DE102021004950A1 - Process for the production of a beverage filled in a container, containing at least one physical piece of at least one flavor carrier, for human consumption - Google Patents

Abstract

In a method for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the physical flavor carrier piece or subject flavor carrier pieces combined in the container with a first liquid, the first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% bis 30%, preferably 0.05% to 25% in total, more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second residue, the percentages given being percentages by mass and the second residue comprising oxygen and/or one or more vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals. The shelf life of this composition is favorably influenced by thermal means or by means of high-pressure pasteurization and partly also by means of additional preparatory chemical treatment.

Description

The invention relates to a method for producing a beverage filled into a container for human consumption, the beverage being, quite generally speaking, in a certain way a type of tea beverage and specifically belonging to the class of so-called “infused waters”. The so-called "infused waters" are mostly non-alcoholic beverages filled in containers, which, in addition to the liquid as such, also contain a physical piece of a flavor carrier or several physical pieces of a flavor carrier or several flavor carriers, such as a piece of lemon and/or a piece of pineapple and/or or a sage leaf, is or are in the respective container. According to the state of the art, the container is regularly designed in the form of a bottle or at least like a bottle.

It should be expressly noted at this point that the special English beverage designation "Infused Waters" is also used consistently in the German-speaking area, both by beverage specialists and by customers interested in such beverages.

It should also be expressly made clear at this point that the terms “objective piece” and “objective flavor carrier piece” in the context of the present description and patent claims mean an object that has a length of at least 3 mm, preferably at least 3 mm, at least in one of its dimensions 5 mm, more preferably at least 10 mm, more preferably at least 15 mm, even more preferably at least 20 mm and even more preferably at least 30 mm.

Such “infused waters” known from the prior art have a shelf life of only about five days, even when refrigerated. After that, they are no longer suitable for human consumption, or at best only to a very limited extent, i.e. accepting a severely deteriorated taste and appearance and/or the risk of causing diarrhea.

The object of the invention is to provide a novel method for producing a beverage for human consumption that belongs to the class of “infused waters”, the beverage produced using this novel method having a shelf life of twelve weeks if possible, both chilled and non-chilled, but at least of for at least two weeks, while largely retaining the taste and consistency of the flavor carrier piece or pieces contained in it.

According to the invention, this object is achieved by a method according to claim 1. According to the invention, this object is also achieved by a method according to claim 2. According to the invention, this object is also achieved by a method according to claim 3. According to the invention, this object is also achieved by a method according to claim 4 According to the invention, this object is further achieved by a method according to claim 5. According to the invention, this object is also achieved by a method according to claim 6. According to the invention, this object is also achieved by a method according to claim 7. According to the invention, this object is also achieved by a method according to claim 8. According to the invention this object is also achieved by a method according to claim 9. According to the invention this object is further achieved by a method according to claim 10. According to the invention this object is further achieved by a method according to claim 11. According to the invention this object is further achieved also solved by a method according to claim 12.

Advantageous and preferred implementations or developments of the method according to claim 1 are the subject of claims 13, 14, 16, 18, 20 to 35 and 37 to 40. Advantageous and preferred implementations or developments of the method according to claim 2 are the subject of the claims 13, 14, 16, 18, 20 to 35 and 37 to 40. Advantageous and preferred forms of implementation or developments of the method according to claim 3 are the subject of claims 13, 14, 16, 18, 20 to 35 and 37 to 40. Advantageous and preferred implementations or developments of the method according to claim 4 are the subject of claims 13, 14, 16, 18, 20 to 35 and 37 to 40. Advantageous and preferred implementations or developments of the method according to claim 5 are the subject of claims 13 , 14, 16, 18, 20 to 36 and 38 to 40. Advantageous and preferred forms of implementation or developments of the method according to claim 6 are the subject of claims 13, 14, 16, 18, 20 to 36 and 38 to 40. Advantageous and preferred forms of implementation or developments of the method according to claim 7 are the subject of claims 13, 15, 17, 19 to 35 and 37 to 42. Advantageous and preferred forms of implementation or developments of the method according to claim 8 are the subject of claims 13, 15, 17, 19 to 35 and 37 to 42. Advantageous and preferred forms of implementation and further Formations of the method according to claim 9 are the subject of claims 13, 15, 17, 19 to 35 and 37 to 42. Advantageous and preferred implementation forms or developments of the method according to claim 10 are the subject of claims 13, 15, 17, 19 to 35 and 37 to 42. Advantageous and preferred forms of implementation or developments of the method according to claim 11 are the subject of claims 13, 15, 17, 19 to 36 and 38 to 42. Advantageous and preferred forms of implementation or developments of the method according to claim 12 are the subject of claims 13, 15, 17, 19 to 36 and 38 to 42.

It is a further object of the invention to provide a liquid for use as the first liquid in any of the twelve above-mentioned methods of the invention.

According to the invention, this object is achieved by a liquid according to claim 43.

Advantageous and preferred embodiments of the liquid according to the invention are the subject of claims 44 to 46.

It is a further object of the invention to provide an immersion bath solution for use as the immersion bath solution in any of the methods of the invention as claimed in any one of claims 7 to 12.

According to the invention, this object is achieved by an immersion bath solution according to claim 47.

Advantageous and preferred embodiments of the immersion bath solution according to the invention are the subject of claims 48 to 50.

The invention is also based on the object of providing a beverage product based on a method according to the invention.

According to the invention, this object is achieved by a beverage product according to claim 51.

Advantageous and preferred exemplary embodiments of the method according to the invention, the liquid according to the invention, the immersion bath solution according to the invention and the beverage product according to the invention are described below. Figures are not required for this, since the implementation of all the method examples described below is readily apparent to the person skilled in the art, even without figurative representations, purely from the text, in such detail that the person skilled in the art is already able after studying the following text alone to also understand the example methods and since the compositions of all the exemplary embodiments of the liquid according to the invention described below and the immersion bath solution according to the invention are also readily apparent to the person skilled in the art, even without figurative representations, purely from the text in such detail that the person skilled in the art will be able to do so after just studying the following text alone is to mix these exemplary embodiments together yourself from the components specified in each case. The same applies to the beverage product according to the invention.

• Im gesamten nachfolgenden Text findet sich an vielen Stellen im Zusammenhang mit der Spezifizierung der Zusammensetzung einer Tauchbadlösung die Bereichsangabe „insgesamt soundso viel Prozent bis soundso viel Prozent Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässriges pflanzliches Fluidextrakt und/oder wässrige Pflanzenpulverlösung“. Dies bedeutet, dass der angegebene Prozentbereich ausgefüllt ist entweder vollständig mit Wasser (sich also nur auf Wasser bezieht) oder vollständig mit Fruchtsaft (sich also nur auf Fruchtsaft bezieht) oder vollständig mit Beerensaft (sich also nur auf Beerensaft bezieht) oder vollständig mit Gemüsesaft (sich also nur auf Gemüsesaft bezieht) oder vollständig mit wässrigem pflanzlichem Fluidextrakt (sich also nur auf wässriges pflanzliches Fluidextrakt bezieht) oder vollständig mit wässriger Pflanzenpulverlösung (sich also nur auf wässrige Pflanzenpulverlösung bezieht) oder dass bei weiteren alternativen Varianten zwei oder drei oder vier oder fünf oder sogar alle sechs der eben genannten Stoffe, d.h. Wasser, Fruchtsaft, Beerensaft, Gemüsesaft, wässriges pflanzliches Fluidextrakt und wässrige Pflanzenpulverlösung, gleichzeitig vorhanden sind und dann die Summe ihrer jeweils einzeln betrachteten prozentualen Anteile an der gesamten Tauchbadlösung in dem genannten Prozentbereich liegt. Ganz entsprechendes gilt, wenn im nachfolgenden Text im Zusammenhang mit der Spezifizierung der Zusammensetzung der Tauchbadlösung die Prozentangabe „insgesamt soundso viel Prozent Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässriges pflanzliches Fluidextrakt und/oder wässrige Pflanzenpulverlösung“ erscheint. Dies bedeutet, dass der angegebene Prozentwert entweder vollständig Wasser oder
• vollständig Fruchtsaft oder vollständig Beerensaft oder vollständig Gemüsesaft oder vollständig wässriges pflanzliches Fluidextrakt oder vollständig wässrige Pflanzenpulverlösung ist oder dass bei weiteren alternativen Varianten zwei oder drei oder vier oder fünf oder sogar alle sechs der eben genannten Stoffe, d.h. Wasser, Fruchtsaft, Beerensaft, Gemüsesaft, wässriges pflanzliches Fluidextrakt und wässrige Pflanzenpulverlösung, gleichzeitig vorhanden sind und dann die Summe ihrer jeweils einzeln betrachteten prozentualen Anteile an der gesamten Tauchbadlösung der genannte Prozentwert ist.

