WO2005018345A1 - Nouvelle boisson et procede de production associe - Google Patents

Nouvelle boisson et procede de production associe Download PDF

Info

Publication number
WO2005018345A1
WO2005018345A1 PCT/GB2004/003572 GB2004003572W WO2005018345A1 WO 2005018345 A1 WO2005018345 A1 WO 2005018345A1 GB 2004003572 W GB2004003572 W GB 2004003572W WO 2005018345 A1 WO2005018345 A1 WO 2005018345A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
extract
flowers
sugar
dilution
Prior art date
Application number
PCT/GB2004/003572
Other languages
English (en)
Inventor
Adechokan Martial Marx Ayigbede
Anita Doran
Original Assignee
Shalai Limited
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 Shalai Limited filed Critical Shalai Limited
Publication of WO2005018345A1 publication Critical patent/WO2005018345A1/fr

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Classifications

    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices

Definitions

  • This invention relates to a new beverage, and to a method for making a beverage. More particularly, the invention relates to a beverage incorporating an extract from the flower Hibiscus Sabdariffa.
  • Hibiscus Sabdariffa originates from India to Malaysia, where it was commonly cultivated and must have been carried at an early date to Africa. The plant is characterised as being a bushy, herbaceous sub-shrub with green leaves and reddish veins. The flowers are wide with a rose or maroon eye and when the plant is mature and dry the capsule turns brown and splits open. Infusions of the flowers are regarded as diuretic and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. There are over 100 known cultivars.
  • the beverage of the preferred embodiment of the invention comprises an extract produced from flowers of Hibiscus Sabdariffa together with a sweetening agent and, optionally, one or more additional flavourings. More particularly the beverage of the preferred embodiment of the invention comprises an extract produced from dried calyces of flowers of Hibiscus Sabdariffa. The preferred embodiment of the invention may also include vanilla, orange flower and ginger flavourings. Accordingly, a first aspect of the present invention provides a beverage or a concentrate for dilution to form a beverage, comprising an extract of the flowers of Hibiscus Sabdariffa and a sweetening agent.
  • the extract may be from the complete flowers of Hibiscus Sabdariffa or may be from selected parts of the flowers, for example the calyses.
  • the extract may be produced from fresh flowers or from dried flowers or dried parts of flowers.
  • the preferred form of flower for production of the present invention is a calyx which is removed from the flower when the flower has dropped but before the seed pod has dried and opened, which is then dried. This is preferably achieved by removing the entire flower from the plant and then separating the calyx from the seed pod by hand.
  • the calyces are then dried by any suitable technique, with air drying on a mesh screen under shady conditions being preferred to optimise the quality of the resultant product.
  • the sweetening agent is preferably a natural sweetening agent, but may be an artificial sweetening agent or a combination of natural and artificial sweetening agents. Any sweetening agents appropriate to the production of beverages may be used in embodiments of the present invention.
  • the sweetening agent may be a fruit juice or fruit juice concentrate, for example orange juice or orange juice concentrate
  • the beverage or beverage concentrate contains additional flavouring agents.
  • Preferred additional flavouring agents include ginger, vanilla, and orange flower or combinations of ginger, vanilla and orange flower.
  • each additional flavouring agents is a natural flavouring agent or extract from a natural flavouring agent.
  • all the ingredients used in the beverage or beverage concentrate are natural ingredients although the use of one or more artificial ingredients is within the scope of the present invention.
  • flavourings may be utilised as part of preferred formulations in accordance with the present invention.
  • Such other flavourings may be, for example, clove, lemongrass, cinnamon, lime lemon, raspberry, mint, orange, pineapple, quarana, grapefruit, peach, cherry, strawberry, kiwi, apple, black cherry or cranberry, or any other additional ingredient providing a required enhancement or variation to the flavour of the product.
  • any additional flavouring agent is a natural flavouring agent.
  • the sweetening agent used is preferably sugar. It is to be understood, however, that a wide range of sweetening agents may be used including sucrose, fructose, and natural sweetening agents such as natural sugar extracts, fruit juices, fruit juice concentrates, honey etc.
