WO1995017826A1 - Additive for stimulant beverages - Google Patents

Additive for stimulant beverages Download PDF

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Publication number
WO1995017826A1
WO1995017826A1 PCT/HU1993/000082 HU9300082W WO9517826A1 WO 1995017826 A1 WO1995017826 A1 WO 1995017826A1 HU 9300082 W HU9300082 W HU 9300082W WO 9517826 A1 WO9517826 A1 WO 9517826A1
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WO
WIPO (PCT)
Prior art keywords
coffee
extract
vitamins
supplement
effect
Prior art date
Application number
PCT/HU1993/000082
Other languages
German (de)
French (fr)
Inventor
György Pintz
János TATÁR
Original Assignee
Pintz Gyoergy
Tatar Janos
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 Pintz Gyoergy, Tatar Janos filed Critical Pintz Gyoergy
Priority to PCT/HU1993/000082 priority Critical patent/WO1995017826A1/en
Priority to AU58909/94A priority patent/AU5890994A/en
Publication of WO1995017826A1 publication Critical patent/WO1995017826A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a luxury food supplement, especially for reducing the harmful effects of coffee and other caffeinated beverages.
  • Coffee has been one of the most popular luxury foods for centuries. Thanks to its caffeine content, coffee has a stimulating effect. In addition to its enjoyment properties, coffee consumption also has unfavorable consequences. It disrupts the acid-base balance of the organism and stimulates the stomach. Due to the irritated state of the gastric mucosa, the absorption of mineral salts and vitamins is difficult. The coffee has an unfavorable effect on the bile. The caffeine also has a toxic effect. If you consume more than 0.5 g of caffeine, symptoms of poisoning appear. The coffee contains more than 700 flavors. These include substances that can be fatal in large doses (e.g. thyofen, quinoline).
  • the preparation is often done by distillation (espresso coffee), the heis ⁇ t, it is virtually distilled W ater ⁇ drunk.
  • the distilled water reduces the body's supply of mineral salts.
  • massive coffee drinkers are less exposed to the above dangers.
  • the tea also contains caffeine, and so the harmful properties of the caffeine are also reflected in the tea (health course book, Medicina Verlag, Budapest, 1991).
  • flavoring agents and additives are also known.
  • the purpose of these agents is also to reduce the unfavorable side effects of coffee.
  • the most common coffee additive is milk (or cream, creamer with casein, etc.).
  • the protein in milk reduces the unfavorable acidic effect of coffee, but it does not reduce the other disadvantages of coffee.
  • the deficiency of the previously known solutions is that they do not reduce the toxic effect of the coffee while preserving its stimulating effect, and furthermore they do not replace the mineral salts and vitamins emptied to a greater extent by drinking coffee. A complex reduction of the harmful consequences of drinking coffee - while maintaining the stimulating effect and enjoyment - has not yet been attempted.
  • the aim of the invention is to eliminate the disadvantages of the previously known solutions and to develop such a supplement, in particular a coffee supplement, which naturally reduces the toxic effects of coffee, which are emptied to an increased extent from the body as a result of drinking coffee Replaces mineral salts and vitamins, reduces the acidic effect of the coffee and at the same time does not affect the usual taste of the coffee.
  • the basis of the inventive idea is the knowledge that if you add coffee to the coffee to reduce the acidic content and the detoxification ability of Le with ⁇ increasing medicinal herb extract, so one achieves a more favorable effect than before. It is also part of the idea of the invention that we supplement the supplement with those mineral salts and vitamins that are most emptied from the organism during coffee consumption.
  • the inventive luxury food supplement is primarily designed to reduce the harmful effects of coffee and other caffeinated beverages, so that it contains an extract containing cardamom seed extract and fennel seed extract, one or more vitamins and / or one or contains several mineral salts.
  • the extract contains liquorice root extract. It can also be characteristic that it contains sodium and / or calcium and / or potassium and / or magnesium salt.
  • the vitamins contain a mixture of vitamins Bi, B ⁇ and / or B2.
  • the supplement according to the invention has numerous advantages. It reduces the toxic and acidic effects of coffee. Digestion in the stomach, the ability to absorb vitamins and mineral salts, the detoxifying function of the liver improve. The vitamins that are mostly emptied while drinking coffee are replaced. In the case of espresso coffee, the effect of the distilled water is canceled.
  • the supplement usually contains the following active ingredients:
  • Pulverization, soaking and evaporation of the cardamom seed is made.
  • the dry cardamom seed is pulverized and soaked in water at 90 ° C for one hour. gives way, then it is filtered and evaporated.
  • the extract obtained is about 10 vol.% Of the drug.
  • B / fennel seed extract (Foeniculum vulgare), which is produced by pulverization, soaking and evaporation of fennel seeds.
