WO2008148905A1 - Drink comprising a mixture of beer and an energy and/or isotonic drink - Google Patents

Drink comprising a mixture of beer and an energy and/or isotonic drink Download PDF

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Publication number
WO2008148905A1
WO2008148905A1 PCT/ES2008/000390 ES2008000390W WO2008148905A1 WO 2008148905 A1 WO2008148905 A1 WO 2008148905A1 ES 2008000390 W ES2008000390 W ES 2008000390W WO 2008148905 A1 WO2008148905 A1 WO 2008148905A1
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Prior art keywords
beer
mixture
drink
isotonic
energy
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PCT/ES2008/000390
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Spanish (es)
French (fr)
Inventor
Alvaro Fernando Torres-Rico
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Alvaro Fernando Torres-Rico
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Publication of WO2008148905A1 publication Critical patent/WO2008148905A1/en

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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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 present invention relates to a beverage consisting of a mixture of beer obtained by means of a conventional or non-fermentation and a beverage of the so-called energy or isotonic type or a mixture of both. It is therefore an energy beer, that is to say, a beer that, in addition to its own characteristics, has those of energy and / or isotonic drinks.
  • the beer obtained by conventional fermentation, also used in accordance with the present invention is naturally a well known product.
  • This beer normally and generally has an alcohol content included between approximately 3.5% by volume and approximately 8% by volume.
  • These beers can be classified into low fermentation beers, high fermentation beers and wheat beers. Examples include Kunststoff beer, Dortmund beer, Pilsener beer, Lager beer, Marzen beer (also called Vienna beer or Spezial beer) Bock beer, Doppelbock, Victorias, Trappits, Düsseldorfer AIt, the Kólsch, the black beer, the Ale (soft or bitter), the stout (bitter, soft) the Russian beer, the Scotch ales, the steam beer, the Süd Wegs Weizen beer, the Hopkins Weisse beer, the Geuze beer Lambik and the white Belgian beer.
  • Isotonic drinks replenish the essential electrolytes lost in sweat during and / or after exercise.
  • the term isotonic applies to drinks that contain the same concentration of minerals as body fluids and in which the osmotic pressure is the same as that exerted by human body fluids.
  • the most important electrolytes used in isotonic drinks are sodium, chloride, potassium, calcium, magnesium, and phosphorus.
  • Isotonic drinks can be manufactured already diluted with water or conveniently packaged in sachets or cans in powder form that can then be mixed with carbonated water or not to give a flavored refreshing drink, for example, with citrus flavor. For the realization of this invention they can be used with or without added flavors as well as other ingredients that modify their characteristics.
  • Water is the basic substance of all the metabolic processes of the human body. It makes possible the transport of metabolites (necessary for growth and energy production) through the circulation and exchange of nutrients and final products of metabolism between the organs and the external environment.
  • the water balance is regulated by hormones and by the presence of electrolytes, especially sodium and chloride outside the cells, and magnesium and potassium inside. Water alone is able to pass freely through cell membranes.
  • Osmosis is defined as the passage of water from a region of low solute concentration to a region with a higher concentration. The ultimate goal with which this water change is made is to balance the two solute concentrations.
  • Osmol is defined as Avogadro's number of particles.
  • glucose is also an osmol.
  • NaCI is completely dissociated, 2 osmoles of particles will be produced: 1 osmol of Na + and 1 osmol of Cl-.
  • a milliosmole (mOsm) is 10 -3 osmoles.
  • K The osmotic coefficient, which determines the degree of dissociation n: The number of particles in which the Ia can be dissociated molecule C: The molal concentration of the solution
  • An mOsm / kg is a mmol / kg in SI units.
  • blood pressure also plays an important role in fluid exchange. It is the blood pressure, along with the osmotic effects, that determines the proportion in which the water leaves the circulation to enter the tissues, or enters the bloodstream from the tissues.
  • Daily food intake normally supplies much higher amounts of sodium, chloride and potassium than the minimum needs for an adult.
  • plasma electrolyte levels may be affected in the case of substantial losses, such as during acute diarrhea or prolonged and intense sweating. In these cases, the inclusion of electrolytes in rehydration solutions is usually advised.
  • Fat is an important energy substrate, but its oral ingestion can cause some problems since it is one of the potent inhibitors of gastric emptying and its absorption process is slow.
  • medium chain triglycerides, or TCM do not appear to inhibit gastric emptying at the same level as fat do.
  • the ingestion of TCM results in the elevation of fatty acids in plasma, which could lead to an increase in fat oxidation and reduction of carbohydrate utilization, saving muscle glycogen.
  • beverages containing both TCM and maitodextrins produce gastric emptying faster than beverages containing only maitodextrins.
  • the healthy population (including athletes) often has a poor intake of iron, zinc, copper and chromium. These low intakes can lead to low levels of trace elements, which can be exacerbated by the losses induced by physical exercise in sweat and urine, as well as by the low contributions and the increase in losses caused by the high hydrocarbon consumption of athletes, especially during endurance competitions.
  • the beverage that the invention proposes consists of a mixture of beer and a beverage of the so-called energy or isotonic type.
  • the beer used may have a normal alcoholic content or be low in alcohol, and even with a "zero" alcohol content, it may be a low fermentation beer, a wheat beer or any other cereal.
  • the beer of the mixture may additionally contain colorants and / or other food additives, and the mixture between the two components, in varying proportions, must retain the characteristics of the beer, such as color, aroma, flavor, texture, transparency and opacity, viscosity, etc., while also maintaining and incorporating the characteristics of energy drinks and / or isotonic.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to a drink comprising a mixture of beer and an energy and/or isotonic drink in variable proportions (between 10 - 90% by volume of isotonic drink). The invention is intended to produce a drink that retains the specific characteristics of the beer (aroma, flavour, colour, texture, etc.) as well as incorporating the specific characteristics of the energy and/or isotonic drinks.

