WO1995017826A1 - Additif pour boissons stimulantes - Google Patents

Additif pour boissons stimulantes Download PDF

Info

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
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
extract
vitamins
supplement
effect
Prior art date
Application number
PCT/HU1993/000082
Other languages
German (de)
English (en)
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 AU58909/94A priority Critical patent/AU5890994A/en
Priority to PCT/HU1993/000082 priority patent/WO1995017826A1/fr
Publication of WO1995017826A1 publication Critical patent/WO1995017826A1/fr

Links

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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Tea And Coffee (AREA)

Abstract

Un additif pour boissons stimulantes sert surtout à atténuer les effets nocifs du café et d'autres boissons contenant de la caféine. L'additif se caractérise en ce qu'il contient un extrait de graines de cardamome et de fenouil, une ou plusieurs vitamines et/ou un ou plusieurs sels minéraux.
PCT/HU1993/000082 1993-12-29 1993-12-29 Additif pour boissons stimulantes WO1995017826A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU58909/94A AU5890994A (en) 1993-12-29 1993-12-29 Additive for stimulant beverages
PCT/HU1993/000082 WO1995017826A1 (fr) 1993-12-29 1993-12-29 Additif pour boissons stimulantes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/HU1993/000082 WO1995017826A1 (fr) 1993-12-29 1993-12-29 Additif pour boissons stimulantes

Publications (1)

Publication Number Publication Date
WO1995017826A1 true WO1995017826A1 (fr) 1995-07-06

Family

ID=10982900

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/HU1993/000082 WO1995017826A1 (fr) 1993-12-29 1993-12-29 Additif pour boissons stimulantes

Country Status (2)

Country Link
AU (1) AU5890994A (fr)
WO (1) WO1995017826A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998028986A1 (fr) * 1996-12-27 1998-07-09 Pintz Gyoergy Additif pour produits stimulants
EP0874555A1 (fr) * 1995-12-22 1998-11-04 Tamer International, Ltd. Procede et composition pour diminuer l'acidite du cafe
ES2137890A1 (es) * 1998-01-14 1999-12-16 Union Tostadora S A Procedimiento para la fabricacion de un preparado alimenticio a base de cafe.
KR20000017887A (ko) * 1999-12-27 2000-04-06 이순례 허브 휀넬차 및 휀넬합제차(合劑茶) 및 제조방법
WO2002063972A2 (fr) * 2001-02-13 2002-08-22 The Procter & Gamble Company Compositions de café aux caractéristiques organoleptiques stables et procédé d'élaboration
FR2849601A1 (fr) * 2003-01-03 2004-07-09 Ravi Shrivastava Nouvelles compositions synergiques de boissons stimulant le metabolisme cellulaire pour ameliorer l'efficacite des extraits de plantes
EP1504670A1 (fr) * 2003-08-04 2005-02-09 Union Tostadora, S.A. Amélioration d'un procédé de préparation d'un produit alimentaire contenant du café
EP1609370A1 (fr) * 2004-06-21 2005-12-28 Giulio Valter Micioni Produit alimentaire en poudre à base de café et d'herbes officinales, permettant d'obtenir une boisson salutaire du type café espresso italien ou autre
WO2008034426A2 (fr) * 2006-09-22 2008-03-27 Andreas Weihmann Catalyseur 'café fin' pour l'optimisation de la qualité de café et/ou de boissons au café (optimiseur de café)
US7713568B2 (en) 2001-02-15 2010-05-11 The J.M. Smucker Company Method of making coffee compositions with stable flavor characteristics

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2612782A1 (de) * 1976-03-25 1977-09-29 Gen Foods Corp Verwendung von pyridin-antagonisten fuer methylxanthine zur herabsetzung ihrer stimulierenden wirkung in lebensmittelzubereitungen
GB2095968A (en) * 1981-04-03 1982-10-13 Douwe Egberts Tabaksfab Method of producing a flavour composition suitable for flavouring tea
FR2648679A1 (fr) * 1989-06-27 1990-12-28 Jaegere Etienne De Melange a base de cafe non torrefie avec d'autres produits notamment des cereales torrefiees ou non
FR2662585A1 (fr) * 1990-06-05 1991-12-06 Servco Spa Produit alimentaire en poudre pour la preparation de cafe turc, et son procede de fabrication.

