with S-adenosyl-L-methionine (SAMe) as a cofactor.

In some embodiments, the alcohol-enriched food products provided herein can increase DA brain concentration. In some embodiments, enriched alcohol products may provide at least some of the desired benefits of dopamine release, such as pleasurable and euphoric sensations and relaxation, by continuously increasing dopamine concentrations in the brain resulting from alcohol consumption. In the context of these embodiments, the disclosed alcohol-enriched food product may comprise or may be added DA and/or one or more DA precursors.

Without wishing to be bound by theory, it is hypothesized that when an alcohol-enriched food (such as an alcoholic beverage) is consumed, the alcohol in the food causes immediate release of dopamine. The dopamine precursors contained in the product enhance the neurotransmitter supply in the brain, thereby maintaining or even enhancing its concentration over a long period of time. This long-term and sustained concentration of neurotransmitters in the brain, which persists for a long period of time after the alcohol concentration in the blood has dropped to zero, not only provides a lasting euphoric effect, but also suppresses or circumvents the unpleasant psychological and physiological sensations associated with alcohol withdrawal, such as headache, nausea and depression. These effects exceed the psychotherapeutic effects of large amounts of alcohol taken alone.

In some embodiments, an alcoholic food, such as an alcoholic beverage of beer or wine, is supplemented with a neurotransmitter precursor provided herein and has at least the following positive psychotropic effects: happiness, happiness and euphoria. The term "psychoactive" as used herein means to affect mood, whereas "positive psychoactive effect" herein means to affect mood in a positive, desirable way.

The positive mental activity effect of the enriched alcohol food provided by the invention can be maintained for a long time after the food is consumed, and can not be accompanied by drunkenness or poisoning. In some embodiments, the euphoric sensation persists for about 5 minutes to 24 hours after consumption with little or no accompanying intoxication. For example, a euphoric mental state may last for about 5-10 minutes, about 10-15 minutes, about 10-20 minutes, about 20-30 minutes, about 30-40 minutes, about 40-50 minutes, 0-1 hour, about 1-3 hours, about 1-4 hours, about 2-5 hours, about 3-5 hours, about 4-6 hours, about 5-8 hours, about 5-9 hours, about 6-10 hours, about 7-10 hours, about 8-11 hours, about 9-10 hours, about 9-11 hours, about 9-15 hours, about 10-12 hours, about 12-15 hours, about 15-18 hours, about 15-20 hours, about 18-22 hours, about 20-24 hours after the blood alcohol concentration has dropped to zero, even longer.

One of the unique and unexpected characteristics of the enriched alcohol food product (e.g., alcoholic beverage) provided herein is that it does not diminish the consumer's alertness as typically occurs when drinking alcohol, but rather the reverse: the enriched alcoholic food products provided herein maintain good and keen attention, are fully conscious, have control, and are capable of long-term concentration, as opposed to the psychotherapeutic effects produced by conventional alcoholic products, particularly alcoholic beverages. In fact, the enriched alcohol product provided by the present invention, despite the presence of alcohol, provides the consumer with better, higher and longer lasting concentration and concentration capabilities.

The term "psychotherapeutic" as used herein refers to the ability to affect a person's mental or cognitive abilities, and/or to affect psychological processes (e.g., mood, perception) and psychological activities (e.g., behavior). The term "positive psychotherapeutic effect" as used herein means to affect mental, psychological and/or cognitive abilities in a positive, desirable way.

In some embodiments, supplementation of one or more neurotransmitters and/or one or more neurotransmitter precursors described herein to an alcoholic food, such as an alcoholic beverage (e.g., beer or wine), enriches the alcoholic food by conferring to the alcoholic food the ability to exert at least the following positive psychotherapeutic effects: (i) higher motivations such as working, learning, and participating in reward activities; (ii) increased attention and concentration; (iii) higher confidence in the system; (iv) awakening; (v) waking; (vi) increased alertness; (vii) increased creativity and creative thinking; (viii) curiosity and openness to new experiences; (ix) self-actualization feeling, self-inferior; (x) Relaxing; (xi) The ability to effectively divert attention between tasks is improved; (xii) Improved social ability and outward behavior; (xiii) Better cognitive and/or mental function; and (xiv) emotional and physical sense of well-being.

The positive psychotherapeutic effect of alcohol-enriched foods may last hours or even days after consumption. In some embodiments, a positive psychotherapeutic effect (e.g., greater motivation) or improved ability (e.g., concentration and maintenance of concentration, alertness, wakefulness, confidence, and/or improved sociability) lasts for 10 minutes to about 72 hours after consumption of the alcohol enriched food.

For example, a person drinking, e.g., an alcohol-enriched beverage (e.g., beer or wine) from about 5 minutes to about 10 minutes, from about 8 minutes to about 15 minutes, from about 10 minutes to about 20 minutes, from about 25 minutes to about 40 minutes, from about 0.5 hours to about 2 hours, from about 1.5 hours to about 4 hours, from about 2 hours to about 5 hours, from about 3 hours to about 6 hours, from about 4 hours to about 7 hours, from about 4 hours to about 8 hours, from about 5 hours to about 8 hours, from about 6 hours to about 9 hours, from about 6 hours to about 10 hours, from about 7 hours to about 12 hours, from about 9 hours to about 15 hours, from about 8 hours to about 16 hours, from about 10 hours to about 15 hours, from about 15 hours to about 20 hours, from about 18 hours to about 22 hours, from about 20 hours to about 25 hours, from about 25 hours to about 35 hours, even about 35 hours to about 48 hours, there may be greater motivation to conduct rewarding activities, improve social ability, better cognitive and/or psychological or emotional functioning, and/or physical well-being.

In some embodiments, a person drinking an enriched alcoholic beverage such as beer, wine, or spirits may experience greater motivation, better or improved creative thinking, concentration, wakefulness, confidence, and/or pleasure self-satisfaction for a duration of about 0.25 days to about 0.5 days, about 0.5 days to about 0.75 days, about 0.5 days to about 1.0 days, about 0.5 days to about 1.25 days, about 0.75 days to about 1.0 days, about 1.0 days to about 1.5 days, about 1.5 days to about 2.0 days, about 1.5 days to about 2.5 days, about 2.0 days to about 2.5 days, or about 2.5 days to about 3.0 days, or even longer, after drinking a beer, wine, or spirits enriched in one or more neurotransmitters and/or precursors thereof.

In some embodiments, disclosed enriched alcoholic food products include dopamine and/or one or more dopamine precursors.

In some embodiments, the disclosed enriched alcohol food product includes at least one dopamine precursor.

For example, the increase in dopamine concentration imparted or induced by an anticipated enriched alcohol food product will enhance the desire for pleasure by the person consuming the product.

Prospective alcoholic foods enriched in, for example, one or more dopamine precursors (e.g. tyrosine) may have a positive impact on memory and learning, as dopamine activity in the brain plays an important role in memory and learning. It is key to long-term memory storage and retrieval. Dopamine further suggests important events: it helps to remember events that have an incentive meaning. This ensures that the memory is relevant and accessible for future behavior. Dopamine also plays an important role in working memory. Working memory is the ability to guide oneself in action using information in short-term memory.

For example, a prospective alcoholic food containing one or more dopamine precursors may have a positive impact on concentration and attention. An appropriate amount of dopamine (not too high or too low) can improve an individual's ability to effectively switch attention between different tasks. In addition, a moderate dopamine concentration can be more effective in focusing attention on the stimuli associated with the ongoing task.

For example, an expected alcoholic food containing one or more dopamine precursors would positively influence pathways related to social and outward behavior and/or to the formation of romantic attachment. The strong romantic love is associated with the dopamine reward system, and the mutual dialogue between oxytocin, the "love molecule", and dopamine.

The contemplated alcohol product enriched with one or more dopamine precursors may further impart or impart to the consumer one or more of the following benefits or effects:

(a) controlling the sleep-wake cycle. Activation of the dopamine D1 receptor (DRD1) induces wakefulness and wakefulness;

(b) the creativity is increased. Dopamine is involved in cognitive flexibility-one of the major components of creativity and creative thinking. Dopamine is also responsible for the patency of new experiences, another factor related to creativity;

(c) a stimulating impulse. One's sexual response, like other rewards, is largely dependent on dopamine. Erection is dependent on activation of dopaminergic neurons (midbrain ventral tegmental area) and dopamine receptors (NAc); and

(d) improving depression. The use of elevated concentrations of dopamine in the disclosed products can improve mental conditions associated with low concentrations of dopamine, such as hopelessness, worthless, stress management, lack of interest in life, decreased motivation, delays, inability to feel happy, altered sleep patterns, mood swings, and impulsive or self-destructive behavior.

In an exemplary embodiment, the neurotransmitter precursor or DA precursor of the contemplated alcohol-enriched food is L-tyrosine (Tyr).

In some embodiments, the alcohol-enriched product is an alcoholic beverage supplemented with at least one neurotransmitter precursor, which is a DA precursor selected from Phe, Tyr, or L-dopa.

In an exemplary embodiment, the dopamine precursor added to the beverage is Tyr.

The amount of tyrosine provided to the alcoholic beverages described herein depends on variables such as the amount of alcohol in the beverage, the amount and type of other additives in the alcoholic beverage that may cross-react with tyrosine, and the amount and type of other additives added to the beverage that further promote an increase in dopamine concentration. Typically, the tyrosine content is between 10mg to 5000mg, e.g., about 10mg to about 30mg, about 20mg to about 50mg, about 30mg to about 60mg, about 50mg to about 70mg, about 50mg to about 100mg, about 100mg to about 150mg, about 150mg to about 200mg, about 100mg to about 250mg, about 200mg to about 400mg, about 200mg to about 300mg, about 200mg to about 500mg, about 300mg to about 400mg, about 300mg to about 700mg, about 400mg to about 800mg, about 500mg to about 900mg, about 500mg to about 1000mg, about 800mg to about 1000mg, about 900mg to about 1100mg, about 1000mg to about 1200mg, about 1000mg to about 1500mg, about 1000mg to about 1600 mg, about 1500mg to about 2000mg, about 3000 mg to about 3000 mg, about 3000 mg to about 4000 mg, or about 4000 mg to about 5000mg per liter, and any intermediate ranges between these numerical ranges.