Description

BEBIDA CONSISTENTE EN LA MEZCLA DE CERVEZA Y UNA BEBIDA ENERGÉTICA Y/O ISOTÓNICA CONSISTENT DRINK IN THE BEER MIXTURE AND AN ENERGY AND / OR ISOTONIC DRINK
D E S C R I P C I Ó ND E S C R I P C I Ó N
La presente invención se refiere a una bebida que consiste en una mezcla de cerveza obtenida por medio de una fermentación convencional o no y de una bebida de las llamadas de tipo energético o isotónico o una mezcla de ambas. Se trata pues de una cerveza energética, es decir una cerveza que además de sus características propias tiene como añadidas las de las bebidas energéticas y/o isotónicas.The present invention relates to a beverage consisting of a mixture of beer obtained by means of a conventional or non-fermentation and a beverage of the so-called energy or isotonic type or a mixture of both. It is therefore an energy beer, that is to say, a beer that, in addition to its own characteristics, has those of energy and / or isotonic drinks.
La cerveza obtenida por fermentación convencional, utilizada igualmente de acuerdo con Ia presente invención, es naturalmente un producto bien conocido. Esta cerveza tiene normalmente y de manera general un contenido de alcohol incluido aproximadamente entre 3,5% en volumen y aproximadamente 8% en volumen. Estas cervezas pueden clasificarse en cervezas de fermentación baja, cervezas de fermentación alta y cervezas de trigo. Como ejemplos pueden mencionarse Ia cerveza de Munich, Ia cerveza de Dortmund, Ia cerveza Pilsener, Ia cerveza Lager, Ia cerveza Marzen (llamada también cerveza de Viena o cerveza Spezial) Ia cerveza Bock, Ia Doppelbock, Ia Saisons, Ia Trappits, Ia Düsseldorfer AIt, Ia Kólsch, Ia cerveza negra, el Ale (suave o amargo), el stout (amargo, suave) Ia cerveza Rusa, las Scotch ales, Ia cerveza de vapor, Ia cerveza Süddeutsches Weizen, Ia cerveza Berliner Weisse, Ia cerveza Geuze Lambik y Ia cerveza Belga blanca. Naturalmente, esto es sólo una enumeración de algunos de los numerosos tipos de cervezas que pueden utilizarse para Ia aplicación de la invención. De acuerdo con Ia presente invención, es igualmente posible utilizar una cerveza que tiene un reducido contenido de alcohol, como el tipo de cerveza obtenido por medio de fermentación convencional. Esto se aplica especialmente a los tipos de cerveza para los cuales han de ser tomadas medidas especiales para obtener un bajo contenido de alcohol, como por ejemplo Ia remoción del alcohol por destilación, Ia osmosis inversa, Ia preevaporación, Ia extracción supercrítica y procedimientos parecidos, obteniéndose así un producto que, según el contenido de alcohol de Ia cerveza obtenida por fermentación convencional, es bien, totalmente sin alcohol, o tiene un contenido de alcohol particular reducido. A este respecto, se observará que el término "cerveza" utilizado aquí y en las reivindicaciones, así como Ia expresión "cerveza de reducido contenido de alcohol", "cerveza de bajo nivel de alcohol" o "cerveza sin alcohol" no debe necesariamente satisfacer las definiciones aplicables en los diversos países. Estos términos se utilizan aquí sólo para designar un producto que tiene un contenido conocido tradicional mente como cerveza pudiendo ser con o sin alcohol. En el pasado se ha dedicado ya mucha atención a Ia preparación de cerveza teniendo un reducido contenido de alcohol. Un compendio de un cierto número de principios y métodos de elaboración de estas cervezas puede encontrarse en "The Low Alcohol Revolution", Brewers Guardian, Marzo 1987, páginas 16-18. De acuerdo con Ia publicación del Brewers Guardian, existen básicamente tres grupos principales de métodos de obtención de cerveza con bajo contenido de alcohol:The beer obtained by conventional fermentation, also used in accordance with the present invention, is naturally a well known product. This beer normally and generally has an alcohol content included between approximately 3.5% by volume and approximately 8% by volume. These beers can be classified into low fermentation beers, high fermentation beers and wheat beers. Examples include Munich beer, Dortmund beer, Pilsener beer, Lager beer, Marzen beer (also called Vienna beer or Spezial beer) Bock beer, Doppelbock, Saisons, Trappits, Düsseldorfer AIt, the