EP4076004A1 - Kohlensäuregetränk und herstellungsverfahren dafür - Google Patents

Kohlensäuregetränk und herstellungsverfahren dafür

Info

Publication number
EP4076004A1
EP4076004A1 EP19956449.3A EP19956449A EP4076004A1 EP 4076004 A1 EP4076004 A1 EP 4076004A1 EP 19956449 A EP19956449 A EP 19956449A EP 4076004 A1 EP4076004 A1 EP 4076004A1
Authority
EP
European Patent Office
Prior art keywords
gesho
extract
bottle
drink
particles
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.)
Pending
Application number
EP19956449.3A
Other languages
English (en)
French (fr)
Other versions
EP4076004A4 (de
Inventor
Alex Getahoun
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bubble Sip LLC
Original Assignee
Speed Laboratory Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Speed Laboratory Inc filed Critical Speed Laboratory Inc
Publication of EP4076004A1 publication Critical patent/EP4076004A1/de
Publication of EP4076004A4 publication Critical patent/EP4076004A4/de
Pending legal-status Critical Current

Links

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
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives
    • 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
    • A23L2/40—Effervescence-generating compositions
    • 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
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/60—Sweeteners
    • 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
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree

Definitions

  • the present invention relates to carbonated drinks and, more specifically, to a method of making a carbonated drink containing an antimicrobial component.
  • Carbonation of non-alcoholic beverages is commonly accomplished by forcing gaseous carbon dioxide (CO2) into solution by applying sufficient pressure of CO2 to the solution so as to result in dissolution of the CO2 into the beverage during the packaging stage.
  • CO2 gaseous carbon dioxide
  • CO2 gaseous carbon dioxide
  • Carbonization of certain liquids is achieved by dissolving a tablet containing acid salts and base salts in water.
  • the acid and base salts are of an appropriate composition to generate CO2 when they are dissolved.
  • Such liquids are generally not considered flavorful and are typically not consumed as beverages, but used as remedies for discomforts.
  • the present invention which, in one aspect, is a method of making a drink, in which a first predetermined quantity of a sweetener phase containing a base salt is dispensed into a bottle. A second predetermined quantity of an acidic aqueous phase is dispensed to the bottle. The bottle is sealed with a substantially airtight seal within a predetermined amount of time after the first predetermined quantity and the second predetermined quantity has been dispensed into the bottle. The acid or base dispensing component order may be reversed.
  • the invention is a method of making a fortified drink, in which a first predetermined quantity of a sweetener phase containing a base salt is dispensed into a bottle. A second predetermined quantity of an acidic aqueous phase is dispensed to the bottle.
  • An effective amount of a gesho extract is dispensed into the bottle as a preservative.
  • the bottle is sealed with a substantially airtight seal within a predetermined amount of time after each dispensing step.
  • the invention is a fortified drink that includes a first predetermined quantity of a sweetener phase, a second predetermined quantity of an acidic aqueous phase, a predetermined quantity of gesho extract and a pharmaceutically effective amount of an additive.
  • the first predetermined quantity of a sweetener phase includes a base salt.
  • the base salt includes a weight percent of the drink in a range of from 0.10% to 5.20%.
  • the second predetermined quantity of an acidic aqueous phase includes an acid having a weight percent of the drink in a range of from 0.06% to 5.22%.
  • the predetermined quantity of gesho extract is in an amount effective to act as a preservative.
  • the pharmaceutically effective amount of an additive is selected from a list of additives consisting of: a nutritional supplement, a vitamin, a medication and a homeopathic supplement.
  • the fortified drink is carbonated as a result of the sweetener phase reacting with the acidic aqueous phase after having been sealed in a bottle.
  • FIG. 1 is a schematic diagram demonstrating one method of producing a drink.
  • FIGS. 2A and 2B are graphs shown results of an antimicrobial effectiveness study demonstrating the effectiveness of gesho extract.
  • one method 100 of making a drink includes dispensing a first predetermined quantity of a sweetener phase containing a base salt 120 into a bottle 110.
  • the sweetener phase can include a solution of water and a sweetener such as, for example: honey, maple syrup, corn syrup, high fructose com syrup, agave nectar, dissolved sugar, or any one of many sweeteners known to the food sciences art.
  • the base salt can include, for example, a substance selected from a list consisting of: potassium hydrogen carbonate; sodium carbonate; potassium carbonate; magnesium carbonate; sodium hydrogen carbonate; and calcium carbonate.
  • the amount of the base salt added is in a weight percent of the drink in a range of from 0.10% to 5.20% of the final weight of the drink.
  • the sweetener phase /base salt 120 will be dispensed as a viscous fluid having a viscosity similar to that of honey or molasses. This phase can be diluted with water to reduce viscosity.
  • An effective amount of a gesho extract 122 is added into the bottle and acts as a preservative.
  • the gesho extract 122 also adds flavor to the drink.
  • additives 124 such as a pharmaceutically effective amount of active ingredients (for example: a nutritional supplement, a vitamin, a medication, a homeopathic supplement) can be added.
  • Other additives that can be added include flavor additives (for example, grape, cherry, lemon, lime additives, etc.) and coloring agents (e.g., food coloring agents).
  • an acidic aqueous phase 126 is added to the bottle.
  • the acidic aqueous phase 126 can include a solution in water of a substance such as: citric acid; malic acid; maleic acid; fumaric acid; ascorbic acid; and tartaric acid.
  • the acidic aqueous phase includes water and an acid.
  • the amount of an acid that has a weight percent of the drink in a range of from 0.06% to 5.22%.
  • the bottle 110 is sealed with a sealing device 128 within a predetermined amount of time after acidic aqueous phase 126 has been added.
  • the acid in the acidic aqueous phase 126 reacts with the base salts to release carbon dioxide into the drink. Therefore, the bottle 110 should be sealed with an airtight seal 130 before the reaction is complete so that most of the carbon dioxide produced by the reaction will remain in the drink after the bottle 110 is sealed.
  • the airtight seal 130 can include any one of the many drink sealing devices known to the art, including press-on bottle caps, screw-on bottle caps and the like.
  • the amount of the carbon dioxide that remains in the drink is a function of the number of reactants used and the timing of the sealing of the bottle 110, this amount can be controlled precisely by controlling the process.
  • a basic sweetener phase (sweetener containing a base salt), is first dispensed into a bottle, with an acidified and sometimes flavored aqueous phase following, then a closure is immediately applied. Without agitation, the basic sweetener phase will react with the acidic aqueous phase to produce CO2 in solution; if agitated, CO2 production is faster.
