WO2020225480A1 - Procédé de production de boisson gazeuse et boisson gazeuse - Google Patents
Procédé de production de boisson gazeuse et boisson gazeuse Download PDFInfo
- Publication number
- WO2020225480A1 WO2020225480A1 PCT/FI2020/050293 FI2020050293W WO2020225480A1 WO 2020225480 A1 WO2020225480 A1 WO 2020225480A1 FI 2020050293 W FI2020050293 W FI 2020050293W WO 2020225480 A1 WO2020225480 A1 WO 2020225480A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- beverage
- natural products
- carbonated
- carbonic acid
- carbon dioxide
- Prior art date
Links
Classifications
-
- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring 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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the invention relates to a method of making an additive-free carbonated beverage as disclosed in the preamble of claim 1 and to an additive-free carbonated beverage, preferably sea soned with natural products, as disclosed in the preamble of claim 8.
- natural product refers to natural sub stances, primarily mushrooms, natural plants and plant parts, such as forest mushrooms, polypores, herbs, natural berries as well plant stalks, branches, leaves, roots, flow- ers and seeds, primarily collectable from forests and other places in nature.
- a natural product may also refer to preferably naturally cultivated mushrooms and plants, such as fruits, vegetables and root vegetables.
- the term “beverage base” used below refers to a liquid from which the carbonated beverage according to the invention made.
- the liquid constituting the beverage base can be water, alcohol or juice made from natural products, for example.
- the carbonated beverage according to the invention is a car- bonated beverage seasoned with one or more natural products, below briefly referred to as "the beverage", the shelf-life of which is based on a natural preservative contained in the natural product and the shelf-life extending effect of car bonic acid as well as, in some cases, on the shelf life extending effect of citric acid.
- the carbonated beverage is made from an alcoholic or alcohol-free liquid, such as water, from carbon dioxide, which produces carbonic acid, as well as from plant-originated aromatic and/or fla voring agents, such as berries, berry juices and fruits or fruit juices.
- citric acid is added to the beverage to extend its shelf-life.
- the beverage according to the invention utilizes the combined effect of natural preservatives as well as of the shelf-life extending properties of carbonic acid, and, in some cases, of citric acid.
- the carbonic acid of the beverage according to the invention preferably comes from carbon di oxide.
- Carbon dioxide is a weak acid and created when carbon dioxide is dissolved in water, for example.
- the car bonic acid present in the beverage is a compound formed by water and carbon dioxide. Dissolving carbon dioxide in a liquid, such as water or a soft drink, results in an equi librium where the liquid contains both dissolved carbon di oxide and carbonic acid. In this equilibrium, the solution normally only contains a very small amount of carbonic acid out of the amount of carbon dioxide.
- Carbon dioxide When gaseous, carbon dioxide displaces the oxygen in the air, thus also inhibiting bacterial growth. Carbon dioxide has been extensively studied and found out to be safe for use in foodstuffs. Carbon dioxide is industrially used, i.a., for refrigerating and freezing foodstuffs, for carbonating soft drinks and beer as well as for modified atmosphere packaging of foodstuffs. Carbon dioxide has not been discov ered to have any detrimental effect on the digestive system or the health in general. Its daily acceptable daily intake (ADI) is not restricted and it is permitted in all food stuffs. Carbonic acid is one the few soft drink acids that does not cause damage to the teeth. Carbon dioxide gives soft drinks their fresh bubbling feature.
- ADI daily acceptable daily intake
- the problem with the current carbonated beverages is that they contain artificial additives, such as preservatives, sweeteners, acidity regulators, colorants, stabilizers and antioxidants.
- artificial additives such as preservatives, sweeteners, acidity regulators, colorants, stabilizers and antioxidants.
- sweeteners such as a sulfate
- acidity regulators such as sodium bicarbonate
- colorants such as calcium carbonate
- stabilizers and antioxidants Today, the artificial, unnatural and synthetic additives are generally regarded as unhealthy but they are widely used in carbonated beverages because of their low price or easy availability. Attempts have been made to solve this problem by reducing the use thereof and by replacing them with healthier ingredients.
- the carbonated beverage ac cording to the invention is made by carbonating a liquid, most commonly water, and by mixing it with a natural product containing a plant-originated, natural preservative and serving as a flavoring and preserving agent.
- the solution according to the invention provides a naturally seasoned carbonated beverage with a long shelf-life, along side the soft drinks sold in stores and restaurants as well as homemade carbonated soda.