Kólsch, the black beer, the Ale (soft or bitter), the stout (bitter, soft) the Russian beer, the Scotch ales, the steam beer, the Süddeutsches Weizen beer, the Berliner Weisse beer, the Geuze beer Lambik and the white Belgian beer. Naturally, this is just an enumeration of some of the many types of beers that can be used for the application of the invention. In accordance with the present invention, it is also It is possible to use a beer that has a reduced alcohol content, such as the type of beer obtained by means of conventional fermentation. This applies especially to the types of beer for which special measures have to be taken to obtain a low alcohol content, such as the removal of alcohol by distillation, reverse osmosis, pre-evaporation, supercritical extraction and similar procedures, thus obtaining a product that, according to the alcohol content of the beer obtained by conventional fermentation, is either totally alcohol-free, or has a particular reduced alcohol content. In this regard, it will be noted that the term "beer" used here and in the claims, as well as the expression "low alcohol beer", "low alcohol beer" or "non-alcoholic beer" must not necessarily satisfy the definitions applicable in the various countries. These terms are used here only to designate a product that has a content known traditionally as beer and may be with or without alcohol. In the past a lot of attention has already been devoted to the preparation of beer having a reduced alcohol content. A compendium of a number of principles and methods of making these beers can be found in "The Low Alcohol Revolution", Brewers Guardian, March 1987, pages 16-18. According to the publication of the Brewers Guardian, there are basically three main groups of methods of obtaining low-alcohol beer:
- limitación de Ia producción de alcohol durante Ia preparación de la cerveza;- limitation of the production of alcohol during the preparation of beer;
- eliminación del alcohol después de Ia fermentación, y - mezcla de cerveza normal con otros productos. En cuanto a las bebidas energéticas y/o isotónicas sus características y modos de realización son bien conocidos según el estado actual de Ia técnica. Estas pueden ser de muy diferentes tipos y composiciones pudiendo tener Ia primeras, además de ingredientes que Ie otorgan su carácter energético, otros ingredientes que Ia doten de propiedades estimulantes así como características de sabor, textura, etc. Para Ia realización de esta invención pueden usarse éstos o no según sea el resultado deseado. Durante los últimos años, ha habido un interés considerable en el uso de bebidas isotónicas para las personas que se entregan al ejercicio físico. Los fluidos corporales humanos comprenden agua y substancias disueltas en ella, tales como sales minerales conocidas como electrolitos. Estos permiten que los impulsos eléctricos estimulen Ia acción muscular. Las bebidas isotónicas reponen los electrólitos esenciales perdidos en el sudor durante y/o después del ejercicio. El término isotónico se aplica a las bebidas que contienen Ia misma concentración de minerales que los fluidos corporales y en los que Ia presión osmótica es Ia misma que Ia ejercida por los fluidos corporales humanos. Los electrólitos más importantes usados en las bebidas isotónicas son sodio, cloruro, potasio, calcio, magnesio, y fósforo. Las bebidas isotónicas pueden fabricarse ya diluidas con agua o envasadas convenientemente en bolsitas o latas en forma de polvo que después puede mezclarse con agua carbonatada o no para dar una bebida refrescante aromatizada, por ejemplo, con sabor a cítricos. Para al realización de esta invención pueden usarse con o sin sabores añadidos así como otros ingredientes que modifiquen sus características.