  • the extract is produced in the same way as for cardamom seeds.
  • the extract obtained is about 2 vol.% Of the drug.
  • the fennel seed is also an excellent stimulant of digestion.
  • C / Licorice Root Extract (Glycyrrhiza glabra), which is produced in the following way.
  • the powdered root is poured with hot water and left to stand for about 20 minutes, then warmed up for 30 minutes and then strained.
  • the filtrate is evaporated to half its weight and at 70 vol. -poured ethanol, the weight of which corresponds to that of the filtrate.
  • the substance obtained is mixed with 10% by volume sulfuric acid, then stored for 24 hours at a temperature below 10 ° C. and then filtered off, the accumulated precipitate is dissolved in a mixture of ammonia and water and poured into the filtrate.
  • the substance obtained in this way is evaporated and, in relation to the dry drug, about 10% by volume extract is obtained.
  • D / A mixture of mineral salts which advantageously contains sodium dihydrogen phosphoricum and above all those mineral salts which are missing in the coffee prepared by distillation. Sodium dihydrogen phosphoricum is suitable for reducing the toxic effect of coffee.
  • E / vitamins which primarily contain those vitamins, particularly those belonging to the B vitamin complex, which are the result of coffee consumption be emptied from the organism.
  • the preparation also contains other substances such as carrier, sugar, sweetener, milk powder, cocoa, creamer, milk protein, fat, emulsifier, stabilizer, carbohydrates, flavorings, dyes, other ⁇ 'itamines, trace elements, drugs, mineral salts etc.
  • the components of the aggregate are produced in powder form in the above manner and in a ratio according to Examples No. 1-3. homogenized by stirring for about 20 minutes. After homogenization, the aggregate is prepared in powder form.
  • the addition of the aggregate can take place not only as a powder, but also as tablets, effervescent tablets, liquid, etc.
  • the stated amounts refer to one portion (50-150 ml) of coffee, each portion of coffee contained 6-7 g of crushed roasted coffee. It should be noted that the preparation can also be used with caffeinated tea.
  • the supplement produced according to Example No. 1 is suitable for reducing the harmful effects of coffee, while essentially not impairing the original taste of the coffee. It can be flavored before drinking coffee.
  • the larger amount of W 7 drug in the surcharge according to Example No. 2. slightly affects the taste of coffee, but at the same time the health-promoting effect is increased.
  • the surcharge according to example no. 3 also contains licorice root extract and carrier, such as milk powder, from the previous components, so that there is no need to flavor the coffee.
  • the experts who checked the surcharge assessed the coffee prepared with the surcharge in terms of taste, as well as from the point of view of its biological effect, as cheap. The result of the clinical examination was also favorable. The majority of the 40 people examined had an express improvement in heartburn, mental activity, fatigue,
  • the luxury food supplement according to the invention can be used to reduce the harmful effect of caffeinated drinks.

Abstract

An additive for stimulant beverages is disclosed, above all for attenuating the harmful effects of coffee and other caffeine-containing beverages. The additive is characterised in that it contains a cardamom seed and fennel seed extract, one or several vitamins and/or one or several mineral salts.

Description

Genussmittel-Zuschlag'Luxury food surcharge '
BESCHREIBUNGDESCRIPTION
Gegenstand der Erfindung ist ein Genussmittel-Zuschlag, vor allem für die Verminderung der schädlichen Wirkungen von Kaffee und von anderen koffeinhaltigen Getränken.The invention relates to a luxury food supplement, especially for reducing the harmful effects of coffee and other caffeinated beverages.
