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WO2020201611A1 - Base de boisson aromatisée - Google Patents

Base de boisson aromatisée Download PDF

Info

Publication number
WO2020201611A1
WO2020201611A1 PCT/FI2019/050257 FI2019050257W WO2020201611A1 WO 2020201611 A1 WO2020201611 A1 WO 2020201611A1 FI 2019050257 W FI2019050257 W FI 2019050257W WO 2020201611 A1 WO2020201611 A1 WO 2020201611A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage base
flavoured beverage
flavoured
honey
base
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/FI2019/050257
Other languages
English (en)
Inventor
Jan Lindgren
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kerrosserviisi Oy
Original Assignee
Kerrosserviisi Oy
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 Kerrosserviisi Oy filed Critical Kerrosserviisi Oy
Priority to PCT/FI2019/050257 priority Critical patent/WO2020201611A1/fr
Publication of WO2020201611A1 publication Critical patent/WO2020201611A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A23B70/10—Preservation of non-alcoholic beverages by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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 honey-containing, functional and natural flavoured beverage base, as defined in the preamble of claim 1.
  • the flavoured beverage base according to the invention is a flavoured beverage base for natural bever ages.
  • the solution according to the invention a functional foodstuff from which beverages with different flavors can be made.
  • the flavoured beverage base is made from natural honey, a natural aroma, such as fruit juice, and possibly also from citric acid.
  • the solution according to the invention utilizes the valuable natural preservatives and sugars contained by honey as well as the natural healthy ingredients contained by honey.
  • flavoured beverage base s There is a great variety of commercial flavoured beverage base s with different flavors available on the market.
  • the flavoured beverage base s are sweetened with sugars or ar tificial sweeteners.
  • the flavoured beverage base s are also seasoned with fruit juices or artificial essences or the like.
  • Most of the flavoured beverage base s are seasoned, sweetened or preserved with a synthetic agent.
  • flavoured beverage base s contain natural ingre prod uct combining a good taste with a functional effect cannot be found on the market, or at least they are rare.
  • the flavoured beverage base s which are not fully natural suffer from the problem that they are harmful to health.
  • the problem of the non-natural flavoured beverage base s is that they cause health harms, due to that they are sweetened with artificial flavors and preserved with artificial preserva tives.
  • the flavor of these flavoured beverage base s is usually delivered by a synthetic flavor, such as an E flavor.
  • the flavoured beverage base according to the invention can be made from honey and different aromas, such as spices, flowers, herbs, berries, fruits, decay fungi, such as chaga mushroom.
  • a soft drink is made from the flavoured beverage base by mixing it, in a desired proportion, with water, soda or some other drinkable liquid.
  • the honey used in the flavoured beverage base can be replaced with agave syrup.
  • Households are increasingly using soda makers allowing soda and soft drinks made from tap water.
  • the soft drinks can made at home by seasoning the soda made by the soda maker with a desired flavoured beverage base.
  • the solution accord ing to the invention provides, alongside the current bever ages and the like, a natural flavoured beverage base sweet ened and preserved with honey and containing neither arti- ficial sweeteners nor added sugar.
  • flavoured beverage base s contain artificial preservatives, artificial sweeteners and added sugar.
  • the artificial sweeteners and artificial preservatives are generally regarded as unhealthy but they are widely used in flavoured beverage base s because of their low price or low energy content. Attempts have been made to solve this problem by reducing the use thereof and by replacing them with healthier sweeteners and preserva tives.
  • a beverage is made from the flavoured beverage base according to the invention by mixing the flavoured beverage base with a liquid, which can be water, carbonated water, alcohol or some other drinkable liquid.
  • the solution according to the invention provides a natural and functional honey flavoured beverage base alongside the soft drinks sold in stores and restaurants as well as homemade carbonated soda.
  • flavoured beverage base s are most often sweetened with an artificial sweetener or, for example, with fructose corn syrup, sugar or the like. Reportedly, they have weaker health-enhancing effects than honey. The current state-of-art products do not have the same effects on health as honey. Honey-sweetened beverages or flavoured beverage base s can be regarded as healthier than the sugar-sweetened ones because honey contains less calories for the same level of sweetness than the sugar-sweetened beverages.
  • the pH of honey is usually under 5, i.e. it is acidic.
  • the low pH f honey is caused by gluconic acid which prevents most bacteria from reproducing. Therefore, it acts as a nat ural preservative for the flavoured beverage base according to the invention and reduces the need of artificial preserv atives.
  • citric acid and/or carbonic acid can be added to the flavoured beverage base according to the inven tion for enhanced preservation.
  • flavoured beverage base according to the invention is characterized in what is set forth in the char- acterized part of the claim 1.
  • Other embodiments of the in vention are characterized in what is set forth in the rest of the claims.
  • the natural flavoured beverage base according to the inven tion contains, at least, ingredients available from nature, such as honey and water.
  • One of the ingredients of the fla voured beverage base is natural honey.
  • An advantage of the flavoured beverage base according to the invention is that the flavoured beverage base does not contain a single syn thetic ingredient and is a 100 % natural product.
  • the fla voured beverage base can be used for seasoning water, car bonated water, alcohol, alcoholic beverages, drinks and any liquid beverages, in a healthier way than by using a fla voured beverage base made from synthetic substances.
  • Another advantage of the invention is that the natural fla voured beverage base according to the invention is very in expensive and simple to make because only natural substances and water are used as the ingredients of the flavoured bev- erage base. The production thereof is not dependent on ex pensive industrial manufacturing equipment or ingredients from third parties.
  • the flavoured beverage base has a pleasant and fresh scent of natural honey which is also an advantage.
  • the flavoured beverage base can also be effortlessly and inexpensively made by a private person, from berries and honey that she/he can has collected, for example.
  • the flavoured beverage base according to the invention is highly suitable for household use and in the HoReCa industry.
  • the invention creates a new category of flavoured beverage base s for beverages, based on the sweetness, functional effects and preservation without artificial sweeteners, pro- vided by honey.
  • the flavoured beverage base according to the invention allow a variety of additive-free, honey-based bev erages, containing no artificial sweeteners, to be made.
  • a flavoured beverage base the flavoured beverage base being adapted to be diluted with a liquid, such as water.
  • the flavoured beverage base contains a natural preservative, preferably honey.
  • the preserving properties of honey are based on the gluconic acid contained therein.
  • the flavoured beverage base is preferably seasoned with nat ural products, such as berries, mushrooms, herbs, fruits, flowers and/or other plants or the like. Tree needles, such as spruce, pine or juniper needles and/or other tree needles can also be used as the seasoning agents.
  • the flavoured beverage base according to the invention is easy to make and produce on an industrial scale as well.
  • Honey is heated up together with water, in a proportion 1:1, for example. The proportion may vary quite a lot because the amount of honey regulates the sweetness of the flavoured beverage base. However, at a minimum, the honey content of flavoured beverage base shall preferably be 30%.
  • Desired flavoring agents such as fruit, berry juice, va nilla, spice, herb and/or decay fungi, such as chaga mush- room, are added to the mixture of honey and water.
  • natural sweeteners are used for sweetening the flavoured beverage base.
  • these natural sweeteners also con tain a variety of tannins, increasing the preservability of the flavoured beverage base further.
  • cit- ric acid can be added, if prolonged preservability of the beverage in storage is required.
  • the flavoured bev erage base can be carbonated for freshness and increased preservability.
  • the flavoured beverage base is dosed and mixed, in a desired proportion, into water, carbonated wa- ter, alcohol, drinks, juice or any liquid beverage.
  • Most of the natural ingredients, such as honey, berries and so on, added to the flavoured beverage base act as health-enhancing components of the flavoured beverage base.
  • agave syrup can be used, resulting in a lower glycemic index GI of the flavoured beverage base since agave syrup has a lower glycemic index than honey.
  • flavoured beverage base according to the invention contains a natural preservative and sweet ener, honey or agave syrup.
  • the main idea is to utilize the taste, sweetness, preservability and health-enhancing prop erties of honey in the flavoured beverage base and, thereby, to deliver these properties to a beverage.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne une base de boisson aromatisée pour préparer une boisson, la base de boisson aromatisée étant conçue pour être diluée avec un liquide, tel que de l'eau. La base de boisson aromatisée comprend un conservateur naturel, tel que du miel.
PCT/FI2019/050257 2019-03-29 2019-03-29 Base de boisson aromatisée Ceased WO2020201611A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/FI2019/050257 WO2020201611A1 (fr) 2019-03-29 2019-03-29 Base de boisson aromatisée