Furthermore, an important explanation of the choice of words is given in the following three paragraphs, which relates to both the entire subsequent descriptive text and the wording of the claims:

• Throughout the following text, in many places in connection with the specification of the composition of an immersion bath solution, the range specification “so many percent to so many percent of water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous vegetable fluid extract and/or or aqueous plant powder solution”. This means that the specified percentage range is either completely filled with water (i.e. only refers to water) or completely with fruit juice (i.e. only refers to fruit juice) or completely with berry juice (i.e. only refers to berry juice) or completely with vegetable juice ( i.e. only refers to vegetable juice) or completely with aqueous vegetable fluid extract (i.e. only refers to aqueous vegetable fluid extract) or completely with aqueous plant powder solution (i.e. only refers to aqueous plant powder solution) or that in further alternative variants two or three or four or five or even all six of the substances just mentioned, ie water, fruit juice, berry juice, vegetable juice, aqueous plant fluid extract and aqueous plant powder solution, are present at the same time and then the sum of their individually considered percentages of the total immersion bath solution is in the stated percentage range. The same applies if the following text in connection with the specification of the composition of the immersion bath solution contains the percentage “a total of so many percent water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution”. . This means that the specified percentage either completely water or
• is entirely fruit juice or entirely berry juice or entirely vegetable juice or entirely aqueous plant fluid extract or entirely aqueous plant powder solution or that in further alternative variants two or three or four or five or even all six of the substances just mentioned, i.e. water, fruit juice, berry juice, vegetable juice, aqueous vegetable fluid extract and aqueous plant powder solution, are present at the same time and then the sum of their individually considered percentages of the total immersion bath solution is the stated percentage.

In many places throughout the following text, in connection with the specification of the composition of the immersion bath solution, there is also the range specification “a total of so many percent to so many percent ascorbic acid and/or citric acid and/or phosphoric acid”. This means that the percentage range given is filled either entirely with ascorbic acid (i.e. referring only to ascorbic acid), or entirely with citric acid (i.e. only referring to citric acid), or completely with phosphoric acid (i.e. only referring to phosphoric acid), or other alternatives Variants, two of the acids just mentioned or even all three of the acids just mentioned are present at the same time and in the last two cases the sum of the individually considered percentages of the acids mentioned in the total immersion bath solution is in the percentage range mentioned. The same applies if the percentage “a total of so many percent ascorbic acid and/or citric acid and/or phosphoric acid” appears in the following text in connection with the specification of the composition of the immersion bath solution. This means that the specified percentage is either completely ascorbic acid or completely citric acid or completely phosphoric acid or that in other alternative variants two of the acids just mentioned or even all three of the acids just mentioned are present at the same time and in the latter two cases the sum of each individually considered percentages of the acids mentioned in the total immersion bath solution results in the stated percentage value.

In many places throughout the following text, in connection with the specification of the composition of a first liquid, the range specification “a total of so many percent to so many percent ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid” can be found. This means that the specified percentage range is filled either entirely with ascorbic acid (thus referring only to ascorbic acid) or entirely with citric acid (thus only referring to citric acid) or entirely with phosphoric acid (thus only referring to phosphoric acid) or entirely with carbonic acid ( i.e. only refers to carbonic acid) or that in further alternative variants two or three or even all four of the acids just mentioned are present at the same time and in the latter cases the sum of the individually considered percentages of the acids mentioned in the entire first liquid in the mentioned percentage range. The same applies if the percentage “a total of so many percent ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid” appears in the following text in connection with the specification of the composition of the first liquid. This means that the specified percentage is either completely ascorbic acid or completely citric acid or completely phosphoric acid or completely carbonic acid or that in further alternative variants two or three or even all four of the acids just mentioned are present at the same time and in the latter cases the sum of each individually considered percentages of said acids in the total first liquid gives the said percentage.

• - Einlegen des bzw. der gegebenenfalls vorher mit Wasser gewaschenen, aber keinesfalls in eine spezielle, etwas anderes als Wasser enthaltende Tauchbadlösung eingetauchten gegenständlichen Geschmacksträgerstücks bzw. gegenständlichen Geschmacksträgerstücke in den Behälter,
• - danach Auffüllen des Behälters mit einer mindestens 70 °C heißen, bevorzugterweise mindestens 80 °C heißen, noch bevorzugter mindestens 90 °C heißen, ersten Flüssigkeit bestehend aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe, und
• - danach Verschließen des Behälters.

A first method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - placing the physical flavor carrier piece(s), optionally previously washed with water but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container,
• - then filling the container with a hot at least 70 ° C, preferably at least 80 ° C, more preferably at least 90 ° C hot, first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, nor more preferably 70% to 99% water, total 0.05% to 30%, preferably total 0.05% to 25%, even more preferably total 0.1% to 10%, even more preferably total 0.1% to 5% , Ascorbic acid and / or citric acid and / or phosphoric acid and / or carbonic acid and 0% to 25% second residue, wherein the specified percent values are percentages by mass and the second radical contains oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, and
• - then closing the container.

• - Einlegen des bzw. der gegebenenfalls vorher mit Wasser gewaschenen, aber keinesfalls in eine spezielle, etwas anderes als Wasser enthaltende Tauchbadlösung eingetauchten gegenständlichen Geschmacksträgerstücks bzw. gegenständlichen Geschmacksträgerstücke in den Behälter,
• - danach Auffüllen des Behälters mit einer ersten Flüssigkeit bestehend aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe, und
• - danach Verschließen des Behälters und Erhitzen des verschlossenen Behälters samt seines Inhalts auf mindestens 70 °C, bevorzugterweise mindestens 80 °C, noch bevorzugter mindestens 90 °C für eine Zeit von mindestens 15 Sekunden, bevorzugterweise für eine Zeit von 3 Minuten bis 5 Minuten.

A second method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - placing the physical flavor carrier piece(s), optionally previously washed with water but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container,
• - then filling the container with a first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0 0.05% to 25%, more preferably 0.1% to 10% in total, still more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, where the stated percentages are percentages by mass and where the second remainder comprises oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, and
• - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes.

• - Einlegen des bzw. der gegebenenfalls vorher mit Wasser gewaschenen, aber keinesfalls in eine spezielle, etwas anderes als Wasser enthaltende Tauchbadlösung eingetauchten gegenständlichen Geschmacksträgerstücks bzw. gegenständlichen Geschmacksträgerstücke in den Behälter, in welchen unmittelbar zuvor oder gleichzeitig eine mindestens 70 °C heiße, bevorzugterweise mindestens 80 °C heiße, noch bevorzugter mindestens 90 °C heiße, erste Flüssigkeit eingefüllt wurde bzw. wird, wobei die erste Flüssigkeit besteht aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe, und
• - danach Verschließen des Behälters.

A third method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - Insertion of the specific flavor carrier piece(s), which may have been previously washed with water but under no circumstances be immersed in a special immersion bath solution containing something other than water, into the container in which immediately before or at the same time a temperature of at least 70 °C, preferably at least 80 °C hot, more preferably at least 90 °C hot, first liquid was or is filled, the first liquid consists of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99 %, water, 0.05% to 30% in total, preferably 0.05% to 25% in total, more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second residue, the stated percentages being percentages by mass and the second residue comprising oxygen and/or one or more vitamins other than ascorbic acid and/or minerals and/or roughage and/or phytochemicals, and
• - then closing the container.

• - Einlegen des bzw. der gegebenenfalls vorher mit Wasser gewaschenen, aber keinesfalls in eine spezielle, etwas anderes als Wasser enthaltende Tauchbadlösung eingetauchten gegenständlichen Geschmacksträgerstücks bzw. gegenständlichen Geschmacksträgerstücke in den Behälter, in welchen zuvor oder gleichzeitig eine erste Flüssigkeit eingefüllt wurde bzw. wird, wobei die erste Flüssigkeit besteht aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe, und
• - danach Verschließen des Behälters und Erhitzen des verschlossenen Behälters samt seines Inhalts auf mindestens 70 °C, bevorzugterweise mindestens 80 °C, noch bevorzugter mindestens 90 °C für eine Zeit von mindestens 15 Sekunden, bevorzugterweise für eine Zeit von 3 Minuten bis 5 Minuten.

A fourth method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - Insertion of the specific flavor carrier piece(s), which may have been previously washed with water, but under no circumstances be immersed in a special immersion bath solution containing something other than water, into the container into which a first liquid was or is filled beforehand or at the same time, wherein the first liquid consists of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total , more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, the stated percentages Percentages by mass are and where the second residue contains oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, and
• - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes.

• - Einlegen des bzw. der gegebenenfalls vorher mit Wasser gewaschenen, aber keinesfalls in eine spezielle, etwas anderes als Wasser enthaltende Tauchbadlösung eingetauchten gegenständlichen Geschmacksträgerstücks bzw. gegenständlichen Geschmacksträgerstücke in den Behälter,
• - danach Auffüllen des Behälters mit einer ersten Flüssigkeit bestehend aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1 % bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - danach Verschließen des Behälters und
• - danach Verbringen des Behälters in eine Hochdruckpasteurisierungsvorrichtung, in welcher der Behälter samt seinem Inhalt einer Hochdruckpasteurisierung unter Anwendung eines Druckes von mindestens 5000 bar, vorzugsweise mindestens 5500 bar, unterzogen wird.

A fifth method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - placing the physical flavor carrier piece(s), optionally previously washed with water but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container,
• - then filling the container with a first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0 0.05% to 25%, more preferably 0.1% to 10% in total, still more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, where the stated percentages are percentages by mass and where the second remainder contains oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals,
• - then closing the container and
• - then placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar.