Der Kaffee ist seit Jahrhunderten eines der beliebtesten Genussmittel. Der Kaffee hat - Dank seinem Koffeingehalt - eine anre¬ gende Wirkung. Der Kaffeekonsum hat aber neben seiner Genuss¬ eigenschaften auch ungünstige Folgen. Er zerrüttet das Säure-Basis Gleichgewicht des Organismus, wirkt anregend auf den Magen. Infolge des gereizten Zustands der Magenschleimhaut wird die Absorbierung von Mineralsalzen und Vitaminen erschwert. Der Kaffee übt eine ungünstige Wirkung auf die Galle aus. Das Koffein besitzt auch eine toxische Wirkung. Bei einem Koffeinkonsum über 0,5 g kommen schon Vergiftungssymptome zum Vorschein. Der Kaffee enthält mehr als 700 Aromastoffe. Darunter befinden sich auch Stoffe, welche in grösseren Dosen tödlich sein können ( z. B. Thyofen, Chinolin). Die Zubereitung erfolgt oft durch Destillation ( Espresso-Kaffee), das heisεt, er wird praktisch mit destilliertem Wτasser getrunken. Das destillierte Wasser verringert den Vorrat des Körpers an Mineralsalzen. Natürlich sind massige Kaffeetrinker den obigen Gefahren weniger ausgesetzt. Der Tee enthält auch Koffein, und so machen sich die schädlichen Eigen¬ schaften des Koffeins auch im Tee geltend (Kursbuch Gesundheit, Medicina Verlag, Budapest, 1991 ).Coffee has been one of the most popular luxury foods for centuries. Thanks to its caffeine content, coffee has a stimulating effect. In addition to its enjoyment properties, coffee consumption also has unfavorable consequences. It disrupts the acid-base balance of the organism and stimulates the stomach. Due to the irritated state of the gastric mucosa, the absorption of mineral salts and vitamins is difficult. The coffee has an unfavorable effect on the bile. The caffeine also has a toxic effect. If you consume more than 0.5 g of caffeine, symptoms of poisoning appear. The coffee contains more than 700 flavors. These include substances that can be fatal in large doses (e.g. thyofen, quinoline). The preparation is often done by distillation (espresso coffee), the heisεt, it is virtually distilled W ater τ drunk. The distilled water reduces the body's supply of mineral salts. Of course, massive coffee drinkers are less exposed to the above dangers. The tea also contains caffeine, and so the harmful properties of the caffeine are also reflected in the tea (health course book, Medicina Verlag, Budapest, 1991).
Der Ersatz des Kaffees durch ein anderes Getränk ist wegen seines Genusswertes und seiner vorzüglichen anregenden Wirkung nicht zu erwarten. Deswegen kann ein jedes Bestreben die gesund¬ heitsschädigende Wirkung des Kaffees
Figure imgf000003_0001
vermindern als erwünscht betrachtet werden. So ein Bestreben war auch die Entwicklung von koffeinfreiem Kaffee. Der nach dem Wimmer-Roselius Verfahren ge- reinigte rohe Kaffee wird mit Wasserdampf behandelt, dann extrahiert und geröstet. Ein Nachteil des koffeinfreien Kaffees besteht darin, dass ihn wegen seiner geringen anregenden Wirkung viele nicht mö¬ gen.The replacement of the coffee with another drink is not to be expected because of its enjoyment value and its excellent stimulating effect. Therefore, every effort can have the health-damaging effect of coffee
Figure imgf000003_0001
diminish as desirable. The development of decaffeinated coffee was one of these efforts. The raw coffee, cleaned according to the Wimmer-Roselius process, is treated with steam and then extracted and roasted. A disadvantage of caffeine-free coffee is that many do not like it because of its low stimulating effect.
Mehrere Verfahren sind bekannt, welche bei Bewahrung des Koffeingehalts bestimmte Stoffe mittels Lösemittel aus dem Kaffee extrahieren. Solche Verfahren sind in den DE-OS 16 92 284, DE-OS 19 60 694, DE-OS 20 31 830, DE-OS 26 18 545, DE-PS 27 20 204, CH-PS 568 719 enthalten. Nachteil dieser Verfahren ist, dass sie das Aroma des Kaffees mehr oder weniger verändert, da die Extrahierung nicht mit entsprechender Selektivität durchgeführt werden kann.Several methods are known which, while maintaining the caffeine content, extract certain substances from the coffee using solvents. Such processes are contained in DE-OS 16 92 284, DE-OS 19 60 694, DE-OS 20 31 830, DE-OS 26 18 545, DE-PS 27 20 204, CH-PS 568 719. The disadvantage of this method is that it changes the aroma of the coffee more or less, since the extraction cannot be carried out with the appropriate selectivity.
Es sind auch verschiedene Aro atisierungsmittel und -zuschlage bekannt. Der Zweck dieser Mittel ist auch die Vermin¬ derung der ungünstigen Nebenwirkungen des Kaffees. Der häufigste Kaffeezusatz ist Milch (oder Sahne, Kaffeeweisser mit Kasein usw. ). Das Eiweiss der Milch vermindert die ungünstige saure Wirkung des Kaffees, wobei es jedoch die übrigen Nachteile des Kaffees nicht ver¬ ringert. Der Mangel der bisher bekannten Lösungen besteht darin, dass sie bei Bewahrung der anregenden Wirkung des Kaffees dessen toxische Wirkung nicht vermindern, ferner sie ersetzen die durch das Kaffeetrinken in grösserem Ausmass entleerten Mineralsalze und Vita¬ mine nicht. Eine komplexe Verminderung der schädlichen Folgen des Kaffeetrinkens - bei gleichzeitiger Beibehaltung der anregenden Wirkung und des Genusses - wurde bisher noch nicht angestrebt.Various flavoring agents and additives are also known. The purpose of these agents is also to reduce the unfavorable side effects of coffee. The most common coffee additive is milk (or cream, creamer with casein, etc.). The protein in milk reduces the unfavorable acidic effect of coffee, but it does not reduce the other disadvantages of coffee. The deficiency of the previously known solutions is that they do not reduce the toxic effect of the coffee while preserving its stimulating effect, and furthermore they do not replace the mineral salts and vitamins emptied to a greater extent by drinking coffee. A complex reduction of the harmful consequences of drinking coffee - while maintaining the stimulating effect and enjoyment - has not yet been attempted.