In exemplary embodiments, the amount of tyrosine is about 350mg/L, about 500mg/L, about 750mg/L, or about 100mg/L to about 1000 mg/L.

Psychostimulant substances

The enriched alcoholic food product described herein may further comprise a supplement that promotes or supports an increase in neurotransmitter concentration, such as, but not limited to, norepinephrine, serotonin, dopamine, endorphin, acetylcholine, GABA, glycine, glutamic acid, aspartic acid, and/or taurine.

The terms "psychostimulant supplement" and "psychostimulant substance" are used interchangeably herein and refer to an edible substance that has a direct or indirect effect in increasing the concentration of one or more neurotransmitters in the body, particularly in the brain, or in maintaining a high concentration of neurotransmitters, produced by the conversion of neurotransmitter precursors to neurotransmitters in situ, and/or by drinking alcohol. The psychostimulant substance may be involved directly or indirectly in enhancing neurotransmitter synthesis and/or neurotransmitter stability, or in upregulating neurotransmitters, e.g., by upregulating synthesis of neurotransmitters or enzymes that protect neurotransmitters from metabolic degradation. The psychostimulant substance may additionally or alternatively be involved directly or indirectly in inhibiting neurotransmitter re-uptake and/or neurotransmitter degradation, for example by inhibiting or down-regulating neurotransmitter-metabolizing enzymes. The psychostimulant substance may also be a food product providing a means for the production of a neurotransmitter or precursor thereof.

In some embodiments, the psychostimulant substance increases the rate of metabolism in the body, thereby increasing the metabolic conversion of a neurotransmitter precursor to a neurotransmitter.

In some embodiments, the psychostimulant substance inhibits or prevents metabolic enzymes that degrade neurotransmitter precursors in the blood or digestive system.

Non-limiting examples of psychostimulant substances include caffeine, omega-3, fatty acids (such as docosahexaenoic acid (DHA)), magnesium, soluble fiber, folic acid, olive oil or monounsaturated fats extracted therefrom, green tea or theanine extracted therefrom, pregnenolone and any derivatives thereof, uridine, iron, spices (such as turmeric or curcumin extracted therefrom), Rhodiola rosea (Rhodiola rosea) or extracts thereof, oregano or extracts thereof, cofactors, vitamins (such as vitamin C and vitamin B6), minerals, and the like.

Caffeine is the most widely used psychostimulant substance. It is well known that it blocks metabolism in the central nervous system by adenosine receptorsProducing a high degree of influence, where adenosine receptors modulate the neurotransmission of glutamate, serotonin, acetylcholine and dopamine. Caffeine itself has a number of effects on the dopaminergic system, which are crucial for the stimulatory properties of expressing caffeine. In addition, caffeine passes intracellular Ca²⁺Entering into a stimulation mechanism to promote the activation of tyrosine hydroxylase, and researches show that the expression of tyrosine hydroxylase mRNA can be increased by long-term caffeine intake. Since tyrosine hydroxylase is the rate-limiting enzyme in dopamine and other catecholamine biosynthesis, caffeine can accelerate dopamine synthesis by up-regulating this enzyme. Caffeine can add energy like sugar and alcohol. However, caffeine alone only temporarily indirectly promotes an increase in dopamine concentration.

Without being limited by theory, it is hypothesized that providing a supply of caffeine and alcohol, as well as dopamine precursors such as tyrosine, phenylalanine, and/or any other dopamine precursors, can enhance and continuously convert the direct metabolic dopamine precursors to dopamine, thereby providing a long-term stable high dopamine concentration in the brain, thereby extending the duration of desirable psychotherapeutic and/or psychoactive effects, such as euphoria and happiness, hypermotivation, and energy, which will last for a long time after alcohol withdrawal.

In alcohol-enriched foods, such as liquid products, the caffeine content may be from 0mg/l to about 2 g/l per liter of beverage. For example, from about 5mg/L to about 10mg/L, from about 10mg/L to about 20mg/L, from about 10mg/L to about 50mg/L, from about 50mg/L to about 80mg/L, from about 60mg/L to about 100mg/L, from about 200mg/L to about 300mg/L, from about 200mg/L to about 400mg/L, from about 300mg/L to about 500mg/L, from about 500mg/L to about 800mg/L, from about 600mg/L to about 900mg/L, from about 700mg/L to about 750mg/L, from about 800mg/L to about 1000mg/L, from about 800mg/L to about 1200mg/L, from about 900mg/L to about 1200mg/L, from about 1100mg/L to about 1400mg/L, from about 1200mg/L to about 1500mg/L, from about 1500mg/L to about 1700mg/L, from about 1500mg/L to about 2000mg/L, or from about 1700mg/L to about 2000 mg/L.

In certain embodiments, the liquid alcohol food products described herein comprise from about 10mg/L to about 1200mg/L, such as about 35mg/L, about 50mg/L, about 100mg/L, or 350mg/L caffeine.

In an exemplary embodiment, an enriched beer is provided comprising a DA precursor (e.g., tyrosine) and a psychostimulant substance (e.g., caffeine).

For example, one contemplated enriched beer may contain tyrosine and about 0.75mg/ml caffeine, yet retain the original flavor, aroma, palatability, and gas content of the beer without implying a major bitter taste of caffeine.

The enriched beer and other enriched alcoholic beverages provided herein provide an accurate combination of alcohol, dopamine precursor (e.g., tyrosine), and psychostimulant substance (e.g., caffeine) to provide an optimal rate of increase in brain dopamine concentration, as well as an optimal, stable dopamine concentration, providing a consumer with an intense, sustained pleasurable and pleasant drinking experience, while avoiding the "drop-out" sensation often associated with drinking.

Certain minerals and B vitamins, particularly zinc, vitamin B6 and folic acid, are essential for dopamine synthesis and neurotransmission. Due to medications, inadequate diet, excessive stress, and toxic environmental exposure, these nutrients are often depleted in individuals, impairing the ability to correctly synthesize neurotransmitters such as dopamine. Dopamine is readily oxidized and thus antioxidants such as vitamins C and E can help maintain the desired DA levels.

Magnesium deficiency can lead to a decrease in dopamine concentration, which can lead to depression.

Pregnenolone is the main steroid produced by cholesterol, mainly found in the brain, gonads and adrenal glands. Pregnenolone and its sulfate (pregnenolone sulfate) are excitatory neurosteroids, i.e., they stimulate the brain and increase dopamine. Pregnenolone and/or its derivatives have anti-stress and mood-enhancing effects, and they can enhance learning and memory, increase the amount of deep sleep, improve energy, vision, clear thinking, happiness, and frequent sexual enjoyment or desire.

The amount of pregnenolone and its derivatives, in particular pregnenolone sulfate, in a liquid alcohol product such as described herein is in the range of about 0mg to 3.0mg/L, such as 0.1-0.5mg/L, or about 1 mg/L.

Curcumin is the most active phytochemical in the yellow flavorant turmeric. Curcumin has been shown to have antioxidant, anti-inflammatory, antimicrobial, hypoglycemic, antirheumatic, wound healing and anticancer activity. Curcumin further has antidepressant properties by interacting with dopamine receptors and increasing brain dopamine concentrations. For example, curcumin increases brain DA concentration by inhibiting monoamine oxidase (MAO) -mediated DA degradation. Curcumin can be taken in large amounts per day, even up to 8 grams per day.

The amount of curcumin in a liquid alcohol product such as described herein is in the range of about 0.1mg/ml to 2.0g/ml, for example about 0.2-0.5 g/ml.

L-theanine is a unique amino acid in green tea that produces an alert relaxed state without causing drowsiness. It is well known that L-theanine is able to cross the blood brain barrier and increase dopamine concentrations in the brain. Thus, it may have antidepressant and anxiolytic effects, it may reduce mental and physiological stress, and result in improved learning and memory in humans and animals. Even a single, small dose of L-theanine (100 mg) significantly increased attention and ability to remain focused.

According to some embodiments, the amount of L-theanine, e.g., in a liquid alcohol product, is in the range of about 0mg to about 2000mg per 1 liter of beverage, e.g., about 10mg/L to about 30mg/L, 20mg/L to about 50mg/L, 50mg/L to about 100mg/L, 80mg/L to about 150mg/L, 100mg/L to about 150mg/L, 150mg/L to about 200mg/L, 150mg/L to about 400mg/L, 300mg/L to about 500mg/L, 550mg/L to about 750mg/L, 500mg/L to about 1000mg/L, 700mg/L to about 1200mg/L, 1100mg/L to about 1250mg/L, 1200mg/L to about 1500mg/L, 1550mg/L to about 1850mg/L, or 1700mg/L to about 1000 mg/L.

In certain embodiments, the enriched alcoholic beverages described herein contain 600mg/L, 1200mg/L, or 1800mg/L of L-theanine.

Rhodiola rosea (Rhodiola rosea), or "gold root", is a plant that is popular in traditional medicine in eastern europe and asia, known for improving depression, increasing performance, relieving fatigue and treating symptoms caused by intense physical and psychological stress. Rhodiola rosea exerts its effects through a variety of actions on the central nervous system, including enhancing dopamine stability and supporting dopamine reuptake. This results in a significant reduction in depression, anxiety and fatigue, as well as an enhanced ability to withstand stress.

Rhodiola rosea extracts derived from rhodiola rosea roots and standardized to contain 3% total rosavin (rosavins) and at least 1% salidroside can be included in a liquid alcohol-fortified product, such as described herein, in an amount ranging from about 300mg/L to about 2000mg/L, such as 510mg/L, 800mg/L or 1100 mg/L.

Other psychostimulant substances contemplated herein include, for example, nutritional or saccharomyces cerevisiae enriched uridine-5 w-monophosphate which increases DA concentration in the brain; oregano to increase DA concentration by reducing DA decomposition and reuptake; and resistant starch, a soluble fiber that can increase butyric acid, which can increase dopamine concentration.

In some embodiments, the disclosed enriched alcoholic food product comprises one or more psychostimulant substances that directly or indirectly affect dopamine brain concentration, such as caffeine, theanine, curcumin, uridine, pregnenolone, and/or oregano.

