DE102004051717A1 - Active agent containing beverage, useful to treat e.g. asthma and sclerosis, comprises water, water mixed with carbonic acid, water Kefir crystals, sugars, fruits, flavorants, acidifying additives, ascorbic acid and natural colorants - Google Patents

Abstract

Active agent containing beverage (I) based on- and use- of water-Kefir-crystals comprises water (75 l), 25 l of water mixed with carbonic acid, water Kefir crystals (5 kg), sugars (5 kg), fruits (2-3 kg), flavorants, acidifying additives, ascorbic acid and natural coloring materials, related to 100 l. An independent claim is also included for the preparation of (I). ACTIVITY : Gastrointestinal-Gen.; Antiasthmatic; Antiinflammatory; Dermatological; Antianemic; Hepatotropic; Neuroprotective. MECHANISM OF ACTION : None given.

Description

The The invention relates to a medicated beverage using and using of water kefir crystals. Likewise, the invention relates to a method for the preparation of the active substance-containing beverage.

beverage compositions for making drinks, in particular of soft drinks are in many embodiments known. They are both near-natural and largely artificial produced drinks, so also juice drinks, known, with a variety of known soft drinks or beverages with slight Alcohol content up to max. 2% does not meet all requirements on the part of Meet consumers. Both in terms of taste and usefulness, but especially with regard to the health-promoting requirements.

So Consumers of the active ingredients drink special enjoy Popularity. Exemplary in this context are the drinks coffee and tea and table waters and fruit juice drinks called, and recently so-called active drinks enjoy great popularity, However, it must also be clearly stated that a large number of soft drinks can not be consumed in unlimited quantities and constantly without that health problems enter.

This concerns both caffeinated beverages and beverages which with other stimulus and Enriched agents.

A drink based on oxygen-enriched water, largely a health-promoting drink, is with the DE 297 21 934 has become known, which contains at least one pharmaceutically active ingredient in dissolved form, in which as an active pharmaceutical ingredient, an element of the groups listed below is used. Thus, vitamins and / or their derivatives, minerals, trace elements, plant extracts, lecithin and / or its derivatives, amino acids can be used.

there It is the goal of the presented beverage that after its consumption The active ingredients contained to develop their effectiveness quickly and safely.

An alcohol-free beverage that has physically dissolved, molecular oxygen is with the DE 101 04 207 A1 became known whose minimum content of oxygen at 75 mg / l and is suitable for the prophylaxis and treatment of diseases. Preferably, it is stated that the beverage should have at least 100 mg / l oxygen and more preferably at least 150 mg / l. When the beverage is consumed, the oxygen in the abdominal space and thus the oxygen supply of the internal organs, in particular the liver, are to be increased as a result of the dissolved oxygen, which should also have a beneficial effect on the metabolic processes taking place in the body.

A drink, such as a soft drink with or without fruit extracts or flavors with an own oxygen content of more than 30 mg / l, describes the DE 196 34 957 C2 , in addition to a carbonic acid content of at least 4 g / l is added to increase the preservation of the beverage, without any preservation should take place here.

Health promoting Effects should also be achieved by the consumption of fruit juices if these are made from juices naturally Products are made.

Here are the DE 195 37 468 C2 and the DE 199 03 538 A1 with which on the one hand a cucumber juice drink and on the other a drink in the form of an aqueous solution have become known as a metabolite of Wasserkefir microorganisms.

The described cucumber juice drink after DE 195 37 468 C2 consists, per 1000 g, of 300 to 500 g of cucumber juice, 1 to 3 g of cooking salt, 3 to 4 g of pressed lemon juice, 20 to 40 g of glucose and a rest of mineral water.

In the metabolic product of Wasserkefir microorganisms after the DE 199 03 538 A1 it is a powdered concentrate of water kefir microorganisms and / or their metabolites containing a proportion of 10 ⁹ microorganisms per g.

The known drinks, especially the fruit juice drinks, can only to a very limited extent a health-promoting Impact be awarded, since this largely by the use Preserved preservatives that are natural Reduce the effects of the products used.

After DE 199 03 538 A1 manufactured metabolic products of Wasserkefir microorganisms, however, are only suitable for domestic use, there is a dry powder, which can be added only by the addition of liquid in a consumable state.

Of the The invention is therefore based on the object, an industrially producible active ingredient drink to create using and using water kefir crystals with which the disadvantages of the prior art are eliminated. Likewise It is an object of the invention to provide a method for producing a to provide such active ingredient-containing beverage.

According to the invention Task with the characterizing features of claims 1 and 7 solved.

Special Embodiments and advantageous solutions are specified in the subclaims.