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2612782A1 (de) * 1976-03-25 1977-09-29 Gen Foods Corp Verwendung von pyridin-antagonisten fuer methylxanthine zur herabsetzung ihrer stimulierenden wirkung in lebensmittelzubereitungen
GB2095968A (en) * 1981-04-03 1982-10-13 Douwe Egberts Tabaksfab Method of producing a flavour composition suitable for flavouring tea
FR2648679A1 (fr) * 1989-06-27 1990-12-28 Jaegere Etienne De Melange a base de cafe non torrefie avec d'autres produits notamment des cereales torrefiees ou non
FR2662585A1 (fr) * 1990-06-05 1991-12-06 Servco Spa Produit alimentaire en poudre pour la preparation de cafe turc, et son procede de fabrication.

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0874555A1 (fr) * 1995-12-22 1998-11-04 Tamer International, Ltd. Procede et composition pour diminuer l'acidite du cafe
EP0874555A4 (fr) * 1995-12-22 1999-09-15 Tamer International Ltd Procede et composition pour diminuer l'acidite du cafe
US6102213A (en) * 1995-12-22 2000-08-15 Tamer International, Ltd. Beverage filter for reducing coffee acidity
WO1998028986A1 (fr) * 1996-12-27 1998-07-09 Pintz Gyoergy Additif pour produits stimulants
US6235317B1 (en) * 1996-12-27 2001-05-22 Pintz Gyoergy Additive for stimulants
ES2137890A1 (es) * 1998-01-14 1999-12-16 Union Tostadora S A Procedimiento para la fabricacion de un preparado alimenticio a base de cafe.
ES2224870A1 (es) * 1998-01-14 2005-03-01 Union Tostadora, S.A. Perfeccionamientos en el procedimiento para la fabricacion de un preparado alimenticio de cafe.
KR20000017887A (ko) * 1999-12-27 2000-04-06 이순례 허브 휀넬차 및 휀넬합제차(合劑茶) 및 제조방법
WO2002063972A3 (fr) * 2001-02-13 2003-04-10 Procter & Gamble Compositions de café aux caractéristiques organoleptiques stables et procédé d'élaboration
WO2002063972A2 (fr) * 2001-02-13 2002-08-22 The Procter & Gamble Company Compositions de café aux caractéristiques organoleptiques stables et procédé d'élaboration
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 (fr) * 2003-01-03 2004-07-09 Ravi Shrivastava Nouvelles compositions synergiques de boissons stimulant le metabolisme cellulaire pour ameliorer l'efficacite des extraits de plantes
EP1504670A1 (fr) * 2003-08-04 2005-02-09 Union Tostadora, S.A. Amélioration d'un procédé de préparation d'un produit alimentaire contenant du café
EP1609370A1 (fr) * 2004-06-21 2005-12-28 Giulio Valter Micioni Produit alimentaire en poudre à base de café et d'herbes officinales, permettant d'obtenir une boisson salutaire du type café espresso italien ou autre
WO2008034426A2 (fr) * 2006-09-22 2008-03-27 Andreas Weihmann Catalyseur 'café fin' pour l'optimisation de la qualité de café et/ou de boissons au café (optimiseur de café)
WO2008034426A3 (fr) * 2006-09-22 2008-07-31 Andreas Weihmann Catalyseur 'café fin' pour l'optimisation de la qualité de café et/ou de boissons au café (optimiseur de café)

Also Published As

Publication number Publication date
AU5890994A (en) 1995-07-17

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