WO2020183404A1

WO2020183404A1 - Food beverage

Info

Publication number: WO2020183404A1
Application number: PCT/IB2020/052196
Authority: WO
Inventors: Sabrina FEDERZONI
Original assignee: Monari Federzoni SpA
Current assignee: Monari Federzoni SpA
Priority date: 2019-03-12
Filing date: 2020-03-12
Publication date: 2020-09-17
Anticipated expiration: 2021-09-12

Abstract

Food beverage comprising a sweetening solution and an acid solution, which solutions are diluted in an aqueous solution. The said acid solution includes Balsamic Vinegar of Modena P.G.I.

Description

Food beverage

The present invention relates to a food beverage comprising a sweetening solution and an acid solution, which solutions are diluted in an aqueous solution .

As will be seen later, the beverage object of the present invention can comprise characterizing juices and flavours.

Nowadays there are the most disparate qualities of food, thirst-quenching, energy, invigorating, sports, detoxifying, draining beverages, to be chosen according to the tastes or purposes that consumers want to pursue .

Despite the different types and qualities of drinks on the market, the consumer has always to make choices, since, e.g., energy drinks are hardly also thirst-quenching, or dietetic or detoxifying, with low calorie or sugar content, no gas and biological: the higher the quality that a user looks for in a drink, the less chance of finding the correct drink that satisfies the user.

Such problem is even more evident if the consumer is also careful to avoid drinks that respond to vegetarian or vegan dictates, as well as organic or healthy nutrition drinks with positive effects on consumer health, the choice becomes more and more difficult .

Therefore, there is a need not met by known state-of-the-art drinks to make a drink which can adequately meet the different users needs and which presents different, often in contrast, quality.

The present invention achieves the above objects by making a drink as previously described, wherein the acid solution comprises Balsamic Vinegar of Modena P . G . I .

The presence of balsamic vinegar is therefore fundamental .

It is specified that Balsamic Vinegar of Modena P.G.I. is preferably used, but Traditional Balsamic Vinegar of Modena P.D.O. could also be used.

The presence of balsamic vinegar transfers all the peculiar characteristics of the vinegar to the food beverage object of the present invention.

In fact, vinegar is rich in antioxidants thanks to its high concentration of polyphenols present in grapes. These chemicals play an important role in strengthening the immune system and in fighting free radicals. The concentration of bioflavonoids promotes longevity and slows down the aging processes.

Furthermore, it has been shown that the antioxidants present in vinegar reduce the oxidation of healthy cells thus discouraging the growth of cancer cells.

Vinegar has also achieved important results regarding the prevention and slowdown in neurodegenerative diseases, in helping digestion and against heartburn.

Finally, vinegar has detoxifying properties, facilitates the regeneration of blood sugars, reduces blood pressure, improves heart health and contributes to lowering cholesterol . Recent studies have also shown that when it is drunk in the morning, vinegar also has an energizing power, as well as properties in rebalancing the pH.

For these reasons, the beverage object of the present invention, in addition to the advantages described above, is:

Organic,

Detox,

Vegan ,

Low Calories,

Gluten free

Refreshing,

Naturally sweet,

GMO Free ,

Artisan and healthy.

The advantages and characteristics just described are further amplified by a particular mixture which provides that the acid solution consists of a mixture of apple cider vinegar and Balsamic Vinegar of Modena P.G.I.

According to an embodiment variant, it is possible to provide for the use of unfiltered apple cider vinegar.

The Balsamic Vinegar of Modena P.G.I. and the apple cider vinegar are therefore the basis of the beverage object of the present invention and, to improve its taste, they can be provided in combination with particular essences. For example, it is possible to provide that the sweetening solution comprises a solution based on at least one fruit juice . Alternatively or in combination it is possible to provide that the beverage includes natural flavours .

All the known state-of-the-art fruit juices and natural flavours can be used, both individually and in combination.

It is evident that it is therefore possible to make a beverage suitable for all tastes with a high variability and adaptability to the consumer needs.

Such high variability is advantageously related only to the taste, since the beneficial properties, which are provided by the Balsamic Vinegar of Modena P.G.I. in combination or not with the apple cider vinegar, remain as such, regardless of the taste of the beverage chosen.

According to a further embodiment, the sweetening solution comprises organic grape sugar.

Such sugar, completely natural as it is totally extracted from fruit, sweetens the beverage object of the present invention, giving it a neutral taste with a slightly fruity aroma, maintaining a low calorie content and presenting antioxidant properties .

Given the advantageous aspects of the beverage just discussed, an object of the present invention is also a method for making an edible beverage which involves mixing an aqueous solution with a sweetening solution .

In particular, a step of Balsamic Vinegar of Modena P.G.I. addition is envisaged.

The object is to obtain a homogeneous beverage, therefore it is necessary to mix the solutions up to the point where one is dispersed in the other creating a unique solution. The mixing of aqueous solution, sweetening solution and balsamic vinegar can take place at any temperature, the important thing is to ensuring a homogeneous solution.

According to an improvement, the addition of apple cider vinegar can also be provided.

The order in which the different solutions are added is also absolutely independent, however, in order to optimize the realization process and to ensure a certain continuity of taste and organoleptic characteristics, it is preferable to follow a precise production method.

According to such method, the beverage is made using an aqueous base inside which aqueous base Balsamic Vinegar of Modena P.G.I. is added.

In this case Balsamic Vinegar can be provided in a percentage of Balsamic Vinegar of Modena and unfiltered apple cider vinegar, diluted with the aqueous part and the natural juices and flavours characterizing the beverage.

Such dilution can be provided inside a known state-of-the-art container, such as, for example, a bottle or the like, to be then diluted in water with predetermined percentages .