In Recognizing that kefir-based beverages are health-promoting and possess health-preserving properties and also of one Variety of people being drunk became an industrially manufacturable active ingredient drink created on the basis of water kefir crystals, which made Water, from a carbonated staggered water, water kefir crystals, sugar and fruits, and also flavorings, acidification additives, ascorbic acid and natural Dyes are constituents of the active ingredient-containing beverage.

The created drink is also characterized by the fact that the water-kefir crystals of natural Kefir be formed and used and no preservatives find use in the preparation of the active ingredient-containing beverage.

The in the natural Kefir's existing active ingredients unfold their health-promoting properties and health-preserving effects produced in the invention Drink. It is particularly advantageous that by drinking the beverage no indigestion occur because the kefir quickly passes into the blood and also the decay process changed by substances in the intestine, thus the healing effects especially stand out.

The health-giving and healing effects of kefir-based beverage already after short-term enjoyment to positive results.

So Studies have shown that gastric ulcers with daily consumption of 1 l of the active ingredient drink already after 2 weeks are no longer available.

at Asthma and bronchial catarrh are also recommended daily 1 l of the beverage to consume, in severe cases 21 are recommended.

sclerosis let yourself also therapeutically influenced by the enjoyment of the presented beverage. It is recommended daily 1 l, taking into account a normal blood pressure and body weight, to consume.

Also in case of anemia / blood withdrawal it is recommended to drink 1 l per day and in severe cases Cases should the consumption increased to 21 become.

Rashes / eczema become successful by enjoying daily ½ l fought. It is also recommended in case of cystitis, kidney disease as well Every day To drink 1 liter and in case of gallbladder disease are at a daily Consumption of 1 l already achieved after 2 to 3 months of healing effects.

Also in case of neuropathy, it is recommended to add 1 l of the presented beverage consume.

The serve fruits used in the preparation of the active ingredient-containing beverage on the one hand as flavorings and at the same time be beneficial way the coloring matter components of the fruits for the desired color scheme of the beverage used.

To the Use come fruits in fresh form, which are crushed before, but also dried fruit in unsulphured form for the Production process of the beverage be used. While of the manufacturing process unfold those contained in the dried fruits Dyes also have their effects and give the drink a according to the fruit used or typical color.

When dried fruit In particular figs, plums and raisins are used and as fresh fruits especially strawberries, peaches, apples, bananas and mangoes Use, which added in crushed form of the total formulation become.

there The use of dried or fresh fruits is not on the fruits mentioned limited, rather also other types of fruit are used.

Favorable Wise as flavorings are fresh or from fresh plants won concentrates such as ginger, tea, woodruff, lemon grass, Lemon balm, currant leaves and mint are used, which also edible flowers such as rose petals, blackberry flowers, clover flowers, daisy flowers as also dandelion flowers as Find recipe ingredients application.

ever after process management for the preparation of the active substance-containing beverage, in particular under consideration the flavoring substances used is a drink as well with a slight Alcohol percentage produced, which, however, less than 1 per thousand and thus the health-preserving and health-promoting Effects of the beverage of the invention not to be influenced.

With following embodiment the invention should be closer explained become.

The active ingredient according to the invention drink based on the preparation of 1001, consists of 751 water, 251 Water, which is carbonated 5 kg of water-kefir crystals, 5 kg of sugar, 2 to 3 kg of one kind of dried fruit as flavorings, preferably as fruits raisins, plums or Figs are used, further Säuerungszusätze in the form of lemon juice and also ascorbic acid be added to the recipe.

One so produced beverage has a largely natural coloring with slight haze, so for purely optical reasons it makes sense, Dyeing additives in the Insert recipe. This will be the health-promoting Effects of the beverage in no way restricted there in dependence the fruit used this the drink the typical fruit color give and on chemical color additives in principle is waived.

The basic formula of the presented active-ingredient-containing beverage is characterized by the use or the use of water, carbonated water, the water-kefir crystals, sugar and fruits, as already stated above, wherein the fruit / flavoring substances used are the beverage produced give species-typical properties, as listed below:
A fresh fruit note is characterized by the addition of fresh crushed fruits of the varieties: strawberry, peach, apple, banana or mango.

One tasty fruit drink with type-typical Fruchtnote becomes by the addition of unsulphured dried fruit the fruit varieties fig, plum, raisin achieved. Another recipe is characterized by the addition of tea, especially the varieties Hibiscus, rosehip, black or even green tea, whereby by the addition of ginger, which is the drink adds a flavoring touch to Ginger, another beverage combination given is.

One drink the flavor "tart herb" is added by the addition of flavors based on lemongrass, woodruff or Valuable produced.

The Adding berries, especially currants, gives the drink a tart fruit flavor and by the addition of lemons and mints becomes a drink with sourish Taste produced.