The amount of psychostimulant substance provided to the alcohol-enriched product described herein varies and depends on the psychostimulant substance itself as well as the other ingredients provided to the alcohol-enriched product, particularly the amount of alcohol, the amount and type of DA precursors, the presence of other neurotransmitters or their precursors, and/or the amount and type of other additives that may cross-react or enhance the action of a particular psychostimulant substance. Excessive dopamine is dangerous and the skilled person will adjust the amount and type of psychostimulant substance provided to the alcoholic beverage in order to avoid secreting, producing and/or otherwise promoting the excessive dopamine.

The amount of the one or more psychostimulant substances in the contemplated alcohol enriched food product may range from 0% to about 10% by weight. For example, from about 0.01% to about 1.00%, from about 0.05% to about 1.00%, from about 0.1% to about 0.3%, from about 0.2% to about 0.5%, from about 0.5% to about 1.0%, from about 1.0% to about 3.0%, from about 1.0% to about 5.0%, from about 5.0% to about 10.0%, from about 8% to about 10.0%, and any subranges and/or individual values between these ranges, by weight or volume of the total alcohol-enriched product.

The amount of the psychostimulant substance in the intended product is adjusted to maintain the original texture, odor and palatability of the product.

Alcoholic drink

In one aspect of the invention there is provided an enriched alcoholic beverage comprising a base liquid as defined herein, alcohol, one or more neurotransmitters and/or one or more neurotransmitter precursors.

In some embodiments, it is contemplated that the enriched alcoholic beverage optionally further comprises one or more psychostimulant substances as defined herein.

In some embodiments, the present invention provides an enriched alcoholic beverage comprising a base liquid, alcohol, dopamine and/or at least one dopamine precursor and, optionally, one or more psychostimulant substances as described herein, e.g. caffeine.

Throughout this document, the term "base liquid" means a substance or mixture of substances in liquid form that, alone or in admixture with other additives, can form a beverage. In some embodiments, the base liquid is a base beverage.

In some embodiments, the base beverage is a nonalcoholic base beverage.

As used herein, the term "non-alcoholic base beverage" is a beverage having an alcohol percentage of no more than 50% of the alcohol content of the corresponding alcoholic beverage, with some beverages having an acceptable alcohol content preferably of no more than 40%, no more than 30%, no more than 20%, no more than 15%, no more than 10%, no more than 5%, no more than 1%, no more than 0.5%, no more than 0.1%, no more than 0.05%, or no more than 0.01%, including any subranges and intermediate values of these ranges. The term herein includes base beverages that are commonly used to form alcoholic beverages, and base beverages that are commonly used as non-alcoholic beverages (e.g., juice).

In some embodiments, the non-alcoholic base beverage is non-alcoholic.

As used herein, "alcohol-free" means less than 0.01% or less than 0.005%, or less than 0.001%, or even zero, by volume alcohol.

Exemplary non-alcoholic base beverages that comprise the liquid base of the enriched alcoholic beverages described herein include, but are not limited to, naturally or artificially flavored fruit juices (e.g., grapes, mangoes, elderberry, apples, orange juice, etc.), vegetable juices, fruit syrups, fruit-derived concentrates or syrups (nectars), plant materials (e.g., agave), jellies, carbonated beverages (e.g., cola), optionally supplemented with baked malt beer, caffeine-containing beverages, special flavors to simulate the taste of existing wines and spirits, non-alcoholic cocktails ("non-alcoholic cocktails"), malt beers, dealcoholized ciders, dealcoholized wines, dealcoholized beers, tomies and water.

When the liquid base comprises alcohol, it is referred to herein as a "base alcohol liquid". In some embodiments, the base alcoholic liquid is an alcoholic beverage. The term "alcoholic beverage" as used herein includes any beverage having an alcohol (ethanol) content of at least 2% by volume, whether distilled, fortified, brewed or fermentatively produced, including but not limited to wine, beer, whole or partial juice derived fermentation broths, such as cider and perry (perry), spirits, flavored alcoholic beverages collectively referred to herein and in the art as "bopu liqueur" and the like.

In some embodiments, the base alcoholic liquid is an alcoholic beverage substitute having a residual alcohol content of 0-20% by volume, depending on the alcoholic beverage being substituted.

Embodiments described herein provide an enriched alcoholic beverage comprising a base alcoholic liquid as defined herein, one or more neurotransmitters and/or one or more neurotransmitter precursors.

In some embodiments, contemplated enriched alcoholic beverages optionally further comprise one or more psychostimulant substances as defined herein.

In some embodiments, provided herein is an enriched alcoholic beverage comprising a base alcoholic liquid as described herein, dopamine and/or at least one dopamine precursor, and optionally one or more psychostimulant substances as described herein.

Any combination of base liquid, base non-alcoholic liquid, and base alcoholic liquid described herein is contemplated for use in the enriched alcoholic beverage described herein.

The enriched alcoholic beverages provided herein are expected to provide the drinker with the palatability effects of ordinary alcoholic beverages, and further provide the drinker with sustained euphoria, pleasure, and overall healthiness and vigor, which far exceed the effects provided by corresponding alcoholic beverages without these supplements and additives. In addition, unlike conventional alcoholic beverages, the enriched alcoholic beverage provided by the present invention can significantly alleviate adverse effects associated with drinking alcohol, particularly "loss" feeling or depression associated with intoxication and sobering.

A unique and surprising feature of the enriched alcoholic beverages provided herein is that they provide an enhanced and lasting pleasant, happy and euphoric sensation to the drinker, accompanied by an enhancement in energy and motivation, while significantly reducing the symptoms of intoxication.

Enriched alcoholic beverages are expected to have a substantial intoxication reducing effect, that is, they have a substantial intoxication reducing effect. For example, these beverages reduce intoxication by 10-95%, or reduce the intoxication effect to at least 5% of that associated with drinking a corresponding non-enriched alcoholic beverage having the same alcohol content.

In some embodiments, intoxication and/or other negative physical and emotional feelings during sobering may be reduced, moderated, or reduced by about 0 to 100%. For example, the expected reduction in adverse effects of an enriched alcoholic beverage may be up to 10%, up to 20%, up to 30%, up to 40%, up to 50%, up to 60% to 70%, up to 80%, up to 90%, up to 95% or up to 100% compared to a corresponding non-enriched alcoholic beverage. The degree of intoxication relief or alleviation varies from person to person and depends on variables such as the tolerance of a person to alcohol, the amount of alcohol in a beverage or the amount of beverage consumed. In some embodiments, the drinker does not experience any loss of consciousness even if a relatively high amount of alcohol is consumed (e.g., at least 1 liter of enriched beer or at least 3 cups of enriched wine).

Any combination of neurotransmitter precursors and psychostimulant substances described herein is contemplated herein.

Since the enriched alcoholic beverages of the present invention provide palatability and psychotherapeutic effects beyond those of corresponding non-enriched alcoholic beverages, these enriched alcoholic beverages can provide a reduced amount of alcohol as compared to corresponding non-enriched alcoholic beverages. For example, in contemplated enriched alcoholic beverages, the amount of alcohol may be about 100%, about 95%, about 90%, about 80%, about 75%, about 70%, about 65%, about 60%, about 55%, about 50%, about 45%, about 40%, about 35%, about 30%, about 20%, about 15%, about 10%, about 5%, about 3%, about 1%, or about 0.5% of the alcohol content in the corresponding non-enriched alcoholic beverage.

In some embodiments, the enriched alcoholic beverage is selected from enriched beer, wine, cider, spirits and/or enriched alcoholic beverages. In some embodiments, these enriched alcoholic beverages comprise one or more neurotransmitter precursors. In an exemplary embodiment, the neurotransmitter precursor is a precursor to dopamine, such as L-tyrosine.

The term "beer" as used herein and in the art refers to alcoholic beverages obtained by malting and fermenting one or more grains, including ale, stout, porter and lager. Typical alcoholic beer beverages contain alcohol in an amount of 3-8%. Some high alcohol content beers contain 8-12% alcohol, for example 10% alcohol.

In some embodiments, the beer is a "low alcohol beer," i.e., a beer as defined herein, that comprises up to 3.5% alcohol, e.g., up to 3.0%, up to 2.2%, up to 2.0%, up to 1.5%, up to 1.0%, up to 0.5%, up to 0.3%, up to 0.1%, up to 0.05%, up to 0.01% alcohol, or the beer may be alcohol-free.

Non-limiting examples of enriched beer provided in the examples described herein include:

(i) an ale beer. A beer brewed by warm fermentation has sweet, mellow and fruity taste. Like most beers, ale typically has a bittering agent to balance the sweetness of the malt and to act as a preservative. Ale is typically bittered with hops, which are dry, tapered mulberry flowers that are used to bitten beer during the beer brewing process. Ale beers are typically fermented at temperatures of 15 to 24 ℃ (60 to 75 ° f). At temperatures above 24 ℃ (75 ° f), yeast can produce large amounts of esters and other secondary flavor and aroma products, with the result often being beer containing somewhat "fruity" compounds similar to those found in apples, pears, pineapples, bananas, plums, cherries, or plums, and the like.

The desired enriched ale beer may be based on or correspond to known (non-enriched) varieties, for example: (a) brown ale, a light hop beer, is quite bland in taste and usually has a nutty taste. The brown malt beers range in variety from dark brown malt beers containing 3-3.5% alcohol and heavy sweetness to red brown beers containing 4.5-5% alcohol, and dry beers; (b) beer, also known as "abseil beer", a beer made from caramel dried malt; (c) indian ale beer (IPA), a light ale beer with extra hops, is popular for its light, refreshing character; (d) golden ale, similar to light ale, but lighter in color, with an alcohol content of from 3.5% to 5.3%; (e) scotland beer, a malt draft beer, is amber to deep red in color. Malt may be slightly caramelised to give off the flavour of taffy; (f) barley wine, with an alcohol content of from 10% to 12%, may be selected for long term storage, for example about 18 to 24 months. If dark malt is used, the barley wine may taste like barley maltose and ripe pear, orange and lemon fruits, or like dark fruit, chocolate and coffee; (g) light ale or non-brewed ale, dark brown in colour, low in intensity, typically with an alcohol content of between 3.0% and 3.5%; (h) burton ale, a strong, dark, somewhat sweet ale; (i) lager, a malt liquor, a medium strength dark beer (typically over 5% alcohol) may be considered similar to a traditional british lager; (j) belgium ale has a high alcohol content, but because the body of the beer is relatively light due to the replacement of sucrose with part of fructose, the alcohol content of the beer is increased without adding a non-fermentable substance to the finished product. This process generally makes beer more digestible; and (k) a keg of ale, or keg processed, unfiltered and not pasteurised beer, which is brewed (including secondary fermentation) and supplied from a keg without additional nitrogen or carbon dioxide pressure;

(ii) porter or stout. The beer is a dark beer, and is prepared from brown (roasted) malt or roasted barley, hop, water and yeast;

(iii) lagger beer. Lagger beer (from Germany: storeroom or warehouse) is a beer that is processed at low temperatures. It may be light, gold, amber, or dark. Lag beer employs a process of cold fermentation followed by maturation in cold storage. The yeast for brewing Lagrange beer is a specific yeast (Saccharomyces pastorianus).