• - Einlegen des bzw. der gegebenenfalls vorher mit Wasser gewaschenen, aber keinesfalls in eine spezielle, etwas anderes als Wasser enthaltende Tauchbadlösung eingetauchten gegenständlichen Geschmacksträgerstücks bzw. gegenständlichen Geschmacksträgerstücke in den Behälter, in welchen zuvor oder gleichzeitig eine erste Flüssigkeit eingefüllt wurde bzw. wird, wobei die erste Flüssigkeit besteht aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1 % bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - danach Verschließen des Behälters und
• - danach Verbringen des Behälters in eine Hochdruckpasteurisierungsvorrichtung, in welcher der Behälter samt seinem Inhalt einer Hochdruckpasteurisierung unter Anwendung eines Druckes von mindestens 5000 bar, vorzugsweise mindestens 5500 bar, unterzogen wird.

A sixth method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - Insertion of the specific flavor carrier piece(s), which may have been previously washed with water, but under no circumstances be immersed in a special immersion bath solution containing something other than water, into the container into which a first liquid was or is filled beforehand or at the same time, wherein the first liquid consists of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total , more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, the stated percentages Percentages by mass and where the second residue contains oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals,
• - then closing the container and
• - then placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar.

• - für mindestens 15 Sekunden, bevorzugterweise für mindestens eine Minute bis fünf Minuten Eintauchen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in eine Tauchbadlösung bestehend aus insgesamt 41% bis 98% Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässrigem pflanzlichem Fluidextrakt und/oder wässriger Pflanzenpulverlösung, insgesamt 0,5% bis 30% Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure, 0,5% bis 10% erstem Rest und 0% bis 19% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind, wobei der erste Rest besteht aus Calciumchlorid und/oder Kaliumchlorid und/oder Calciumcarbonat und/oder Kaliumcarbonat und/oder Calciumhydrogencarbonat und/oder Kaliumhydrogencarbonat und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - nach der Beendigung des genannten Eintauchens Einlegen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in den Behälter,
• - danach Auffüllen des Behälters mit einer mindestens 70 °C heißen, bevorzugterweise mindestens 80 °C heißen, noch bevorzugter mindestens 90 °C heißen, ersten Flüssigkeit bestehend aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% des genannten zweiten Restes, wobei die angegebenen Prozentwerte Masseprozentangaben sind, und
• - danach Verschließen des Behälters.

A seventh method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium bicarbonate and/or Potassium bicarbonate and where the second radical contains oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals,
• - upon completion of said immersion, placing the subject flavor carrier piece(s) into the container,
• - then filling the container with a hot at least 70 ° C, preferably at least 80 ° C, more preferably at least 90 ° C hot, first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, nor more preferably 70% to 99% water, total 0.05% to 30%, preferably total 0.05% to 25%, even more preferably total 0.1% to 10%, even more preferably total 0.1% to 5% , ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second residue, the percentages given being percentages by weight, and
• - then closing the container.

• - für mindestens 15 Sekunden, bevorzugterweise für mindestens eine Minute bis fünf Minuten Eintauchen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in eine Tauchbadlösung bestehend aus insgesamt 41% bis 98% Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässrigem pflanzlichem Fluidextrakt und/oder wässriger Pflanzenpulverlösung, insgesamt 0,5% bis 30% Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure, 0,5% bis 10% erstem Rest und 0% bis 19% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind, wobei der erste Rest besteht aus Calciumchlorid und/oder Kaliumchlorid und/oder Calciumcarbonat und/oder Kaliumcarbonat und/oder Calciumhydrogencarbonat und/oder Kaliumhydrogencarbonat und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - nach der Beendigung des genannten Eintauchens Einlegen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in den Behälter,
• - danach Auffüllen des Behälters mit einer ersten Flüssigkeit bestehend aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1 % bis 10%, noch weiter bevorzugt insgesamt 0,1 % bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% des genannten zweiten Restes, wobei die angegebenen Prozentwerte Masseprozentangaben sind, und
• - danach Verschließen des Behälters und Erhitzen des verschlossenen Behälters samt seines Inhalts auf mindestens 70 °C, bevorzugterweise mindestens 80 °C, noch bevorzugter mindestens 90 °C für eine Zeit von mindestens 15 Sekunden, bevorzugterweise für eine Zeit von 3 Minuten bis 5 Minuten.

An eighth method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals,
• - upon completion of said immersion, placing the subject flavor carrier piece(s) into the container,
• - then filling the container with a first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0 .05% to 25%, more preferably a total of 0.1% to 10%, even more preferably a total of 0.1% to 5%, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second radical, the percentages given being percentages by mass, and
• - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes.

• - für mindestens 15 Sekunden, bevorzugterweise für mindestens eine Minute bis fünf Minuten Eintauchen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in eine Tauchbadlösung bestehend aus insgesamt 41% bis 98% Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässrigem pflanzlichem Fluidextrakt und/oder wässriger Pflanzenpulverlösung, insgesamt 0,5% bis 30% Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure, 0,5% bis 10% erstem Rest und 0% bis 19% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind, wobei der erste Rest besteht aus Calciumchlorid und/oder Kaliumchlorid und/oder Calciumcarbonat und/oder Kaliumcarbonat und/oder Calciumhydrogencarbonat und/oder Kaliumhydrogencarbonat und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - nach der Beendigung des genannten Eintauchens Einlegen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in den Behälter, in welchen unmittelbar zuvor oder gleichzeitig eine mindestens 70 °C heiße, bevorzugterweise mindestens 80 °C heiße, noch bevorzugter mindestens 90 °C heiße, erste Flüssigkeit eingefüllt wurde bzw. wird, wobei die erste Flüssigkeit besteht aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1 % bis 10%, noch weiter bevorzugt insgesamt 0,1 % bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% des genannten zweiten Restes, wobei die angegebenen Prozentwerte Masseprozentangaben sind, und
• - danach Verschließen des Behälters.

A ninth method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or roughage and/or phytochemicals,
• - after the end of said immersion, placing the flavor carrier piece(s) in question into the container in which, immediately before or at the same time, a first liquid at a temperature of at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C, is poured was or is filled, the first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0.05% to 25%, more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% said second radical, the percentages given being percentages by weight, and
• - then closing the container.

• - für mindestens 15 Sekunden, bevorzugterweise für mindestens eine Minute bis fünf Minuten Eintauchen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in eine Tauchbadlösung bestehend aus insgesamt 41% bis 98% Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässrigem pflanzlichem Fluidextrakt und/oder wässriger Pflanzenpulverlösung, insgesamt 0,5% bis 30% Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure, 0,5% bis 10% erstem Rest und 0% bis 19% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind, wobei der erste Rest besteht aus Calciumchlorid und/oder Kaliumchlorid und/oder Calciumcarbonat und/oder Kaliumcarbonat und/oder Calciumhydrogencarbonat und/oder Kaliumhydrogencarbonat und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - nach der Beendigung des genannten Eintauchens Einlegen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in den Behälter, in welchen zuvor oder gleichzeitig eine erste Flüssigkeit eingefüllt wurde bzw. wird, wobei die erste Flüssigkeit besteht aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% des genannten zweiten Restes, wobei die angegebenen Prozentwerte Masseprozentangaben sind, und
• - danach Verschließen des Behälters und Erhitzen des verschlossenen Behälters samt seines Inhalts auf mindestens 70 °C, bevorzugterweise mindestens 80 °C, noch bevorzugter mindestens 90 °C für eine Zeit von mindestens 15 Sekunden, bevorzugterweise für eine Zeit von 3 Minuten bis 5 Minuten.

A tenth method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals,
• - after the completion of said immersion, placing the subject flavor carrier piece or the subject flavor carrier pieces into the container into which a first liquid has been or is filled beforehand or at the same time, the first liquid consisting of 45% to 99.95%, preferably 70% % to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total, more preferably 0.1% to 10% total, even more preferably 0.1% to 5% in total of ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second residue, the percentages given being percentages by weight, and
• - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes.

• - für mindestens 15 Sekunden, bevorzugterweise für mindestens eine Minute bis fünf Minuten Eintauchen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in eine Tauchbadlösung bestehend aus insgesamt 41% bis 98% Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässrigem pflanzlichem Fluidextrakt und/oder wässriger Pflanzenpulverlösung, insgesamt 0,5% bis 30% Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure, 0,5% bis 10% erstem Rest und 0% bis 19% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind, wobei der erste Rest besteht aus Calciumchlorid und/oder Kaliumchlorid und/oder Calciumcarbonat und/oder Kaliumcarbonat und/oder Calciumhydrogencarbonat und/oder Kaliumhydrogencarbonat und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - nach der Beendigung des genannten Eintauchens Einlegen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in den Behälter,
• - danach Auffüllen des Behälters mit einer ersten Flüssigkeit bestehend aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1 % bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% des genannten zweiten Restes, wobei die angegebenen Prozentwerte Masseprozentangaben sind,

• - danach Verschließen des Behälters und
• - danach Verbringen des Behälters in eine Hochdruckpasteurisierungsvorrichtung, in welcher der Behälter samt seinem Inhalt einer Hochdruckpasteurisierung unter Anwendung eines Druckes von mindestens 5000 bar, vorzugsweise mindestens 5500 bar, unterzogen wird.

An eleventh method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals,
• - upon completion of said immersion, placing the subject flavor carrier piece(s) into the container,
• - then filling the container with a first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0 .05% to 25%, more preferably a total of 0.1% to 10%, even more preferably a total of 0.1% to 5%, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second radical, the stated percentages being percentages by mass,

• - then closing the container and
• - then placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar.