For the preparation of the beverage according to the invention:

In a container, not made of metal, the recipe components of the beverage, namely water, with carbonic acid added water, the water-kefir crystals, sugar and dried fruit filled and sealed. At intervals from 4 to 6 h, a stirring process, which during the fermentation time is repeated in the described chronological order. The fermentation time is at least 2 to a maximum of 4 days at temperatures of approx. 18 ° C.

To the fermentation process the resulting juice is filtered and the flavorings, the acidification additives in the form of lemon juice and ascorbic acid and, if necessary, adding colorants. After a short stirring the active ingredient-containing beverage prepared in this way is bottled. The Storage of the bottles should be at temperatures ranging up to maximum 12 ° C take place.

The Preparation of the beverage according to the invention is also possible in rotating drums, in which, as already described above, the water-kefir crystals, the sugar, dried fruits and the water and the carbonated water are added and then the drum afterwards is closed.

Important is also here that is to choose a drum that is not metal exists as metals destroy the kefir cultures.

Of the stirring The products contained in the drum are made by turning the drum itself, this in temporal consequences of 4 to 6 h and this likewise over the entire fermentation time from at least 2 to a maximum of 4 days.

After that the juice thus produced is again filtered, the flavorings, Acidification additives, ascorbic acid and if necessary, coloring additives are added, again mixed and then bottled.

The Advantages of industrially manufactured finished beverage lie in that a drink which was created over a longer one Is durable and not immediately after its production Consumption, furthermore, that the risks at home Manufacturing process of a kefir beverage are excluded since the domestic one Manufacturing process of such a drink but very problematic is, because the kefir culture consists of microorganisms, results in the domestic Frame the risk of contamination.

A Contamination leads to the loss of culture and may after taking to health impairments lead the consumer.

One Another problem is that due to different individual justifications based on taste, smell, appearance, the tedious preparation of the drink many People no longer cultivate water kefir, although they like theirs health promoting Effect would benefit.

These fears or negative phenomena are excluded with the industrially produced beverage and finally be also referred to that by the use of the natural Kefirs contain no preservatives in the beverage according to the invention which, however, become necessary to make powdered concentrates to be able to produce. After all are so prepared powdered concentrates not suitable, the active ingredients of kefir in its entirety.

Claims (11)

Active ingredient based drink and under Use of water kefir crystals, which, based on 1001, from - 75 liters of water, - 25 l of water with offset carbonic acid, - 5 kg of water-kefir crystals, - 5 kg of sugar, - 2 to 3 kg of fruit, - flavorings, Acidification additives, ascorbic acid as well natural dyes consists. Active substance-containing beverage according to claim 1, characterized characterized in that the flavorings are fresh fruits or unsulphured dried fruits for Use come and the natural dye components the fruits be used as color additives. Active substance-containing beverage according to one of claims 1 and 2, characterized in that as dried fruits preferably figs, plums and raisins are used and as fresh fruits in preferably strawberries, peaches, apples, bananas or mangos as Find flavorings use. Active substance-containing beverage according to claims 1 and 2, characterized in that fresh or from fresh plants won concentrates such as ginger, tea, woodruff, lemon grass, Lemon balm, currant leaves or mint. Active substance-containing beverage according to claims 1 and 2, characterized in that edible flowers, such as rose petals, blackberry blossoms, clover flowers, daisy flowers as also dandelion flowers as Formulation flavorings are used. Active substance-containing beverage according to claims 1 and 2, characterized in that as flavors tea hibiscus varieties, Rosehip, black or green Tea can be used as a recipe ingredient, also lemongrass, Woodruff, wormwood or ginger as taste-determining flavors be used. Process for the preparation of an active substance-containing drink according to claim 1 with the following process steps: - input of water kefir crystals, Sugar, fruits, Water and carbonated added water into a container or drum, - of the container or the drum can be closed, - at intervals of Stir for 4 to 6 hours the recipe ingredients inside the container or rotating the drum takes place, the fermentation process over a fermentation time from at least 2 to a maximum of 4 days at temperatures up to 18 ° C, - after that the resulting juice is filtered one or more times, - flavorings, Acidification additives, ascorbic acid and in case of need added coloring additives and another stir or turning takes place and - the created product in Bottled becomes. Method according to claim 7, characterized in that that cooling of the bottled beverage up to 12 ° C he follows. Process according to claims 7 and 8, characterized that the used containers and drums are not made Metal exist. Method according to one of claims 7 to 9, characterized in that when using fresh fruits these in comminuted form and unge Sulfurized dried fruits are entered in their entirety in the manufacturing process. Method according to one of claims 7 to 10, characterized that from fruits obtained fruit extracts are used as flavoring agents.