Beverage products with high acidity and probiotic stability enhancement methods. RU patent 2508745.

FIELD: food industry.

SUBSTANCE: invention is related to beverage products. According to one version, the beverage product includes orange juice, rebaudioside A, an additive with a citrus taste, at least one buffer agent, at least one vitamin, probiotic bacteria and beta-glucan. According to the second version, the beverage product may be produced from other than orange juice concentrate. According to each version, the beverage product has pH equal to no more than 4.5. The method envisages mixing of beta-glucan, rebaudioside A, additive with a citrus taste, at least one vitamin, at least one buffer agent and orange juice to produce a mixture. Then one performs the mixture pasteurisation and probiotic bateria addition.

EFFECT: invention allows to enhance probiotic bacteria viability as well as increase the beverage product storage life.

46 cl, 1 dwg, 2 tbl

PRIORITY CLAIM

In this application claims the priority of a patent application, US no 12/626226, filed on November 25, 2009, entitled "Drinking foods with high acidity and ways to improve probiotic stability", a description which is entered here link in full.

THE TECHNICAL FIELD

The present invention relates to drinks with high acidity with probiotics, and other drinking products (for example, beverage concentrates, liquid compositions ready-to-drink beverages, syrups, powders, and the like) and to the ways of increase of probiotic stability of drinks with high acidity and other products and drinking to the use of beta-glucan in beverages with high acidity with probiotics.

Probiotic bacteria (in some cases specified here, as probiotics) are living bacterial organisms that have beneficial effects on health and nutrition individuals, supporting the healthy bacteria in the gut of the owner. This microflora depends on substances consumed them from the diet of the host body. As a rule, probiotics colonise the colon and can perform two or at least two main roles: they can enrich natural flora of gastrointestinal tract additional bacteria and they can be effective when treating a number of conditions, including without limitation (1) facilitation of disorders of the gastrointestinal tract (for example, constipation and diarrhea caused by infection by pathogenic organisms, antibiotics, chemotherapy, etc.); (2) stimulation and modulation of the immune system; (3) the antitumor effects of inactivation or inhibition of carcinogenic compounds present in the gastrointestinal tract by reducing the enzymatic activity of intestinal bacteria (for example, O-glucuronidase, azoreductase, nitroreductase and the like); (4) reduced the production of toxic end products (for example, ammonia, phenols, other protein metabolites are known to cause cirrhosis of the liver, and the like); (5) reduction of cholesterol levels in the serum and decreased blood pressure; (6) maintenance of the integrity of the mucous membrane; (7) relief of the symptoms of lactose intolerance; and/or (8) prevention of vaginitis.

Examples of probiotic organisms include, without limitation, the bacteria that are able to grow at least temporarily in the gastrointestinal tract, displacing or destroying pathogens, along with providing a host of other advantages. Probiotics must be viable until at least the time of consumption by the consumer.

Probiotics are sensitive to different environmental conditions and, as a rule, do not live for a long time in food products and drinking products with high acidity (for example, fresh citrus fruits, juices of citrus fruits, foods containing juices of citrus fruit, tomato sauce and the like). For example, in drinking products from fruit juice probiotics are sensitive to various environmental factors including, for example, low pH, high acid content, high water activity, heat, air, light and presence of own polyphenols fruit juices or other environmental factors. Thus, the viability (measured in colony forming units or SOMETHING) and, consequently, the effectiveness of the drink with high acidity, fortified with probiotics, essentially, can be reduced.

Food composition, having a pH less than 7 is considered acidic. The presence of acids in the food compositions (for example, food or drinking product) contributes to the pH. The more acid is present, the lower the pH level. As a rule, food composition with high acid content are natural pH 4,6 or below. For example, one of the main nutrients citrus fruit is an acid, such as ascorbic acid (vitamin C), and the pH of orange juice is about 3.8. It is known that the acidic environment destroys vital proteins necessary for the growth of bacterial organisms. Consequently, organisms are killed in an acidic environment. Many desirable probiotics grow very well at pH around 7.0.

Used in the description of this patent application, the terms "acid" and "acidity" differ. The content of acid is a measure of how much acid is present in the unit volume of food composition. The degree of acidity is the actual pH of the food or drink, while the low content of acid leads to high pH.

Heating (e.g. pasteurization) routine is used to kill germs that are present in food. Usually, when refrigerated storage of the product is retained more of probiotics. Also sunlight or artificial light can lead to the destruction of at least some of probiotics. Essentially harmful certain wavelengths of UV spectrum. In view of the sensitivity of probiotics such environmental factors, such as high temperature, high levels of oxygen, moisture, and direct light can reduce the lifetime of these is contained in the drinks organisms. The result is a product with a lack of shelf life, that is, reducing the number of probiotic cells in the product indicates the end of the shelf life of the product that leads to increase of expenses and increase of waste.

In describing this patent application describes the various documents, including, for example, publications and patents. All such documents follow the link in full. Quoting any of these documents does not present a patent application part of the prior art. If any value or the definition of the term, see the description of this patent application, contradicts any meaning or definition of the term in the document introduced by the link, it should take into account the value or the definition of the term, implied or defined in this document.

BRIEF DESCRIPTION

Following is a simplified short description of the aspects of the present invention related to products, compositions and methods. The present brief description is not exhaustive summary and is not intended to determine all or only key or critical elements, or to determine the amount of the claims on products, compositions and methods declared in the formula of the present invention. The following summary shows some of the concepts and aspects of the present invention in a simplified form, as the introductory part of a detailed description before given as a non-limiting examples of specific options embodiment of the present invention.

In one aspect of the present invention relates to drinking products, including at least one fruit juice, at least one sweetener, probiotic bacteria and beta-glucan, where drinking product has a maximum pH of 4,5 and content of acid in the range of 0.5%-1,0% of the mass. Fruit juice can represent any suitable juice or a combination of juices, compatible with probiotic bacteria and beta-glucan in the specific composition of drinking the product of the present invention, as shown below. In particular given as a non-limiting example variants embodiment of the present invention of fruit juice essentially consists of not derived from orange juice concentrate. In particular given as a non-limiting example variants embodiment of the present invention of fruit juice essentially consists of orange juice concentrate. In particular given as a non-limiting example variants embodiment of the present invention of fruit juice may include without limitation, orange juice, pineapple juice, mango juice, grapefruit juice, lemon juice, lime juice and similar to them or their combinations. In particular given as a non-limiting example variants embodiment of the present invention drinking product includes at least one additional fruit juice, for example, drinking product includes at least two additional fruit juice. In particular given as a non-limiting example variants embodiment of the present invention of fruit juice may be within 10%-100% of the mass. drinking product. In particular given as a non-limiting example variants embodiment of the present invention sweetener includes natural, no-calorie sweetener and can be selected from the group consisting of rebaudioside, steviol glycosides, extract of Stevia rebaudiana, Luo Han Guo, mogroside V, montina, glycyrrhizic acid, thaumatin, modelline, brazzein and mixtures of any of them. In particular given as a non-limiting example variants embodiment of the present invention a natural, no-calorie sweetener selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, stiilseid, docsid and A combination of any of them. In particular given as a non-limiting example variants embodiment of the present invention probiotic includes Bifidobacterium spp., Lactobacillus spp. or any mixture of them. In particular given as a non-limiting example variants embodiment of the present invention beta-glucan can be obtained from at least one of oat bran, rolled oats, flour from whole oats, ottima, whole barley grain or a barley dry milling and mixtures of any two or more of them. In particular given as a non-limiting example variants embodiment of the present invention drinking products optionally include one or more ingredients of the drink, suitable for applications in drinking products, including, for example, one or more of any additional drink ingredients listed below. In particular given as a non-limiting example variants embodiment of the present invention of drinking the product is additionally includes at least one additional ingredient, selected from the group consisting of modifiers flavor, organic acids, flavorings, vitamins, mineral substances, buffering agents, dyes and their mixtures. In particular given as a non-limiting example variants embodiment of the present invention drinking product testing 45 days of storage in hermetically ukuporennah PET containers on 12 FL oz (360 ml), kept in the dark or otherwise protected from UV radiation conditions of cold storage at a temperature of 35 degrees Fahrenheit (1,6°C), has a longer shelf life compared with the same drinking product without beta-glucan. In specific aspects of drinking product includes at least 40% received not from concentrate (NFC) orange juice, sweetening component, including at least one natural, no-calorie sweetener, probiotic bacteria at least 0.20% of beta-glucan, where the drink has a maximum pH of 4,5, the acid content within 0,70%-0,80%, and probiotic bacteria include viable bacteria in concentrations of at least 1.0 x 10 9 CFU/12 FL oz (360 ml), for example, between 1.0 x 10 9 to 1.0 x 10 12 CFU/12 FL oz (360 ml) packaged drinking product testing 45 days of storage in hermetically ukuporennah PET vessels on 12 FL oz (360 ml), kept in the dark or in otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (of 1.6 degrees Celsius). All percentages indicated in the description and the claims of this patent applications listed by weight of the total mass of the composition of drinking the product, if not explicitly specified otherwise.

