DE102008006430A1 - Beverage recipe for a drink with a specific water portion and a flavorful stimulatory essence, which contains a capsaicinoid and has a specific severity level - Google Patents

Abstract

Beverage recipe for a drink with a water portion of greater than 30 vol.% of the drinks volume and a flavorful stimulatory essence, which contains at least a capsaicinoid and has a severity level of more than 100 Scoville, is claimed.

Description

The The present invention relates to a beverage formulation which through tasteful and refreshing effects the drinker enjoys a special popularity.

In the food industry and in the relevant professional circles is used with the term "soft drink" hydrated drink for human consumption, especially with the addition of carbonic acid, the non-alcoholic is served. For the purposes of the present invention is with the term, drink with refreshing effect, however also a beverage combination called, in the less Alcohol can be as water. It is well known that alcohol in manageable quantities an invigorating, invigorating and can have a regenerating effect. The water of the drink ensures the hydrogenation of humans. Taste-invigorating Elements of the drink come from other additives to the water content. Thus, within the meaning of the present invention also drinks with 5-10 Vol .-% alcohol as drinks designated with inventive effect.

From the English summary to the Chinese patent application CN 1 864 503 (Applicant: Zheng Haihong, Publication Date: 22.11.2006) is known that from a combination of 2-2.5 wt .-% chili, 50-60 wt .-% tea and up to 2 wt .-% citric acid, an infusion can be created that when overbrewing with hot water forms an essence that can develop refreshing effect or according to their summary refreshing function.

The Chinese document is to be understood that with the Word "tea" actually leaves the leaves Tea plant are meant. In contrast, in the present Invention in the use of the term "tea" an aqueous Essence refers to you essentially also by overburning of herbs and other leaves and flowers can unfold.

In Central and Western Europe, it is becoming increasingly common to recognize that chilli is not only a spice for producing a pungent taste, but that in particular the capsaicinoids - alkaloids from chilli plants - can develop further beneficial effects. So is exemplary from the DE 699 10 538 T2 (Applicant: University of California, filing date: 22.01.1999), note that capsaicinoids can be used as analgesics. The increasing demand for capsaicinoid-containing powders and agents has led research to suggest that capsaicinoid derivatives are now chemically and artificially preparable, such as. B. according to WO 2005 025 314 A1 (Applicant: Aximed AS, priority date: 12.09.2003) as an additive for seaworthy colors of underwater vessels.

Farther is a trend among beverage manufacturers that again and again 2 beverage mixtures with water Ingredients as so-called mixed drinks with and without Alcohol will be on the market for a short time and so will seasonal drinks be with a certain fad. After some time, when the Search of the consumer led him to new tastes has, the previously widespread drinks is again from the Market taken and by a slightly varied, differently named Substituted drink.

Advantageous would it be possible to create a drink that in addition to the hydrogenating effect, even more for offers the consumer pleasant flavors, ideally even develop special effects.

The The object of the invention is achieved by the beverage recipe solved according to claim 1. Allow advantageous developments to refer to the dependent claims.

Around in warm seasons the loss of water, z. By sweating, compensate, is a correspondingly high water content in the drink important. Therefore, the water content should be at least 30% by volume. Preferably, the water content is greater than 50 Vol .-%, maybe even 80-90 Vol .-%. Water becomes alone but by many drinkers as boring and tasted unpleasant felt. Therefore, the drink should be a taste-stimulating Essence, which acts positively on the taste buds, be added. As a particularly exciting flavor has an essence based on capsaicinoids proved.

Especially salient is the capsaicinoid, if a certain degree of severity not fallen below. A scale for the determination the severity level is the Scoville scale. On this scale should not be less than 100 by the essence. It can vary depending on the starting material used for the capsaicinoid, like paprika, chili, hot peppers or curry, too Essences made with 500, 1,000 and 10,000 Scoville and more become.

The drink contains an essence that has a severity level of more than 100 Scoville. The Scoville scale is a method developed by Wilbur L. Scoville in 1912 for determining the sharpness of peppercorns. The scale starts at 0 scoville, no sharpness, and is open at the top. The sharpness is in Scoville or Scoville-grade, SCU (Scoville Units) or SHU (Scoville Heat Units) specified. People recognize sharpness at a severity of about 15 Scoville.

The Essence used in the beverage of the present invention has a sharpness of at least 100 Scoville, preferred of more than 100 Scoville. In principle, only essential is that the essence has a sharpness of at least 100 Scoville, however Values of more than 1,000,000 Scoville are impractical in practice, because the essence is so spicy that most people make it out of it Drink would be too hot. It showed itself that requires a severity level of at least 100 Scoville is, in order to achieve the desired effect, an invigorating To create a drink, which is also a health-promoting Has effect.

capsaicinoids are alkaloids from plants of the genus Capsicum, family Solanaceae. A major alkaloid is capsaicin, the vanillylamide of fatty acid trans-8-methyl-6-nonenoic acid. Capsaicinoids are sharpness causing substances in Capsicum Pflarizen. The invention Drink contains an essence in which at least contains a capsaicinoid. There can also be several, various capsaicinoids may be included in the essence.