- elimination of alcohol after fermentation, and - mixing of normal beer with other products. Regarding energy and / or isotonic drinks, their characteristics and embodiments are well known according to the current state of the art. These can be of very different types and compositions and may have the first, in addition to ingredients that give their energy character, other ingredients that provide stimulating properties as well as characteristics of taste, texture, etc. For the realization of this invention, these may or may not be used depending on the desired result. During the past few years, there has been considerable interest in the use of isotonic drinks for people who engage in physical exercise. Human body fluids comprise water and substances dissolved in it, such as mineral salts known as electrolytes. These allow electrical impulses to stimulate muscle action. Isotonic drinks replenish the essential electrolytes lost in sweat during and / or after exercise. The term isotonic applies to drinks that contain the same concentration of minerals as body fluids and in which the osmotic pressure is the same as that exerted by human body fluids. The most important electrolytes used in isotonic drinks are sodium, chloride, potassium, calcium, magnesium, and phosphorus. Isotonic drinks can be manufactured already diluted with water or conveniently packaged in sachets or cans in powder form that can then be mixed with carbonated water or not to give a flavored refreshing drink, for example, with citrus flavor. For the realization of this invention they can be used with or without added flavors as well as other ingredients that modify their characteristics.
Estas, bebidas isotónicas y energéticas, tienen un considerable contenido en agua. El agua es Ia sustancia básica de todos los procesos metabólicos del cuerpo humano. Hace posible el transporte de metabolitos (necesario para el crecimiento y la producción de energía) mediante Ia circulación y el intercambio de nutrientes y productos finales del metabolismo entre los órganos y el medio externo. El equilibrio hídrico está regulado mediante hormonas y por Ia presencia de electrolitos, especialmente sodio y cloruro en el exterior de las células, y magnesio y potasio en el interior. El agua por sí sola es capaz de atravesar libremente las membranas celulares. La osmosis se define como el paso de agua de una región de baja concentración de soluto a una región con una concentración mayor. El objetivo último con que se realiza este cambio de agua es el de equilibrar las dos concentraciones de soluto. En el ser humano, el trasvase de líquidos corporales se realiza para normalizar los líquidos extracelulares aproximadamente a 300 mOsm (¡sotonicidad). Un Osmol se define como el número de Avogadro de partículas. Así, un mol de glucosa también es un osmol. Si un mol de NaCI se disociara completamente, se producirán 2 osmoles de partículas: 1 osmol de Na+ y 1 osmol de Cl-. Un miliosmol (mOsm) es 10~3 osmoles. Las unidades más comunes de concentración son: osmolaridad, osmoles de partículas de soluto por litro de solución y osmolalidad, osmoles de partículas de soluto por kilogramo de disolvente puro. En realidad, Ia mayoría de solutos no se disocian completamente por Io que se debería definir Ia osmolalidad como: Osmolalidad = osmol/kg H2O = K n CThese, isotonic and energy drinks, have a considerable water content. Water is the basic substance of all the metabolic processes of the human body. It makes possible the transport of metabolites (necessary for growth and energy production) through the circulation and exchange of nutrients and final products of metabolism between the organs and the external environment. The water balance is regulated by hormones and by the presence of electrolytes, especially sodium and chloride outside the cells, and magnesium and potassium inside. Water alone is able to pass freely through cell membranes. Osmosis is defined as the passage of water from a region of low solute concentration to a region with a higher concentration. The ultimate goal with which this water change is made is to balance the two solute concentrations. In humans, the transfer of body fluids is done to normalize extracellular fluids at approximately 300 mOsm (sonicity). An Osmol is defined as Avogadro's number of particles. Thus, one mole of glucose is also an osmol. If one mole of NaCI is completely dissociated, 2 osmoles of particles will be produced: 1 osmol of Na + and 1 osmol of Cl-. A milliosmole (mOsm) is 10 -3 osmoles. The most common units of concentration are: osmolarity, osmoles of solute particles per liter of solution and osmolality, osmoles of solute particles per kilogram of pure solvent. In fact, the majority of solutes are not completely dissociated so that osmolality should be defined as: Osmolality = osmol / kg H 2 O = K n C