In particular given as a non-limiting example variants embodiment of the present invention composition of drinking products optionally include one or more ingredients of the drink, suitable for applications in drinking products, including, for example, one or more of any additional drink ingredients listed below.

In another aspect of the present invention relates to methods of obtaining drinking product. These include a combination of many ingredients with first mixture, all or some of which are optional pre combined with each other. Ingredients include at least one fruit juice, at least one sweetener and beta-glucan. In particular given as a non-limiting example variants embodiment of the present invention drinking products optionally include one or more ingredients of the drink, suitable for applications in drinking products, including, for example, one or more of any additional drink ingredients listed below. First, the mixture is heated to conduct pasteurization before adding it probiotic bacteria. Probiotic bacteria can be added to the first mixture after pasteurization and before filling drink or after the packing drink. A drink can be Packed in any suitable containers, for example, in single-portion containers or mnogoportsionnyh containers. As a rule, such shots, containers contain within about 4 fluid ounces (120 ml) up to 16 fluid ounces (480 ml) per serving, for example, 6 fluid ounces (180 ml), 8 fluid ounces (240 ml) or 12 FL oz (360 ml). Specialist in the field of technology to which the present invention, it should be understood that the specific examples are modified and alternative embodiments are given as an example of products, compositions and methods, included in the scope of the claims of the present invention, and also lead to similar results.

Shelf life of drinking product that contains probiotics, can be defined as the period of time during which it retains at least to a certain concentration of viable probiotics, for example, at least 1.0 x 10 9 CFU/12 FL oz (360 ml) or in some cases at least 5,0 x 10 9 CFU/12 FL oz (360 ml). Not wishing to be bound by any theory, the authors of the present invention believe that at least in the specific listed as non-limiting examples options embodiment of the present invention combination of probiotics and beta-glucan in drinking products and methods of the present invention leads to encapsulate (partial or full), the formation of complex and/or emulsion probiotic organisms in beta glucane. Again, not wanting to be limited by any theory, the authors of the present invention believe that such encapsulation, complex formation and/or emulsion provides protection for probiotics and therefore prolonging their viability in drinking product and, thus, extends the shelf life of the product. It was found that the use of drinking the product of the present invention combination of probiotics and beta-glucan leads to extend the expiration date, i.e. to increase the number or percentage viable probiotic bacteria surviving over time. It is also possible that encapsulation, complex formation and/or emulsion in a product with the participation of beta-glucan and probiotic may change the expiration date of drinking the product. Beta-glucan can act as a food source for probiotics.

SHORT DESCRIPTION OF THE SHAPE

More complete understanding of the description and advantages of this patent application can be obtained because of the link to the following description is attached figure, where:

Fig. 1 - graphical illustration of concentration of probiotic bacteria in time when bacteria of InocuLAN in the composition of orange juice, as with beta-glucan, and without it. The results show a higher concentration of viable bacteria in 45 days in the drink of orange juice, including beta-glucan, compared to the same drink of orange juice without beta-glucan. In particular, 45 days CFU/12 FL oz (360 ml) drink of orange juice containing beta-glucan, at least 50% above that of the same drink without beta-glucan.

DETAILED DESCRIPTION

In the following description of the different options embodiment of the present invention refers to the attached figure, which is part of him, which as the illustration shows the different ways the embodiment of the present invention, which can be carried out one or more aspects of the present invention. For the convenience of different listed below embodiment of the present invention are compositions, products, methods, and the like. You should understand that in most forms of embodiment of the present invention can be used structural and functional modifications not beyond the claims of the present invention.

Here the trademarks of the components consisting of various ingredients, suitable for use in the above example drinking products, compositions and methods, the authors of the present invention is not limited material particular trademarks. To replace the materials listed trademarks can be used equivalent materials (for example, those received from different sources under different trademarks or reference numbers).

In particular given as a non-limiting example variants embodiment of the present invention drinking products or song can keep high indicators of viability of probiotic bacteria and, therefore, have a long shelf life. These are given as an example of drinking products or composition with initial concentration between 1.0 x 10 9 -1,0 x 10 12 CFU/12 FL oz (360 ml), for example, 1,0 x 10 10 CFU/12 FL oz (360 ml) allow to save at least 1.0 x 10 9 SOME bacteria 12 FL oz (360 ml) drink consumption even after 45 days of storage in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (1,6°C) after filling. In particular given as a non-limiting example variants embodiment of the present invention 45 days or 63 days, or even 70 days of storage in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (1,6°C) after filling saved half of the initial concentration of viable probiotic bacteria.

Used in the description of this patent applications and claims the term "probiotics and probiotic microorganisms or probiotic biomass include in the scope of any of the microorganisms, the contents of the cells or metabolites of microorganisms that have beneficial effects on the host. Consequently, it can be included yeast, mold, and bacteria. In particular cited as an example of the options embodiment of the present invention in drinking products, compositions and methods can be used strains of probiotic bacteria Bifidobacterium, including, for example, B. breve, B. animalis (lactis), B. longum, B. bifidum, B. adolescentis, B. thermophilum and B. infantis. Can also be used strains of probiotic bacteria of the genus Lactobacillus, including, for example, L. acidophilus, L. casei, L. rhamnosus, L, paracasei, L. johnsonii, L. reuteri and L. plantarum, L. lactis, L. bulgaricus.

In EP 0862863 are some examples of currently known probiotics. For example, in particular given as a non-limiting example variants of realization of drinking products and compositions of the present invention can be used strains of Lactobacillus plantarum (Lp299), Bifidobacterium lactis (FTN019) or Bifidobacterium lactis (BB-12). The choice of different probiotic strains offered Christian Hansen BioSystems A/S (CHL), 10-12 Boge All, P.O Box 407, DK-2970 Horsholm, Denmark. Specialist in the field of technology to which the invention, taking into account the advantages of this description may choose suitable additional or alternative strains of probiotic bacteria for use in different variants of realization of drinking products and compositions of the present invention.

Some are listed as non-limiting examples options embodiment of the present invention drinking products or composition may contain bacteria are of many kinds. In particular given as a non-limiting example variants embodiment of the present invention in case of presence in drinks or compositions of the present invention two bacteria, the bacteria can imagine, for example, B. animalis (lactis) and L. rhamnosus.

The ratio of bacteria of one type to the other types of bacteria can widely vary. The ratio can be in limits from around 0,00000001 to 1, in the range of approximately 0,0000001 to 1, in the range of approximately 0,000001 to 1, ranging from about 0,00001 to 1, in the range from about 0.0001 up to 1, ranging from about 0.001 to 1, in the range from 0.01 to 1, in the range from about 0.1 to 1 or in the range from about 1 to 1.

Bacteria that are appropriate for a specific listed as non-limiting examples of variants of realization of drinking products, compositions and methods of the present invention may be obtained using different methods, known from the prior art, including, for example, grown on medium containing casein. Optional bacteria can be grown without casein, providing bacteria without the use of dairy products. In particular given as a non-limiting example variants embodiment of the present invention bacteria can be stored in conditions of cold storage, frozen or passed freeze drying without compromising the viability below a specified level. In particular given as a non-limiting example variants embodiment of the present invention bacteria may be added to drinking product or composition in the same condition in which they are stored, for example, frozen, passed freeze drying or chilled. In particular given as a non-limiting example variants embodiment of the present invention bacteria can be ottani before adding to the drinking product or composition. In particular aspect of the present invention bacteria can be frozen after growing and stored in frozen state before adding to the drinking product or composition. In particular aspect of the present invention bacteria can also be subjected lyophilized and then measured, mixed and rehydration 0,10% peptone water before adding to the drinking product or composition.