The desired enriched lager beer may be based on or correspond to known (non-enriched) classes, such as: (a) a lager beer, such as any one of the common beers produced worldwide, such as the pilsner beer. The taste of these beers is generally bland and is preferably consumed refrigerated. The pale Lag beer is the Lag beer with light color to golden color, the wine body is very pale, and the hop has strong bitter taste; (b) vienna Lag beer, a red brown or copper beer, in wine body, etc., the malt taste is slightly sweet. The aroma and flavor of the malt may have toasting properties; (c) dark lager beers, generally ranging in color from amber to dark reddish brown, even black, such as Schwarzbier (Schwarzbier) with a chocolate or licorice-like taste, resembling stout beers. The alcohol concentration is 4.5-6% by volume; and (d) bock beer, a sweet, relatively intense (6.3% to 7.2% by volume) lager. The beer is clear, has the color from light copper to brown, and is rich and durable in grey head.

(iv) Wheat beer. Wheat beer is a beer, usually top-fermented, which is brewed with a larger proportion of wheat relative to the amount of malted barley.

The desired enriched wheat beers can be based on or correspond to known (non-enriched) classes, for example, (a) German style beers, such as Wei beer (Wei β bier) (German- "white beer"), based on German traditions, at least 50% wheat is mixed into barley malt to make light colored top fermented beers, and (b) Belgium style beers, such as Weibil beer, based on traditions using spices like caraway and orange peel in Belgium.

In some embodiments, there is provided an enriched beer comprising one or more dopamine precursors and optionally one or more psychostimulant substances as described herein in an amount to impart palatability to the beer and/or positive psychotherapeutic effects as defined herein and/or positive psychoactive effects as described herein and/or pleasure of drinking, at least as provided by a corresponding non-enriched and/or any known beer containing 3.8-10% alcohol by volume.

In certain embodiments, the enriched beer provided by the present invention has positive psychoactive effects, such as euphoria and pleasure, that exceed those produced by corresponding non-enriched beers containing 3.8% to 10% alcohol by volume while substantially minimizing the effects of intoxication.

In the enriched beer described herein, the amount of dopamine precursor (e.g., tyrosine) is in the range of about 0.10mg/ml to 5.0mg/ml, e.g., about 0.10mg/ml to about 0.20mg/ml, about 0.10mg/ml to about 0.30mg/ml, about 0.25mg/ml to about 0.45mg/ml, about 0.30mg/ml to about 0.50mg/ml, about 0.30mg/ml to about 0.60mg/ml, about 0.45mg/ml to about 0.65mg/ml, about 0.50mg/ml to about 0.70mg/ml, about 0.50mg/ml to about 0.80mg/ml, about 0.60mg/ml to about 0.90mg/ml, about 0.80mg/ml to about 1.00mg/ml, about 0.90mg/ml to about 1.10mg/ml, about 0.95mg/ml to about 1.00mg/ml, about 1.1 mg/ml, about 1mg/ml, about 1.45mg/ml to about 1.75mg/ml, about 1.75mg/ml to about 2.10mg/ml, about 2.00mg/ml to about 2.50mg/ml, about 2.45mg/ml to about 3.00mg/ml, about 2.50mg/ml to about 3.50mg/ml, about 3.00mg/ml to about 4.00mg/ml, about 3.75mg/ml to about 4.50mg/ml, or about 4.35mg/ml to about 5.00mg/ml, including any subrange thereof and any intermediate value therebetween.

In exemplary embodiments, the enriched beer provided herein comprises from about 0.1mg/ml to about 0.45mg/ml tyrosine.

When the beer enriched herein contains a psychostimulant substance, the amount of the psychostimulant substance (e.g., caffeine) may be in the range of 0.01mg/ml to 0.04mg/ml, 0.02mg/ml to 0.05mg/ml, 0.05mg/ml to 0.08mg/ml, 0.05 to 0.09mg/ml, 0.05 to 0.10mg/ml, 0.08 to 0.12mg/ml, 0.09 to 0.15mg/ml, 0.10 to 0.15mg/ml, 0.12 to 0.18mg/ml, 0.12 to 0.20mg/ml, 0.15 to 0.25mg/ml, 0.20 to 0.25mg/ml, 0.25 to 0.45mg/ml, 0.25 to 0.50mg/ml, 0.45 to 0.60mg/ml, 0.50 to 0.65mg/ml, 0.00 to 0.00 mg/ml, 0.95mg/ml, 1.00mg/ml, 1.95 to 0.85mg/ml, 1.95mg/ml, 0.95mg/ml, 0.0.10 to 0.15mg/ml, 0.18mg/ml, 0.10mg/ml, 0., 1.25 to 1.75mg/ml, 1.50 to 2.00mg/ml, 2.00 to 3.00mg/ml, 3.00 to 5.00mg/ml, 3.50 to 5.00mg/ml, 4.50 to 6.00mg/ml, or 6.00 to 9.00mg/ml, including any subrange thereof and any intermediate value therebetween.

In some embodiments, the enriched beer herein comprises caffeine at about 0.01mg/ml to about 0.9mg/ml (or 10mg/L to about 900 mg/L).

In an exemplary embodiment, an enriched beer is provided comprising a lager, from about 0.1mg/ml to about 0.6mg/ml tyrosine, and from about 0.01mg/ml to about 0.75mg/ml caffeine.

In some embodiments, the base liquid of the enriched alcoholic beverage described herein is wine. The alcohol content of the wine may be 10-14%. The term "wine" as used herein and in the art includes fermented grape juice which can be made into many varieties, such as red, white, sweet, dry, still and sparkling. Exemplary wine beverages include, but are not limited to, dry red wine or white wine; semi-dry red wine or white wine; rose wine; dessert wines, such as muscat wine; fruit wine; fortified wines such as mascara, potter, madra, sherry, wesson and meisi; sparkling wines such as champagne, sang gri ya, table wines.

In some embodiments, the wine is a "low alcohol wine", i.e. a wine comprising up to 8% alcohol as defined herein, e.g. up to 7%, up to 6%, up to 5%, up to 4.5%, up to 4%, up to 3.5%, up to 3%, up to 1%, up to 0.5%, up to 0.1%, up to 0.05%, or the wine may be alcohol free.

In some embodiments, contemplated enriched wines comprise dopamine precursors and optionally psychostimulant substances as described herein in amounts that impart palatability to the wine and/or positive psychotherapeutic effects as defined herein and/or positive psychoactive effects as defined herein and/or pleasure of drinking, at least as provided by the corresponding non-enriched wine or any known wine containing 10-14% alcohol by volume.

In certain embodiments, enriched wine as contemplated herein has positive psychoactive effects, such as euphoria and pleasure, that exceed the effects produced by corresponding non-enriched wine containing 7.5-14% alcohol by volume, while substantially reducing the effects of intoxication.

In contemplated enriched wines, the amount of dopamine precursor (e.g., tyrosine) is in the range of about 0.10mg/ml to 5.0mg/ml, e.g., about 0.10 to about 0.30mg/ml, about 0.25 to about 0.45mg/ml, about 0.30 to about 0.50mg/ml, about 0.30 to about 0.60mg/ml, about 0.35 to about 0.65mg/ml, about 0.45 to about 0.65mg/ml, about 0.50 to about 0.70mg/ml, about 0.50 to about 0.80mg/ml, about 0.60 to about 0.90mg/ml, about 0.80 to about 0.95mg/ml, about 0.80 to about 1.00mg/ml, about 0.90 to about 1.10mg/ml, about 0.95 to about 1.25mg/ml, about 1.00 to about 1.30mg/ml, about 1.00 to about 1.00mg/ml, about 1.1.95 mg/ml, about 1.1.00 to about 1.1.55 mg/ml, about 1.95mg/ml, about 1.50mg/ml, about 2.55 to about 2.95mg/ml, about 2.80 to about 3.50mg/ml, about 3.50 to about 4.00mg/ml, about 3.80 to about 4.50mg/ml, or about 4.50 to about 5.00mg/ml, including any subranges thereof and any intermediate values therebetween.

In some embodiments, the enriched wine described herein comprises from about 0.1mg/ml to about 1.80mg/ml tyrosine.

When the wine enriched herein comprises a dopamine supplement, the amount of dopamine supplement (e.g., caffeine) can be selected from 0.01 to 0.04mg/ml, 0.02 to 0.05mg/ml, 0.05 to 0.10mg/ml, 0.08 to 0.12mg/ml, 0.09 to 0.15mg/ml, 0.10 to 0.15mg/ml, 0.12 to 0.18mg/ml, 0.12 to 0.20mg/ml, 0.15 to 0.25mg/ml, 0.20 to 0.25mg/ml, 0.25 to 0.45mg/ml, 0.25 to 0.50mg/ml, 0.45 to 0.60mg/ml, 0.50 to 0.75mg/ml, 0.65 to 0.85mg/ml, 0.85 to 0.95mg/ml, 0.95 to 1.00mg/ml, 0.95 to 1.30mg/ml, 1.00 to 1.50mg/ml, 1.25 to 1.75mg/ml, or 1.50 to 2.00mg/ml, including any subrange thereof and any intermediate value therebetween.

In exemplary embodiments, the enriched wine described herein comprises from about 0.01mg/ml to about 0.75mg/ml (or 10mg/L to about 750mg/L) caffeine.