In Capsaicinoids can be produced chemically in large quantities. However, many consumers are of the opinion that Chemically produced beverage additives are not the same good as additives that are obtained directly from nature. In order to take into account the fact that in the nature of finding Substances that promote health are considered artificial produced, the essence of fruits of the plant genus Capsicum are produced. These are chili, peppers, hot peppers or other capsaicin-containing berries and plant parts cut into small pieces and set with water for a while to form an essence. The prepared brew can also be boiled. Alternatively, you can the broth will be brought to rest for a long time. Ideally the essence is produced by the watery Solution reduced in volume by boiling in particular to less than 2/3 of its original volume.

alternative can of course in the bottling process of a beverage manufacturer also on extracted or synthetically produced capsaicin or other capsaicinoids. Alternatively you can other capsaicinoid-containing synthetic powders added during the preparation of the beverage become.

Also It is conceivable that a basic ingredient of capsaicinoidhaltigen Beverage of extracted or synthetically produced Capsaicin comes from, while, maybe even berry-sized, single dried or fresh chilli fruit pieces to the drink in the vessel, e.g. As the bottle or the glass, be added. Thus, the drinker a certain connection to build up the drink, because he recognizes the source of taste-invigorating essence by looking into the vessel.

Further Flavoring additives may, for. B. elderflower syrup be. In addition or in addition, juices or syrups of fruits of the genus Vaccinium the drink be added. A mild note undergoes a drink by the addition of cranberries or large cranberries. Another refreshing component is the beverage the addition of fruit juices or syrups the genus Citrus given. Such fruits are in particular Limes, lemons or oranges.

Of the Water content is at least partially due to the explicit addition of water. Drinks as soft drinks are referred to, wherein for the purposes of this invention, soft drinks also a certain amount of alcohol, z. Wine, may are considered stale if they do not have a certain blistering. Out For this reason, carbonated water is preferred added. Alternatively, of course, pure water be added, the z. B. bubbled with carbon dioxide becomes.

Farther Many people want to have a refreshing drink also like a certain alcoholic component, often less than 10% by volume of alcohol, in particular less than 5% by volume Alcohol, have. In the resulting from the individual components Flavors is wine or sparkling wine a particularly good one Complement. So it is conceivable, 30 to 50 vol .-% of the To replenish drinks with wine or sparkling wine.

Instead of of the pure addition of water, the proportion of water can therefore also stir, that a typical soft drink, especially a caffeinated soft drink is added. The most common, widely used soft drinks are drinks, available under the names lemonade, effervescent or cola are. Especially with lemonades often stings a flavor before, so the sodas as lemonade or orange soda are designated. Of course, mixed drinks are also possible create from the soft drinks. So it is also common Coke with a shower or lemonade, especially in each case in half, to mix. The resulting soft drink could be added to the drink.

The essence can be prepared by cooking dried or fresh chilli fruits. Before the Boiling the essence is preferably crushed the fruit. The essence is made by placing the chilli fruits in water. In addition, tea, both as a black tea and as a herbal or fruit tea, are placed in the water. Alternatively, the essence can also be made by overflowing fruits, tea and herbs. Ideally, the broth is boiled until it is reduced to only 60-70 vol.% Reduced essence.

The present inventive drink, the under a catchy name, such as. Eg "Bevanda", open and bottled, can be prepared according to one of the following recipes. The reference quantity is one liter each, however, it is clear that it depends on the mixing ratios in the various embodiments and not on the absolute Conditions arrives.

In a first step, an essence has to be made. Especially a Chiliessenz could be produced. For this the following components are taken:
1 liter of water
17 g of dried chili
87 g of fresh, sliced chili

Out the individual components are brewed. This brew can then be boiled up. The sharpness and the other flavor Active ingredients of chili go particularly well into the water, when the broth is first boiled until about 1/3 of the water has evaporated.

The Chiliessenz is a basic ingredient of the beverage with taste-invigorating effect. The drink can be different Severity levels are offered. Dependent on of the variety of Capsicum plant extracts used as starting material for Production of the essence has been used, essences have been using Scoville values of approximately 100, 500, 1,000, 5,000 and 10,000 achieved.

For The variant spicy can be half a liter of a corresponding beverage 125 ml of elderflower syrup, 75 ml cranberry juice, 2 ml chillessenz (shown above Recipe) and 298 ml of carbonated mineral water be mixed together. Shall be equivalent to 1 liter of sharp 250 ml of elderflower syrup, 125 ml of cranberry juice, 621 ml of sparkling and non-carbonated mineral water and mix together about 4 ml of a capsaicinoid-containing essence.

Of the The degree of severity can be increased further. So can z. B. 1 liter of an even hotter drink thereby 250 ml of elderflower syrup, 125 ml of cranberry juice, 619 ml of water and 6 ml of an essence with capsaicin be taken.