Used in the description of this patent application, the term "expiration date" refers to the period of time after the packing drink during which he responds to the current criteria of MERCHANTABILITY and consumption, including the content of at least the minimum required concentration of probiotics. In particular given as a non-limiting example variants embodiment of the present invention is the shelf life is the period of time during which the drink meets these criteria and is suitable for consumption when it is Packed in hermetically ukuporennah PET capacity by 12 FL oz (360 ml)and stored in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (1,6°C), including the content of viable probiotics at the level of at least 1.0 x 10 9 CFU/12 FL oz (360 ml) drink. It should be understood that drinking products and compositions of the present invention may be stored and rasfasovyvaetsya in any suitable containers, including, for example, containers of any given size, made of any suitable material(s). The definition of the expiration date are listed here for convenience and easy explanation of extended shelf life achieved in some or all variants of realization of drinking products and compositions of the present invention. Specialist in the field of technology to which the invention, the description, it is clear that appropriate or an extension of the shelf life can be dostigaet in some or in all variants embodiment of the present invention also in another storage or other storage conditions, for example, at other temperatures, in containers made of other suitable material and of other sizes and things like that still provide similar results.

In particular given as a non-limiting example variants embodiment of the present invention drinking products or song in 45 days the store in hermetically ukuporennah PET containers on 12 FL oz (360 ml), kept in the dark or otherwise protected from UV radiation conditions of cold storage at a temperature of 35 degrees Fahrenheit (1,6°C) after receipt of a drink, have a quantitative indicator bacteria contained in the drink, constituting either in the range of about 1.0 x 10 9 CFU/12 FL oz (360 ml) up to 5.0 x 10 9 CFU/12 liquid oz (360 ml) drink. It should be understood that used in the description and attached to the claims of this patent application, the term "approximately" include the scope of the standard errors and variability in the measurement and the like. In particular given as a non-limiting example variants embodiment of the present invention drinking products or song in 45 days the store in hermetically ukuporennah PET containers on 12 FL oz (360 ml), kept in the dark or otherwise protected from UV radiation conditions of cold storage at a temperature of 35 degrees Fahrenheit (1,6°C) after receipt drink, have a quantitative indicator bacteria in drinking the product constituting ranging from about 1.0 x 10 9 CFU/12 FL oz (360 ml) up to 5.0 x 10 9 CFU/12 FL oz (360 ml) drinking product, and in some embodiments, the embodiment of the present invention in the range of approximately 2.0 x 10 9 CFU/12 FL oz (360 ml) drinking a product to approximately 5.0 x 10 9 CFU/12 FL oz (360 ml) drinking product, and in some embodiments, the embodiment of the present invention in the range of approximately 3,0 x 10 9 CFU/12 FL oz (360 ml) drinking a product to approximately 5.0 x 10 9 CFU/12 FL oz (360 ml) drinking product, and in some embodiments, the embodiment of the present invention within the limits from around 4.0 x 10 9 CFU/12 FL oz (360 ml) drinking a product to approximately 5.0 x 10 9 CFU/12 FL oz (360 ml) drinking product.

As mentioned above, in particular drinking the product or composition of fruit juice can represent any suitable juice or a combination of juices, compatible with probiotic bacteria and beta-glucan. Not wishing to be bound by any theory, the authors of the present invention believe that the combination of probiotics and beta-glucan leads to encapsulate (partial or full), the formation of complex and/or emulsion probiotic organisms with beta-glucan. Again, not wanting to be limited by any theory, the authors of the present invention believe that such encapsulation, complex formation and/or emulsion provides protection for probiotics. It was found that the use of drinking the product of the present invention combination of probiotics and beta-glucan leads to extend the expiration date, i.e. to increase the number or percentage viable probiotic bacteria surviving over time. It is also possible that encapsulation, complex formation and/or emulsion in a product with the participation of beta-glucan and probiotic may change the expiration date of drinking the product. Beta-glucan can act as a food source for probiotics.

In at least one given as an example of the method of obtaining drinking product or compositions of the present invention method involves mixing together many ingredients with first mixture, all or some of which are optional pre combined with each other. Ingredients include at least one fruit juice, at least one sweetener and beta-glucan. In particular given as a non-limiting example variants embodiment of the present invention drinking products optionally include one or more ingredients of the drink, suitable for applications in drinking products, including, for example, one or more of any additional drink ingredients listed below. First, the mixture is heated to conduct pasteurization before adding it probiotic bacteria. Probiotic bacteria can be added to the first mixture, for example, directly after the stage of pasteurization or, for example, immediately after the filling of the drink. Drinking the product can be Packed in bottles, cardboard boxes or containers, for example, in sterilized shots, or mnogoportsionnyh containers. As a rule, such containers contain within about 4 fluid ounces (120 ml) up to 16 fluid ounces (480 ml) per serving, for example, 6 fluid ounces (180 ml), 8 fluid ounces (240 ml) or 12 FL oz (360 ml). Containers can be sealed with the right methods, known from the prior art. Closed containers may not necessarily be delivered or stored in conditions of cold storage. Cooling temperature, as a rule, is within about 32 F To 50 F (0 C to 10 C). As a rule, the cooling temperature is about 35 F-43 Degrees F (2 degrees C-6 C).

In particular given as a non-limiting example variants embodiment of the present invention of drinking the product or composition includes obtained not from concentrate (NFC) and/or obtained from concentrate (FC) juice(and). Juices, suitable for using in some or all of drinking products and compositions of the present invention, includes, for example, juice of fruit or vegetable sources. In particular given as a non-limiting example variants embodiment of the present invention such drinking products or songs include one or more of citrus fruit juices, for example, received not from concentrate (NFC orange juice. Other types of fruit or vegetable juices include, without limitation citrus juices (such as orange, grapefruit, lemon, lime, tangerine, and tangelo), apricots, apples, kumquat, mango, pear, peach, pineapple, papaya, passion fruit, grapes, strawberries, raspberries, cranberries, currants, beans, blueberries, blackberries, acai berries, orange, kiwi, pomegranate, watermelon, chokeberry, tomatoes, celery, pumpkin, onion, watercress, cucumber, carrot, parsley, beet, rhubarb, asparagus, potatoes, turnips, Swede and any combination of them. In particular given as a non-limiting example variants embodiment of the present invention of drinking the product or composition includes fruit juice (such as orange juice and/or other citrus juice) in the range from about 5% to about 100% of the mass. drinking product, for example, range from about 10% to about 100% of the mass., within about 10% to 90% of the mass., within about 10% to about 75% of the mass., ranging from about 15% to about 50% of the mass., or in the range from about 20% to about 30% of the mass.

In particular given as a non-limiting example variants embodiment of the present invention of drinking the product or composition may include vegetable component, including without limitation, for example, one or more vegetable juices, extracts, powders, peel, bark, Pereira, roots, slurries, homogenised slurries, mashed potatoes or any combinations of them. Vegetable component can be used in drinking product or song in any suitable quantity or concentration, effective to achieve desired taste. When using a mixture of fruit juice and vegetable juice, their ratio can vary depending on the method of mixing vegetable and fruit juice and/or receiving drinking product. The ratio of fruit juice to vegetable juice may vary depending on the particular application and may include, for example 0:100, 100:0, 2:1, 3:1 or 3:2. In particular given as a non-limiting example variants embodiment of the present invention a mixture of fruit and vegetable juice includes within about 80-60% fruit juice and about 20-40% of vegetable juice. In particular the application of the ratio of fruit juice to vegetable is within approximately 80:20; however, the scope of the claims of the present invention are other ratios.

Given as an example of drinking products include without limitation any ingredient or any combination of ingredients, or any substance or any combination of substances which may be used or received to obtain drink for mammals and include, without limitation liquid compositions ready for consumption of drinks, beverage concentrates, syrups, powders, and the like. Given as an example drinking products include without limitation carbonated drink, not carbonated drink, the drink of the fountain, frozen ready-to-use drink, energy drink, frozen carbonated drink, beverage concentrates, powder concentrates, of coffee, tea drink, milk drink, flavored water, enriched water, fruit juice, drink with taste and aroma of fruits, sports drink, soy drink, hydrating drink, energy drink, enriched drink water, vegetable drink, drink on the basis of cereals, malt drink fermented drink, drinking yoghurt, kefir, a welcome drink and a mixture of any of them. Drinking products include, for example, high-calorie drinks and beverages with low-calorie (for example, light, diet, zero calories). Drinking products include products and bottled products in cardboard boxes, and products in the form of syrups for fountains.