• - für mindestens 15 Sekunden, bevorzugterweise für mindestens eine Minute bis fünf Minuten Eintauchen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in eine Tauchbadlösung bestehend aus insgesamt 41% bis 98% Wasser und/oder Fruchtsaft und/oder Beerensaft und/oder Gemüsesaft und/oder wässrigem pflanzlichem Fluidextrakt und/oder wässriger Pflanzenpulverlösung, insgesamt 0,5% bis 30% Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure, 0,5% bis 10% erstem Rest und 0% bis 19% zweitem Rest, wobei die angegebenen Prozentwerte Masseprozentangaben sind, wobei der erste Rest besteht aus Calciumchlorid und/oder Kaliumchlorid und/oder Calciumcarbonat und/oder Kaliumcarbonat und/oder Calciumhydrogencarbonat und/oder Kaliumhydrogencarbonat und wobei der zweite Rest aufweist Sauerstoff und/oder ein anderes Vitamin als Ascorbinsäure bzw. mehrere andere Vitamine als Ascorbinsäure und/oder Mineralien und/oder Ballaststoffe und/oder sekundäre Pflanzenstoffe,
• - nach der Beendigung des genannten Eintauchens Einlegen des gegenständlichen Geschmacksträgerstücks bzw. der gegenständlichen Geschmacksträgerstücke in den Behälter, in welchen zuvor oder gleichzeitig eine erste Flüssigkeit eingefüllt wurde bzw. wird, wobei die erste Flüssigkeit besteht aus 45% bis 99,95%, bevorzugterweise 70% bis 99,95%, noch bevorzugter 70% bis 99%, Wasser, insgesamt 0,05% bis 30%, bevorzugterweise insgesamt 0,05% bis 25%, noch bevorzugter insgesamt 0,1% bis 10%, noch weiter bevorzugt insgesamt 0,1% bis 5%, Ascorbinsäure und/oder Zitronensäure und/oder Phosphorsäure und/oder Kohlensäure und 0% bis 25% des genannten zweiten Restes, wobei die angegebenen Prozentwerte Masseprozentangaben sind,
• - danach Verschließen des Behälters und
• - danach Verbringen des Behälters in eine Hochdruckpasteurisierungsvorrichtung, in welcher der Behälter samt seinem Inhalt einer Hochdruckpasteurisierung unter Anwendung eines Druckes von mindestens 5000 bar, vorzugsweise mindestens 5500 bar, unterzogen wird.

A twelfth method according to the invention for producing a beverage for human consumption that is filled into a container and contains at least one physical piece of at least one flavor carrier, wherein said flavor carrier consists of organic material and/or material of organic origin, has the following steps:

• - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals,
• - after the completion of said immersion, placing the subject flavor carrier piece or the subject flavor carrier pieces into the container into which a first liquid has been or is filled beforehand or at the same time, the first liquid consisting of 45% to 99.95%, preferably 70% % to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total, more preferably 0.1% to 10% total, even more preferably a total of 0.1% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second radical, the stated percentages being percentages by mass,
• - then closing the container and
• - then placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar.

The method steps specified above for the twelve methods according to the invention are the minimum method steps to be carried out for the respective method according to the invention. In this context, in some exemplary embodiments of the method according to the invention, the word “then” used for the respective method description can have the meaning of “then” or “immediately afterwards”, but does not necessarily have to mean this. The same applies to the word “after” used in connection with the description of the seventh, eighth, ninth, tenth, eleventh and twelfth method according to the invention. Accordingly, in some further developments of the method, a further method step or even several further method steps, for example the addition of a specific powder and/or a specific second liquid and/or a specific tablet intended for dissolution, can be interposed between previously described method steps, such as this is described in more detail below for some exemplary developments of the method according to the invention. Although it is in any case preferred - and also easily possible, for example, in a fully automatic process flow - to carry out the individual process steps - regardless of the embodiment or further development of the process according to the invention - in each case as quickly as possible after one another, however the person skilled in the art will recognize that in this respect certain time tolerances, which can be of different sizes with regard to the individual method step sequence sections, are possible in a manner that makes sense for production practice and does not endanger the overall success of the method.

With regard to the seventh method according to the invention, the eighth method according to the invention, the ninth method according to the invention, the tenth method according to the invention, the eleventh method according to the invention and the twelfth method according to the invention, it should be noted at this point that in a respective practical implementation of any arbitrary embodiment of any of these the method according to the invention just mentioned, provided that the "second residue" is present both in the immersion bath solution and in the first liquid in the respective concrete embodiment of the method, the specific composition of the "second residue" for the immersion bath solution can of course deviate from the specific composition of the " second residue” for the first liquid, although the “second residue” always contains oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or fiber and/or or phytochemicals and of course there are also implementation examples of the inventive method just mentioned in which the specific composition of the “second residue” for the immersion bath solution is identical to the specific composition of the “second residue” for the first liquid.

Furthermore, according to the most general description of the methods according to the invention presented above, there are also such implementation examples of the methods according to the invention for each of the twelve methods according to the invention in which the mentioned “second remainder” does not exist at all. With regard to the seventh, eighth, ninth, tenth, eleventh and twelfth method according to the invention, such implementation examples of these just mentioned methods according to the invention are also possible in which the "second residue" is only in the immersion bath solution mentioned, but not in the first one mentioned liquid is present or where the "second residue" is only present in said first liquid but not in said immersion bath solution.

The vitamin or vitamins and/or minerals and/or dietary fiber and/or phytochemicals mentioned as part or parts of the second residue can come from lemon and/or any other citrus fruit and/or from acerola and/or rose hip and/or camu camu and/or sea buckthorn and/or kale and/or any other cabbage and/or any other vegetable and/or any other fruit. It should be expressly emphasized that the options mentioned in the previous sentence represent only a few selected and preferred examples and it is irrelevant for carrying out the process according to the invention in its most general form where exactly the component or components of the second radical come from said vitamin or said vitamins and/or minerals and/or dietary fiber and/or phytochemicals originates or originate.

The subject flavor carrier mentioned in relation to all methods according to the invention can, for example, be a fruit and/or a berry and/or an herb and/or a leaf of a plant and/or a flower of a plant and/or a root of a plant and/or any en) be or comprise a part of a plant and/or activated charcoal and/or an insect and/or any part of an insect and/or a fungus and/or any part of a fungus. It should be expressly pointed out at this point that all the things mentioned in this paragraph only represent selected example data, which in no way limit the comprehensive meaning of the term "objective flavor carrier" for the implementation of the method according to the invention in its most general form to these pure example data just mentioned should. Accordingly, many other implementation examples of the method according to the invention are possible, in which one or more other physical flavor carriers are used instead of or in addition to the examples just mentioned.

For all methods according to the invention, it applies that particularly preferred method implementation examples are those in which the first liquid consists of 45% to 98%, preferably 70% to 98%, water, a total of 2% to 30%, preferably a total of 2% to 5%, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of the second remainder, the percentages given being percentages by mass.

It also applies to all methods according to the invention that particularly preferred method implementation examples are those in which the first liquid consists of 75% to 98% water, a total of 2% to 5% ascorbic acid and/or lemon renal acid and/or phosphoric acid and/or carbonic acid and 0% to 20% second residue or from 80% to 98% water, a total of 2% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 15 % second residue or from 85% to 98% water, total 2% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 10% second residue or from 90% to 98% water, total 2 % to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 5% second residue or from 95% to 98% water, a total of 2% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and /or carbonic acid and 0% to 3% second remainder or from 96% water and a total of 4% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid, the stated percentages being mass percentages.

For the seventh, eighth, ninth, tenth, eleventh and twelfth method according to the invention, it applies that particularly preferred method implementation examples are those in which the immersion bath solution consists of a total of 74% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and /or aqueous plant fluid extract and/or aqueous plant powder solution, 0.5% to 5% total ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 19% second residue or from a total of 78 % to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5 % to 2% first residue and 0% to 15% second residue or from a total of 83% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 0, 5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 10% second residue or a total of 88% to 98% water and/or fruit juice and/or berry juice and /or vegetable juice and/or aqueous vegetable fluid extract and/or aqueous plant powder solution, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 5% second residue or from a total of 95% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous vegetable fluid extract and/or aqueous plant powder solution, a total of 0.5% to 3% ascorbic acid and/or citric acid and/or phosphoric acid , 0.5% to 2% first residue and 0% to 4% second residue or a total of 97% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 2 % ascorbic acid and/or citric acid and/or phosphoric acid and 1% potassium carbonate, the percentages given being percentages by weight.

In preferred embodiments of the seventh, eighth, ninth, tenth, eleventh and twelfth method according to the invention, lemon zest extract and /or lemon zest solution and/or marigold extract and/or saffron extract and/or curry extract and/or orange zest extract and/or orange zest solution and/or orange juice and/or carrot juice and/or turmeric extract and/or paprika extract, preferably red pepper, and/or paprika powder solution and /or raspberry juice and/or raspberry extract and/or strawberry juice and/or strawberry extract and/or beetroot juice and/or spinach extract and/or lime zest extract and/or lime zest solution and/or blueberry juice and/or elderberry juice and/or red cabbage extract and/or Currant juice and/or currant extract and/or algae extract. It should be expressly pointed out at this point that all the things mentioned in this paragraph only represent selected examples that show the comprehensive meaning of the terms "fruit juice, berry juice, vegetable juice, aqueous plant fluid extract, aqueous plant powder solution" for the implementation of the seventh, eighth, ninth , tenth, eleventh and twelfth methods according to the invention in their most general form should in no way be restricted to the pure example data just mentioned. Accordingly, many other implementation examples of the seventh, eighth, ninth, tenth, eleventh and twelfth method according to the invention are possible, in which instead of or in addition to the examples just mentioned, another example or several other examples of fruit juice and / or berry juice and / or vegetable juice and /or aqueous plant fluid extract and/or aqueous plant powder solution is or are used.