Ziel der Erfindung ist die Beseitigung der Nachteile der bisher bekannten Lösungen und die Entwicklung so eines Zuschlags, beson¬ ders eines Kaffee- Zuschlags, welcher die toxische Wirkung des Kaffees auf natürlichem Wege verringert, die sich aus dem Körper infolge des Kaffeetrinkens in erhöhtem Masse entleerenden Mineralsalze und Vita¬ mine ersetzt, die saure Wirkung des Kaffees vermindert und zu gleicher Zeit den gewohnten Geschmack des Kaffees nicht beeinflusst.The aim of the invention is to eliminate the disadvantages of the previously known solutions and to develop such a supplement, in particular a coffee supplement, which naturally reduces the toxic effects of coffee, which are emptied to an increased extent from the body as a result of drinking coffee Replaces mineral salts and vitamins, reduces the acidic effect of the coffee and at the same time does not affect the usual taste of the coffee.
Grundlage der erfindungsmässigen Idee ist die Erkenntnis, dass wenn man zum zubereiteten Kaffee einen zur Verringerung des sauren Gehalts geeigneten und die Entgiftungsfähigkeit der Le bei¬ steigernden Heilkräuterextrakt hinzutut, so erzielt man eine günstigere Wirkung als zuvor. Es gehört auch zur Idee der Erfin¬ dung, dass wir den Zuschlag mit denjenigen Mineralsalzen und Vita- minen ergänzen, welche sich während des Kaffeekonsums am meisten aus dem Organismus entleeren.The basis of the inventive idea is the knowledge that if you add coffee to the coffee to reduce the acidic content and the detoxification ability of Le with ¬ increasing medicinal herb extract, so one achieves a more favorable effect than before. It is also part of the idea of the invention that we supplement the supplement with those mineral salts and vitamins that are most emptied from the organism during coffee consumption.
Entsprechend der Zielsetzung ist der erfindungsmässige Genussmittel-Zuschlag vor allem für die Verminderung der schädlichen Wirkungen von Kaffee und von anderen koffeinhaltigen Getränken, so zubereitet, dass er einen Kardamomsamen-Extrakt und Fenchelsamen- Extrakt enthaltenden Auszug, ein oder mehrere Vitamine und/oder ein oder mehrere Mineralsalze enthält.In accordance with the objective, the inventive luxury food supplement is primarily designed to reduce the harmful effects of coffee and other caffeinated beverages, so that it contains an extract containing cardamom seed extract and fennel seed extract, one or more vitamins and / or one or contains several mineral salts.
Eine weitere Eigentümlichkeit des erfindungsmässigen Zuschlags besteht darin, dass der Auszug Süssholzwurzel-Extrakt enthält. Charakteristisch kann auch sein, dass er Natrium- und/oder Kalzium und/oder Kalium und/oder Magnesiumsalz enthält. Die Vitamine ent¬ halten eine Mischung von Vitaminen Bi, Bε und/oder B2.Another peculiarity of the supplement according to the invention is that the extract contains liquorice root extract. It can also be characteristic that it contains sodium and / or calcium and / or potassium and / or magnesium salt. The vitamins contain a mixture of vitamins Bi, Bε and / or B2.
Der erfindungsmässige Zuschlag besitz zahlreiche Vorteile. Er bewirkt die Verminderung der toxischen und sauren Wirkung des Kaffees. Die Verdauung im Magen, die Fähigkeit Vitamine und Mine¬ ralsalze zu absorbieren, die entgiftende Funktion der Leber bessern sich. Die während des Kaffeetrinkens sich meistens entleerenden Vitamine werden ersetzt. Im Falle von Espresso-Kaffee wird die Wirkung des destillierten Wassers aufgehoben.The supplement according to the invention has numerous advantages. It reduces the toxic and acidic effects of coffee. Digestion in the stomach, the ability to absorb vitamins and mineral salts, the detoxifying function of the liver improve. The vitamins that are mostly emptied while drinking coffee are replaced. In the case of espresso coffee, the effect of the distilled water is canceled.