In particular given as a non-limiting example variants embodiment of the present invention drinking product includes juice with added water. Upon receipt of specific options incarnation drinking products under the present invention can be used purified water and water of standard quality for drinks if she has no detrimental effect on the taste, smell or appearance of the drink. As a rule, the water is clear, colourless, free from unwanted minerals, without taste and smell, free from organic substances with low alkalinity and acceptable microbiological quality in compliance with the industrial and national standards in force at the time of receipt of drinking product or composition. In particular variants of embodiment of the present invention, the water is in the range from about 0% to 90% of the mass. drinking product, for example, ranging from about 15% to about 80% of the mass., ranging from 40% to 70% of the mass., or in the range from about 50% to 60% of the mass. In some given as an example variants embodiment of the present invention water used in soft drinks and concentrates, specified as "softened water", which refers to water that has passed processing to remove essentially all of minerals from the water before the optional addition of any component, as described in U.S. patent number 7052725. The methods of water treatment well-known specialist in the field of technology to which the invention, and include, among others, the deionization, distillation, filtration and reverse osmosis ("r-o"). Used in the description of this patent application, the terms "softened water", "clean water", "deionized water", "distilled water" and "r-o water" are synonyms, related to the water from which essentially removed it contains mineral substances, usually containing not more than 500 parts per million from all dissolved solids, for example, 250 ppm from all dissolved solids.

In the composition of drinking products under the present invention can be added to a variety of sweeteners. Sweeteners are nutrients that are appropriate for consumption and use in drinking products. Used in the description of this patent application, the term "nutrients" refers to food or drink, or ingredient of the food or drink for human consumption or animal. Suitable sweeteners or sweetening agents used in specific versions of embodiment of the present invention, includes low-calorie and natural ingredients of the drink or Supplement (or a mixture), which provides the sweetness of the drink, that is, that tasted as sweet. The perception of flavouring agents and sweetening agents may depend to some extent on the interaction elements. Taste and flavor and sweetness can also felt separately, i.e. the perception of taste and aroma can depend on each other and not to depend on each other. For example, when using a large number of flavouring agent can be used in a small number of sweetening, can be easily made on the contrary. Therefore, oral and olfactory communication between flavouring agent and sweetening agent may include the interaction of elements.

Also, at least in specific shown as a non-limiting example variants embodiment of the present invention drinking products, or compositions of the present invention use a combination of one or more natural sweeteners to ensure sweets and other aspects of a specific profile of taste and nutritional characteristics. It should also be recognized that some of these sweeteners are used either in addition or instead of talantov, masking agents or similar in different variants of realization of drinking products and compositions of the present invention, for example, when used in quantities of less than its (or their) threshold of perception of sweetness in drinking product or composition.

In particular given as a non-limiting example variants of realization of drinking products and compositions include natural, no-calorie sweetener, including without limitation rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, stavovite, stevioside, docsid A, other steviol glycosides, extract of Stevia rebaudiana, Luo Han Guo (for example, concentrate juice LHG, powdered LHG or mogroside V), thaumatin, modellin, brazzein, Monaten and similar or a mix of any two or more of them. If you want, LHG can have, for example, the content of mogroside V in the range from about 0,005% to 99%. Optional sweetener or sweetening component may include ritrit, tagatose or a mixture of the two. Low-calorie high-intensity sweeteners, as a rule, use level milligrams per fluid ounce of drinking the product, depending on various factors, for example, sweetening its ability, subject to any applicable regulations of the country, for which he presents, given the level of sweetness of drinking the product and the like. Specialist in the field of technology to which the invention, taking into account the advantages of this description may choose suitable additional or alternative sweeteners for use in different variants of realization of drinking products and compositions of the present invention.

As mentioned above, at least in some see as an example variants embodiment of the present invention in drinking products and compositions for sweetening can be used steviol glycoside, rebaudioside, extract of Stevia rebaudiana or related compounds. Stevia (for example, Stevia rebaudiana Bertoni) is a plant with a sweet taste, leaves, which contain a complex mixture of natural sweet diterpene glycosides. These sweeteners can be obtained, for example, extraction, or using many other ways, known from the prior art. As a rule, these sweetening connections include, for example, stevioside, stavovite, rebaudioside (including, for example, rebaudioside A, rebaudioside B, rebaudioside C, D and rebaudioside rebaudioside E) and dullcote A. In particular given as a non-limiting example variants embodiment of the present invention sweetener derived from the stevia is drinking the product within about 0,005%-1,00% of the mass., for example, within about 0.05%-1,0%, or within about 0.5%-1,0%.

Sweetener Luo Han Guo, which has a different spellings and pronunciations, and in some cases with the abbreviation LHG, can be obtained from the fruit of plants of the family Cucurbitaceae, knee Jollifieae, podolino Thladianthinae, genus Siraitia. LHG, as a rule, receive from the genera/species S. grosvenorii, S. of s silomaradjae, S. sikkimensis, S. africana, S. Borneensis and S. taiwaniana. Suitable fruits include the fruits of the genus/species S. grosvenorii, often called the fruits of Luo Han Guo. LHG contains triterpene glycosides or mogroside, components which can be used as LHG sweeteners. Luo Han Guo is a strong sweetener that can be used as natural or caloric natural, no-calorie sweetener. For example, concentrate juice Luo Han Guo is a high-calorie sweetener, and the powder Luo Han Guo is a low-calorie sweetener. In particular given as a non-limiting example variants embodiment of the present invention Luo Han Guo can be used in the form of juice or concentrate juice, powder and the like. Preferably juice LHG includes at least 0,1%, for example, range from about 0.1% to about 15% of mogrosides, preferably mogroside V, mogroside IV, 11-oxo-mogroside V, siamense and any mixture of them. Mogroside V obtained from LHG, can be used as a natural, no-calorie sweetener. LHG can be obtained, for example, as described in US patent no 5411755. Can also be used sweeteners from other fruits, vegetables or plant as a natural or processed sweeteners or amplifiers sweets at least in specific cited as an example of variants of realization of drinking products and compositions of the present invention.

Used in the description of this patent application, the term "non-nutritive sweetener" refers to that which does not provide a significant calories in traditionally used quantities, for example, such, which gives less than 5 calories per serving 8 ounces (240 ml) drink to achieve sweets, equivalent to 10 Brix sugar. To determine the sugar content in specific compositions in the industry get drinks use tables Brix. The Brix level can be measured using any appropriate technology, such as Refractometer, hydrometer, and the like. Figure Brix determines the ratio of sugar to the water and does not take into account the specific density of the composition. Used in the description of this patent application, the term "drinking product for low-calorie" refers to the drinking product with a calorie reduced by at least 25% per serving 8 ounces (240 ml) of drinking the product in comparison with the calorie, which, as a rule, receive when industrial production in the prior art. Used in the description of this patent application, the term "light drinking product" refers to the drinking product with at least 1/3 less calories per serving 8 ounces (240 ml) compared to calories, which, as a rule, receive when industrial production in the prior art. Used in the description of this patent application, the term "drinking low-calorie product" refers to the drinking product containing less than 40 calories per serving 8 ounces (240 ml) of drinking the product. In particular cited as an example of the options embodiment of the present invention of drinking the product is a light drinking product of orange juice with a calorific value of about 50 calories per serving 8 ounces (240 ml).

In particular given as a non-limiting example variants embodiment of the present invention in drinking products and compositions can be added other ingredients. These additional ingredients can also be specified as ingredients food or drink, and include, without limitation, podnikatele, colors, flavors, mineral substances, vitamins, fruit juices, flavorings, gives taste and aroma of fruits, or other fruit products, other modifiers taste (for example, talanty, masking agents and the like), the amplifiers of taste and aroma, buffer agents (for example, sodium and potassium salts of citric, tartaric, lactic acid, and the like), preservatives (e.g., benzoate, solutes and the like), salt, thickeners and anti-foam agent, any of which, as a rule, add as such or in combination in different drinking products or song for variations of taste sensations in the mouth when consumption, nutritional characteristics, and the like. For separation of gas bubbles can be conducted carbonation in the form of carbon dioxide. Optional can be added caffeine. Other suitable additional or alternative ingredients known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and compositions include dye and extra ingredient drink. Used in the description of this patent application, the term "color" refers to any connection, give the color, and includes without limitation natural pigment, synthetic pigment, dye additives and the like, or their mixture. Can be used both natural and artificial coloring. For staining solutions, food products or drinking, or compositions of the present invention can be used one or more of the FD&C colors (for example, yellow #5, blue #2, red #40, and the like) and/or FD&C varnishes. Listed as a non-limiting example, lacquer, dyes include FDA approved varnish (for example, lacquer red #40, yellow #6, blue #1 and the like or any mixture). Additionally the mixture FD&C colors, or FD&C lacquer dyes in combination with other traditional foods and food dyes. Examples of other suitable coloring agents include, without limitation natural agents, juices and/or powders of fruits and vegetables, caramel coloring, Riboflavin, carotenoids (such as beta-carotene), turmeric, lycopene and the like, or their combination. The exact number coloring agent can vary and depends on agents and given intensity in the finished product. Typically, when using coloring agent, he is in the range of approximately 0,0001% to 0.5%, ranging from about 0,001% to about 0.1% or within about 0,004% to about 0.1% by mass or volume of drinking product or composition. Complementary and alternative dyes and their corresponding required number of well-known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description.