The term "spirit" as used herein and in the art refers to a distilled alcoholic beverage obtained, for example, by distilling a starch material, including, but not limited to, various roughage alcohols, brandy, distilled spirits, sake, wuzuo liquor, ale, rum, vodka, tequila, schnaps (schnapps), whiskey, gin, cordial, cassava, wormwood liquor, white spirit, fruit brandy, shochu, anise, barracuda, feitet and snevoviz.

In some embodiments, the spirit is a "low alcohol spirit", i.e. spirit as defined herein comprises up to 80% alcohol, e.g. up to 60%, up to 50%, up to 45%, up to 40%, up to 35%, up to 30%, up to 25%, up to 20%, up to 15%, up to 10%, up to 8%, up to 7%, up to 6%, up to 5%, up to 4%, up to 3.5%, up to 3%, up to 2%, up to 1%, up to 0.5%, or the spirit may be alcohol free.

In some embodiments, an enriched spirit is contemplated to include one or more dopamine precursors and optionally one or more psychostimulant supplements as described herein in an amount that imparts psycho-palatability and/or positive psychotherapeutic and/or positive psychoactive effects as described herein, and/or pleasure of drinking, at least as provided by any known corresponding non-enriched alcohol containing 50-98% alcohol (by volume).

In certain embodiments, fortified wines contemplated herein provide positive psychoactive effects, such as a euphoric and pleasant sensation, that exceed the effects produced by a corresponding non-fortified wine containing 50-98% alcohol by volume, while greatly reducing the effects of intoxication.

In the enriched alcohol described herein, the amount of dopamine precursor (e.g., tyrosine) ranges from about 0.10mg/ml to 5.0mg/ml, e.g., from about 0.10 to about 0.30mg/ml, from about 0.25 to about 0.45mg/ml, from about 0.30 to about 0.50mg/ml, from about 0.30 to about 0.60mg/ml, from about 0.35 to about 0.65mg/ml, from about 0.45 to about 0.65mg/ml, from about 0.50 to about 0.70mg/ml, from about 0.50 to about 0.80mg/ml, from about 0.60 to about 0.90mg/ml, from about 0.80 to about 0.95mg/ml, from about 0.80 to about 1.00mg/ml, from about 0.90 to about 1.10mg/ml, from about 0.95 to about 1.25mg/ml, from about 1.00 to about 1.30mg/ml, from about 1.80 to about 1.00mg/ml, from about 1.1.00 mg/ml, from about 1.1.50 mg/ml, from about 1.95mg/ml, from about 1.50mg/ml, about 2.55 to about 2.95mg/ml, about 2.80 to about 3.50mg/ml, about 3.50 to about 4.00mg/ml, about 3.80 to about 4.50mg/ml, or about 4.50 to about 5.00mg/ml, including any subranges thereof and any intermediate values therebetween.

In exemplary embodiments, the enriched alcohol described herein comprises from about 0.1mg/ml to about 2.5mg/ml tyrosine.

When the alcohol enriched includes a psychostimulant supplement as described herein, the amount of the psychostimulant supplement (e.g., caffeine) may be selected from 0.01mg/ml to 0.04mg/ml, 0.02 to 0.05mg/ml, 0.05 to 0.10mg/ml, 0.08 to 0.12mg/ml, 0.09 to 0.15mg/ml, 0.10 to 0.17mg/ml, 0.12 to 0.18mg/ml, 0.12 to 0.20mg/ml, 0.15 to 0.25mg/ml, 0.20 to 0.25mg/ml, 0.23 to 0.35mg/ml, 0.25 to 0.45mg/ml, 0.25 to 0.50mg/ml, 0.45 to 0.60mg/ml, 0.50 to 0.75mg/ml, 0.65mg/ml, 0.00 to 0.70mg/ml, 0.00 mg/ml, 1.95 to 1.95mg/ml, 1.0.10 to 0.10mg/ml, 0.20mg/ml, 0.25mg/ml, 1.0.0, 1.50 to 2.00mg/ml, 1.60 to 2.30mg/ml, or 2.30 to 2.60mg/ml, including any subrange thereof and any intermediate value therebetween.

In exemplary embodiments, the enriched spirits described herein are expected to contain from about 0.01mg/ml to about 0.75mg/ml (or 10mg/L to about 750mg/L) caffeine.

Other known alcoholic beverages that may be made into enriched alcoholic beverages according to embodiments described herein include, but are not limited to, dexidalu (Desidaru) made by fermenting molasses or high sugar containing fruits; yellow wine (china, made from rice, millet or wheat using special starter cultures of yeast, molds and bacteria); epimedium wine; casimi wine (made from cassava); gill Zhu wine (Finland, made of sugar); kemi wine (zhongya, traditionally made from mare's milk, but now mainly cow's milk); mide wine (prepared from Mel); nihan fangqi liquor (south america), nijimanceh (ecuador and peru) (made from cassava); palm wine (made from various palm tree juices); guiana (parakuri) wine (made from cassava); tequila (native to mexico and made from the juice of the margue plant); sakura wine (made from cassava); sake (made of rice); indian rice wine (Sonti); tepache (Tepache); tiswin (prepared from semen Maydis or radix et caulis Opuntiae Dillenii, radix et caulis Opuntiae Dillenii); and Tong wine (Tonto).

Herein, unless otherwise indicated, the percentage (%) represents a volume percentage of the total volume of the beverage at any time throughout the process.

Bopu liqueur beverages, also referred to herein and in the art as "fountain beverages" or "strong fountain beverages", are flavored alcoholic beverages or flavored malt beverages based on fruit juices or sugar juices and/or various natural and/or artificial flavored syrups. Exemplary pop liqueur beverages include, but are not limited to, (i) malt beverages, designated herein as "beer refreshments", containing malt base or beer with at least 5% by volume of added natural or artificial mixing materials such as juices, flavors, flavorings, colorants and optionally preservatives; (ii) wine fountain beverages, which are natural or artificial mixed materials containing wine and more than 15% by volume of added natural or artificial ingredients such as juices, spices, seasonings, auxiliary materials, water (white, carbonated or sparkling), colouring and optionally preservatives; and (iii) beverages, designated herein as "strong fountain beverages", which contain distilled alcohol, and added natural or artificial mixing materials, such as juices, flavors, flavorings, colorants, and optionally preservatives.

The poppy sweet wine has a plurality of brands and has a great difference in alcohol content. Most of the bopu liqueur beverages have an alcohol content of 3.8-7% by volume, and some may even be as high as 12.5% by volume. Some notable brands include, but are not limited to, domino Vodka (Smirnoff Ice), michek's Hard Lemonade (Mike's Hard Lemonade), bacardia Ice sharp (bacardibrezer), dark Blue Vodka (Skyy Blue), Jack Daniel's Hard cola (Jack Daniel's HardCola), WKD Original Vodka (WKD organic Vodka), Six Degrees (Six Degrees), and MG spirits (mgspirs).

In some embodiments, an enriched cider and/or enriched bopu liqueur beverage is contemplated comprising one or more dopamine precursors, and optionally, one or more psychostimulant supplements as described herein, in an amount that imparts beer palatability as defined herein and/or a positive psychotherapeutic effect and/or a positive psychoactive effect as described herein, and/or drinking pleasure, at least as provided by a corresponding non-enriched or any known bopu liqueur or cider containing 3.8-10% alcohol by volume.

In certain embodiments, the enriched poppy sweet or enriched cider contemplated herein has positive psychoactive effects, such as euphoria and pleasure, that exceed those produced by corresponding non-enriched poppy sweet or non-enriched cider containing 3.8% to 10% alcohol by volume, while substantially reducing the effects of intoxication.

In the fortified bopag liqueurs described herein, the amount of dopamine precursor (e.g. tyrosine) is in the range of about 0.10mg/ml to 5.0mg/ml, e.g. about 0.10mg/ml to about 0.20mg/ml, about 0.10 to about 0.30mg/ml, about 0.25 to about 0.45mg/ml, about 0.30 to about 0.50mg/ml, about 0.30 to about 0.60mg/ml, about 0.35 to about 0.65mg/ml, about 0.45 to about 0.70mg/ml, about 0.50 to about 0.80mg/ml, about 0.60 to about 0.90mg/ml, about 0.80 to about 0.95mg/ml, about 0.80 to about 1.00mg/ml, about 0.90 to about 1.90 mg/ml, about 1.1.00 mg/ml, about 1.1.1 mg/ml, about 1.1 to about 1.55 mg/ml, about 1.1.0 mg/ml, about 1.75 to about 2.10mg/ml, about 1.95 to about 2.50mg/ml, about 2.55 to about 2.95mg/ml, about 2.80 to about 3.50mg/ml, about 3.50 to about 4.00mg/ml, about 3.80 to about 4.50mg/ml, or about 4.50 to about 5.00mg/ml, including any subranges thereof and any intermediate values therebetween.

In some embodiments, the fortified bopompe sweet wine contemplated herein comprises from about 0.1mg/ml to about 0.45mg/ml tyrosine.

When the fortified bopp liqueur described herein comprises a psychostimulant supplement, the amount of the psychostimulant supplement (e.g. caffeine) may be selected from 0.01mg/ml to 0.04mg/ml, 0.02 to 0.05mg/ml, 0.05 to 0.10mg/ml, 0.08 to 0.12mg/ml, 0.09 to 0.15mg/ml, 0.10 to 0.15mg/ml, 0.12 to 0.18mg/ml, 0.12 to 0.20mg/ml, 0.15 to 0.25mg/ml, 0.20 to 0.25mg/ml, 0.25 to 0.45mg/ml, 0.25 to 0.50mg/ml, 0.45 to 0.60mg/ml, 0.50 to 0.75mg/ml, 0.65 to 0.85mg/ml, 0.85 to 0.95mg/ml, 0.00 to 0.95mg/ml, 1.00 to 1.00mg/ml, 1.0.0 to 0.20mg/ml, 1.20mg/ml, including any subranges thereof and any intermediate values therebetween.

In exemplary embodiments, the fortified bouquet liqueurs described herein comprise from about 0.01mg/ml to about 0.75mg/ml (or from 10mg/L to about 750mg/L) caffeine.