- Carbonated beverages with added preservatives, such as plant-originated phenolic compounds, contained in natural products can be regarded as healthier than beverages with added artificial additives.
- This invention aims at eliminating the above-mentioned draw- backs and to provide a preparation method allowing a tasteful, healthy and purely natural carbonated beverage to be made at a low price, without any artificial additives or preserva tives. Further, the invention aims at providing the above- mentioned, purely natural carbonated beverage.
- the method ac cording to the invention is characterized in what is set forth in the characterizing part of claim 1.
- the carbonated beverage according to the invention is characterized in what is set forth in the characterizing part of claim 8.
- Other embodiments of the invention are characterized in what is set forth in the rest of the claims.
- the carbonated beverage according to the invention contains mushrooms, plants and/or constituents of plants, such as berries, leaves, conifer needles, plant stalks and roots available from nature, as well as a liquid, such as water and/or alcohol, used as a base for the beverage.
- An advantage of the natural carbonated beverage according to the inven tion is that the carbonated beverage contains not a single synthetic ingredient and is healthy, 100 % natural product.
- the carbonated beverage according to the invention is very inexpensive and simple to make because the only ingredients used for the beverage, in ad dition to carbonic acid, are mushrooms and/or plant-origi nated natural substances, and mainly water and/or alcohol.
- the preparation thereof is not dependent on expensive indus trial preparation equipment or preparation processes or in gredients from third parties.
- the carbonated beverage accord ing to the invention is highly suitable for household use and in the HoReCa industry.
- the invention creates a new category of carbonated beverages, based on the preservation, functional effects and natural ness provided by intrinsic phenolic compounds of carbonic acid and mushrooms and/or plants.
- the carbonated beverage according to the invention allows a variety of additive-free beverages, containing no artificial preservatives, to be made .
- a liquid beverage base is carbonated and seasoned with one or more different natural products, such as mushrooms and plants or parts thereof.
- the shelf-life of the beverage is extended by the combined effect of substances found in the natural products used for the seasoning of the beverage and of the carbonic acid.
- the combined effect extending the shelf-life of the beverage is achieved by let ting the carbonic acid formed in the beverage in preparing step of the beverage and the shelf-life extending substances of the natural products react with each other. This binds the carbonic acid and at least some of the shelf-life ex tending substances of the natural products together.
- the carbonated beverage prepared by the method according to invention contains carbonic acid for an extended shelf-life and natural products, such as mushrooms and plants and/or constituents thereof, for seasoning as well as for an extended shelf-life.
- the plants used for the beverage are natural plants.
- the carbonated beverage according to the invention is made by adding, one or more natural products containing phenolic compounds, as a flavoring and shelf-life extending agent, i.e. as a preservative, to a desired beverage base, and by carbonating the beverage with carbonic acid, the car- bonation also extending the shelf-life of the beverage.
- the beverage base can be water, alcohol or a juice containing one or more natural products.
- natural mushrooms and plants that add flavor to the beverage and that contain a maximum amount of the phenolic compounds extending the shelf-life of the beverage, are used as the natural products added to the beverage base.
- carbonic acid and flavor-adding natural products containing phenolic com pounds are used as a preservative in the preparation of the beverage, and in the beverage, their combined effect provid ing a sufficient shelf-life.
- Citric acid can be added if a prolonged shelf-life of the beverage is desired.
- the following plants are especially suitable for seasoning the carbonated beverage according to the invention, and for extending its shelf-life, because said plants contain a lot of flavor-adding and shelf-life extending phenolic com- pounds : black chokeberry, blueberry, bilberry, lingonberry, wild strawberry, cloudberry, cranberry, crowberry, raspberry, ro- wanberry, rosehip, sea buckthorn, strawberry, all currants, black crowberry, rhubarb, cherry, apple, pear, nettles, dan delion, conifer needles, coffee, tea, cocoa etc.
- Mushrooms such as forest mushrooms and polypores, such as chaga mushroom, containing a lot of phenolic compounds, are also suitable for seasoning the carbonated beverage and for extending its shelf-life.
- the carbonated beverage according to the invention is easy to make and produce on an industrial scale as well.
- Flavoring agents are mixed into a liquid beverage base, preferably water, obtained from said natural products in different ways.
- the mixed flavoring agents can be in the form of a powder, an extract or a liquid as well, such juices with different concentrations.
- the carbonation is preferably carried out by using gaseous carbon dioxide but other ways are also feasi ble. Thus, the carbonation can be carried out by using carbon dioxide tablets, liquid or dry ice as well.