donde:where:
K: El coeficiente osmótico, que determina el grado de disociación n: El número de partículas en que puede disociarse Ia molécula C: La concentración molal de Ia soluciónK: The osmotic coefficient, which determines the degree of dissociation n: The number of particles in which the Ia can be dissociated molecule C: The molal concentration of the solution
Un mOsm/kg es un mmol/kg en unidades del S. I. Aparte de Ia concentración de soluto, también Ia presión arterial ejerce un importante papel en el intercambio de líquidos. Es Ia presión arterial, junto con los efectos osmóticos, Ia que determina Ia proporción en Ia que el agua abandona Ia circulación para entrar en los tejidos, o entra en el torrente sanguíneo desde los tejidos. La ingesta diaria de alimentos normalmente suministra cantidades de sodio, cloruro y potasio mucho más altas que las necesidades mínimas para un adulto. Sin embargo, pueden verse afectados los niveles plasmáticos de electrólitos en el caso de pérdidas sustanciales, como durante una diarrea aguda o una sudoración intensa y prolongada. En estos casos, se suele aconsejar Ia inclusión de electrólitos en las soluciones de rehidratación. La grasa es un importante sustrato energético, pero su ingestión oral puede causar algunos problemas ya que es uno de los potentes inhibidores del vaciado gástrico y su proceso de absorción es lento. Sin embargo, los triglicéridos de cadena media o TCM, parece ser que no inhiben el vaciado gástrico al mismo nivel que Io hacen fas grasas. La ingestión de TCM resulta en Ia elevación de ácidos grasos en plasma, Io cual podría conducir a un aumento de Ia oxidación grasa y reducción de Ia utilización de carbohidratos, ahorrando glucógeno muscular. Investigaciones recientes indican que las bebidas que contienen tanto TCM como maitodextrinas producen un vaciado gástrico más rápido que las bebidas que contienen sólo maitodextrinas. La suplementación de Ia dieta con sustancias minerales y vitaminas en aquellos individuos sanos que consuman una dieta bien equilibrada, que contenga cantidades suficientes de carne, fruta, verduras, cereales y productos de grano integral, en general no producirá un efecto beneficioso. No obstante, y debido a diversos factores, Ia dieta de los atletas sometidos a entrenamiento intensivo resulta a menudo desequilibrada. La ingesta de sustancias minerales depende en gran medida de Ia selección de los alimentos y de Ia ingesta cuantitativa de los mismos; por Io que se dan circunstancias en las que un suplemento es deseable, al igual que en cualquier situación en que los atletas quieren abstenerse de ingerir una dieta normal, o durante períodos de ingesta limitada de alimentos coincidentes con un entrenamiento intensivo, especialmente en mujeres, en participantes de deportes con categorías de peso y en atletas vegetarianos, en los que se ha observado el consumo de dietas pobres en micronutrientes. Resulta recomendable Ia adición de sustancias minerales a productos y comidas preparadas y diseñadas para reemplazar a las comidas habituales durante competiciones de hiperresistencia, como el triatlón, competiciones de resistencia que se prolongan a Io largo de varias jornadas, y escalada de alta montaña. No obstante, los niveles no deberían superar los recomendados como seguros en Ia ingesta diaria.An mOsm / kg is a mmol / kg in SI units. Apart from the solute concentration, blood pressure also plays an important role in fluid exchange. It is the blood pressure, along with the osmotic effects, that determines the proportion in which the water leaves the circulation to enter the tissues, or enters the bloodstream from the tissues. Daily food intake normally supplies much higher amounts of sodium, chloride and potassium than the minimum needs for an adult. However, plasma electrolyte levels may be affected in the case of substantial losses, such as during acute diarrhea or prolonged and intense sweating. In these cases, the inclusion of electrolytes in rehydration solutions is usually advised. Fat is an important energy