  • any sweetening agent appropriate to the production of beverages for human consumption may be used in an embodiment of the present invention, although the use of a natural sweetening agent is preferred.
  • an artificial sweetening agent for example aspertame or saccharin
  • the method of producing a beverage in accordance with the present invention comprises preparing an extract of flowers of Hibiscus Sabdariffa; and mixing the extract with a sweetening agent.
  • the prepared product may be a concentrate which is diluted to produce a beverage, or maybe a beverage ready for consumption, according to the concentration of the active ingredients.
  • An extract of the flowers of Hibiscus Sabdariffa is produced by repeatedly washing the flowers or parts of the flowers with water which is maintained at a temperature at or close to 100°C.
  • the flowers used for the extraction may be whole fresh flowers, parts of fresh flowers, whole dried flowers, or dried selected parts of flowers.
  • the particularly preferred flower form for the present invention is dried calyces.
  • the preferred extraction process consists of pre-heating water to boiling point and circulating the water over the dried calyces for approximately 10 minutes. The re-circulated water is then removed as an extraction liquor, and rinse water, also pre-heated to boiling point, is circulated over the flowers.
  • the extraction liquor and rinse liquor are then sampled to determine the brix level and the combined liquor is distilled under vacuum to reduce the volume such that an extract having a brix content of 8.8-9.2 is produced.
  • a beverage concentrate is then produced by mixing the concentrated extract with any other flavouring materials required.
  • any other flavouring materials required.
  • a wide range of potential additional flavourings is possible, but the preferred embodiment makes use of a combination of vanilla, orange flower water and ginger.
  • the three additional flavouring elements are combined to produce a flavour concentrate.
  • a particularly preferred flavour concentrate is produced by mixing 3.98kg of natural vanilla flavouring with 0.43kg of orange flower water and 0.59kg of an aqueous extract of root ginger to produce 5.0kg of a combined flavouring.
  • a particularly preferred beverage mix comprises 984kg of the Hibiscus flower extract described above mixed with 5kg of the combined flavouring described above to produce a concentrate to which 725kg of sugar and 6469kg of water is added to produce a beverage.
  • additional flavouring materials may be used and any combination of the flavouring materials referred to above may be used to produce differing embodiments of the present invention. It is, however, believed, that incorporating vanilla, orange flower and ginger gives rise to a particularly preferred embodiment of the invention and embodiments having these ingredients together with the Hibiscus flower extract and a sweetening agent are particularly preferred.
  • the preferred beverage consisting of Hibiscus flower extract, combined vanilla, orange flower and ginger flavouring, sugar and water described above contains approximately 12% Hibiscus flower extract, 0.06% combined flavouring, 9% sugar and 79% added water (all percentages by weight).
  • Hibiscus flower extract content is between 1% and 23% with a more preferred range being between 5% and 19% and a particularly preferred range being between 9% and 15%).
  • 12% is preferred.
  • the range of combined flavouring in the preferred embodiment is preferably in the range of 0.01% to 0.11% and is more preferably in the range of 0.03% to 0.09% with a preferred value of 0.06% as noted above.
  • the sugar content is preferably in the range of 1% to 17% with a more preferred range of 5% to 13% and a particularly preferred range of 7% to 11%.
  • the preferred figure, as noted above, is 9%. All percentages are expressed as weight percentages of the added ingredient relative to the total weight of the final product.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne une boisson ou un concentré destiné à être dilué d'une forme de boisson, comprenant un extrait aqueux d'Hibiscus Sabdariffa et un agent édulcorant, de préférence un sucre. Eventuellement, des arômes supplémentaires peuvent être compris, notamment de la vanille, de l'eau parfumée à la fleur d'oranger ou du gingembre.
PCT/GB2004/003572 2003-08-18 2004-08-18 Nouvelle boisson et procede de production associe WO2005018345A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0319382.8 2003-08-18
GB0319382A GB0319382D0 (en) 2003-08-18 2003-08-18 Production of beverages

Publications (1)

Publication Number Publication Date
WO2005018345A1 true WO2005018345A1 (fr) 2005-03-03

Family

ID=28052704

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2004/003572 WO2005018345A1 (fr) 2003-08-18 2004-08-18 Nouvelle boisson et procede de production associe