Herein, whenever a percentage (%) is indicated, it refers to a volume percentage (% v/v) of the total volume of the beverage unless otherwise specified.

In any of the embodiments of the present invention, optionally or additionally, the base material of the enriched alcoholic food product, e.g. the base liquid or the base alcoholic liquid, is formulated to include additives, e.g. flavouring agents, colouring agents, flavouring agents, enzymes, carbon dioxide and/or other additives such as viscosity modifiers, foaming agents, antifoaming agents and preservatives, which provide the taste and texture of wine, beer or spirit, such that the enriched alcoholic product contains at least part or all of the ingredients used to form the corresponding non-enriched alcoholic product. Preferably, the additives used in the enriched alcohol products described herein are FDA approved and/or edible. In some embodiments, the additive is selected to be soluble in a base material, for example, a base alcoholic beverage or a base liquid.

The phrases "flavoring agent" and "flavoring agent" as used herein refer to a class of substances added to edible products to produce a certain flavor or odor in the product, respectively, and are also commonly referred to as "flavoring agents". The flavoring agent, also known as "taste improving additive", may be a synthetic or natural extract extracted from a raw material. Typical flavoring agents are specific, often complex mixtures of individual natural or synthetic flavor compounds that mimic or enhance a natural taste. Many flavoring agents are esters characterized by typical flavors, for example diacetyl has a buttery flavor, isoamyl acetate is considered to be a banana flavor, cinnamaldehyde is the basis of the typical flavor of cinnamon, ethyl propionate is considered to be a fruit flavor, limonene is considered to be an orange flavor, ethyl- (E, Z) -2, 4-decadienoate is considered to be a pear flavor, allyl hexanoate is considered to be a pineapple flavor, ethyl maltitol is considered to be a sugar or marshmallow flavor, methyl salicylate is considered to be a wintergreen flavor, and benzaldehyde is considered to be a bitter almond flavor. Further synthetic flavours are exemplified by almond, cola and ice cream flavours.

A flavoring agent of natural origin may be, for example, an extract of a fruit, vegetable, herb, or any other edible substance, a fruit or vegetable juice, or any combination thereof. Non-limiting examples of fruit flavors include elderberry, grape, orange, ginger, red apple, fennel, or lemon grass. These additives are, if indeed desired, added in addition to or instead of those present in the alcoholic drink.

Exemplary useful colorants include, but are not limited to, synthetic colorants such as FD & C blue No. 1-brilliant blue FCF (E133), FD & C blue No. 2-indigo (E132), FD & C green No. 3-fast green FCF (E143), FD & C red No. 40-allura red AC (E129), FD & C red No. 3-erythrosine (E127), FD & C yellow No. 5-lemon yellow (E102), and FD & C yellow No. 6-sunset yellow FCF (E110), and natural food colorants such as dark red (E120), anthocyanin (E163), black carrot (E163), paprika red (E160C), carmine (E160b), β -carotene (E160a), curcumin (E161b), riboflavin (E101), black carrot (E100), caramel copper (E160C), carmine (E141), vernacrum (E160), chlorophyll, and extracts from spinach, such as spinach, grape plant, spinach root, spinach root, grape plant extract, and the like.

The term "preservative" as used herein refers to a synthetic or natural additive added to an edible product to prevent or retard chemical and biochemical breakdown of the product by oxygen, moisture and/or microorganisms. Exemplary antimicrobial preservatives include, but are not limited to, calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium bisulfite, etc.), disodium EDTA, sodium benzoate, potassium sorbate. Natural substances that retard microbial growth include lactic acid, salt, sugar, and vinegar.

Exemplary antioxidant preservatives include, but are not limited to, Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT). Natural antioxidants include, but are not limited to, herbal extracts such as rosemary and oregano, and vitamins such as vitamin E and vitamin C (ascorbic acid).

The phrase "foaming agent" as used herein means an edible surfactant that, when present in small amounts, aids in the formation of foam, or enhances its colloidal stability by inhibiting the coalescence of gas bubbles. Exemplary foaming agents include, but are not limited to, sodium lauryl alcohol/Sulfate Lauryl (SLS), sodium laureth sulfate (SLES), and Ammonium Lauryl Sulfate (ALS).

The phrase "anti-foaming agent" as used herein means an edible substance that inhibits foam formation and inhibits exudation or foaming in an edible product. One exemplary defoamer is polydimethylsiloxane.

The phrases "viscosity modifier" or "thickener" as used herein are interchangeable and describe a substance capable of controlling the viscosity of the enriched alcohol product described herein. Exemplary thickeners include, but are not limited to, starch-based thickeners, such as maltodextrins, and gum-based thickeners, such as xanthan gum or cellulose gum.

The alcohol-enriched product described herein may be contained in any known container commonly used for alcohol products. For example, when the alcohol-enriched product is a beverage (e.g., beer), it may be sold in bottles or cans of 330 ml, 500 ml, 750 ml, and 1 liter or in drums. The stability of the enriched alcohol product obtained according to any of the embodiments described herein is preferably over 365 days at room temperature and can be stored at 10 ℃ for up to 999 days.

In one aspect of some embodiments of the present invention, a method of preparing an enriched alcoholic beverage is provided. The method comprises mixing a base fluid as defined herein with one or more neurotransmitter precursors and/or one or more neurotransmitter precursors as described herein. In some embodiments, the method further comprises adding one or more psychostimulant supplements as described herein. In some embodiments, the base liquid is an alcoholic beverage, such as beer, wine, spirit, cider or an alcoholic beverage.

In some embodiments, the base liquid is a non-alcoholic beverage (e.g., juice, water, etc.), and one or more neurotransmitter precursors and/or one or more neurotransmitter precursors and optionally one or more psychostimulant supplements may be added to the non-alcoholic base beverage along with a desired amount of alcohol.

In some embodiments, an enriched alcoholic beverage, such as a beer, is prepared by brewing the beer with a neurotransmitter precursor and a psychostimulant supplement. Likewise, the wine and spirit may also be adjusted during the fermentation or distillation process, respectively, including the step of adding the neurotransmitter precursors and the psychostimulant supplements, so long as the fermentation, distillation, or brewing process maintains the integrity and bioavailability of the neurotransmitter precursors and the psychostimulant supplements, and further provides palatability, the texture and appearance of the beverage being substantially unaffected by the neurotransmitter precursors and/or the psychostimulant supplements during the manufacturing process.

In exemplary embodiments, the methods described herein are used to prepare an enriched beer comprising one or more dopamine precursors, and optionally further comprising one or more psychostimulant supplements in the amounts described herein.

In an exemplary embodiment, in the methods provided herein, tyrosine and caffeine are provided to a base alcohol beer. In an alternative embodiment, the enriched beer is brewed in a brewery along with tyrosine and caffeine.

It is to be understood that the invention described and discussed in the preceding and following sections of the specification is not necessarily limited in its application to the details set forth in the specification.

Whenever a numerical range is described herein, it is meant to include any reference number (fractional or integer) that is within the indicated range. The phrases "between" and "within" and "from" are used interchangeably herein to mean to include both the first and second indicated numbers and all fractions and integers therebetween.

The ranges and values described herein are not to be understood as being strictly limited to the exact numerical values recited. Rather, unless otherwise specified, each such range is intended to mean both the recited value and an equivalent range surrounding that value. For example, a dimension disclosed as "10 μm" means "about 10 μm".

The term "about" as used herein means within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which depends in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, "about" may represent a range giving values up to 10%, more preferably up to 5%, and more preferably up to 1%.

The terms "comprising," including, "" containing, "" having, "and their equivalents mean" including, but not limited to.

The term "consisting of …" means "including and limited to".

The term "consisting essentially of …" means that the composition, e.g., a fortified alcoholic beverage, may include additional ingredients, provided that the additional ingredients do not materially alter the basic and novel characteristics of the ingredients.

As used herein, references without a specific number include plural references unless the context clearly dictates otherwise. For example, the term "compound" or "at least one compound" may include a plurality of compounds, including mixtures thereof.

It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination or in any other described embodiment of the invention where appropriate. Certain features described in the context of various embodiments are not considered essential features of those embodiments, unless the embodiments are ineffective without such features.

Experimental support is found in the following examples of various embodiments and aspects of the present invention as described above and as set forth in the claims section.

Examples

Examples 1,

Preparation of beer enriched with tyrosine and caffeine

Preparing a tyrosine and caffeine enriched beer using a protocol comprising the steps of:

(i) grinding barley;

(ii) soaking ground barley in water at 50-75 deg.C for about one hour;

(iii) adding caffeine;

(iv) transferring the mixture of ground barley and caffeine to a boiler;

(v) adding hops to the mixture in the boiler and boiling the mixture for about one hour;

(vi) transferring the boiling material (referred to herein as "grape mash" (must)) to the fermentor by means of a heat exchanger device that cools the grape mash from 100 ℃ to about 20 ℃;

(v) adding yeast to the cooled grape mash;

(vi) fermenting the grape mash for a period of 14 to 16 days to obtain beer;

(vii) transferring the fermented material to a second tank (also referred to herein as a "tundish");

(viii) adding tyrosine and optionally glucose to the fermented beer; and

(ix) the beer is transferred to a bottle, jar or keg and stored at 18 ℃ for a second fermentation period of 12-40 days.

The enriched beer was unfiltered and contained 5.5% by volume alcohol, 40 mg tyrosine and 35mg caffeine per 100 ml.

Example 2

Beer enriched with tyrosine and caffeine

Another tyrosine and caffeine enriched beer brewing formulation includes the steps of:

(i) milling malted barley;

(ii) saccharification: transferring the milled malted barley to a mashing tank, adding water and heating to a temperature of about 50 ℃ to about 75 ℃ for about 1-2 hours;

(iii) separation: separating wort (malt extract from mashing process) from grains;

(iv) adding tyrosine (about 100mg/L to about 5000 mg/L);

(v) boiling the wort;

(vi) adding hops and boiling the mixture for about 45-90 minutes;

(vii) separating the hop wort from the solid particles;

(viii) cooling the wort to fermentation temperature (about 4-25 deg.C) and aerating;

(ix) adding saccharomyces cerevisiae and fermenting the wort for several weeks;

(x) Processing/curing: separating fermented beer from dead yeast and other residue, transferring to a processing tank, and storing for several weeks to several months;

(xi) Filtering the beer;

(xii) Adding caffeine (about 10mg/l to about 700 mg/l);

(xiii) Heating beer to 70 deg.C for pasteurization (eliminating harmful bacteria) and completely dissolving added tyrosine and caffeine;

(xiv) The enriched beer is packaged (i.e., bottled, canned, and/or transferred to a keg) and stored chilled.