substrate, but its oral ingestion can cause some problems since it is one of the potent inhibitors of gastric emptying and its absorption process is slow. However, medium chain triglycerides, or TCM, do not appear to inhibit gastric emptying at the same level as fat do. The ingestion of TCM results in the elevation of fatty acids in plasma, which could lead to an increase in fat oxidation and reduction of carbohydrate utilization, saving muscle glycogen. Recent research indicates that beverages containing both TCM and maitodextrins produce gastric emptying faster than beverages containing only maitodextrins. Supplementation of the diet with mineral substances and vitamins in those healthy individuals who consume a well-balanced diet, containing sufficient amounts of meat, fruit, vegetables, cereals and whole grain products, in In general, it will not produce a beneficial effect. However, and due to various factors, the diet of athletes undergoing intensive training is often unbalanced. The intake of mineral substances depends largely on the selection of food and the quantitative intake thereof; Therefore, circumstances in which a supplement is desirable, as in any situation in which athletes want to refrain from eating a normal diet, or during periods of limited food intake coinciding with intensive training, especially in women, in sports participants with weight categories and in vegetarian athletes, in which the consumption of micronutrient-poor diets has been observed. It is advisable to add mineral substances to products and meals prepared and designed to replace the usual meals during hyper-resistance competitions, such as triathlon, resistance competitions that extend over several days, and high mountain climbing. However, the levels should not exceed those recommended as safe in daily intake.
La población sana (incluidos los atletas) presenta a menudo una ingesta pobre de hierro, zinc, cobre y cromo. Estas bajas ingestas pueden dar lugar a unos bajos niveles de oligoelementos, Io que puede verse exacerbado por las pérdidas inducidas por el ejercicio físico en el sudor y en Ia orina, así como por los aportes bajos y el aumento de las pérdidas provocado por el alto consumo de hidrocarburos de los atletas, especialmente durante las competiciones de resistencia .The healthy population (including athletes) often has a poor intake of iron, zinc, copper and chromium. These low intakes can lead to low levels of trace elements, which can be exacerbated by the losses induced by physical exercise in sweat and urine, as well as by the low contributions and the increase in losses caused by the high hydrocarbon consumption of athletes, especially during endurance competitions.
Pues bien, Ia bebida que Ia invención propone consiste en una mezcla de cerveza y de una bebida de las denominadas de tipo energético o isotónico. La cerveza utilizada puede tener un contenido alcohólico normal o ser de bajo contenido en alcohol, e incluso con contenido de alcohol "cero", puede tratarse de una cerveza de fermentación baja, de una cerveza de trigo o de cualquier otro cereal.Well, the beverage that the invention proposes consists of a mixture of beer and a beverage of the so-called energy or isotonic type. The beer used may have a normal alcoholic content or be low in alcohol, and even with a "zero" alcohol content, it may be a low fermentation beer, a wheat beer or any other cereal.
La cerveza de Ia mezcla puede contener adicionalmente colorantes y/u otros aditivos alimentarios, y Ia mezcla entre los dos componentes, en proporciones variables, debe conservar las características propias de Ia cerveza, tales como el color, aroma, sabor, textura, transparencia y opacidad, viscosidad, etc, a Ia vez que debe también conservar e incorporar las características propias de las bebidas energéticas y/o isotónicas. The beer of the mixture may additionally contain colorants and / or other food additives, and the mixture between the two components, in varying proportions, must retain the characteristics of the beer, such as color, aroma, flavor, texture, transparency and opacity, viscosity, etc., while also maintaining and incorporating the characteristics of energy drinks and / or isotonic.

