JPS61162159A - Beverage - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a beverage containing fructose and vitamin C for promoting lowering of blood alcohol concentration, and a method for producing the beverage.

For a long time, there has been a desire for a drug that is effective in promoting the decomposition of blood alcohol, is accepted by the body, and is beneficial to health. For example, it is known that the pharmaceutical drugs phenoparbital and tolcitamide accelerate the breakdown of alcohol. However, drinkers may not take such drugs because of the difficulty in obtaining pharmaceuticals and because they may have side effects. Drinkers would prefer agents that promote the breakdown of alcohol in a way that is as natural as possible and yet beneficial to their health without endangering their health. Moreover, drinkers prefer drugs that are gustatory to their enjoyment of alcohol and that do not interfere with their enjoyment of alcohol.

Numerous studies have shown that the naturally occurring substances fructose and vitamin C (ascorbic acid) significantly promote the breakdown of alcohol [e.g.
iewoche 2799565 (1977) H1Dietl et al. paper on P9r, Blutalkhol
13.186 (1979) G, 5chel 1
Mann et al.] is known to reduce blood alcohol concentration.

Fructose is a natural single F! It is a kind.

Fructose can also be obtained synthetically, for example by splitting sucrose. Ascorbic acid (vitamin C) is a type of vitamin that is present in many plants (among them citrus fruits) and can be obtained from natural sources or even synthetically.

Alcohol (ethanol, ethyl alcohol) is an enzyme,
Among them, alcohol dehydrogenase and the coenzyme nicotinamide adenine dinucleotide (NAD, or NAD
decomposed into carbon dioxide and water under the action of H').

Fructose causes acceleration of alcohol breakdown by promoting reoxidation of NADH in the cell cytoplasm. As a result, the liver is able to make more use of the alcohol-degrading enzyme alcohol dehydrogenase. Vitamin C also participates in oxidation and reduction reactions, and also affects the enhancement of alcohol dehydrogenase. The alcoholytic action is only achieved when a significant amount of fructose is provided, ie more than 60 g. This poses major problems in application. This is because sugar has a very high degree of sweetness compared to other sugars. Drinkers do not appreciate spoiling their enjoyment of drinking alcohol by consuming very sweet alcoholic beverages. Drinkers also don't appreciate consuming large amounts of sweet fructose in solid form. If the beverage also contains vitamin C, this tx
An unpleasant sweetness remains. Therefore, the Alliance Against Alcohol in Urban Transport confirmed at a press conference that large amounts of fructose and vitamins taste too bad to be tolerated.

Also by the addition of citric acid, e.g. orange aroma,
Aromatization with Maracuja or citrus aromas also fails to produce beverages that are gustatory compatible with alcohol-containing beverages, such as beer and wine.

Because of this problem σ), all efforts to successfully serve drinkers with alcohol-lowering beverages containing fructose and vitamin C have so far failed.

Surprisingly, the inventors have now found that the unpleasant sweet taste of beverages containing fructose and vitamin C is completely changed by the addition of quinine.

With the addition of quinine, the beverage completely loses its sweetness and becomes bittersweet and astringent, which can be consumed while drinking alcohol or after drinking alcohol. The quinine content at that time is generally 20 to 80 W/l, preferably 46
~551n9/l.

Instead of quinine, quinine substitutes can be used, such as extracts of naringin or gentian fermentation residues.

Surprisingly, it has also been found that the additional use of lemon extract or citrus extract, or a mixture of lemon extract and citrus extract, provides a further substantial taste improvement. However, even when these extracts are used, it is essential that they contain quinine and/or its substitute. For example, adding lemon extract alone without quinine does not satisfactorily mask the sweetness of a beverage containing fructose and vitamin C.

The content of lemon extract or citrus extract is generally 8-50
E/1. Preferably 8-50! g/l1.

Lemon extract or citrus extract already contains citric acid. You can also add more citric acid to complete the flavor. If desired, the beverages of the invention can also be prepared with carbonation, as is customary in the case of limonade beverages. In this case, the refreshing effect of the beverage is enhanced.

Fructose content and vitamin C of the beverage according to the invention
The content must be high enough to have the effect of promoting the decomposition of alcohol.

The content of fructose is 40-400g/l. Preferably 120-3201! /1. In particular it should be between 180 and 290 g/l.

The content of vitamin C is meaningfully between 0.4 and 41/l.

Preferably it is 1.5 to 611/l.

The quinine-containing beverage obtained from fructose and vitamin C according to the present invention is a must-have! ! in any order with carbonated or non-carbonated water. Drain the mixture (with or without carbonation) to the desired consistency and place the resulting beverage in bottles or cans.