Example 3

Bopu sweet wine enriched with tyrosine and caffeine ("hard lemonade")

Hard lemon water enriched with tyrosine and caffeine, a bopu sweet wine, was prepared according to the following steps:

(i) grinding mint leaves with brown sugar;

(ii) adding boiling water;

(iii) adding tyrosine (about 100mg/L to about 5000mg/L) and stirring the mixture containing tyrosine;

(iv) the following ingredients were added to the above mixture: water (at room temperature), spirit containing at least 40% alcohol (for example vodka) and freshly extracted lemon juice and pulp, mixed in proportions: water: vodka: about 1:5:4:2 of lemon juice;

(v) adding caffeine (about 10mg/l to about 700 mg/l); and

(vi) bottling and/or canning the enriched alcoholic beverage and cooling and storing.

Example 4

White wine enriched with tyrosine and caffeine

A white wine enriched with tyrosine and caffeine was prepared according to the following steps:

(i) crushing, squeezing, and extracting grape juice (grape juice) of white grape to separate it from grape skin, seed and other solid substances;

(ii) removing the must to remove the precipitate, for example by sedimentation or other means;

(iii) adding tyrosine (about 100mg/L to about 5000 mg/L);

(iv) optionally, wine yeast is added to the grape juice in addition to the existing natural yeast;

(v) fermenting grape juice in a fermenter at 12-37 deg.C for several weeks;

(vi) if necessary, the fermentation is stopped.

(vii) Cleaning and refining: separating the fermented wine from dead yeast and other residues, for example by filtration or other means;

(viii) adding caffeine (about 10mg/L to about 700 mg/L); and

(ix) and (5) filling the enriched grape wine.

Example 5

Red wine enriched with tyrosine and caffeine

Preparing a red wine enriched with tyrosine and caffeine according to the following steps:

(i) removing stalks and crushing grapes to obtain a grape mash (i.e., a mixture of grapes, grape skins, grape juice, and grape seeds);

(ii) precipitating the pre-fermented macerated grape mash at a temperature of about 10 ℃ for 1 to 4 days;

(iii) adding tyrosine (about 100mg/L to about 5000 mg/L);

(v) the grape mash is fermented in a fermenter at a temperature of 12 ℃ to 37 ℃ for several weeks. During fermentation, the contact between the grape skin and the liquid phase is maximized by a required mixing method;

(vi) extracting juice from the grape mash by pressing and separating it from the solids;

(vii) carrying out malic acid-lactic acid fermentation;

(viii) separation: decanting spent grain (dead yeast and other solids) and providing sulfur dioxide preservative to avoid oxidation and bacterial spoilage;

(ix) the time required to age/mature the wine;

(x) For example, cleaning and refining by filtration or other methods;

(xi) Adding caffeine (about 10mg/L to about 750 mg/L);

(xii) Bottling the enriched wine.

Example 6

Cider enriched with tyrosine and caffeine

A tyrosine and caffeine enriched "hard cider" was prepared according to the following steps:

(i) crushing and squeezing apples, extracting apple mash (apple juice) from pomace (mixture of solid residue, pericarp, juice and seeds of squeezed apples);

(ii) adding tyrosine to a concentration of 100 mg/L-5 gr/L;

(iii) optionally, cider yeast is added to the grape mash in addition to the existing natural yeast;

(iv) fermenting the grape mash in the fermenter at a temperature of 4-16 deg.C for several weeks;

(v) separation: siphoning the liquid into a new vat to separate it from dead yeast and unwanted material;

(vi) the time required for ageing/maturing the cider;

(vii) adding caffeine to a concentration of 10mg/L to about 750 mg/L; and

(viii) the enriched cider is packaged (i.e. bottled, canned and/or transferred to a barrel) and stored chilled.

Example 7

Single malt whisky enriched with tyrosine and caffeine

Single malt whisky enriched with tyrosine and caffeine was prepared as follows:

(i) milling malted barley;

(ii) saccharification: the ground malted barley was transferred to a mashing tank and hot water was added in three stages and allowed to exceed the temperature (about 60 ℃ C. initially, then about 75 ℃ C. and finally about 90 ℃ C.). The wort (malt liquor extracted during mashing) is transferred to a fermenter;

(iii) cooling the wort to fermentation temperature (about 4-25 ℃);

(iiii) adding whiskey yeast;

(v) fermenting the cooled wort for a maximum of several days to receive a "wash";

(vi) the washing solution was distilled twice using a distiller: the first time a wash still was used to obtain a "low wine" and the second time a still was used to obtain the final "freshly made" wine (non-aged whisky).

In the second distillation, the more volatile compounds (first fraction) distilled first and the last stage where more oily compounds are evaporated are both discharged, so that only the pure center fraction is collected;

(vii) optionally, diluting the fresh preparation prior to aging;

(viii) transferring the new manufacture into a wooden barrel and aging for several years;

(ix) cooling and filtering: precipitating and filtering to remove fatty acid esters;

(x) Adding tyrosine (final concentration is 100 mg/L-5 gr/L);

(xi) Adding caffeine (to a final concentration of 10mg/L to about 750 mg/L); and

(xii) Bottling and adding whisky.

Example 8

Vodka enriched with tyrosine and caffeine

Vodka enriched with tyrosine and caffeine was prepared according to the following steps:

(i) mashing the desired starch components (potatoes, ground grains, etc.), adding water and boiling;

(ii) cooling the mash to an enzymatic activity temperature;

(iii) adding an amylolytic enzyme, such as amylase;

(iv) allowing the enzyme activity to break down the starch in the mash into small sugars;

(v) adding vodka yeast;

(vi) fermenting the amylolytic mash at a yeast activity temperature (about 4-25 ℃) for several days to obtain a "honey broth" (i.e. a bland beverage);

(vii) the honey broth was distilled using standard methods to obtain a volume fraction of about 60% (ABV) of the original alcohol. The products of the initial and final distillation stages (i.e. the first 5% and last 35% of the total distillation process) were separated and discarded;

(viii) adjusting the original alcohol to neutral alcohol with the concentration of-96% ABV;

(ix) preparing a desalted water solution containing tyrosine (80-585mg/L) and caffeine (15-670mg/L), heating to-80 ℃ to be uniform, and then cooling to ambient temperature;

(x) Adding a desalted water solution into neutral alcohol to reduce ABV to 40%;

(xi) Filtering the enriched vodka obtained by standard methods; and

(xii) Bottling and adding enriched vodka.

Example 9

Coffee liqueur enriched with tyrosine and caffeine

A caffeinated wine enriched with tyrosine and caffeine was prepared according to the following steps:

(i) putting 3 cups of sugar, 2 cups of water and a spoon of vanilla extract in a pan;

(ii) boiling and stirring for about 30 minutes until the volume is reduced by half;

(iii) adding 100-400 mg tyrosine and 100 g instant coffee, stirring to uniform, and cooling the syrup mixture;

(iv) combining the syrup with 750 ml of 40% ABV vodka in a 1 l closed bottle and shaking up;

(v) optionally, adding up to 180 mg caffeine;

(vi) placing in a shady and dark place for 10 days;

(vii) blending/filtering the enriched liqueur; and

(viii) bottling and adding the Fujian liqueur.

Example 10

Biphasic Alcohol Effect Scale (BAES) study

Stimulation and sedation upon consumption of beer enriched with neurotransmitter precursors (e.g., Tyr) and optionally psychostimulant substances (e.g., caffeine) were evaluated in self-reported participants using a two-phase alcohol effect scale (BAES) questionnaire-based survey, versus the stimulation and sedation upon consumption of the corresponding non-enriched beer. BAES is a reliable, effective systemic 14-item self-reporting scale aimed at measuring alcohol as an independent and diverse component of irritation and sedation. BAES and its plain version (B-BAES) containing only 6 items are described, for example, in Rueger and King,2013 (Alchol Clin Exp Res.37(3): 470-476; and references cited therein).

Seven items included the irritative subtotal of BAES (elated, energetic, excited, contrasted, tonic, upward, energetic), and seven items included the sedative subtotal (inattention, depressed mood, heavy head, inactivity, sedation, bradycardia, bradykinesia). The BAES test shows strong psychometric properties including a high degree of intrinsic consistency, reliability, and a four-factor structure reflecting the distinction of irritation and sedation during the rise and fall of the breath alcohol concentration (BrAC) curve. Using a conversion factor, called blood: breath Ratio (BBR), the Blood Alcohol Concentration (BAC) can be calculated from BrAC. This four-factor structure is invariant to dose, drinking history and gender and exhibits robustness to educational sets that do not disclose alcoholic beverage ingredients (see, e.g., Rueger et al, 2009, Alcohol Clin Exp res.33: 916-.

According to published studies, studies of the effect of BAES on alcohol were evaluated in multiple sessions. For example, the BAES questionnaire was performed before drinking and then repeated 3-4 more times after drinking to record the ascending and descending effects of the BrAC limb.

In the BAES questionnaire exemplified herein, 14 items are arranged alphabetically for each participant, wherein 7 items describe sensations (feeling, sensation) associated with stimulation (heightened mood (excitement), energetic, excited, stimulated, chatty, vigor and active), and 7 items describe sensations (feeling, sensation) associated with sedation (inattention, depressed mood, heavy head, heavy body, sedation, bradycardia, bradykinesia). Each participant must designate a number between 0 and 10 next to these 14 items, indicating how close or exact a certain item expresses, corresponds to or describes his/her current feeling/sensation, where "0" means "not described at all" or "irrelevant" and "10" means "completely (or very exactly) described".

The numerical indicators of stimulation and sedation were averaged to obtain STIM and SED values, respectively.

Participants

198 healthy non-alcoholic social drinkers participated in this study. Participants are recruited from a broader community through advertisements, for example, on a website. The qualification of each participant must meet the following criteria: (i)18-60 years old; (ii) no history of alcohol addiction; (iii) no drug with stimulating or sedative effects is administered; (iv) regular moderate to mild alcohol consumption.