With regard to the first, second, third, fourth, fifth and sixth method according to the invention, such a method development is preferred in which, if exactly one physical flavor carrier is used, it is washed with water before it is placed in the container, or if several subject flavor carriers are used, one, some or all of these subject flavor carriers prior to placing in the container with water is or will be washed. With regard to the seventh, eighth, ninth, tenth, eleventh and twelfth method according to the invention, such a method development is preferred in which, if exactly one physical flavor carrier is used, it is washed with water before immersion in the immersion bath solution, or if several subject flavor carriers are used, one, some or all of the subject flavor carriers are washed with water prior to immersion in the dip solution. In addition, with regard to the first, second, third, fourth, fifth and sixth method according to the invention, such a method development is preferred in which the physical flavor carrier or flavor carriers are peeled and/or cored and/or cut to size before being placed in the container is or will be, whereby, if the above-mentioned step of washing should also be provided in certain process implementation examples, peeling and/or coring and/or cutting to size before washing and/or during washing and/or after washing can be done. Furthermore, with regard to the seventh, eighth, ninth, tenth, eleventh and twelfth method according to the invention, such a method development is preferred in which the flavor carrier or flavor carriers are peeled and/or cored and/or before immersion in the immersion bath solution is or are cut to size, with the peeling and/or coring and/or cutting to size before washing and/or during washing and/or after, if the above-mentioned washing step should also be provided in certain method implementation examples washing can be done.

In very general terms, the following should be noted with regard to the washing step mentioned in the previous paragraph: Although such washing of the flavor carrier or flavor carriers in question takes place before the respective piece or pieces of flavor carrier are placed in the said container or before immersing the the respective flavor carrier piece or the respective flavor carrier pieces in the said immersion bath solution is very particularly preferred for hygienic reasons and in practice all the methods according to the invention explained above are carried out predominantly in the implementation form of the respective further development of the method containing the step of washing all the flavor carriers in question, there In practice, there are occasionally also such implementation examples of the method according to the invention in which such washing of individual, some or even all of the physical flavor carriers used or of the physical flavor carrier used is not necessary. This can be the case, for example, when a sage plant and/or a thyme plant, a leaf or leaves of which is/are used as the subject flavor carrier piece(s), is/are not an outdoor plant or plants, but largely shielded from environmental influences, without the use of pesticides and fungicides and in compliance with very high hygiene standards in a container or a house or a tent and harvested.

Preference is given to those implementation examples of the method according to the invention in which the flavor carrier in question contains at least one piece of pineapple fruit or at least one piece of lemon fruit or at least one cherry or at least one cranberry or at least one strawberry or at least one sage leaf or at least one piece of a thyme plant or at least one blackberry or at least one raspberry or at least one blueberry or at least one piece of lemongrass or at least one piece of lime or at least one piece of mint or at least one piece of orange or at least one piece of turmeric or at least one piece of ginger or at least one piece of cardamom or at least one piece of clove or at least one piece of cinnamon or at least one piece of date or at least one piece of rosemary or at least one hemp leaf or at least one piece of hemp leaf or at least one piece of celery or at least one piece of apple or at least one piece of pear or at least one cocoa nib or at least one coffee bean or has. It should also be expressly pointed out at this point that all the things mentioned in this paragraph only represent selected example data, which in no way limit the comprehensive meaning of the term "objective flavor carrier" for the implementation of the method according to the invention in its most general form to the pure example data just mentioned should restrict. Accordingly, many other implementation examples of the method according to the invention are possible, in which one or more other physical flavor carriers are used instead of or in addition to the examples just mentioned.

In some exemplary embodiments of the method according to the invention, at least two physical pieces of the same type are used as physical flavor carriers.

• - Ananas und Salbei,
• - Thymian und Zitrone,
• - Brombeere und Zitronengras,
• - Limette, Minze und Aktivkohle,
• - Orange, Kurkuma und Kardamom,
• - Dattel, Rosmarin und Aktivkohle,
• - Staudensellerie, Apfel und Minze,
• - Kakao-Nibs und Kaffeebohnen,
• - Zitrone und Ingwer,
• - Heidelbeere, Nelke und Zimt,
• - Kranichbeere und Rosmarin.

In some other exemplary embodiments of the method according to the invention, at least two physical pieces of different types are used as physical flavor carriers. For example, one of the combinations listed below can be used:

• - pineapple and sage,
• - thyme and lemon,
• - blackberry and lemongrass,
• - lime, mint and activated charcoal,
• - orange, turmeric and cardamom,
• - Date, rosemary and activated charcoal,
• - celery, apple and mint,
• - cocoa nibs and coffee beans,
• - lemon and ginger,
• - blueberry, clove and cinnamon,
• - Cranberry and rosemary.

The combination examples just mentioned are merely listed as a few very particularly preferred combination examples, which are not intended in any way to restrict the scope of the methods according to the invention which is claimed here in very general terms. Those skilled in the art will appreciate that many other examples of combinations are possible and useful within the scope of the methods of the invention generally claimed herein. Accordingly, the methods according to the invention can also be carried out without further ado with many other combinations of physical flavor carriers, in which case more than three physical flavor carrier pieces, which can all be of different types, can also be used at the same time.

In further preferred embodiments or developments of any of the methods according to the invention, as a first step in the method or at another time during the method implementation, but at the latest immediately before the container is closed, a flavoring and/or coloring and/or in relation to the human Body functionally acting powder and / or a flavor-carrying and / or coloring and / or in relation to the human body functionally acting second liquid into the container. In some exemplary embodiments of the method, the powder just mentioned and/or the second liquid just mentioned can be or have organic material or material of organic origin.

• - als das genannte Pulver Kurkumapulver und als gegenständliche(r) Geschmacksträger Orange und/oder Kardamom verwendet werden oder
• - als das genannte Pulver Aktivkohlepulver und als gegenständliche(r) Geschmacksträger Limette und/oder Minze verwendet werden oder
• - als das genannte Pulver Aktivkohlepulver und als gegenständliche(r) Geschmacksträger Dattel und/oder Rosmarin verwendet werden.

Said powder and/or said second liquid can, for example, contain turmeric and/or matcha and/or iron and/or activated carbon and/or algae powder and/or algae extract and/or guarana and/or mate and/or hyaluronic acid and/or or one vitamin and/or several vitamins and/or calcium and/or magnesium and/or selenium and/or manganese and/or lemon zest and/or lemon zest extract and/or marigold petal powder and/or marigold petal extract and/or saffron and/or curry and/or or curry extract and/or orange zest and/or orange zest extract and/or carrot and/or carrot juice and/or carrot extract and/or paprika powder, preferably red paprika powder and/or paprika extract and/or raspberry juice and/or strawberry juice and/or red beetroot juice and/or spinach and/or spinach extract and/or lime zest and/or lime zest extract and/or blueberry juice and/or elderberry juice and/or currant juice and/or red cabbage and/or red cabbage extract. For example, can

• - turmeric powder is used as said powder and orange and/or cardamom as the subject flavor carrier(s), or
• - activated charcoal powder is used as said powder and lime and/or mint as the flavor carrier(s) in question, or
• - Activated charcoal powder is used as said powder and dates and/or rosemary are used as the flavor carrier(s) in question.

It should be emphasized that the things and combination examples mentioned in the previous paragraph are only listed as some very particularly preferred possible examples, which are not intended in any way to limit the scope of the developments of the method according to the invention, which is claimed very generally here. The person skilled in the art will recognize that many other examples of the powder mentioned, the second liquid mentioned and the flavor carrier(s) mentioned, as well as many other related combination examples, are possible and sensible within the scope of the developments of the method according to the invention claimed here very generally.

In other, likewise preferred developments of any of the methods according to the invention, the first step in the method or at another time during the performance of the method, but at the latest immediately before the container is closed, is a flavoring and/or coloring and/or in relation to the human body functionally acting substance in the form of a tablet intended to be dissolved in put in the container. As the substance just mentioned, it is preferable to use organic material or material of organic origin. It is also preferred to use such a substance which has organic material or material of organic origin. For example, the tablet mentioned can be an activated charcoal tablet intended for dissolution, which is used together with the flavor carrier or flavor carriers lime and/or mint and/or dates and/or rosemary, with the combinations lime and mint or Date and rosemary are preferred. However, these example details just given do not limit, and this should be emphasized here, the term "flavor-bearing and/or coloring and/or functional substance in relation to the human body" in its most general meaning, but are only permitted as selected and preferred examples understand. The person skilled in the art will recognize that there are many other possible examples for carrying out the further developments of the method, in which a flavoring and/or coloring substance and/or a substance that has a functional effect on the human body is used in the form of a tablet intended for dissolution such a substance and very many other possible examples of the physical flavor carrier(s) to be used in combination with such a substance.