In particular given as a non-limiting example variants of realization of drinking products and compositions of the present invention comprise as an additional ingredient drink flavor. Flavors include, for example, flavorings, gives taste and fruit aroma, flavor, giving taste and scent, flavor, giving taste and scent of spices, the taste modifiers and the like. Flavors can be in the form of an extract, essential oils, oleoresins, concentrate juice, concentrated bases for bottling or other forms known from the prior art. In particular cited as an example of variants of realization of flavors, gives taste and aroma of spices, or other flavorings complement any juice or a combination of juices. Given as an example suitable for use flavors include Cola flavor, aroma teas, aroma of citrus, berries flavour, flavouring, gives taste and aroma of spices, and the like, or their combination. In particular cited as an example of variants of realization of concentration flavoring may be in the range from about 0% to about 0,400% of the mass. ready food or drinking product (for example, ranging from about 0,050% to around 0.200%, ranging from about 0,080% to about 0,150%, ranging from about 0,090% to about 0,120% mass.). Complementary and alternative appropriate flavors and their corresponding required number of well-known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description.

In particular given as a non-limiting example variants embodiment of the present invention in drinking products and compositions of the present invention add a specified number of one or more fruit flavor as an additional ingredient drink. Used in the description of this patent application, the term "fruit flavouring" refers to any faction of the fruit, a component of fruits (e.g., skin, peel, core, the pericarp, pulp, flowers (for example, petals, leaves, stems, seeds and similar), the flavor of the specified fruit (FTNF) (for example, the combination of fruit essences and oils from fruits and/or fruit flavoring, such as, for example, orange flavoring from the specified fruit and similar), fruit extract (for example, isolated, absorbed, materialmany, distilled, and the like), oil from the fruit (for example, essential oil, highly concentrated (foldaway) essential oil and the like), fruit essences, fruit puree, aromatic substances fruit and similar, which can be added to food or drinking product to enhance the flavour and aroma (for example, for provide and/or enhance one or more basic note of flavouring). Fruit flavors include, without limitation flavourings derived from orange (for example, Mandarin, red orange, navel orange, orange varieties of Valencia and the like), tangerine, and tangelo, Mineola, kumquat, Clementine, grapefruit, lemon, citrus jambhiri, lime, kapilima, pomplamoose, pomelo, apples, grapes, pears, peaches, nectarines, apricots, plums, plums, pomegranates, blueberries, blackberries, raspberries, strawberries, cherries, cranberries, currants, gooseberries, bozanbai berries, blueberries, mulberry, Fig, pineapples, bananas, papaya, mango, lychee, passion fruit, coconut, guava, kiwi, watermelon, cantaloupe, white musk melons, and the like, or any combinations of them (for example, fruit punch). In particular cited as an example of the options embodiment of the present invention use one or more flavors of citrus fruits. Citrus flavor may include one or more factions of orange, orange component, orange peel extract, essential oil of orange, highly concentrated (foldaway) essential oils of orange, aromatic substances orange and orange essence. Citrus flavor may include one or more factions, components, extracts, essential oils, vysokokontsentrirovannye (foldaway) essential oils, aromatic substances or essences among other things, grapefruit, lemon, lime or tangerine. Citrus flavor may include fragrant substance extracted from natural sources or synthetic (for example, lemon, octanol and its derivatives, acetaldehyde, α-pinene, beta-pinene, Sabinin, MIRCEN, octanol, linalool, Karen, decanal, citral, finansal and the like). In particular cited as an example of the options embodiment of the present invention fruit flavor is present in the range from about 0,001% to about 0.005% of the mass. drinking product or composition, ranging from about 0.01% to about 0.05% of the mass. or in the range from about 0.01% to 0,5% of the mass. Appropriate complementary and alternative fruit aromas and their corresponding required number of well-known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and composition as an additional ingredient drink include vegetable flavour. Used in the description of this patent application, the term "vegetable flavour" refers to the flavors, received from parts of plants, other than fruit. Such vegetable flavours include vegetable flavourings derived from essential oils and extracts of nuts, bark, roots and leaves. Examples of such flavors include, without limitation flavors Cola, tea, flavorings, gives taste and aroma of spices, and the like, and any mixture of them. Appropriate complementary and alternative herbal flavors known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and composition as an additional ingredient drink modifier include taste. Modifiers of taste can give its own distinctive taste or have a low impact on the taste or no impact. Modifiers taste possess one or more of the property reduction, disguise or remove unwanted characteristics of taste or strengthening of desirable characteristics of taste, for example, controlling one or more of the sweet, acid, bitterness, salinity, mouth feel when consumed or temporary effects on taste. Non-limiting examples of undesirable characteristics of taste, umenshenie modifiers taste, include one or more of the bitter aftertaste, metallic aftertaste, knitting feelings, sensations rounded consumption, sharpness, pending the beginning of sweets, deferred sweets, excessive acid and other vices. Non-limiting examples of desirable characteristics of taste, strengthen modifiers taste, include one or more inter alia from the intensity of sweetness or exposure to, completeness or body and smoothness. Non-limiting examples of taste modifiers include organic acids (for example, among other things, citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid, adipic acid, fumaric acid, gluconic acid, succinic acid, maleic acid), propylene glycol, glycerin, ethanol and commercially available products (for example, among other things Symrise TM Natural Flavor, Sweetness Enhancer Type SWL 196650, Firmenich Natural Flavor (Modulasense TM Type) 560249 T, and FirmenichTM Natural Flavor (Modularome TM Type) 539612 T) and the like, or their combination. Specialist in the field of technology to which the invention, taking into account the advantages of this description may choose suitable additional or alternative modifiers taste for use in different variants of realization of drinking products and compositions of the present invention.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and songs include one or more flavors in the form of an emulsion. Moisturising emulsion can be obtained by mixing some or all of the flavors together, not necessarily with the other ingredients drinking product and emulsifying product. Emulsifying agent can be added with flavouring agents or after mixing with flavouring agent. In particular cited as an example of the options embodiment of the present invention emulsifying agent is water-soluble. Listed as a non-limiting examples emulsifying agents include gum acacia, modified starch, carboxymethylcellulose, tragacanth gum, gum ghatti and gum like. For more appropriate emulsifying agents known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description. Emulsifier in particular given as an example variants embodiment of the present invention is more than about 3% of the mixture flavouring agent and emulsifier. In particular given as a non-limiting example variants embodiment of the present invention emulsifier is in the range from about 5% to about 30% of the mixture. Specialist in the field of technology to which the invention, taking into account the advantages of this description, you may choose the number of emulsifier, suitable for using in different variants of realization of drinking products and compositions of the present invention.

To save drops emulsion dispergirovanija in the drink, as a rule, use a weighting agents, who also act as fogging agents. Examples of such weighting agents include, without limitation brominated vegetable oil, rosin esters, esterified rosin and the like, or their combination. Traditional commercially available weighting agents suitable for use in drinking products and compositions of the present invention. To stabilize drops aromatic emulsions in addition weighting agents can be used emulsifiers and stabilizers emulsion. Examples of such emulsifiers and stabilizers emulsy include, without limitation gum, pectin, cellulose, Polysorbate, sorbitolovy esters, alginates propylene glycol, and the like, or their combination.