Im weiteren präsentieren wir den erfindungsmässigen Zuschlag näher aufgrund einzelner Ausführungsbeispiele. Der Zuschlag enthält in der Regel folgende Wirkstoffe:Furthermore, we present the surcharge according to the invention in more detail based on individual exemplary embodiments. The supplement usually contains the following active ingredients:
A/ Kardamomsamen-Extrakt ( Elettaria cardamomum ), welcher durchA / cardamom seed extract (Elettaria cardamomum), which by
Pulverisierung, Einweichung und Eindampfung des Kardamomsamens hergestellt wird. Der trockene Kardamomsamen wird pulverisiert und eine Stunde lang in Wasser mit einer Temperatur von 90 'C einge- weicht, danach wird er gefiltert und eingedampft. Der erhaltene Extrakt beträgt etwa 10 vol.% der Droge.Pulverization, soaking and evaporation of the cardamom seed is made. The dry cardamom seed is pulverized and soaked in water at 90 ° C for one hour. gives way, then it is filtered and evaporated. The extract obtained is about 10 vol.% Of the drug.
B/ Fenchelsamen-Extrakt (Foeniculum vulgäre ), welcher durch Pul¬ verisierung, Einweichung und Eindampfung von Fenchelsamen hergestellt wird. Die Herstellung des Extrakts erfolgt wie beim Kar- damomsa en. Der erhaltene Extrakt beträgt etwa 2 vol.% der Droge. Der Fenchelsamen ist auch ein hervorragender Stimulant der Verdau¬ ung. Wir haben beobachtet, dass der Kardamomsamen-Extrakt und der Fenchelsamen-Extrakt infolge ihrer synergetischen Wirkung geeignet sind die toxische Wirkung des Kaffees zu vermindern, die Ent¬ giftungsfähigkeit der Leber zu steigern, die Geschmackempfindung zu bessern, die saure Wirkung zu neutralisieren.B / fennel seed extract (Foeniculum vulgare), which is produced by pulverization, soaking and evaporation of fennel seeds. The extract is produced in the same way as for cardamom seeds. The extract obtained is about 2 vol.% Of the drug. The fennel seed is also an excellent stimulant of digestion. We have observed that the cardamom seed extract and the fennel seed extract, due to their synergistic effect, are suitable for reducing the toxic effect of coffee, increasing the detoxifying ability of the liver, which To improve taste sensation, to neutralize the acidic effect.
C/ Süssholzwurzel-Extrakt (Glycyrrhiza glabra), welcher auf folgende Weise hergestellt wird. Die pulverisierte Wurzel wird mit heissem Wasser begossen und etwa 20 Minuten lang stehen gelassen, dann 30 Minuten lang aufgewärmt und nachher abgeseiht. Das Filtrat wird auf die Hälfte seines Gewichts eingedampft und mit 70 vol. -igem Aethanol begossen, dessen Gewicht dem des Filtrats entspricht. Der erhaltene Stoff wird mit 10 vol.%-iger Schwefelssäure vermischt, nachher 24 Stunden lang bei einer Temperatur unter 10 ' C gelagert und danach abgefiltert, der angesammelte Niederschlag wird in einer Mischung von Ammonia und Wasser gelöst und zum Filtrat gegossen. Der so er¬ haltene Stoff wird eingedampft und so erhält man auf die trockene Droge bezogen etwa einen 10 vol.%-igen Extrakt. D/ Eine Mischung von Mineralsalzen, welche vorteilhaft Natriumdihyd- rogen phosphoricum und vor allem diejenigen Mineralsalze enthält, die im durch Destillierung zubereiteten Kaffee fehlen. Natriumdihydrogen Phosphoricum ist geeignet die toxische Wirkung des Kaffees zu ver¬ mindern. Eine zweckmässige Zusammensetzung der Mineralsalzmischung auf die Gesamtmasse der Mineralsalze bezogen: 20 vol.% Magnesium¬ salz, z.B. Magnesiumsulfat, 29 vol.% Kalziumsalz, z.B. Kalziumlactat, 50 vol.% Natriumdihydrogen phosphoricum und 1 vol.% Kaliumsalz, z.B. Kaliumchlorid. E/ Vitamine, welche vor allem diejenigen, besonders zum B-Vitamin- Komplex gehörenden Vitamine enthalten, die infolge des Kaffeekonsums aus dem Organismus entleert werden. Eine zweckmässige Zusam¬ mensetzung der Vitaminmischung bezogen auf ihre Gesamtmasse: 50 vol.% Vitamin Bi, 25 vol.% Vitamin B2, 25 vol.% Vitamin Be.C / Licorice Root Extract (Glycyrrhiza glabra), which is produced in the following way. The powdered root is poured with hot water and left to stand for about 20 minutes, then warmed up for 30 minutes and then strained. The filtrate is evaporated to half its weight and at 70 vol. -poured ethanol, the weight of which corresponds to that of the filtrate. The substance obtained is mixed with 10% by volume sulfuric acid, then stored for 24 hours at a temperature below 10 ° C. and then filtered off, the accumulated precipitate is dissolved in a mixture of ammonia and water and poured into the filtrate. The substance obtained in this way is evaporated and, in relation to the dry drug, about 10% by volume extract is obtained. D / A mixture of mineral salts which advantageously contains sodium dihydrogen phosphoricum and above all those mineral salts which are missing in the coffee prepared by distillation. Sodium dihydrogen phosphoricum is suitable for reducing the toxic effect of coffee. An expedient composition of the mineral salt mixture based on the total mass of the mineral salts: 20 vol.% Magnesium salt, for example magnesium sulfate, 29 vol.% Calcium salt, for example calcium lactate, 50 vol.% Sodium dihydrogen phosphoricum and 1 vol.% Potassium salt, for example potassium chloride. E / vitamins, which primarily contain those vitamins, particularly those belonging to the B vitamin complex, which are the result of coffee consumption be emptied from the organism. A suitable composition of the vitamin mixture based on its total mass: 50 vol.% Vitamin Bi, 25 vol.% Vitamin B 2 , 25 vol.% Vitamin Be.
