EP2854567A1 - Method for preparing colour beverages - Google Patents
Method for preparing colour beveragesInfo
- Publication number
- EP2854567A1 EP2854567A1 EP13735471.8A EP13735471A EP2854567A1 EP 2854567 A1 EP2854567 A1 EP 2854567A1 EP 13735471 A EP13735471 A EP 13735471A EP 2854567 A1 EP2854567 A1 EP 2854567A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- beverages
- colour
- beverage
- content
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 7
- 239000003086 colorant Substances 0.000 claims abstract description 5
- 238000005192 partition Methods 0.000 claims description 2
- 239000011521 glass Substances 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Definitions
- Technical solution relates to the method for preparing colour beverage by mixing two or more base beverages of the colours different from the beverage being prepared.
- the beverage colour is one of the elements of its attractiveness and thus also saleability. Beverages are coloured by adding concentrates of food colours, ingredients or fruit juices to the base, whereby final colouring of a beverage corresponding to the recipe is achieved.
- the beverage intended for retail consumers is filled into bottles and delivered to points of sale.
- the principle of the technical solutions resides in the method for preparing colour beverages, characterized in that the content of two or more base beverages of different or identical colours, placed in separated compartments of a transparent container, advantageously a bottle, are mixed upon opening a cap by pouring thereof out into a different container with undivided space, producing a beverage of different colour, while separating partitions in the container are designed in such manner that separated content of base components can be mixed only upon opening a container’s cap and pouring out its content.
- Base drinks can be alcoholic as well as non-alcoholic beverages.
- a beverage with green colour is obtained by pouring out the content of the bottle, wherein one separate compartment is filled with blue component and the second one with yellow component, into a glass.
- Beverages are for instance non-alcoholic juices.
- a beverage with orange colour is obtained by pouring out the content of the bottle, wherein one separate compartment is filled with yellow component and the second one with red component, into a glass.
- Beverages are alcoholic and non-alcoholic beverage.
- a beverage with purple colour is obtained by pouring out the content of the bottle, wherein one separate compartment is filled with blue component and the second one with red component, into a glass.
- a beverage with red colour is obtained by pouring out the content of the bottle, wherein each of two separate compartments is filled with colourless component, while one compartment contains ingredient in colourless form in the given environment and second compartment contains component, producing colour reaction due to the contact with colourless form of the ingredient in the first compartment, into a glass.
- the subject of this technical solution can be used in the food industry for producing beverages.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Package Specialized In Special Use (AREA)
Abstract
Method for preparing colour beverages, characterized in that the content of two or more base beverages of different or identical colours, placed in separate compartments of transparent container, are mixed upon opening a cap by pouring thereof out, producing a beverage of different colour.
Description
- Method for preparing colour beverages
- Technical Field
- Technical solution relates to the method for preparing colour beverage by mixing two or more base beverages of the colours different from the beverage being prepared.
- Background Art
- The beverage colour is one of the elements of its attractiveness and thus also saleability. Beverages are coloured by adding concentrates of food colours, ingredients or fruit juices to the base, whereby final colouring of a beverage corresponding to the recipe is achieved. The beverage intended for retail consumers is filled into bottles and delivered to points of sale.
- It is obvious from experiences, that expectation of pleasant surprise by small plaything upon unpacking a product can increase its attractiveness. Because beverage bottles are most frequently made of colourless transparent material, beverage colour is obvious for a consumer and he/she does not expects any surprise in this respect.
- Summary of invention
- The advantage of this solution is that with the method according to this solution, beverages with wide variety of colours unexpected in advance can be produced. Change of beverage colour upon pouring thereof out of bottle into a glass is psychologically interesting and attractive for a consumer, in particular a child. It arouses interest in physical and chemical principle of observed final beverage colour change. Offering beverages with changing colour and taste will variegate available beverages assortment.
- The principle of the technical solutions resides in the method for preparing colour beverages, characterized in that the content of two or more base beverages of different or identical colours, placed in separated compartments of a transparent container, advantageously a bottle, are mixed upon opening a cap by pouring thereof out into a different container with undivided space, producing a beverage of different colour, while separating partitions in the container are designed in such manner that separated content of base components can be mixed only upon opening a container’s cap and pouring out its content. Base drinks can be alcoholic as well as non-alcoholic beverages.
- Description of embodiments
- Following examples of the invention embodiments serve for illustrating embodiments of the technical solution and do not limit the scope of utilization.
- Example 1
- A beverage with green colour is obtained by pouring out the content of the bottle, wherein one separate compartment is filled with blue component and the second one with yellow component, into a glass.
- Beverages are for instance non-alcoholic juices.
- Example 2
- A beverage with orange colour is obtained by pouring out the content of the bottle, wherein one separate compartment is filled with yellow component and the second one with red component, into a glass.
- Beverages are alcoholic and non-alcoholic beverage.
- Example 3
- A beverage with purple colour is obtained by pouring out the content of the bottle, wherein one separate compartment is filled with blue component and the second one with red component, into a glass.
- Example 4
- A beverage with red colour is obtained by pouring out the content of the bottle, wherein each of two separate compartments is filled with colourless component, while one compartment contains ingredient in colourless form in the given environment and second compartment contains component, producing colour reaction due to the contact with colourless form of the ingredient in the first compartment, into a glass.
- Industrial applicability
- The subject of this technical solution can be used in the food industry for producing beverages.
-
Claims (1)
- The method for preparing colour beverages, characterized in that the content of two or more base beverages of different or identical colours, placed in separated compartments of a transparent container, advantageously a bottle, are mixed upon opening a cap by pouring thereof out into a different container with undivided space, producing a beverage of different colour, while separating partitions in the container are designed in such manner that separated content of base components can be mixed only upon opening a container’s cap and pouring out its content.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SK74202012 | 2012-05-31 | ||
| PCT/SK2013/050003 WO2013180668A1 (en) | 2012-05-31 | 2013-05-27 | Method for preparing colour beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP2854567A1 true EP2854567A1 (en) | 2015-04-08 |
Family
ID=52594994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP13735471.8A Withdrawn EP2854567A1 (en) | 2012-05-31 | 2013-05-27 | Method for preparing colour beverages |
Country Status (1)
| Country | Link |
|---|---|
| EP (1) | EP2854567A1 (en) |
-
2013
- 2013-05-27 EP EP13735471.8A patent/EP2854567A1/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| See references of WO2013180668A1 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| 17P | Request for examination filed |
Effective date: 20141230 |
|
| AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR |
|
| AX | Request for extension of the european patent |
Extension state: BA ME |
|
| 17Q | First examination report despatched |
Effective date: 20150506 |
|
| DAX | Request for extension of the european patent (deleted) | ||
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
| 18D | Application deemed to be withdrawn |
Effective date: 20150917 |