- the carbonation is preferably performed on a cool or sub stantially cool liquid beverage base.
- the temperature of the beverage base is lower than +10 C°, suitably lower than +6 C° and preferably about +4 C° or even lower.
- the amount of carbon dioxide added to the liquid beverage base is substantially about 3 to 10 grams/liter, suitably about 4 to 9 grams/liter and preferably about 5 to 8 grams/liter.
- gase ous carbon dioxide is added to a liquid beverage base, having a temperature of about +4 C°, in an amount of 6 to 7 grams/liquid liter.
- citric acid can be added as a preserva tive if a prolonged shelf-life of the beverage is required.
- Flavoring agents are dosed and mixed, in a desired propor tion, into water, carbonated water, alcohol, drinks, juice or any liquid beverage and/or beverage base. It is obvious to a person skilled in the art that the dif ferent embodiments of the invention are not restricted to the above examples but may vary within the scope of the following claims.
- the carbonated beverage according to the invention in addition to sweet eners, contains a natural preservative obtained from natural products, such as mushrooms and plants. Thus, not only carbon dioxide but also natural products containing phenolic com pounds are mixed into the beverage, to serve as preserva- tives.
- the natural products are used as flavoring agents for seasoning the beverage.
- the natural products are mixed into the beverage in the form of a liquid, an extract or a juice.
- the water serving as the beverage base of the carbonated beverage can be mineral water, preferably natural mineral water, for example .
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
L'invention concerne un procédé de production d'une boisson gazeuse et la boisson gazeuse. Dans le procédé, une base de boisson liquide est gazéifiée et aromatisée avec un ou plusieurs produits naturels différents ou des parties de ceux-ci. La durée de conservation de la boisson est prolongée par un effet combiné de substances présentes dans les produits naturels destinés à l'aromatisation de la boisson et de l'acide carbonique.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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FI20195368 | 2019-05-03 | ||
FI20195368 | 2019-05-03 |
Publications (1)
Publication Number | Publication Date |
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WO2020225480A1 true WO2020225480A1 (fr) | 2020-11-12 |
Family
ID=73050654
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/FI2020/050293 WO2020225480A1 (fr) | 2019-05-03 | 2020-05-03 | Procédé de production de boisson gazeuse et boisson gazeuse |
Country Status (1)
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WO (1) | WO2020225480A1 (fr) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008112872A1 (fr) * | 2007-03-14 | 2008-09-18 | The Concentrate Manufacturing Company Of Ireland | Boisson ayant des édulcorants naturels avec un ou plusieurs composants de stévia et une source de baie |
RU2622922C1 (ru) * | 2016-04-04 | 2017-06-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Красноярский государственный аграрный университет" | Безалкогольный газированный напиток "Рубин" |
WO2019106223A1 (fr) * | 2017-11-29 | 2019-06-06 | Grow Capital Oy | Processus de fabrication et produit d'une boisson saine |
FI12606U1 (fi) * | 2019-12-16 | 2020-04-15 | Kerrosserviisi Oy | Makupohja juomille |
-
2020
- 2020-05-03 WO PCT/FI2020/050293 patent/WO2020225480A1/fr active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008112872A1 (fr) * | 2007-03-14 | 2008-09-18 | The Concentrate Manufacturing Company Of Ireland | Boisson ayant des édulcorants naturels avec un ou plusieurs composants de stévia et une source de baie |
RU2622922C1 (ru) * | 2016-04-04 | 2017-06-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Красноярский государственный аграрный университет" | Безалкогольный газированный напиток "Рубин" |
WO2019106223A1 (fr) * | 2017-11-29 | 2019-06-06 | Grow Capital Oy | Processus de fabrication et produit d'une boisson saine |
FI12606U1 (fi) * | 2019-12-16 | 2020-04-15 | Kerrosserviisi Oy | Makupohja juomille |
Non-Patent Citations (2)
Title |
---|
BOUARAB CHIBANE, L. ET AL.: "Plant antimicrobial polyphenols as potential natural food preservatives", JOURNAL OF SCIENCE OF FOOD AND AGRICULTURE, vol. 99, no. 4, 19 October 2018 (2018-10-19), pages 1457 - 1474, XP055645239, DOI: 10.1 002/jsfa.9357 * |
DATABASE DATABASE GNPD [online] 20 February 2018 (2018-02-20), MINTEL: "Sparkling Water", XP055759438, Database accession no. 5464205 * |
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