Ausser den obigen Wirkstoffen kann das erfindungsmässigeIn addition to the above active ingredients, the inventive
Präparat auch weitere Stoffe enthalten wie Trägerstoff, Zucker, Süsstoff, Milchpulver, Cacao, Kaffeeweisser, Milcheiweiss, Fett, Emul- gator, Stabilisator, Kohlehydraten, Aromastoffe, Farbstoffe, andere λ'itamine, Spurelemente, Drogen, Mineralsalze usw. Während des Pro- duktionεverfahrens werden die Komponente des Zuschlags in Pulver¬ form auf obige Weise hergestellt und in einem Verhältnis gemäss Beispiele Nr. 1.-3. etwa 20 Minuten lang durch rühren homogenisiert. Nach der Homogenisierung wird der Zuschlag in Pulverform zugerichtet. Die Zurichtung des Zuschlags kann nicht nur als Pulver, sondern auch als Tabletten, Brausetabletten, Flüssigkeit usw. erfol¬ gen. In Nachstehenden geben wir die Zusammensetzung von 3 Beispielen bekannt. Die angegebenen Mengen beziehen sich auf eine Portion ( 50-150 ml) Kaffee, je eine Portion Kaffee enthielt 6-7 g zer- malenen gerösteten Bohnenkaffee. Es soll bemerkt sein, dass das Prä- parat auch zu koffeinhaltigem Tee verwendet werden kann.The preparation also contains other substances such as carrier, sugar, sweetener, milk powder, cocoa, creamer, milk protein, fat, emulsifier, stabilizer, carbohydrates, flavorings, dyes, other λ'itamines, trace elements, drugs, mineral salts etc. During the pro In the production process, the components of the aggregate are produced in powder form in the above manner and in a ratio according to Examples No. 1-3. homogenized by stirring for about 20 minutes. After homogenization, the aggregate is prepared in powder form. The addition of the aggregate can take place not only as a powder, but also as tablets, effervescent tablets, liquid, etc. In the following we give the composition of 3 examples. The stated amounts refer to one portion (50-150 ml) of coffee, each portion of coffee contained 6-7 g of crushed roasted coffee. It should be noted that the preparation can also be used with caffeinated tea.
[Mg] Beispiel 1. Beispiel 2, Beispiel 3.[Mg] Example 1. Example 2, Example 3.