Randomly providing any of the following beverages to the participants: (i) alcoholic beverages enriched with tyrosine and caffeine, such as beer; or (ii) a corresponding non-enriched alcoholic beverage. The study was double blind and the participants did not know whether they were provided alcoholic beverages (i) or (ii). The gender differences were equal for both groups. All participants were asked to abstain from alcohol for at least 24 hours before the study began.

Design of research

This study was a phase 2 (2 day) study in which the second phase (day) was separated from the first phase by at least one week. Participants were given either an enriched beer (i.e. containing tyrosine and caffeine) or a non-enriched beer containing 5.2% alcohol.

At each stage, participants first filled out the BAES questionnaire to establish baseline assessments, and then (after about 5 minutes) consumed either enriched beer (i) or non-enriched beer (ii). The amount of beer provided was calculated for each participant to achieve a blood alcohol level of 0.35 grams per kilogram body weight. For example, for a subject weighing 75kg, 26.25 grams of alcohol is required to reach a predetermined blood alcohol concentration, so 504.8ml of beer containing 5.2% alcohol is provided to the subject.

The total alcohol content of the participants was divided into 5 equal portions, and the participants were asked to consume each portion within 2 minutes (total, total alcoholic drink consumed within 10 minutes). Immediately after the last drink was completely consumed, time point 0(T ═ 0) was set. Participants were asked to fill out the BAES questionnaire at T-30 minutes, T-60 minutes and T-120 minutes.

The answers for all BAES questionnaires were collected, averaged (standard deviation calculated) to obtain STIM and SED values, and presented graphically. The results are shown in FIGS. 1A-1B and 2A-2B, and are shown in tables 1 and 2.

TABLE 1 BAES study of non-enriched (conventional) beer

TABLE 2 BAES study on beer enriched with tyrosine and caffeine

As shown in table 1 and figures 1A and 2A, participants experienced mild irritation and sedation after 30 minutes of normal (non-enriched beer) consumption. Sedation was enhanced at 60 min (T60) and 120 min after drinking, while irritation was even below baseline levels.

On the other hand, as shown in table 2 and fig. 1B and 2B, after drinking the enriched beer for 30 minutes, the stimulating effect was remarkably enhanced and the sedative effect was slightly increased. After 60 minutes (T60) and 120 minutes of drinking enriched beer, the irritation was gradually resolved or diminished, but still higher than with non-enriched beer. There was no significant change in sedation, i.e., the level remained low after 120 minutes.

It is shown herein that beer enriched with tyrosine and caffeine significantly enhances and prolongs the irritation and mood-elevating effects associated with drinking, while significantly reducing, almost eliminating the sedative effect, and for a much longer time than the corresponding non-enriched beer.

While the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.

All publications, patents and patent applications mentioned in this specification are herein incorporated in their entirety by reference into the specification, to the same extent as if each individual publication, patent or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the present invention. To the extent that a section heading is used, it should not be construed as necessarily limiting.

Claims

1. An alcoholic food product comprising an edible base material, alcohol, and at least one of a neurotransmitter or neurotransmitter precursor.

2. The alcoholic food product of claim 1, wherein the edible base material is a liquid, solid or semi-solid edible substance.

3. An alcoholic food product as claimed in claim 1 or 2, wherein the edible base liquid substance is a base beverage.

4. An enriched alcoholic beverage comprising a base beverage, alcohol, and at least one of a neurotransmitter or neurotransmitter precursor.

5. The alcoholic food product according to any one of claims 1 to 3, or the enriched alcoholic beverage according to claim 4, wherein the base beverage is selected from natural or artificially flavoured fruit juices, vegetable juices, fruit syrups, concentrates or sugar juices from fruit, plant materials such as agave, jellies, carbonated beverages such as cola, optionally with the addition of roasted malt beer, caffeine containing beverages, special flavour preparations mimicking the taste of existing beer, wine and spirits, non-alcoholic cocktails ("alcohol-free cocktails"), de-alcoholic beers, de-alcoholic wines, de-alcoholic spirits, malt beers, soups and water.

6. The alcoholic food product of any one of claims 1 to 3, or the enriched alcoholic beverage of claim 4, wherein the base beverage is an alcoholic base beverage.

7. An enriched alcoholic beverage comprising a basal alcoholic liquid and at least one of a neurotransmitter or neurotransmitter precursor.

8. The alcoholic food or enriched alcoholic beverage of claim 6 or 7, wherein the base alcoholic beverage or base alcoholic liquid is selected from beer, wine, spirit, cider, perry and bopomofo.

9. The alcoholic food or enriched alcoholic beverage of any one of claims 1 to 8, wherein the amount of alcohol is about 0.5% to about 98%, about 1% to about 20%, or about 30% to about 50% by volume or weight.

10. The alcoholic comestible or enriched alcoholic beverage of any one of claims 1 to 9, wherein the neurotransmitter is selected from the group consisting of norepinephrine, epinephrine, serotonin, dopamine, endorphin, acetylcholine, gamma-aminobutyric acid (GABA), and the neurotransmitter precursor is selected from the group consisting of norepinephrine precursor, epinephrine precursor, serotonin precursor, dopamine precursor, endorphin precursor, acetylcholine precursor, gamma-aminobutyric acid (GABA) precursor, and any combination thereof.

11. The alcoholic food or enriched alcoholic beverage of claim 10, wherein the neurotransmitter precursor is a dopamine precursor selected from the group consisting of L-phenylalanine, L-tyrosine, levodopamine and any combination thereof.

12. The alcoholic food or enriched alcoholic beverage according to any one of claims 1 to 11, wherein the neurotransmitter precursor is tyrosine.

13. The alcoholic food or enriched alcoholic beverage of claim 12, wherein the amount of tyrosine is in the range of about 100mg to about 5000mg per liter.

14. The alcoholic food or enriched alcoholic beverage of claim 13, wherein the amount of tyrosine is about 350mg/L, about 500mg/L, about 750mg/L, or about 100mg/L to about 1000 mg/L.

15. The alcoholic food or enriched alcoholic beverage of any one of claims 1 to 14, further comprising one or more psychostimulant substances selected from caffeine, omega-3 fatty acids such as docosahexaenoic acid (DHA), magnesium, soluble fiber, folic acid, olive oil or monounsaturated fats extracted therefrom, green tea or theanine extracted therefrom, pregnenolone or derivatives thereof, uridine-5 w-monophosphate, iron, aromas such as turmeric or curcumin extracted therefrom, oregano or extracts thereof, Rhodiola rosea (Rhodiola rosea) or extracts thereof, vitamin C and vitamin B6, carbidopa and any combinations thereof.

16. The alcoholic food or enriched alcoholic beverage of claim 15, wherein the psychostimulant substance is caffeine.

17. The alcoholic comestible or enriched alcoholic beverage of claim 16, wherein the caffeine is in an amount of about 10mg/L to about 900mg/L, about 35mg/L, about 50mg/L, about 100mg/L, or about 350 mg/L.

18. The alcoholic food or enriched alcoholic beverage of any one of claims 1 to 17, which upon consumption results in one or more positive psychoactive effects lasting from 5 minutes to 24 hours after consumption and/or one or more positive psychotherapeutic effects lasting from 5 minutes to 48 after consumption.

19. The alcoholic comestible or enriched alcoholic beverage of claim 18, wherein the positive psychoactive effect is euphoria and the positive psychotherapeutic effect is selected from (i) higher motivation such as working, learning, and participating in reward activities; (ii) increased attention and concentration; (iii) higher confidence in the system; (iv) awakening; (v) waking; (vi) increased alertness; (vii) increased creativity and creative thinking; (viii) curiosity and openness to new experiences; (ix) self-actualization feeling, self-inferior; (x) Relaxing; (xi) The ability to effectively divert attention between tasks is improved; (xii) Improved social ability and outward behavior; (xiii) Better cognitive and/or mental function; and (xiv) one or more effects of emotional and physical sense of well-being.

20. The enriched alcoholic beverage of any one of claims 4 to 19, selected from enriched beer, wine, cider, spirit or bopom.

21. The enriched alcoholic beverage of claim 20, which is an enriched beer selected from an enriched ale, stout, porter or lager.

22. The enriched alcoholic beverage of claim 20, which is an enriched wine selected from the group consisting of enriched dry red wine, enriched dry white wine, enriched semi-dry red wine, enriched semi-dry white wine, enriched rose wine, enriched dessert wine, enriched porter wine, enriched champagne, enriched sparkling wine, and enriched medikolic wine.

23. The enriched alcoholic beverage of claim 20, which is an enriched spirit selected from enriched brandy, distilled spirit, sake, wuzowine, ales, rum, vodka, tequila, schnapus, whiskey, gin, cordial, kasha or stringworth.

24. The enriched alcoholic beverage of claim 20, which is an enriched cider or an enriched bopom selected from an enriched beer refreshment, an enriched wine refreshment and an enriched spirit refreshment.

25. The enriched alcoholic beverage of any one of claims 20-24, wherein the enriched beer, enriched wine, enriched spirits, enriched bopom, or enriched cider comprises one or more neurotransmitter precursors in an amount that imparts the beverage the ability to exert positive psychoactive and psychotherapeutic effects while minimizing the effects of intoxication, which respectively exceed the effects exerted by the corresponding non-enriched beer, wine, spirits, bopom, and cider.

26. The enriched alcoholic beverage of any of claims 20-25, comprising about 0.1mg/ml to about 1.0mg/ml or about 0.1mg/ml to about 5.0mg/ml tyrosine.

27. The enriched alcoholic beverage of any of claims 20 to 26, comprising caffeine at about 10mg/L to about 750 mg/L.

28. A method of making an enriched alcoholic beverage as claimed in any of claims 1 to 27, the method comprising combining a base liquid with alcohol and one or more neurotransmitter precursors, and optionally one or more psychostimulant substances.

29. The method of claim 28, further comprising adding at least one extender selected from the group consisting of flavoring agents, coloring agents, flavoring agents, carbon dioxide, enzymes, viscosity modifiers, foaming agents, antifoaming agents, and preservatives.