  • the standard equipment currently used is still suitable for dispensing both the basic sweetener phase (replacing the flavored syrup), and the acidic and flavored aqueous phase (replacing the carbonated water).
  • the gesho extract can be made by grinding at least one of sticks and/or leaves of the gesho plant ( R . prinoides) to a medium coarseness to form gesho particles. Grinding the particles too finely can result in premature clogging of the filtering media used in the process and grinding them too coarsely can result too much time being taking in leaching the extract from the particles. In on embodiment, the particles will have an average diameter in a range of about 1mm to 3mm. Ethanol or an ethanol/water mixture is added to the gesho particles in an amount sufficient to dissolve a predetermined amount of soluble gesho material from the gesho particles.
  • water may be used as a solvent
  • the ethanol and gesho particles are agitated sufficiently to maintain the gesho particles in suspension for up to about eight hours, thereby generating a gesho extract/ethanol solution.
  • the gesho extract/ethanol solution is then filtered, thereby separating the gesho extract/ethanol solution from the now-depleted gesho particles.
  • the gesho extract/ethanol filtrate solution is concentrated so as to generate a viscous gesho liquid by subjecting the gesho extract/ethanol to a rotary vacuum concentrator (for example, a SavantTM SpeedVacTM High Capacity Concentrators available from T Thermo Fisher Scientific Inc.) for a predetermined amount of time at a predetermined temperature. Vacuum is applied and flask rotation is started.
  • a rotary vacuum concentrator for example, a SavantTM SpeedVacTM High Capacity Concentrators available from T Thermo Fisher Scientific Inc.
  • the rotary vacuum concentrator includes a flask into which the gesho extract/ethanol solution is dispensed and a condenser.
  • the flask is heated to about 35 °C and the condenser is maintained at a temperature of about -78 °C. Then the flask is cooled to about -8 °C during the concentrating step.
  • the viscous gesho liquid is vacuum dried until the anti-microbial extract has a predetermined dryness.
  • the gesho liquid can be either freeze dried or spray dried.
  • the extract if freeze dried, it can be tried at a temperature range of 0°C - 120°C ⁇ 5°C at a vacuum of between atmospheric pressure down to about 0.4 Torr for 8 - 48 hours (depending on batch size). If spray drying is used, in certain embodiments it may be done at an air temperature in a range of Air temp at 160°C to 200°C ⁇ 20°C with a Feed Rate of 5-50mL/min.
  • the gesho extract exhibits antimicrobial activity and, therefore, it can be used both as a preservative in the sweetener phase.
  • Applicant conducted a study to demonstrate antimicrobial efficiency of gesho extract based on the United States Pharmacopeia (USP) chapter ⁇ 51>, an antimicrobial effectiveness test (AET), which was performed at Speed Laboratory Incorporated, Norcross, Georgia in June of 2018.
  • AET antimicrobial effectiveness test
  • the gesho extract was tested against cultures of the following microbes: Bacillus subtilis , Pseudomonas aeruginosa, Escherichia coli, and Staphyloccocus aureus.
  • FIGS. 2A and 2B this study has demonstrated that the gesho extract, as produced by the above-described method, demonstrates substantial antimicrobial effectiveness within seven days against each of these species.
  • a general range (weight to volume) for the acid component in the finished product would be from approximately 0.06% to 5.22%, with a preferred target amount of from approximately 0.63% for maleic acid, to a high of 1.74% for tartaric acid.
  • the theoretical high acid component would be ascorbic acid, but that amount would exceed the amount that is normally tolerable by the digestive system, and therefore, ascorbic acid is generally maintained at a recommended maximum 0.500 g.
  • the sweeteners are added at a rate of between 0.5% to 8.0%. With a preferred target amount of between 3.0% to 6.0% depending desired sweetness and overall flavor profile. Flavoring components are added over the range of 0.05% up to about 1.0%.
  • Gesho preservative was added at about 0.01% up to 5.0%.
  • acid-base reactions were balanced the preferred target amount of carbon dioxide is calculated at 0.124 moles per liter based on molecular weight. The amount of carbonation can be increased or decreased to meet personal preferences.
  • the specific amounts of individual or combined acid and base compounds can be varied depending on the specific acid-base reactions that are involved and are calculated based on those specific reactions (acid/base equivalents).
  • the base component determines how much carbonation (CO2) is available and the acid component is then determined by balancing the respective chemical equation so that one equivalent of acid is present for each equivalent of base; it is not critical that the equation is exactly numerically balanced, but that a close approximation ( ⁇ 1-2%) will produce reasonably consistent and acceptable results for both carbonation and taste.
  • the base component must be a compound capable of providing at least one CO2 moiety.
  • the number of equivalents for each base compound can be as follows: Sodium hydrogen carbonate -one (1), potassium hydrogen carbonate -one (1), sodium carbonate - two (2), potassium carbonate -two (2), magnesium carbonate -two (2), and calcium carbonate -two (2).
  • the number of equivalents for each acid compound can be as follows: ascorbic acid -two (2), citric acid three (3), malic acid -two (2), maleic acid -two (2), fumaric acid - two (2), and tartaric acid -two (2). All percentages are stated for final product total.
  • a general range (weight to volume) for the base component in the finished product would be from approximately 0.10% to 5.20%, with a preferred target amount of from approximately 1.04% for Sodium Hydrogen Carbonate, to a high of 1.71% for Potassium Carbonate.
  • the specified amount of base component was incorporated into the sweetening component.
  • the corresponding amount of acid components were dissolved into water.
  • the preservative was added to the water/acid phase and stirred until dissolved.
  • the flavor component was added to the water/acid/preservative solution.
  • B Vitamins were added to the water/acid/preservative/flavor.
  • dried gesho leaf was ground to medium coarseness. About 50 grams of ground gesho leaf was placed into a 500ml Erlenmeyer flask and about 250 mL of 190 Proof (95%) grain alcohol (ethanol) was added to the flask. The vessel was orbitally shaken at approximately 150 rpm for about 72-96 hours. The resulting extracted material was vacuum filtered through a 20um fast filter (using a paper filter medium). The filtrate was placed into a flask of suitable size and attached to a rotary vacuum concentrator. A vacuum was applied, and flask rotation is started. The flask was heated to approximately 35°C, and the condenser was held at approximately -78 °C. This reduced the extract to minimal liquid (e.g.
  • the base/sweetener component was dispensed into the bottle.
  • the water/acid/preservative/flavor/vitamin component was then added to the bottle and the bottle was immediately capped.
  • the base/sweetener component replaces the flavoring syrup.
  • the water/acid/preservative/flavor component replaces the carbonated water.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicinal Preparation (AREA)
EP19956449.3A 2019-12-20 2019-12-20 Kohlensäuregetränk und herstellungsverfahren dafür Pending EP4076004A4 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2019/067994 WO2021126263A1 (en) 2019-12-20 2019-12-20 Carbonated drink and method of making same