A bottle is preferably used as the container used in the methods according to the invention described above. However, the container may just as well be a bottle-like container, or a can, or a bucket, or a mug, or a keg, or a tub, or a jug, or a pot, or a container similar to a mason jar, or any other vessel. The volume, height, maximum and minimum width and the shape of the container are also not subject to any fundamental restrictions within the scope of the method according to the invention described above. However, it is preferred to choose container sizes that fit into the size range that is customary in retail for beverage containers, beverage cans and beverage bottles.

In many preferred exemplary embodiments of the method according to the invention, a container made entirely or at least partially of plastic is used as the container, with PET (=polyethylene terephthalate) preferably and heat-resistant PET being used here as the plastic. However, other plastics or combinations of plastics, for example combinations of PET with one or more other plastics, can also be used.

In other embodiments of the method according to the invention, the container used is a metal container - for example in the form of a metal can - or a part plastic, for example PET, part metal container.

In many other, likewise preferred, exemplary embodiments of the first, second, third, fourth, seventh, eighth, ninth and tenth method according to the invention, a container made entirely or at least partially of glass, for example in the form of a glass bottle with a metal, plastic , ceramic, cork, glass and/or wooden closure or, for example, in the form of a container similar to a mason jar with a metal, plastic, ceramic, cork, glass and/or wooden closure on a rubber or plastic ring. In yet other exemplary embodiments of the first, second, third, fourth, seventh, eighth, ninth and tenth method according to the invention, a container made entirely or at least partially of ceramic material is used as the container.

Furthermore, in other exemplary embodiments of the method according to the invention, such a container can be used as the container, which consists partly of plastic, for example PET, and partly of another material - for example metal.

In addition, in yet other exemplary embodiments of the method according to the invention, such a container can be used as the container, which consists partly of metal and partly of another material, for example plastic.

To carry out the first, second, third, fourth, seventh, eighth, ninth and tenth method according to the invention, it is of course necessary to choose a container as the container which is designed in terms of material technology in such a way that it can withstand the methods just mentioned withstands occurring temperatures or temperature jumps without damage. For example, containers made of heat-resistant PET are well suited for this.

In order to carry out the fifth, sixth, eleventh and twelfth method according to the invention, it is of course necessary to use as the container a container which is designed in such a way that it is suitable for carrying out high-pressure pasteurization. Preference is given to using one of in this context Plastic, for example made of PET, existing container, in which a side wall is thin film-like in such a way that the container is suitable for carrying out high-pressure pasteurization. From a purely technical point of view, a container made of metal, for example, is also suitable in principle for carrying out the fifth, sixth, eleventh and twelfth method according to the invention, in which one side wall is designed to be thin like a film in such a way that the container is suitable for carrying out high-pressure pasteurization.

Although, from a purely technical point of view, both containers whose walls are transparent and those containers whose walls are only translucent or even completely opaque are suitable for use in the process according to the invention, containers with transparent walls or at least largely transparent held wall surface preferably used. This is due to the fact that consumers of so-called "infused waters" prefer, for aesthetic reasons, to present the drink as a whole, i.e. with the specific flavor carrier piece(s) contained therein, during the purchase process, during storage or storage - e.g. decoratively as a Arranged in an eye-catching way - and to be able to look at it in full while enjoying it.

A liquid according to the invention is a liquid for use as the first liquid in any of the above described methods according to the invention according to any one of claims 1 to 12, wherein the liquid consists of 45% to 99.95%, preferably 70% to 99.95%, nor more preferably 70% to 99% water, total 0.05% to 30%, preferably total 0.05% to 25%, even more preferably total 0.1% to 10%, even more preferably total 0.1% to 5% , ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of the second residue, the stated percentage values being percentages by mass and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than Ascorbic acid and/or minerals and/or fiber and/or phytochemicals.

In preferred exemplary embodiments of the liquid according to the invention, it is provided that the liquid according to the invention consists of 45% to 99.9%, preferably 70% to 98%, water, a total of 0.1% to 30%, preferably a total of 0.5% to 5% , ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of the second residue, the percentages given being percentages by mass.

In other preferred embodiments of the liquid according to the invention, it is provided that the liquid according to the invention consists of 75% to 99.5% water, a total of 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 20% second residue or from 80% to 99.5% water, a total of 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 15% second residue or from 85% to 99 .5% water, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 10% second residue or from 90% to 99.5% water, total 0.5% up to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 5% second remainder or from 95% to 99.5% water, total 0.5% to 5% ascorbic acid and/or citric acid and/or or phosphoric acid and/or carbonic acid and 0% to 3% second residue or from 96% water and a total of 4% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid, the percentages given being percentages by mass.

In preferred embodiments of the liquid according to the invention, the vitamin or vitamins and/or minerals and/or dietary fiber and/or phytochemicals mentioned as part or parts of the second residue originate from lemon and/or from any other citrus fruit and/or from acerola and/or from rose hip and/or from camu camu and/or from sea buckthorn and/or from kale and/or from any other cabbage plant and/or from any other vegetable and/or from any other fruit. It should be expressly emphasized that the possibilities mentioned in the previous sentence represent only a few selected and preferred examples and that there are also many other example possibilities for the specific design of the liquid according to the invention. For the implementation of the liquid according to the invention in its most general form, it is completely irrelevant where exactly the vitamin or vitamins and/or minerals and/or dietary fiber and/or phytochemicals mentioned as a component or components of the second residue originates or originates . come.

A dip solution according to the invention for use as the dip solution in a method according to any one of claims 7 to 12 consists of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetables juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, wherein the percentages given are percentages by mass, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue containing oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or fiber and/or phytochemicals.

In preferred embodiments of the immersion bath solution according to the invention, it is provided that the immersion bath solution according to the invention consists of a total of 74% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5 % to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 19% second residue or a total of 78% to 98% water and/or fruit juice and/or berry juice and/or or vegetable juice and/or aqueous vegetable fluid extract and/or aqueous vegetable powder solution, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 15% second residue or from a total of 83% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 10% second residue or a total of 88% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, 0.5% to 5% total ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 5% second residue or from 95% to 98% total water and/or fruit juice and/or or berry juice and/or vegetable juice and/or aqueous vegetable fluid extract and/or aqueous plant powder solution, total 0.5% to 3% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first balance and 0% to 4 % second residue or from a total of 97% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 2% ascorbic acid and/or citric acid and/or phosphoric acid and 1% potassium carbonate, where the percentages given are percentages by mass.

In preferred embodiments of the immersion bath solution according to the invention, the vitamin or vitamins and/or minerals and/or dietary fiber and/or phytochemicals mentioned as part or parts of the second residue originate from lemon and/or from any other citrus fruit and/or from acerola and/or from rose hip and/or from camu camu and/or from sea buckthorn and/or from kale and/or from any other cabbage plant and/or from any other vegetable and/or from any other fruit. It should be expressly emphasized that the possibilities mentioned in the previous sentence represent only a few selected and preferred examples and that there are also many other example possibilities for the specific design of the immersion bath solution according to the invention. For the implementation of the immersion bath solution according to the invention in its most general form, it is completely irrelevant where exactly the vitamin or vitamins and/or minerals and/or dietary fiber and/or phytochemicals mentioned as a component or components of the second residue comes from or . come.

In preferred embodiments of the immersion bath solution according to the invention, it is provided that lemon peel extract and/or lemon peel solution and/or marigold extract and/or saffron extract and/or curry extract is used as the fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution and/or orange peel extract and/or orange peel solution and/or orange juice and/or carrot juice and/or turmeric extract and/or paprika extract, preferably from red paprika and/or paprika powder solution and/or raspberry juice and/or raspberry extract and/or strawberry juice and/or strawberry extract and/or beetroot juice and/or spinach extract and/or lime zest extract and/or lime zest solution and/or blueberry juice and/or elderberry juice and/or red cabbage extract and/or currant juice and/or currant extract and/or algae extract. It should be expressly pointed out at this point that all the things mentioned in this paragraph are only selected examples, which in no way undermine the comprehensive meaning of the terms "fruit juice, berry juice, vegetable juice, aqueous vegetable fluid extract, aqueous plant powder solution" for the immersion bath solution according to the invention in its most general form should be limited to the pure examples just mentioned. Accordingly, many other exemplary embodiments of the immersion bath solution according to the invention are possible, in which, instead of or in addition to the examples just mentioned, another example or several other examples of fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution is/are used.

A beverage product according to the invention is a beverage for human consumption produced by means of one of the methods according to the invention, filled into a container and containing at least one physical piece of at least one flavor carrier, or has at least one beverage made by means of one of the methods according to the invention, filled into a container and filled with at least one physical piece a flavored beverage for human consumption. Consequently, a container together with the named content is to be regarded as a beverage product according to the invention. With regard to the preferred exemplary embodiments for containers in this regard, reference is expressly made to the specific explanations already given above in connection with the description of various exemplary embodiments of methods according to the invention.