Parallel There may also be a third, even sharper, level of the drink getting produced. To also water-containing beverage recipes Carbonated mineral water is in the Order of 617 ml. Other ingredients are elderflower syrup and cranberry or cranberry juice. Also could be a cranberry syrup stretched with water be taken. The elderflower syrup and cranberry juice should give about 375 ml together. Leave the two components z. B. 2: 1 split. Furthermore, about twice Amount of chili sauce in comparison to the taste level sharp added to the hydrous beverage. For persons especially used to spicy food and drinks could have chosen the combination, 250 ml elderflower syrup, 125 ml cranberry juice, approx. 615 still or carbonated mineral water and to take about 10 ml of chillessenz.

Instead of of mineral water can of course also be taken bottled water become.

Instead of of carbonated mineral water or partial Replacing the carbonated mineral water can caffeinated, carbonated cold drink be taken. Cold drinks are common in gastronomy originating from English called soda pop or soft drink. Under food law, these drinks are considered caffeinated Refreshing drink called. Many of these drinks are caffeinated trend drinks, eg. For example, cola lime.

To an embodiment, for. In a standard version, 10 ml of lime juice can be added to 986 ml of cola and the rest are supplemented by said Chiliessenz, making a total of 1 liter of the drink cola-lime-chili arises. If the degree of severity is to be increased, then in increments of 1 ml each of additional chiliessenz simultaneous reduction of cola content to the same extent a medium, higher and highest degree of severity of the beverage. So z. For example, 982 ml of cola, 10 ml of lime juice in the hottest stage and up to 8 ml of chillessenz.

For Drinks summarized under the name "Coke" are, and are primarily caffeinated cold drinks are There are various recipes, some of which are kept secret by the manufacturers become. There is a mixture known, which also call a coke is.

For this Various oils are mixed together. In particular, in particular to 3.5 ml of orange oil, 1 ml of lemon oil, 1 ml of nutmeg oil, 1.25 cassia oil, 0.25 ml coriander oil, 0.25 ml neroli oil, 2.75 ml lime oil, 0.25 ml lavender oil with 10 g of gum arabic and 3 ml of water, to create a syrup base ingredient. From this syrup base ingredient become 2 units with 3.5 units of 75% citric acid dissolved in 2.28 liters of water. To a certain sweetness and to be able to produce a certain color in the water up to 2.36 kg of white sugar and 30 ml of Zuckercouleur dissolved. Also, caffeine is added, thus, from the dark, especially brown, liquid a caffeinated mixed drink becomes. The caffeine content can be 0.5 units. First is the basic ingredient to create on the various oils based, then the oil-water mixture in to give more than 2 liters of water and to dissolve the sugar in it.

The taste-invigorating effect of the previously shown mix and Mixed drinks can be partly due to the capsaicin or another capsaicinoid (s) in the essence to be added traced. The invention Amongst other things, drinks are distinguished by the fact that the corresponding essence can be produced separately. At outdoor events, like summer festivals, fairs and city events, can the essence in sealed containers at stalls be stored. The water-containing remaining constituents can be obtained from a beverage manufacturer. In front the eyes of the consumers, the outdoors a refreshment search, the corresponding drink can be artfully mixed be prepared. As part of event gastronomy can be artful the beverage according to the invention Beverage recipe can be made to subsequently to surprise the drinker in taste. The invention creates a drink that is not only invigorating, but even healthy, thanks to germicidal effect, can be.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - CN 1864503 [0003]
• - DE 69910538 T2 [0005]
• - WO 2005025314 A1 [0005]

Claims (10)

Beverage formula for a beverage with a water content of more than 30 volume percent of the beverage volume and a flavor-enhancing essence, characterized in that the essence contains at least one capsaicinoid and has a severity level of more than 100 Scoville. Beverage formulation according to claim 1, characterized that the essence of fruits of plants of the genus Capsicum has been produced. Beverage formulation according to claim 1, characterized that the capsaicinoid is extracted or synthetically produced Capsaicin is. Beverage recipe according to one of the preceding Claims, characterized in that in addition Elderflower syrup is added. Beverage recipe according to one of the preceding Claims, characterized in that in addition Juice or syrup of fruits of the genus Vaccinium, in particular from cranberries or large cranberries, added is. Beverage recipe according to one of the preceding Claims, characterized in that in addition Juice or syrup of fruits of the genus Citrus, in particular from limes, lemons or oranges. Beverage recipe according to one of the preceding Claims, characterized in that the water content at least partially from the addition of water, in particular carbonated water, results. Beverage recipe according to one of the preceding Claims, characterized in that the water content at least partially from the addition of an alcoholic beverage, especially wine or sparkling wine results. Beverage recipe according to one of the preceding Claims, characterized in that the water content at least partially from the addition of a soft drink, in particular a caffeinated soft drink like cola, a lemonade like lemonade or orange soda, a shower or a mixture thereof, results. Beverage formulation according to one of claims 2 or 4 to 9, characterized in that the essence by boiling a mixture of dried and fresh chili fruits, the fruits being crushed in particular, with water is made.