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/FI2019/050257 WO2020201611A1 (fr) 2019-03-29 2019-03-29 Base de boisson aromatisée

Publications (1)

Publication Number Publication Date
WO2020201611A1 true WO2020201611A1 (fr) 2020-10-08

Family

ID=72667244

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FI2019/050257 Ceased WO2020201611A1 (fr) 2019-03-29 2019-03-29 Base de boisson aromatisée

Country Status (1)

Country Link
WO (1) WO2020201611A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090074935A1 (en) * 2007-09-17 2009-03-19 Pepsico, Inc. Steviol glycoside isomers
US20130309362A1 (en) * 2012-02-10 2013-11-21 Philip J. Bromley Beverage compositions containing non-polar compounds
RU2668168C2 (ru) * 2016-10-26 2018-09-26 Ирина Владимировна Бондарь Композиция ингредиентов для приготовления концентрата сбитня (варианты)
WO2018226168A1 (fr) * 2017-06-09 2018-12-13 Eperfect Health Corporation Limited Boisson mélangée comprenant du reishi

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090074935A1 (en) * 2007-09-17 2009-03-19 Pepsico, Inc. Steviol glycoside isomers
US20130309362A1 (en) * 2012-02-10 2013-11-21 Philip J. Bromley Beverage compositions containing non-polar compounds
RU2668168C2 (ru) * 2016-10-26 2018-09-26 Ирина Владимировна Бондарь Композиция ингредиентов для приготовления концентрата сбитня (варианты)
WO2018226168A1 (fr) * 2017-06-09 2018-12-13 Eperfect Health Corporation Limited Boisson mélangée comprenant du reishi

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
"A Google daterange search result page providing information on the publication date of documents D7 (the 9th result in the search result list) and D8 (the 3rd result in the search result list)" *
DATABASE DATABASE [online] May 2004 (2004-05-01), ANONYMOUS: "Kalamansi Plum with Honey Concentrate Drink Base" *
LINGONBERRY JUICE, 21 April 2018 (2018-04-21), Retrieved from the Internet <URL:<https://meritalo.com/en/tuote/lingonberry-juice> [retrieved on 20190709] *
ORGANIC WILD LINGONBERRY JUICE, 10 February 2015 (2015-02-10), Retrieved from the Internet <URL:<https://loovfood.com/products/lingonberry-juice/>> [retrieved on 20190709] *

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