Claims (51)

Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - placing the physical flavor carrier piece(s), optionally previously washed with water but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container, - then filling the container with a hot at least 70 ° C, preferably at least 80 ° C, more preferably at least 90 ° C hot, first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, nor more preferably 70% to 99% water, total 0.05% to 30%, preferably total 0.05% to 25%, even more preferably total 0.1% to 10%, even more preferably total 0.1% to 5% , ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of the second residue, the stated percentage values being percentages by mass and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, and - then closing the container. Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - placing the physical flavor carrier piece(s), optionally previously washed with water but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container, - then filling the container with a first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0 0.05% to 25%, more preferably 0.1% to 10% in total, still more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, where the stated percentages are percentages by mass and where the second remainder comprises oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, and - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes. Process for producing a beverage for human consumption filled in a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - inserting the optionally previously washed with water, but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container in which immediately before or at the same time a temperature of at least 70 °C, preferably at least 80 °C, has been added preferably at least 90 ° C hot, first liquid was or is filled, the first liquid consists of 45% to 99.95%, preferably 70% to 99.95%, nor more preferably 70% to 99% water, total 0.05% to 30%, preferably total 0.05% to 25%, even more preferably total 0.1% to 10%, even more preferably total 0.1% to 5% , ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of the second residue, the stated percentage values being percentages by mass and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, and then closing the container. Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - Insertion of the specific flavor carrier piece(s), which may have been previously washed with water, but under no circumstances be immersed in a special immersion bath solution containing something other than water, into the container into which a first liquid was or is filled beforehand or at the same time, wherein the first liquid consists of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total , more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, the stated percentages Percentages by mass are and where the second residue contains oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, and - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes. Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - placing the physical flavor carrier piece(s), optionally previously washed with water but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container, - then filling the container with a first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0 0.05% to 25%, more preferably 0.1% to 10% in total, still more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, where the stated percentages are percentages by mass and where the second remainder contains oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - then closing the container and - then placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar. Process for producing a beverage for human consumption filled in a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - inserting the optionally previously washed with water, but under no circumstances immersed in a special immersion bath solution containing something other than water, into the container into which a first liquid was or is previously or simultaneously filled, the first liquid consisting of 45 % to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0.05% to 25%, more preferably total 0, 1% to 10%, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, the stated percentages being percentages by mass and the second remainder contains oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - then closing the container and - then placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar. Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - upon completion of said immersion, placing the subject flavor carrier piece(s) into the container, - then filling the container with a hot at least 70 ° C, preferably at least 80 ° C, more preferably at least 90 ° C hot, first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, nor more preferably 70% to 99% water, total 0.05% to 30%, preferably total 0.05% to 25%, even more preferably total 0.1% to 10%, even more preferably total 0.1% to 5% , ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second residue, the percentages given being percentages by weight, and - then closing the container. Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - upon completion of said immersion, placing the subject flavor carrier piece(s) into the container, - then filling the container with a first liquid consisting of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99%, water, total 0.05% to 30%, preferably total 0 .05% to 25%, more preferably a total of 0.1% to 10%, even more preferably a total of 0.1% to 5%, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second radical, the percentages given being percentages by mass, and - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes. Process for the production of a beverage for human consumption filled in a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the method comprising the following steps: - for at least 15 seconds, preferably immersing the subject flavor carrier piece for at least one minute to five minutes or the flavor carrier pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and /or potassium carbonate and/or calcium bicarbonate and/or potassium bicarbonate and the second residue contains oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - according to Completion of said immersion Placement of the flavor carrier piece or pieces of flavor carrier in question into the container, into which a first liquid with a temperature of at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C, was or was filled immediately beforehand or at the same time wherein the first liquid consists of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% total % to 25%, more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second remainder, the percentages given being percentages by mass, and then closing the container. Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - after the completion of said immersion, placing the subject flavor carrier piece or the subject flavor carrier pieces into the container into which a first liquid has been or is filled beforehand or at the same time, the first liquid consisting of 45% to 99.95%, preferably 70% % to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total, more preferably 0.1% to 10% total, even more preferably 0.1% to 5% in total of ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second residue, the percentages given being percentages by weight, and - then closing the container and heating the closed container and its contents to at least 70 °C, preferably at least 80 °C, more preferably at least 90 °C for a time of at least 15 seconds, preferably for a time of 3 minutes to 5 minutes. Process for the production of a beverage for human consumption filled in a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the method comprising the following steps: - for at least 15 seconds, preferably for at least one minute to five minutes immersing the subject flavor carrier piece or the subject flavor carrier pieces in an immersion bath solution consisting of a total of 41% to 98% water and / or fruit juice and / or berry juice and / or vegetable juice and / or aqueous vegetable fluid extract and / or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the stated percentages being percentages by mass, the first residue consists of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue contains oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - upon completion of said immersion, placing the subject flavor carrier piece or pieces into the container, - thereafter filling the container with a first liquid consisting of 45% to 99%, 95%, preferably 70% to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total, more preferably 0.1% to 10% total %, even more preferably a total of 0.1% to 5%, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second residue, the percentages given being percentages by mass, - then sealing the container and - thereafter placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar. Process for the production of a beverage for human consumption filled into a container and containing at least one physical piece of at least one flavor carrier, said flavor carrier consisting of organic material and/or material of organic origin, the process comprising the following steps: - for at least 15 seconds, preferably for at least one minute to five minutes, immersing the flavor carrier piece or pieces in question in an immersion bath solution consisting of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the percentages given being percentages by weight are, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or potassium carbonate and/or calcium hydrogen carbonate and/or potassium hydrogen carbonate and the second residue having oxygen and/or a vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals, - after the completion of said immersion, placing the subject flavor carrier piece or the subject flavor carrier pieces into the container into which a first liquid has been or is filled beforehand or at the same time, the first liquid consisting of 45% to 99.95%, preferably 70% % to 99.95%, more preferably 70% to 99% water, 0.05% to 30% total, preferably 0.05% to 25% total, more preferably 0.1% to 10% total, even more preferably a total of 0.1% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of said second residue, the stated percentages being percentages by mass, - then closing the container and - then placing the container in a high-pressure pasteurization device, in which the container and its contents are subjected to high-pressure pasteurization using a pressure of at least 5000 bar, preferably at least 5500 bar. Method according to one of the preceding claims, characterized in that the subject flavor carrier is a fruit and / or a berry and / or a herb and / or a leaf of a plant and / or a flower of a plant and / or a root of a plant and / or is or comprises any part of a plant and/or activated charcoal and/or an insect and/or any part of an insect and/or a fungus and/or any part of a fungus. Procedure according to one of Claims 1 until 6 , characterized in that , if exactly one physical flavor carrier is used, it is washed with water before being placed in the container, or if several physical flavor carriers are used, one, some or all of these physical flavor carriers are washed with before being placed in the container Water is washed or be. Procedure according to one of Claims 7 until 12 , characterized in that , if exactly one physical flavor carrier is used, it is washed with water before immersion in the immersion bath solution, or if multiple physical flavor carriers are used, one, some or all of these physical flavor carriers are washed with before immersion in the immersion bath solution Water is washed or be. Procedure according to one of Claims 1 until 6 or 14 , characterized in that the flavor carrier or flavor carriers are peeled and/or cored and/or cut to size before being placed in the container. Procedure according to one of Claims 7 until 12 or 15 , characterized in that the subject flavor carrier or the subject flavor carriers is or are peeled and/or cored and/or cut to size prior to being immersed in the immersion bath solution. procedure after Claim 16 in feedback Claim 14 , characterized in that the peeling and/or the coring and/or the trimming takes place before the washing and/or during the washing and/or after the washing. procedure after Claim 17 in feedback claim 15 , characterized in that the peeling and/or the coring and/or the trimming takes place before the washing and/or during the washing and/or after the washing. Method according to one of the preceding claims, characterized in that the subject flavor carrier at least one piece of pineapple fruit or at least one piece of lemon fruit or at least one cherry or at least one cranberry or at least one strawberry or at least one sage leaf or at least one piece of a thyme plant or at least one Blackberry or at least one raspberry or at least one blueberry or at least one piece of lemongrass or at least one piece of lime or at least one piece of mint or at least one piece of orange or at least one piece of turmeric or at least one piece of ginger or at least one piece of cardamom or at least one piece of clove or at least one piece of cinnamon or at least one piece of date or at least one piece of rosemary or at least one hemp leaf or at least one piece of hemp leaf or at least one piece of celery or at least one piece of apple or at least one piece of pear or at least one cocoa nib or at least one coffee bean is or has. Method according to one of the preceding