A/ Kardamomsamen-Extrakt 10,0 20,0 ( 33 %) 6,0 (3 %) B/ Fenchelsamen-Extrakt 5,0 20,0 ( 33 %) 3,0 ( 1 % ) C/ Süssholzwurzel-Extrakt - - 3,0 ( 1 %) D/ Mineralsalz-Mischung - 8,0 ( 14 % ) 5,0 ( 2 %) E/ Vitamine 3,0 12,0 (20 %) 5,0 (2 % ) F/ Trägerstoff 82.0 _ 200,0 ( 91 % )A / Cardamom Seed Extract 10.0 20.0 (33%) 6.0 (3%) B / Fennel Seed Extract 5.0 20.0 (33%) 3.0 (1%) C / Licorice Root Extract - - 3.0 (1%) D / mineral salt mixture - 8.0 (14%) 5.0 (2%) E / vitamins 3.0 12.0 (20%) 5.0 (2%) F / Carrier 82.0 _ 200.0 (91%)
100,0 60,0 222,0100.0 60.0 222.0
Der nach Beispiel Nr. 1. hergestellte Zuschlag ist zur Vermin¬ derung der schädlichen Wirkungen des Kaffees geeignet, wobei er den ursprünglichen Geschmack des Kaffees im Wesentlichen nicht beeinträchtigt. Er kann vor dem Kaffeetrinken aromatisiert werden. Die grössere Menge von W7irkstoff im Zuschlag laut Beispiel Nr. 2. beeinträchtigt leicht den Geschmack des Kaffees, doch gleichzeitig wird auch die gesundheitsfördernde Wirkung erhöht. Der Zuschlag laut Beispiel Nr. 3. enthält aussei' den bisherigen Komponenten auch Süssholzwurzel-Extrakt und Trägerstoff, z.B. Milchpulver, so dass sich eine Aromatisierung des Kaffees erübrigt. Die Fachleute, die den Zuschlag geprüft haben, haben den mit dem Zuschlag zubereiteten Kaffee geschmackmässig, sowie auch vom Standpunkt seiner biologischen Wirkung als günstig begutachtet. Das Ergebnis der klinischen Untersuchung war auch günstig. Bei der Mehrheit der untersuchten 40 Personen wurde eine ausdrückliche Besserung hinsichtlich Sodbrennen, geistige Tätigkeit, Müdigkeit,The supplement produced according to Example No. 1 is suitable for reducing the harmful effects of coffee, while essentially not impairing the original taste of the coffee. It can be flavored before drinking coffee. The larger amount of W 7 drug in the surcharge according to Example No. 2. slightly affects the taste of coffee, but at the same time the health-promoting effect is increased. The surcharge according to example no. 3 also contains licorice root extract and carrier, such as milk powder, from the previous components, so that there is no need to flavor the coffee. The experts who checked the surcharge assessed the coffee prepared with the surcharge in terms of taste, as well as from the point of view of its biological effect, as cheap. The result of the clinical examination was also favorable. The majority of the 40 people examined had an express improvement in heartburn, mental activity, fatigue,
Allgemeinbefinden und Verdauung verzeichnet. Bei Personen die zum Schwitzen neigen, hat sich das Schwitzen nach dem Kaffeetrinken gemässigt. Schädliche Wirkungen wurden bei niemanden festgestellt.General condition and digestion noted. For people who tend to sweat, the sweating after drinking coffee has moderated. No harmful effects were found in anyone.
Der erfindungsmässige Genussmittel-Zuschlag kann für die Ver¬ minderung der schädlichen Wirkung von koffeinhaltigen Getränken verwendet werden. The luxury food supplement according to the invention can be used to reduce the harmful effect of caffeinated drinks.

Claims

PATENTANSPRÜCHE PATENT CLAIMS
1. Genussmittel-Zuschlag, vor allem für die Verminderung der schädlichen Wirkungen von Kaffee und von anderen koffeinhaltigen Getränken, dadurch gekennzeichnet, dass er einen Kardamomsamen- Extrakt und Fenchelsamen-Extrakt enthaltenden Auszug, ein oder mehrere Vitamine und/oder ein oder mehrere Mineralsalze enthält.1. Luxury supplement, especially for reducing the harmful effects of coffee and other caffeinated drinks, characterized in that it contains an extract containing cardamom seed extract and fennel seed extract, one or more vitamins and / or one or more mineral salts .
2. Zuschlag nach Anspruch 1, dadurch gekennzeichnet, dass der Auszug Süssholzwurzel-Extrakt enthält.2. Supplement according to claim 1, characterized in that the extract contains liquorice root extract.
3. Zuschlag nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass er Natrium- und/oder Kalzium und/oder Kalium- und/oder Mag- nesiumsalz enthält.3. Supplement according to claim 1 or 2, characterized in that it contains sodium and / or calcium and / or potassium and / or magnesium salt.
4. Zuschlag nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die Vitamine eine Mischung von Vitaminen Bi, Bε und/oder B2 enthalten. 4. Supplement according to one of claims 1 to 3, characterized in that the vitamins contain a mixture of vitamins Bi, Bε and / or B2.