In particular given as a non-limiting example variants embodiment of the present invention drinking products or song as an additional ingredient drink include caffeine. The number of added caffeine is determined by the set properties drinking product or composition, the applicable standard of the country, for which presents drinking product or composition. The degree of purity of caffeine should correspond such, are acceptable for use in food and drink products. Caffeine can be natural (e.g. coke, cocoa, coffee and/or tea) or synthetic. In particular cited as an example of the options embodiment of the present invention caffeine content is in the range of about 0.002% to about 0.05% of the mass. drinking product. In particular cited as an example of the options embodiment of the present invention caffeine content is in the range from about 0,005% to about 0.02% of the mass. drinking product. In particular cited as an example of the options embodiment of the present invention caffeine content is within 0.02% or less by weight of drinking the product. In the concentrates or syrups caffeine content can be in limits from around 0,006% to about 0.15%. Caffeine content may be higher, for example, in flavored coffee, not the past decadeinreview as these materials in norm contain caffeine. Specialist in the field of technology to which the invention, taking into account the advantages of this description, you may choose the number of caffeine, suitable for using in different variants of realization of drinking products and compositions of the present invention.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and compositions represent a natural, i.e. those that do not contain anything artificial or synthetic, which normally not contained in the food product. In particular cited as an example of the options embodiment of the present invention drinking products and compositions of the present invention does not contain any artificial sweeteners. In particular cited as an example of the options embodiment of the present invention drinking products and compositions of the present invention natural podkasty natural, no-calorie sweetener. Used in the description of this patent application, the term "natural" ingredient of the drink is defined in accordance with the following regulations: the raw material for natural ingredients found in nature or occur from natural sources. Biological synthesis includes fermentation, and may be used enzymes, but do not use synthesis with chemical reagents. Artificial colours, preservatives and flavorings are not considered natural ingredients. The ingredients can be received or cleared using specific technologies, including at least the physical processes, fermentation and enzyme cleavage. Appropriate ways and treatment technologies include at least the absorption, adsorption, agglomeration, centrifuging, grinding, thermal processing (baking, frying, broiling, roasting), cooling, cutting, chromatography, coating, crystallization, splitting, drying spray, freeze drying, vacuum), evaporation, distillation, electrophoresis, emulsification, encapsulation, extraction, extrusion, filtering, fermentation, grinding, insisting, maceration, microbiological processing (abomasum, enzymes), mixing, remove the rind, percolation, cooling/quick cooling, pressing, soaking, washing, heating, mixing, ion exchange, lyophilization, osmosis, sedimentation, salting out, sublimation, ultrasonic treatment, concentration, flocculation, homogenization, recovery, enzymatic cleavage (the use of natural enzymes). Technological additives (currently defined as substances that are used as additives in the process of getting to enhance the attractiveness and usefulness of dietary components, including brightening agents, catalysts, flocculants, auxiliary filtering substances and inhibitors of crystallization, and the like. See 21 CFR § 170.3(o)(24)), are considered as impurities, which can be used at the proper removal.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and composition as an additional ingredient drink include mineral substance. Suitable minerals include, without limitation added calcium, chlorine, chromium, potassium, magnesium, phosphorus, sodium, sulfur, cobalt, copper, fluorine, iodine, manganese, molybdenum, Nickel, selenium, vanadium, zinc, iron and similar to them or their combinations. Mineral substances may be added in any form that is compatible with the food needs of the individual, and can be added at any given number. The number of drinking the product or song may be of any suitable percentage of the recommended daily intake (RDP). For example, the upper limit on the content of mineral substances is about: 2%, 5%, 10%, 20%, 25%, 30%, 40%, 50%, 60%, 75%, 100%, 150%, 200%, 300%, 400%) or about 500% of the RDP. The lower limit for the content of mineral substances is about: 1%, 2%, 5%, 10%, 20%, 25%, 30%, 40%, 50%, 60%, 75%, 100%, 150%, 200% or about 300% of the RDP. Alternatively, the number of added mineral substances can be measured in international units (IU) or weight by weight (weight/weight w/w). Used in the description of this patent applications and claims the term "added" (for example, "added calcium) is added to a component, obtained from external sources and does not include a component that is initially present in the drink product or composition. For example used in the description of this patent applications and claims the term "added calcium" refers to calcium obtained from external sources and does not include calcium originally present in drinking product or composition. Suitable for drinking products and compositions of the present invention added minerals can be obtained from known or other efficient source of nutrients, providing individual target mineral substance. For example, the sources added calcium include, without limitation calcium citrate, calcium phosphate, or to any other source of calcium, suitable for use in drinking product or composition.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and composition as an additional ingredient include vitamin drink. The right vitamins include, without limitation added vitamin A (including, the precursor of vitamin A, for example, beta-carotene), vitamin B-1 (thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B 6 , vitamin B 7 (that is, Biotin), vitamin B 9 (i.e., folic acid), vitamin B12 (cobalamin), vitamin C (that is, ascorbic acid), vitamin D and vitamin E (Tocopherols and tocotrienols), and vitamin K, and their combinations. Vitamins can be added in any form, compatible with the food needs of the individual, and can be added at any given number. The number of drinking the product or song can be any appropriate percentage of the recommended daily intake (RDP). For example, the upper limit of vitamin content is about: 2%, 5%, 10%, 20%, 25%, 30%, 40%, 50%, 60%, 75%, 100%, 150%, 200%, 300%, 400%) or about 500% of the RDP. The lower limit of the vitamin is about: 1%, 2%, 5%, 10%, 20%, 25%, 30%, 40%, 50%, 60%, 75%, 100%, 150%, 200% or about 300% of the RDP. Alternatively, the number of added vitamin can be measured in international units (IU) or weight by weight (weight/weight w/w). For example, a portion of drinking the product may contain 100% RDP each of vitamin E, vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6, and vitamin B12. Suitable for drinking products and compositions of the present invention added vitamins can be obtained from known or other efficient source of nutrients, providing individual target vitamin.

In particular cited as an example of the options embodiment of the present invention drinking products and compositions include beta-glucan. Beta-glucans are polysaccharides containing monomers glucose units, United β links. D-glucose is an isomer of glucose natural origin. The glucose monomers can be connected 1→3, 1→4, and/or 1→6 ties with obtaining, for example, (1,3/1,4)-beta-D-glucan. Beta-glucan can be obtained from cereals and cereals such as oats, barley, rye and wheat. In particular, beta-glucan can be obtained from at least one of oat bran, rolled oats, flour from whole oats, ottima, whole barley grain or a barley dry milling. It is known that the consumption of beta-glucan derived from, for example, dietary fiber barley and/or dietary fiber oats, reduces the risk of coronary heart disease. Adding beta-glucan increases the viscosity of drinking product or composition with obtaining more complete, more natural feeling in the mouth when consumed, more like 100% juice drinking product. In particular cited as an example of the options embodiment of the present invention of drinking the product or composition includes beta-glucan in the range from about 0.1% of the mass. up to about 2.0% of the mass., for example, in the range from about 0.2% of mass. up to about 0.8% of the mass., ranging from about 0.4% of the mass. up to about 0.7% of the mass., ranging from about 0.2% of mass. up to about 2.0% of the mass.

Optional additional ingredients, the impact of which is known or assumed. For example, drinking product or composition may contain one or more of the following: oil (for example, omega-3, omega-6 and the like), herbs and spices. Ingredients of herbs and spices can be in the form of extracts. As an ingredient can be used any herb or spice known from the prior art. Given as an example of herbs and spices that can be added include without limitation Kava-Kava, St. John's wort, Palma, Serenoa, ginseng, and the like.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and composition as an additional ingredient drink include at least one buffer agent. Usually the buffer agent is used for pH control. Such regulation pH include, without limitation sodium or potassium salts of citric, tartaric, malic, fumaric, cinnamon, maleic, adipic, glutaric, lactic acid and succinic or any combination of them. The number of buffer agent depends of course on the type of buffer agent and the degree to which regulate pH. Additional or alternative buffer agents known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description.

In particular given as a non-limiting example variants embodiment of the present invention of drinking the product or composition has a lower limit pH of about 3.2, about 3.6, or about 3.8 around 4.0, and the upper limit is about 3.6, about 3.8, around 4.0, about 4.2 or about 4.5. In particular cited as an example of the options embodiment of the present invention pH is in the range of 3.4 to 4.0. In particular cited as an example of the options embodiment of the present invention pH is a maximum of 4.5.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and composition as an additional ingredient drink include salt. Salt can act as an amplifier of the flavor and the amount varies depending on salt and given intensity of the finished product. Relevant examples include, without limitation chlorides alkaline or alkaline earth metals (for example, potassium chloride, sodium chloride, calcium chloride, magnesium chloride, and the like), glutamate, (for example, mononatrii glutamate) and the like, or their combination.