Country Status (2)

Country Link
GB (1) GB0319382D0 (fr)
WO (1) WO2005018345A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2466509A (en) * 2008-12-27 2010-06-30 Anthony Adesola Ishola Beverage made from dried rosella calyces
CN103798881A (zh) * 2013-12-20 2014-05-21 芜湖金鹰机械科技开发有限公司 一种胖大海保健饮料及其制作方法
WO2020178731A1 (fr) * 2019-03-04 2020-09-10 Azienda Ospedaliero-Universitaria Policlinico S. Orsola-Malpighi-Bologna Boisson adjuvante

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2454277A1 (fr) * 1979-02-12 1980-11-14 Awad Abdou Mekani Boisson a base de plante vegetale
JPS5629522A (en) * 1979-08-17 1981-03-24 Hounan Shokuhin Kogyo Kk Tea bag of hibiscus sabdariffa l. and its preparation
US4320009A (en) * 1977-07-25 1982-03-16 Frito-Lay, Inc. Processed anthocyanin pigment extracts
JPH0219276A (ja) * 1988-06-24 1990-01-23 Nippon Unicar Co Ltd バックインボックス内袋及び該内袋用フィルム
US6127553A (en) * 1998-08-03 2000-10-03 Department Of Science And Technology, Goverment Of India Convenient method for large-scale isolation of hibiscus acid
EP1316312A1 (fr) * 2001-11-28 2003-06-04 Universal Biotech Co., Ltd. Utilisation d'un extrait d'Hibiscus sabdariffa pour la préparation d'un médicament
EP1421859A1 (fr) * 2001-08-30 2004-05-26 Shin Mitsui Sugar Co., Ltd. Boisson contenant des aromes de fleurs ou d'herbes ou des extraits d'aromes de fleurs ou d'herbes

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4320009A (en) * 1977-07-25 1982-03-16 Frito-Lay, Inc. Processed anthocyanin pigment extracts
FR2454277A1 (fr) * 1979-02-12 1980-11-14 Awad Abdou Mekani Boisson a base de plante vegetale
JPS5629522A (en) * 1979-08-17 1981-03-24 Hounan Shokuhin Kogyo Kk Tea bag of hibiscus sabdariffa l. and its preparation
JPH0219276A (ja) * 1988-06-24 1990-01-23 Nippon Unicar Co Ltd バックインボックス内袋及び該内袋用フィルム
US6127553A (en) * 1998-08-03 2000-10-03 Department Of Science And Technology, Goverment Of India Convenient method for large-scale isolation of hibiscus acid
EP1421859A1 (fr) * 2001-08-30 2004-05-26 Shin Mitsui Sugar Co., Ltd. Boisson contenant des aromes de fleurs ou d'herbes ou des extraits d'aromes de fleurs ou d'herbes
EP1316312A1 (fr) * 2001-11-28 2003-06-04 Universal Biotech Co., Ltd. Utilisation d'un extrait d'Hibiscus sabdariffa pour la préparation d'un médicament

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 0050, no. 79 (C - 056) 23 May 1981 (1981-05-23) *
PATENT ABSTRACTS OF JAPAN vol. 1997, no. 05 30 May 1997 (1997-05-30) *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2466509A (en) * 2008-12-27 2010-06-30 Anthony Adesola Ishola Beverage made from dried rosella calyces
CN103798881A (zh) * 2013-12-20 2014-05-21 芜湖金鹰机械科技开发有限公司 一种胖大海保健饮料及其制作方法
WO2020178731A1 (fr) * 2019-03-04 2020-09-10 Azienda Ospedaliero-Universitaria Policlinico S. Orsola-Malpighi-Bologna Boisson adjuvante
CN113660864A (zh) * 2019-03-04 2021-11-16 博洛尼亚圣奥索拉-马尔皮吉综合医院 辅助饮料
JP7467492B2 (ja) 2019-03-04 2024-04-15 アジエンダ・オスペダリエロ－ウニベルシタリア・ディ・ボローニャ・ポリクリニコ・エス・オルソラ－マルピーギ 補助飲料

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Publication number Publication date
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