Alternatively, such container may have a water- soluble outer wall .

The dilution in contact with water will be dispersed within the aqueous solution, in order to realize in this way the beverage object of the present invention.

It is obviously possible to provide any combination of components within the dilution, for example it is possible to provide a mixture of Balsamic Vinegar of Modena P.G.I. and apple cider vinegar .

Alternatively or in combination it is possible to provide a mixture of organic grape sugar, natural flavours and fruit juice, in combination with Balsamic Vinegar of Modena P.G.I. and apple cider vinegar .

It is evident that the present invention is not limited to the realization of a drink, but can be related to the realization of a kit which has a concentrate to be diluted, for the production of beverage based on Balsamic Vinegar.

In this case the kit could comprise a container with an aqueous base and a concentrate of vinegars and juices to be diluted which has one or more of the characteristics described above.

These and other features and advantages of the present invention will become clearer from the following description of some exemplary embodiments illustrated in the attached drawings wherein:

figures la to lc illustrate a schematic diagram, aimed at showing the method steps for the realization of an embodiment of the beverage object of the present invention.

It is specified that the figures attached to the present patent application relate to a specific embodiment, to better understand the advantages and characteristics of the beverage and of the method object of the present invention.

Such embodiments are therefore to be intended for purely illustrative and not limiting purposes to the inventive concept of the present invention, i.e. to make a beverage which has all the advantageous characteristics described above.

In particular, figure la illustrates a container 20 suitable to contain a water-based solution 2 and a container 1 of a mixture, a special dilution for the realization of the beverage object of the present invention .

As mentioned above, according to a general embodiment, the dilution can consist of Balsamic Vinegar of Modena P.G.I. and unfiltered apple cider vinegar combined with juices and flavours.

According to a preferred embodiment, the container —1 includes a dilution 11 of Balsamic Vinegar of Modena P.G.I. , apple cider vinegar, fruit juice, natural grape sugar and natural flavours.

In this case the contents of the container 1 can be obtained by automatically mixing the various components .

For example, it is possible to provide the inclusion of Balsamic Vinegar of Modena P.G.I., apple cider vinegar, fruit juices and natural flavours in a device of the centrifuge type and the like and mix everything inside the centrifuge to obtain a homogeneous mixture .

Such homogeneous mixture will be then diluted in water .

The homogeneous mixture can be diluted in water by simply pouring the contents 11 of the container 1 into the container 20.

Alternatively or in combination, the container 1 can have a water-soluble outer wall 12, as will be described later. In figures la to lc a common container 20 is illustrated, but from the method steps that will be described, it will be evident how any known state-of- the-art container can be used.

Similarly, in the figures no reference is made to a preferred working temperature, since the method object of the present invention can be carried out at any temperature .

Preferably, once bottled, the product is pasteurized.

It is also possible to provide for overheating the container 20 so as to accelerate the method steps which will be described below.

Regardless of the shape of the container 20 and the realization conditions of the method, the container 1 can comprise an outer wall 12 consisting of a water-soluble membrane.

Regardless of the realization of the outer wall 12, for example also in the case in which such outer wall is not water-soluble, from the attached figures it is evident that the contents 11 of the container 1 is dispersed in the container 20 and mixed with the water-based solution 2.

If the outer wall 12 is a water-soluble wall, the contents 11 will be dispersed inside the aqueous solution of the container 2, while if the wall 12 is a common wall of a container, the contents 11 will be poured inside the container 2.

The result is the obtainment of a homogeneous substance 21 illustrated in figure lc, wherein the mixture contained inside the capsule 1 and the water- based solution 2 are mixed together. To facilitate such process, it is possible to act by performing manual or mechanized actions aimed at mixing the contents of the container 20.

In particular, the product is continuously mixed in order to have equal percentages of vinegars and juices in the bottles.

While the invention is susceptible of various modifications and alternative constructions, some preferred embodiments have been shown in the drawings and described in detail .

It must be understood, however, that there is no intention to limit the invention to the specific illustrated embodiment, but, on the contrary, it intends to cover all the modifications, alternative constructions, and equivalents that fall within the scope of the invention as defined in the claims.

The use of "for example", "etc.", "or" indicates non-exclusive alternatives without limitation unless otherwise indicated.

The use of "includes" means "includes, but not limited to" unless otherwise indicated.

Claims

1. Food beverage comprising a sweetening solution and an acid solution, which solutions are diluted in an aqueous solution,

characterized in that

the said acid solution includes Balsamic Vinegar of Modena P . G . I .

2. Beverage according to claim 1 , wherein the said acid solution consists of a mixture of apple cider vinegar and Balsamic Vinegar of Modena P.G.I.

3. Beverage according to claim 1 or claim 2 , wherein the said sweetening solution comprises a solution based on at least one fruit juice.

4. Beverage according to one or more of the preceding claims , wherein said sweetening solution comprises organic grape sugar.

5. Beverage according to one or more of the preceding claims, wherein said beverage comprises natural flavours .

6. Method of making an edible beverage characterized in that it provides for mixing an aqueous solution with a sweetening solution,

a step of Balsamic Vinegar of Modena P.G.I. addition being envisaged.

7. Method according to claim 6, wherein a step of apple cider vinegar addition is provided.

8. Method according to claim 6 or claim 7 , wherein a step of carrying out a dilution based on Balsamic Vinegar of Modena P.G.I. and unfiltered apple cider vinegar is provided,

a mixing step of said dilution being provided inside an aqueous solution.

9. Method according to one or more of claims 6 to 8, wherein said dilution comprises a mixture of organic grape sugar, natural flavours and fruit juice .