In particular given as a non-limiting example variants embodiment of the present invention drinking products and composition as an additional ingredient drink include anti-foam agent. Examples of suitable for use in drinking products and compositions of the present invention antispasmodic agents include, without limitation silicone Silicone AF-100 FG (Thompson-Hayward Chemical Co.), silicone emulsion anti-foam "Trans" Silicone Antifoam Emulsion (Trans - Chemco, Inc.) and powdered anti-foam agent 1920 Powdered Antifoam (Dow Corning Chemical). The number of anti-foam agent is determined by the minimum number required to prevent excessive foaming in the process of obtaining drinking product or composition when you want to consumers of drinking product or arrangement, and to prevent excessive foaming in the process of technological processing of food or drinking product type product. For more appropriate anti-foam agents known and are in the competence of a specialist in the field of technology to which the invention, taking into account the advantages of this description. In particular given as a non-limiting example variants embodiment of the present invention of drinking the product or composition of the present invention as an additional ingredient drink includes synthetic aromatic substance. In particular cited as an example of the options embodiment of the present invention of synthetic aromatic substance may include any of the synthetic material is allowed by the Association of flavouring substances and extracts the Flavor and Extract Manufacturers' Association (FEMA), recognized completely safe (Generally Recognized As Safe (GRAS). Synthetic aromatic substance, recognized FEMA, as GRAS by testing when using certain standards and recognized as safe for use in humans. Given as an example GRAS synthetic fragrant substance includes without limitation acetic aldehyde, acetic acid, solidaritat, 3-methylbutanal, salivation, itemelectric, shamilishvili, benzaldehyde, benzoic acid, benzoylacetate, benzyl alcohol, benzalconia, butyl acetate, isobutyl acetate, butanol, Isobutanol, butalbutal, isobutylboronic, utilitatera, butylgermanium, isobutylparaben, oil aldehyde, smalany aldehyde, butyric acid, somaclonal acid cinnamic aldehyde, cinnamic acid, 2,3-butandiol, ethyl acetate ethylacetoacetate, etilbenzola, ethyl butyrate, utilizabile, atitinkamai, etelgesplanadi, ethylhexanoate, elillactoth, ethyl 2-methylbutyrate, ethylpropion, arilpirolul, etiloleat, utilizabilitate, 2-heptanol, hexanal, hexanoic acid, hexanol, raspberry ketone, α Yonan, b-Yonan, lactic acid, 2-methylmalonyl aldehyde, isovalerianic aldehyde, 2-methylmalonyl acid, methylcinnamic, methyl 2-methylbutyrate, methylpropional, propionic aldehyde, propanoic acid, propanol, pyruvic acid, Valerian acid, izovalerianova acid, vanillin, 4-methyl-5-gidroksietilimino, acetone, heptane acid, 2-methylbutyl 2-methylbutyrate, 2-isopropyl-5-methyl-2-hexenal, ethyl 3-hydroxybutyrate, 2-methylbutyl isovaleric, isomerization, Tihonova acid, D-2-methylbutyrate, L-2-methylbutanal, methanol, cyclopentadecanone, acetic anhydride and other compounds. GRAS chemical fragrances can be extracted from natural sources or synthetic. Specialist in the field of technology to which the invention, taking into account the advantages of this description may choose suitable chemical fragrances, or a combination of chemical odoriferous substances for use in various variants of realization of drinking products and compositions of the present invention.

Preservatives may be used in quantities not exceeding permitted by applicable law and regulatory acts of the maximum levels. Typically, the level of preservatives govern according pH of the finished product, along with an assessment of potential microbiological spoilage specific composition of the drink. As a rule, the maximum level used is around 0.05% of the mass. drink. Specialist in the field of technology to which the invention, taking into account the advantages of this description may choose suitable preservatives or combination of preservatives for beverages according to the present invention.

In particular given as a non-limiting example variants embodiment of the present invention for drinking products and composition as containers for the beverage use bottles on 12 FL oz (360 ml) PET (polyethylene terephthalate). Other methods of preserving drink, suitable at least for a specific listed as an example of variants of realization of drinking products of the present invention, such as RTD beverages include, for example, aseptic packaging and/or heat treatment or technological stage thermal treatment, such as hot filling and pasteurization tunnel. Such stages can be used to reduce growth in beverages yeast, mold and microorganisms. For example, in the US patent № 4830862 issued Braun et al., describes application of pasteurization when getting a drink of fruit juices, along with the use of suitable preservatives in carbonated beverages. As a rule, heat treatment includes methods hot filling, usually involving the use of high temperatures for a short period of time, for example, about 190 degrees Fahrenheit (87,8 C) for 10 seconds, the methods of pasteurization tunnel, as a rule, include the use of lower temperature for a longer period of time, for example, about 160 degrees F (71,1 C) for 10-15 minutes, and the methods autoclaving, as a rule, apply a temperature of about 250 F (121 C) for 3-5 minutes at high pressure, i.e. a pressure of 1 atmosphere. Most of the products cold bottling must be cooled in order to guarantee an adequate shelf life. The temperature of cold bottling below the temperature of hot filling, for some technologies require a temperature slightly above room temperature for some 45 degrees Fahrenheit (7 degrees C), and for some 150o -160 degrees Fahrenheit (65-71 C). Traditionally cold filling is used for milk and other dairy products, carbonated drinks, wines, Beers and juices. Typically, manufacturers of juice combine cold bottling and pasteurization in combination with the sale and storage in cooling conditions. Juices cold bottling sell chilled and usually Packed in plastic bottles or cardboard box with a pointed top.

Given as an example in the description of this patent application methods, drinking products and compositions will be described in more detail below, illustrating the non-limiting examples.

EXAMPLE 1

The production of drinking the product of orange juice using probiotic bacteria

Drinking the product is obtained by mixing orange juice with a sufficient quantity of additives and beta-glucan, in accordance with the technical requirements Brix and acidity with first mixture. Composition of drinking the product and its various options, obtained using orange juice, are shown in Table 1 below.

Ingredients

Composition 1, % of mass.

Composition 2, % of mass.

Composition 3, % of mass.

Track 4, % mass.

Orange juice

Filtered water

Gomogenizirovannykh pulp

Rebaudioside A

Malic acid

to 0.108

Citric acid

to 0.108

Potassium citrate

has 0.168

Citrus flavor

Orange oil and a mixture of Tocopherols

being 0.036

Beta-carotene

A mixture of vitamins

Beta-glucan BarlivTM, Cargill Inc

After receiving the first mixture is subjected to pasteurization when using one of several well-known commercial methods of pasteurization (for example, instant pasteurization) and then spend a cold bottling 12 FL oz (360 ml) made of polyethylene terephthalate (PET). Measure passed freeze drying probiotic bacteria Bifidobacterium lactis HN019 HOWARU® from Danisco, mix and rehydration 0.1% peptinovoye water in accordance with the technical requirements for the initial inoculation in a bottle 12 FL oz (360 ml). Similar results are obtained when using similar probiotic bacteria, some of which are listed above. This inoculated juice mixture and its various options are shown in Table 2 below. Before closing spend inoculation juice bacteria using a sterile pipette under air HEPA filter with a cap. After inoculation of the bottles are sealed under the hood and stored at a temperature 335 F (1,6°C) in the dark or otherwise protected from UV radiation conditions.

Ingredients

Composition 1, % of mass.

Composition 2, % of mass.

Composition 3, % of mass.

Track 4, % mass.

Filtered water

Rebaudioside A

Malic acid

Citric acid

Blend probiotics

Beta-glucan BarlivTM, Cargill Inc

Potassium citrate

Citrus flavor

Orange oil and Tocopherols

Beta-carotene

A mixture of vitamins

Conduct a test to determine the viability of probiotic bacteria over time when using this as an example of the test procedures outlined in the testing Method 1.

The way of testing 1

Samples inoculated from sealed containers is 12 fluid ounces in Example 1 are selected randomly every 15 days for 45 days and shall count the number of Bifidobacterium lactis HN019. Use the industry standard counting procedure (see below, as an example, the counting procedure). Samples are sown on Petri dishes at -4, -5 and -6 fold dilution of MRS agar with cysteine-HCl, incubated and shall count in 48 hours. The results of these studies are shown in Fig. 1. Each point represents a collection of several specimens (usually 2 or 3). Unless otherwise stated, all of the calculations of probiotic bacteria, described in this patent application, carried out using the procedure above calculation, and it is conducted on suzeranity or otherwise viewplane drinking products stored in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (of 1.6 degrees Celsius).

Given as an example of the counting procedure.

11 ml of juice sample is diluted when using aseptic pipettes 99 ml room temperature sterile phosphate buffer solution Butterfield (BPBS) to get sample mixture with further processing in the homogenizer for 60 seconds. Series of dilutions get when using aseptic pipettes, digging a 1 ml sample of 99 ml BPBS to obtain the given cultivation.

In sterile, molten (45C) agar MRS Lactobacilli add sterile 5% solution cysteine-HCl with obtaining a final concentration of cysteine-HCL 0.05% in agar MRS.

In a sterile Petri dishes add sample 1 ml or 0.1 ml of a mixture of the sample of diluted juice. In Petri dishes pour about 15 ml agar medium and rotate for uniform mixing agar medium and sample juice before freezing at room temperature on the cold surface. Cups incubated at a temperature of 37-38°C under anaerobic conditions (H 2 /CO 2 ) within 48-72 hours. In cups with the number of colonies 25-250 calculated and multiplied by a coefficient of serial dilutions by obtaining the number of viable cells per ml of sample.