PCT/HU1993/000082 1993-12-29 1993-12-29 Additive for stimulant beverages WO1995017826A1 (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998028986A1 (en) * 1996-12-27 1998-07-09 Pintz Gyoergy Additive for stimulants
EP0874555A1 (en) * 1995-12-22 1998-11-04 Tamer International, Ltd. Method and composition for reducing coffee acidity
ES2137890A1 (en) * 1998-01-14 1999-12-16 Union Tostadora S A Process for manufacturing a food preparation based on coffee
KR20000017887A (en) * 1999-12-27 2000-04-06 이순례 Process for preparing herb fennel tea and mixture tea thereof
WO2002063972A2 (en) * 2001-02-13 2002-08-22 The Procter & Gamble Company Coffee compositions with stable flavor characteristics and method of making
FR2849601A1 (en) * 2003-01-03 2004-07-09 Ravi Shrivastava Synergistic, plant extract-based, non-solid oral composition, useful e.g. for reducing weight or stress, contains vitamins and minerals or trace elements to improve bioavailability and efficacy
EP1504670A1 (en) * 2003-08-04 2005-02-09 Union Tostadora, S.A. Procedure improvement for the production of a coffee food preparation
EP1609370A1 (en) * 2004-06-21 2005-12-28 Giulio Valter Micioni Alimentary product in powder form composed of coffee and medicinal herbs from which a healthy drink of Italian espresso coffee or other type can be produced
WO2008034426A2 (en) * 2006-09-22 2008-03-27 Andreas Weihmann 'coffee-fine' catalyst for optimizing the quality of coffee and/or coffee beverages (coffee optimizer)
US7713568B2 (en) 2001-02-15 2010-05-11 The J.M. Smucker Company Method of making coffee compositions with stable flavor characteristics

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DE2612782A1 (en) * 1976-03-25 1977-09-29 Gen Foods Corp Reducing stimulating activity of methyl-xanthines in food - by adding pyridine antagonists pref. nicotinic acid
GB2095968A (en) * 1981-04-03 1982-10-13 Douwe Egberts Tabaksfab Method of producing a flavour composition suitable for flavouring tea
FR2648679A1 (en) * 1989-06-27 1990-12-28 Jaegere Etienne De Mixture based on non-roasted coffee with other products especially roasted or non-roasted cereal grain
FR2662585A1 (en) * 1990-06-05 1991-12-06 Servco Spa Powdered food product for preparing Turkish coffee, and its method of production

Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
DE2612782A1 (en) * 1976-03-25 1977-09-29 Gen Foods Corp Reducing stimulating activity of methyl-xanthines in food - by adding pyridine antagonists pref. nicotinic acid
GB2095968A (en) * 1981-04-03 1982-10-13 Douwe Egberts Tabaksfab Method of producing a flavour composition suitable for flavouring tea
FR2648679A1 (en) * 1989-06-27 1990-12-28 Jaegere Etienne De Mixture based on non-roasted coffee with other products especially roasted or non-roasted cereal grain
FR2662585A1 (en) * 1990-06-05 1991-12-06 Servco Spa Powdered food product for preparing Turkish coffee, and its method of production

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0874555A1 (en) * 1995-12-22 1998-11-04 Tamer International, Ltd. Method and composition for reducing coffee acidity
EP0874555A4 (en) * 1995-12-22 1999-09-15 Tamer International Ltd Method and composition for reducing coffee acidity
US6102213A (en) * 1995-12-22 2000-08-15 Tamer International, Ltd. Beverage filter for reducing coffee acidity
WO1998028986A1 (en) * 1996-12-27 1998-07-09 Pintz Gyoergy Additive for stimulants
US6235317B1 (en) * 1996-12-27 2001-05-22 Pintz Gyoergy Additive for stimulants
ES2137890A1 (en) * 1998-01-14 1999-12-16 Union Tostadora S A Process for manufacturing a food preparation based on coffee
ES2224870A1 (en) * 1998-01-14 2005-03-01 Union Tostadora, S.A. Process for manufacturing a food preparation based on coffee
KR20000017887A (en) * 1999-12-27 2000-04-06 이순례 Process for preparing herb fennel tea and mixture tea thereof
WO2002063972A3 (en) * 2001-02-13 2003-04-10 Procter & Gamble Coffee compositions with stable flavor characteristics and method of making
WO2002063972A2 (en) * 2001-02-13 2002-08-22 The Procter & Gamble Company Coffee compositions with stable flavor characteristics and method of making
US7713567B2 (en) 2001-02-13 2010-05-11 The Folgers Coffee Company Method of making coffee compositions with stable flavor characteristics
US7713568B2 (en) 2001-02-15 2010-05-11 The J.M. Smucker Company Method of making coffee compositions with stable flavor characteristics
FR2849601A1 (en) * 2003-01-03 2004-07-09 Ravi Shrivastava Synergistic, plant extract-based, non-solid oral composition, useful e.g. for reducing weight or stress, contains vitamins and minerals or trace elements to improve bioavailability and efficacy
EP1504670A1 (en) * 2003-08-04 2005-02-09 Union Tostadora, S.A. Procedure improvement for the production of a coffee food preparation
EP1609370A1 (en) * 2004-06-21 2005-12-28 Giulio Valter Micioni Alimentary product in powder form composed of coffee and medicinal herbs from which a healthy drink of Italian espresso coffee or other type can be produced
WO2008034426A2 (en) * 2006-09-22 2008-03-27 Andreas Weihmann 'coffee-fine' catalyst for optimizing the quality of coffee and/or coffee beverages (coffee optimizer)
WO2008034426A3 (en) * 2006-09-22 2008-07-31 Andreas Weihmann 'coffee-fine' catalyst for optimizing the quality of coffee and/or coffee beverages (coffee optimizer)

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