Publications (2)

Publication Number Publication Date
EP4076004A1 true EP4076004A1 (de) 2022-10-26
EP4076004A4 EP4076004A4 (de) 2023-12-27

Family

ID=76477930

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19956449.3A Pending EP4076004A4 (de) 2019-12-20 2019-12-20 Kohlensäuregetränk und herstellungsverfahren dafür

Country Status (3)

Country Link
EP (1) EP4076004A4 (de)
CA (1) CA3162456A1 (de)
WO (1) WO2021126263A1 (de)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IN184305B (de) * 1995-10-19 2000-08-05 Council Scient Ind Res
US6589555B2 (en) * 1999-12-29 2003-07-08 Mahendra Pandya Effervescent vitaceutical compositions and related methods
EP1328165B1 (de) * 2000-10-16 2007-10-10 PepsiCo, Inc. Verfahren zur herstellung von mit kalzium angereicherten getränken
CN103931984A (zh) * 2014-01-21 2014-07-23 中国人民解放军第三军医大学 用于运动中及时补给体能的泡腾片及其应用
CN104397800A (zh) * 2014-11-28 2015-03-11 哈尔滨墨医生物技术有限公司 一种蓝莓泡腾速溶饮料及其制备方法
CN107006738A (zh) * 2017-06-06 2017-08-04 谢英 一种低糖度碳酸饮料及其制备方法
US20200029599A1 (en) * 2018-07-27 2020-01-30 Speed Laboratory, Inc. Carbonated drink and method of making same

Also Published As

Publication number Publication date
WO2021126263A1 (en) 2021-06-24
EP4076004A4 (de) 2023-12-27
CA3162456A1 (en) 2021-06-24

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