The fructose used does not have to be 100% pure fructose; for economic reasons it is expedient to use fructose which contains, for example, glucose and/or sucrose as impurities. Fructose can be included, for example, as a 90% fructose syrup. The vitamin C used may be natural or synthetic, and the necessary vitamin C may already be contained, for example, in lemon extract. Quinine can be added as pure quinine or it can be added first, for example to lemon extract.

Regardless of the manufacturing method or mixing order, the beverage according to the invention always contains quinine (and/or its substitutes).

It contains enough to produce a bitter and astringent beverage.

The beverage according to the invention will be further illustrated by the following examples, but the scope of the invention is not limited to these examples.

Example 1 The corresponding substances are mixed with water to produce a beverage containing 19011/l fructose, 2.51/l vitamin C141/l citric acid and 0.811/l natural citrus aroma.

10 drinkers who are enjoying this alcoholic drink
It was tested to see if it was accepted by humans.

10 people σ) Nine of them refused to consume more than 100 mIt of this drink because of the unpleasant sweet taste.

A beverage according to the invention was now produced by mixing the specified substances with water. The resulting beverage contains 190&/l fructose and 2.51/l vitamin C14619/l.
of quinine and 1911/l of lemon extract. This astringent and bitter taste was accepted by all 10 drinkers as it did not interfere with the enjoyment of the alcohol. Everyone drank at least 500ml of this beverage.

Example 2 240 kg fructose syrup (90%), 3 kg vitamin C, 20 to 9 in 50 O1 of carbonated water
of lemon extract and 50 g of quinine were mixed under stirring to prepare a beverage according to the invention. The solution was then made up to 1.0 OOl with carbonated water and the resulting beverage was placed in each 0.31 bottle.

When we gave this bitter and astringent-tasting beverage to 20 drinkers who were enjoying alcohol (1 to 2 bottles per person),
It was judged to be very delicious and effective.

Example 6 After a 3 hour fast in a group of 10 people - 30 per person
0 ml of whiskey was diluted with 300 ml of water and drunk within 60 minutes.

Blood alcohol levels were measured every 60 minutes for the next 3 hours, thereby determining the rate of alcohol breakdown. The average decomposition rate was 13.5 m9/100 m11 hours.

After 3 hours, these people were given 500 ml of a carbonated beverage according to the invention having the following composition within 15 minutes. Composition: 20011/l fructose, 31 vitamin C!
/Lki=7461nfl/l-lemon x, kiss 221
1/l.

Other ingredients included glucose 1511/l and saccharose 15.1iI/l.

Claims (1)

[Scope of Claims] 1) A beverage for promoting a reduction in blood alcohol concentration containing fructose and vitamin C, characterized by containing quinine and/or a substitute thereof. 2) Quinine content is 20 to 80 mg/l, preferably 4
The beverage according to claim 1, which has a concentration of 6 to 55 mg/l. 3) The beverage according to claim 1, which contains an extract of naringin or gentian fermentation residue, which is a quinine substitute. 4) Claim 1 further containing lemon extract
The beverage according to item 3. 5) Beverage according to claim 4, containing 8 to 50 g/l, preferably 12 to 30 g/l of lemon extract. 6) Claims 1 to 6 further containing citrus extract
Beverage according to item 3. 7) Beverage according to claim 6, containing 8 to 50 g/l, preferably 12 to 30 g/l of citrus extract. 8) The beverage according to claims 1 to 3, further containing lemon extract and citrus extract. 9) The beverage according to claims 1 to 8, which contains citric acid. 10) The beverage according to claims 1 to 9, containing 3 to 30 g/l of citric acid. 11) The beverage according to claims 1 to 10, which contains carbonic acid. 12) 40-400g/l, preferably 120-320
g/l, especially 180-290 g/l fructose and 0
．． 12. Beverage according to claims 1 to 11, containing 4 to 4 g/l of vitamin C, preferably 1.5 to 3 g/l. 13) 220-280g/l fructose, 2-3g
/l vitamin C, 20-80mg/l quinine, 15
13. Beverage according to claims 1 to 12, containing ~25 g/l of lemon extract and carbonic acid. 14) The beverage according to claims 1 to 13, which contains other sugars such as glucose and sucrose in addition to fructose. 15) Dissolve the contents in non-carbonated water or carbonated water in any order and adjust to the desired concentration with water,
A method for producing a beverage according to claims 1 to 14, which comprises placing the beverage in a bottle or can.