Claims

R E I V I N D I C A C I Ó N E S
1. Bebida, caracterizada porque consiste en una mezcla de cerveza obtenida por medio de una fermentación convencional o no y de una bebida de las llamadas de tipo energético o isotónico o una mezcla de ambas.1. Drink, characterized in that it consists of a mixture of beer obtained by means of a conventional or non-fermentation and a drink of the so-called energy or isotonic type or a mixture of both.
2. Bebida, según reivindicación 1 caracterizada porque Ia cerveza de Ia mezcla tiene un contenido en alcohol entre 0 y 0,5% en volumen2. Beverage according to claim 1 characterized in that the beer of the mixture has an alcohol content between 0 and 0.5% by volume
3. Bebida, según reivindicación 1 caracterizada porque Ia cerveza de Ia mezcla tiene un contenido en alcohol mayor que un 0,5% en volumen3. Beverage, according to claim 1, characterized in that the beer of the mixture has an alcohol content greater than 0.5% by volume
4. Bebida, según reivindicación 3, caracterizada porque Ia cerveza de Ia mezcla tiene un contenido en alcohol entre 0,5% y 3,7% en volumen, pero preferiblemente entre el 0,5% y 1 ,9% en volumen.4. Beverage according to claim 3, characterized in that the beer of the mixture has an alcohol content between 0.5% and 3.7% by volume, but preferably between 0.5% and 1.9% by volume.
5. Bebida, según las reivindicaciones 1 , 2, 3 y 4 caracterizada porque Ia cerveza de Ia mezcla es una cerveza de fermentación baja. 5. Beverage, according to claims 1, 2, 3 and 4, characterized in that the beer of the mixture is a low fermentation beer.
6. Bebida, según las reivindicaciones 1 , 2, 3, 4 y 5 caracterizada porque Ia cerveza de Ia mezcla es una cerveza de trigo o cualquier otro cereal6. Drink, according to claims 1, 2, 3, 4 and 5 characterized in that the beer of the mixture is a wheat beer or any other cereal
7. Bebida, según Ia reivindicaciones 1 a 6 caracterizada porque Ia cerveza de Ia mezcla contiene adicionalmente colorantes y/u otros aditivos alimentarios.7. Drink, according to claims 1 to 6, characterized in that the beer of the mixture additionally contains colorants and / or other food additives.
8. Bebida según reivindicaciones 1 a 8 caracterizada porque a Ia cerveza se Ie ha añadido una cantidad de bebida energética y/o isotónica o un concentrado de estas en una cantidad suficiente, entre el 10% y el 90% en volumen, preferentemente entre el 15% y el 50%, para que Ia mezcla resultante conserve características propias de Ia cerveza como por ejemplo color, aroma, sabor, textura, transparencia y opacidad, viscosidad etc. 8. Beverage according to claims 1 to 8, characterized in that a quantity of energy and / or isotonic drink or a concentrate thereof has been added to the beer in a sufficient amount, between 10% and 90% by volume, preferably between 15% and 50%, so that the resulting mixture conserves own characteristics of the beer such as color, aroma, flavor, texture, transparency and opacity, viscosity etc.
9. Bebida según reivindicaciones 1 a 8 caracterizada porque bebida resultante conserva y tiene características propias de las bebidas energéticas y/o isotónicas 9. Beverage according to claims 1 to 8, characterized in that the resulting beverage preserves and has its own characteristics of energy and / or isotonic drinks
PCT/ES2008/000390 2007-06-06 2008-05-30 Drink comprising a mixture of beer and an energy and/or isotonic drink WO2008148905A1 (en)

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ES200701567A ES2316284B1 (en) 2007-06-06 2007-06-06 DRINK PREPARED THROUGH THE BEER AND MERCHANDISE TYPE OF ENERGETIC AND / OR ISOTONIC DRINK.

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DK3085243T3 (en) * 2015-04-21 2019-01-14 Univ Berlin Tech Sports drinks and methods of making them

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001068534A1 (en) * 2000-03-16 2001-09-20 Fortunato Costa Additive method of standardized drinks and potable water production
US20030157218A1 (en) * 2002-02-20 2003-08-21 Donhowe Erik Thurman Product and process of making a protein, vitamin, mineral and antioxidant fortified sport beer
WO2003086110A1 (en) * 2002-04-09 2003-10-23 Belair Biotechnology Pty Ltd Manufactured mineral water composition
US20050002992A1 (en) * 2003-06-17 2005-01-06 Mccleary Edward Larry Foods, beverages, condiments, spices and salad dressings with specialized supplements
WO2005033259A1 (en) * 2003-10-08 2005-04-14 Belair Biotechnology Pty Ltd Beer additive and method
US20050281918A1 (en) * 2002-08-09 2005-12-22 Suntory Limited Mineral composition using marine water

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001068534A1 (en) * 2000-03-16 2001-09-20 Fortunato Costa Additive method of standardized drinks and potable water production
US20030157218A1 (en) * 2002-02-20 2003-08-21 Donhowe Erik Thurman Product and process of making a protein, vitamin, mineral and antioxidant fortified sport beer
WO2003086110A1 (en) * 2002-04-09 2003-10-23 Belair Biotechnology Pty Ltd Manufactured mineral water composition
US20050281918A1 (en) * 2002-08-09 2005-12-22 Suntory Limited Mineral composition using marine water
US20050002992A1 (en) * 2003-06-17 2005-01-06 Mccleary Edward Larry Foods, beverages, condiments, spices and salad dressings with specialized supplements
WO2005033259A1 (en) * 2003-10-08 2005-04-14 Belair Biotechnology Pty Ltd Beer additive and method

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ES2316284B1 (en) 2010-01-26

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