claims, characterized in that at least two physical pieces of the same type are used as the physical flavor carrier. Procedure according to one of Claims 1 until 20 , characterized in that at least two physical pieces of different types are used as physical flavor carriers. procedure after Claim 22 , characterized in that one of the combinations listed below is used: - pineapple and sage, - thyme and lemon, - blackberry and lemongrass, - lime, mint and activated charcoal, - orange, turmeric and cardamom, - date, rosemary and activated charcoal, - Celery, apple and mint, - cocoa nibs and coffee beans, - lemon and ginger, - blueberry, clove and cinnamon, - cranberry and rosemary. Procedure according to one of Claims 1 until 12 , characterized in that as a first step in the method or at another time during the performance of the method, but at the latest immediately before closing the container, a flavoring and / or coloring and / or in relation to a human body functional powder and / or a taste-carrying and / or coloring and / or in relation to the human body functionally acting second liquid is added to the container. procedure after Claim 24 , characterized in that said powder and/or said second liquid is or comprises organic material or material of organic origin. procedure after Claim 24 , characterized in that said powder and/or said second liquid contains turmeric and/or matcha and/or iron and/or activated charcoal and/or algae powder and/or algae extract and/or guarana and/or mate and/or hyaluronic acid and/or or one vitamin and/or several vitamins and/or calcium and/or magnesium and/or selenium and/or manganese and/or lemon zest and/or lemon zest extract and/or marigold petal powder and/or marigold petal extract and/or saffron and/or curry and/or or curry extract and/or orange zest and/or orange zest extract and/or carrot and/or carrot juice and/or carrot extract and/or paprika powder, preferably red paprika powder and/or paprika extract and/or raspberry juice and/or strawberry juice and/or red is or has beetroot juice and/or spinach and/or spinach extract and/or lime zest and/or lime zest extract and/or blueberry juice and/or elderberry juice and/or currant juice and/or red cabbage and/or red cabbage extract. procedure after Claim 26 , characterized in that - turmeric powder is or are used as said powder and orange and/or cardamom as the flavor carrier(s) or - activated charcoal powder is used as the powder mentioned and lime and/or mint is used as the flavor carrier(s) or activated charcoal powder is used as said powder and date and/or rosemary is or are used as the flavor carrier(s) in question. Procedure according to one of Claims 1 until 12 , characterized in that as a first step in the method or at another time during the performance of the method, but at the latest immediately before closing the container, a flavoring and / or coloring and / or in relation to the human body functional substance in the form of a to Resolution specific tablet is placed in the container. procedure after claim 28 , characterized in that said substance is or has organic material or material of organic origin. procedure after claim 28 , characterized in that said tablet is an activated carbon tablet. procedure after Claim 30 , characterized in that lime and/or mint and/or dates and/or rosemary is/are used as the flavor carrier(s) in question. A method according to any one of the preceding claims, characterized in that the container is a bottle or a mug or a can or a bucket or a barrel or a vat or a jug or a pot. Method according to one of the preceding claims, characterized in that the container consists entirely or at least partially of plastic and/or metal. procedure after Claim 33 , characterized in that the container consists entirely or at least partially of PET (= polyethylene terephthalate). procedure after Claim 34 , characterized in that the container consists entirely or at least partially of heat-resistant PET (= polyethylene terephthalate). procedure after Claim 33 in relation to one of the Claims 5 , 6 , 11 or 12 , characterized in that a side wall of the container is formed thin like a film in such a way that the container is suitable for carrying out high-pressure pasteurization. Procedure according to one of Claims 1 , 2 , 3 , 4 , 7 , 8th , 9 or 10 characterized in that the container consists entirely or at least partially of glass and/or ceramic material. Method according to one of the preceding claims, characterized in that the first liquid consists of 45% to 98%, preferably 70% to 98% water, a total of 2% to 30%, preferably a total of 2% to 5% ascorbic acid and/or Citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second remainder, the percentages given being percentages by mass. Method according to one of the preceding claims, characterized in that the first liquid consists of 75% to 98% water, a total of 2% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 20% second remainder or from 80% to 98% water, 2% to 5% in total ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 15% second residue or from 85% to 98% water, 2% to 5% in total % ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 10% second remainder or from 90% to 98% water, a total of 2% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 5% second residue or from 95% to 98% water, total 2% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 3% second residue or from 96% water and a total of 4% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid, the percentages given being percentages by mass. Method according to one of the preceding claims, characterized in that the vitamin or vitamins mentioned as part or parts of the second residue and/or minerals and/or roughage and/or secondary plant substances originates or originate from lemon and/or or from any other citrus fruit and/or from acerola and/or from rose hip and/or from camu camu and/or from sea buckthorn and/or from kale and/or from any other cabbage plant and/or any other vegetable and/or any other fruit. Procedure according to one of Claims 7 until 12 , characterized in that the immersion bath solution consists of a total of 74% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 5% ascorbic acid and /or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 19% second residue or from a total of 78% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous vegetable fluid extract and/or aqueous plant powder solution, 0.5% to 5% total ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 15% second residue or from a total of 83% to 98 % water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2 % first residue and 0% to 10% second residue or from a total of 88% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 5% second residue or a total of 95% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, 0.5% to 3% total ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 4% second residue or all 97% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 2% ascorbic acid and/or citric acid and/or phosphoric acid and 1% potassium carbonate, the percentages given being percentages by mass . Procedure according to one of Claims 7 until 12 or 41 , characterized in that the fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution used is lemon peel extract and/or lemon peel solution and/or marigold extract and/or saffron extract and/or curry extract and/or orange peel extract and /or orange zest solution and/or orange juice and/or carrot juice and/or turmeric extract and/or paprika extract, preferably red paprika, and/or paprika powder solution and/or raspberry juice and/or raspberry extract and/or strawberry juice and/or strawberry extract and/or red Beetroot juice and/or spinach extract and/or lime zest extract and/or lime zest solution and/or blueberry juice and/or elderberry juice and/or red cabbage extract and/or currant juice and/or currant extract and/or algae extract. Liquid for use as the first liquid in a method according to any one of Claims 1 until 12 characterized in that the liquid consists of 45% to 99.95%, preferably 70% to 99.95%, more preferably 70% to 99% water, total 0.05% to 30%, preferably total 0.05% % to 25%, more preferably 0.1% to 10% in total, even more preferably 0.1% to 5% in total, ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% second residue, where the stated percentages are percentages by mass and where the second residue comprises oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals. liquid after Claim 43 , characterized in that the liquid consists of 45% to 99.9%, preferably 70% to 98%, water, a total of 0.1% to 30%, preferably a total of 0.5% to 5%, ascorbic acid and / or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 25% of the second remainder, the percentages given being percentages by weight. liquid after Claim 43 or after Claim 44 , characterized in that the liquid consists of 75% to 99.5% water, a total of 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 20% second remainder or 80 % to 99.5% water, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 15% second residue or from 85% to 99.5% water, total 0 5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 10% second residue or from 90% to 99.5% water, a total of 0.5% to 5% ascorbic acid and/or Citric acid and/or phosphoric acid and/or carbonic acid and 0% to 5% second residue or from 95% to 99.5% water, a total of 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid and 0% to 3% second residue or 96% water and a total of 4% ascorbic acid and/or citric acid and/or phosphoric acid and/or carbonic acid, the percentages given being percentages by mass. liquid after one of Claims 43 until 45 , characterized in that the vitamin or vitamins mentioned as part or parts of the second residue and/or minerals and/or dietary fiber and/or phytochemicals originate or originate from lemon and/or from any other citrus fruit and /or acerola and/or rosehip and/or camu camu and/or sea buckthorn and/or kale and/or any other cabbage and/or any other vegetable and/or any other fruit. Immersion bath solution for use as the immersion bath solution in a method according to any one of Claims 7 until 12 , characterized in that the immersion bath solution consists of a total of 41% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 30% ascorbic acid and /or citric acid and/or phosphoric acid, 0.5% to 10% first residue and 0% to 19% second residue, the stated percentages being percentages by mass, the first residue consisting of calcium chloride and/or potassium chloride and/or calcium carbonate and/or or potassium carbonate and/or calcium bicarbonate and/or potassium bicarbonate and the second residue contains oxygen and/or one vitamin other than ascorbic acid or several vitamins other than ascorbic acid and/or minerals and/or dietary fiber and/or phytochemicals. immersion bath solution Claim 47 , characterized in that the immersion bath solution consists of a total of 74% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 0.5% to 5% ascorbic acid and /or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 19% second residue or from a total of 78% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous vegetable fluid extract and/or aqueous plant powder solution, 0.5% to 5% total ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 15% second residue or from a total of 83% to 98 % water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2 % first residue and 0% to 10% second residue or from a total of 88% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, total 0.5% to 5% ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 5% second residue or a total of 95% to 98% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, 0.5% to 3% total ascorbic acid and/or citric acid and/or phosphoric acid, 0.5% to 2% first residue and 0% to 4% second residue or all 97% water and/or fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution, a total of 2% ascorbic acid and/or citric acid and/or phosphoric acid and 1% potassium carbonate, the percentages given being percentages by mass . immersion bath solution Claim 47 or after Claim 48 , characterized in that the vitamin or vitamins mentioned as part or parts of the second residue and/or minerals and/or dietary fiber and/or phytochemicals originate or originate from lemon and/or from any other citrus fruit and /or acerola and/or rosehip and/or camu camu and/or sea buckthorn and/or kale and/or any other cabbage and/or any other vegetable and/or any other fruit. Immersion bath solution according to one of Claims 47 until 49 , characterized in that the fruit juice and/or berry juice and/or vegetable juice and/or aqueous plant fluid extract and/or aqueous plant powder solution used is lemon peel extract and/or lemon peel solution and/or marigold extract and/or saffron extract and/or curry extract and/or orange peel extract and /or orange zest solution and/or orange juice and/or carrot juice and/or turmeric extract and/or paprika extract, preferably red paprika, and/or paprika powder solution and/or raspberry juice and/or raspberry extract and/or strawberry juice and/or strawberry extract and/or red Beetroot juice and/or spinach extract and/or lime zest extract and/or lime zest solution and/or blueberry juice and/or elderberry juice and/or red cabbage extract and/or currant juice and/or currant extract and/or algae extract. Beverage product, characterized in that it is a by means of a method according to one of Claims 1 until 42 manufactured beverage for human consumption, filled into a container and containing at least one physical piece of at least one flavor carrier.