Specialist in the field of technology to which the present invention, it should be understood that for convenience, some of the ingredients that are listed in the description of this patent application, in certain cases specified in the original form of an ingredient in which it is added to drinking products, compositions and methods of the present invention. This original form may differ from the form in which ingredient is finished drinking the product or composition. Thus, for example, sucrose and liquid sucrose, as a rule, essentially homogeneous dissolved and dispersed in solution. Similarly, other ingredients, determined as a solid concentrate (for example, concentrate juice) and the like, as a rule, will be dispersed homogeneous in the sweetener solution or song, and will not remain in its original form. Therefore, the link to the form of an ingredient drinking product or composition cannot be considered as a restriction on the form of an ingredient drinking product or composition, but rather as a convenient means of the description of the ingredient as a separate component of drinking product or composition.

1. Drinking the product, including: orange juice, in the amount of at least 40% by weight from the mass of drinking the product, And rebaudioside in the amount of 0.005 to 1.0% from weight of drinking product Supplement with taste of citrus in the number 0,050-0,20% of the mass of drinking the product, at least one buffer agent, at least one vitamin, probiotic bacteria, and beta-glucan in the number 0,20-2,0% by weight of drinking the product, where drinking the product has a pH of not more than 4.5.

2. Drinking the product of claim 1, where orange juice essentially consists of not derived from orange juice concentrate.

3. Drinking the product of claim 1, where the orange juice is essentially derived from orange juice concentrate.

4. Drinking the product of claim 1, further comprising at least one additional fruit juice, selected from the group consisting of pineapple juice, Apple juice, mango juice, coconut juice and a combination of any of them.

5. Drinking the product of claim 1, further comprising at least two additional juice selected from the group consisting of pineapple juice, Apple juice, mango juice, coconut juice and a combination of any of them.

6. Drinking the product of claim 1, where the orange juice is a combination of orange juice, obtained not from concentrate, and orange juice from concentrate.

7. Drinking the product of claim 1, further comprising a vegetable component.

8. Drinking the product of claim 1, further comprising at least one additional natural non-nutrient sweetener.

9. Drinking the product of claim 8, where natural non-nutrient sweetener selected from the group consisting of rebaudioside, steviol of glycoside, extract of Stevia rebaudiana, Luo Han Guo, mogroside V, montina, glycyrrhizic acid, thaumatin, modelline, brazzein and mixtures of any of them.

10. Drinking the product of claim 8, where natural non-nutrient sweetener selected from the group consisting of rebaudioside In, rebaudioside With, rebaudioside D, rebaudioside E, stiilseid, docsid and a combination of any of them.

11. Drinking the product of claim 10, where natural non-nutrient sweetener is 0,005-1.00% by weight from the mass of drinking the product.

12. Drinking the product of claim 1, where probiotic bacteria include Bifidobacterium spp., Lactobacillus spp. or any mix of the two.

13. Drinking the product of claim 1, where drinking product includes at least 1.0 x 10 9 CFU/12 FL oz probiotic bacteria 45 days of drinking the product in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (of 1.6 degrees Celsius).

14. Drinking the product of claim 1, where drinking product includes at least 5,0 x 10 9 CFU/12 FL oz probiotic bacteria 45 days of drinking the product in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (of 1.6 degrees Celsius).

15. Drinking the product of claim 1, where beta-glucan get at least one of oat bran, rolled oats, flour from whole oats, ottima, whole barley grain or a barley dry milling and mixtures of any two or more of them.

16. Drinking the product of claim 1, where beta-glucan is 0.20-0,80% by weight drinking product.

17. Drinking the product of claim 1, further comprising at least one additional ingredient, selected from the group consisting of modifiers flavor, organic acids, flavouring agents, mineral substances, dyes and their mixtures.

18. Drinking product on 17 where an ingredient is at least one organic acid.

19. Drinking product p where organic acid selected from the group consisting of citric acid, malic acid, ascorbic acid, tartaric acid, lactic acid and mixtures of any of them.

20. Drinking product p where organic acid is 0.1 to 1.0% by weight drinking product.

21. Drinking product on 17 where an ingredient is at least one mineral substance.

22. Drinking product item 21, where the mineral substance includes added calcium.

23. Drinking product on 17 where an ingredient is at least one dye.

24. Drinking the product of claim 1, where vitamin includes added vitamin D.

25. Drinking the product of claim 1, further comprising at least one gomogenizirovannykh pulp.

26. Drinking product A.25 where gomogenizirovannykh pulp includes orange pulp.

27. Drinking product p where gomogenizirovannykh pulp is 5-20% by weight drinking product.

28. Drinking the product of claim 1, where drinking product testing 45 days of storage in hermetically ukuporennah PET containers on 12 fluid ounces, which were kept in the dark or otherwise protected from UV radiation conditions of storage in the refrigerator at a temperature of 35 degrees Fahrenheit (1,6°C), has a longer shelf life compared with the same drinking product without beta-glucan.

29. Drinking product p where the expiry date is increased by at least 10%.

30. Composition of drinking the product, including: orange juice, in the amount of at least 40% by weight drinking product, And rebaudioside in the amount of 0.005-1.0 mass. % drinking product Supplement with taste of citrus in the number 0,050-0,20 Mac. % drinking product, at least one buffer agent, at least one vitamin, probiotic bacteria and beta-glucan in the number 0,20-2.0 wt. %of drinking the product, where the composition of drinking the product has a pH of not more than 4,5, and where the composition of drinking the product contains at least 10% more of probiotics for testing 45 days of storage in hermetically ukuporennah PET containers on 12 fluid ounces, which were kept in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (1,6°C) compared with the composition of drinking product without beta-glucan when testing 45 days of storage in hermetically ukuporennah PET containers on 12 fluid ounces, which were kept in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (1,6 C).

31. The method of obtaining drinking product, which includes stages: the combination of ingredients, including beta-glucan in the amount of 0.20-2 wt.% drinking product, And rebaudioside in the amount of 0.005-1,0% mass. % drinking product Supplement with taste of citrus in the number 0,050-0,20 Mac. % drinking product, at least one vitamin, at least one buffer agent, and orange juice, in the amount of at least 40% by weight drinking product, for the first mixture, pasteurization first mixture and then add the probiotic bacteria, where drinking the product has a pH of not more than 4.5.

32. The method of obtaining drinking product p, optionally including the filling of drinking the product.

33. The method of obtaining drinking product p expanded to include at least one additional fruit juice, selected from the group consisting of pineapple juice, Apple juice, mango juice, juice, coconut and combinations of any of them

34. The method of obtaining drinking product p where beta-glucan is 0.2-0,80% by weight Packed drinking product.

35. The method of obtaining drinking product p where probiotic bacteria include viable bacteria in concentrations of at least 1.0 x 10 9 CFU/12 FL oz Packed drinking product testing 45 days of storage in hermetically ukuporennah PET containers on 12 fluid ounces, which were kept in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (of 1.6 degrees Celsius).

36. The method of obtaining drinking product p where probiotic bacteria include viable bacteria in concentrations of at least 5,0 x 10 9 CFU/12 FL oz Packed drinking product testing 45 days of storage in hermetically ukuporennah PET containers on 12 fluid ounces, which were kept in the dark or otherwise protected from UV radiation conditions at temperature of 35 degrees Fahrenheit (of 1.6 degrees Celsius).

37. The method of obtaining drinking product p, where orange juice essentially consists of not derived from orange juice concentrate.

38. The method of obtaining drinking product p, where orange juice essentially consists obtained from concentrate of orange juice.

39. The method of obtaining drinking product p expanded to include at least one natural non-nutrient sweetener.

40. The method of obtaining drinking product § 39 where the natural non-nutrient sweetener is 0,005-1.00% by weight drinking product.

41. The method of obtaining drinking product p where the natural non-nutrient sweetener selected from the group consisting of rebaudioside In, rebaudioside With, rebaudioside D, rebaudioside E, stiilseid, docsid and a combination of any of them.

42. The method of obtaining drinking product 31, where probiotic bacteria include Bifidobacterium spp., Lactobacillus spp. or any mix of the two.

43. The method of obtaining drinking product p where beta-glucan get at least one of oat bran, rolled oats, flour from whole oats, ottima, whole barley grain or a barley dry milling and mixtures of any two or more of them.

44. The method of obtaining drinking product p, where the first mixture is additionally includes at least one additional ingredient, selected from the group consisting of modifiers flavor, organic acids, flavouring agents, mineral substances, dyes and mixtures of any of them.

45. The method of obtaining drinking product p, where the first mixture additionally includes at least one gomogenizirovannykh pulp.