CARBONATED DRINK AND METHOD OF MAKING SAME

Abstract

In a method of making a beverage, a plurality of beverage containers is placed onto a conveyor. A first phase including a base salt is dispensed into each one of the plurality of beverage containers. An acidic phase is dispensed into each one of the plurality of beverage containers. At least one of the first phase and the acidic phase includes water. At a third location on the conveyor that is spaced apart from both the first location and the second location, each one of the plurality of beverage containers is sealed individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

Description

1. FIELD OF THE INVENTION

The present invention relates to carbonated drinks and, more specifically, to a method of making a carbonated drink containing an antimicrobial component.

2. DESCRIPTION OF THE RELATED ART

Carbonation of non-alcoholic beverages is commonly accomplished by forcing gaseous carbon dioxide (CO₂) into solution by applying sufficient pressure of CO₂ to the solution so as to result in dissolution of the CO₂ into the beverage during the packaging stage. In some alcohol-containing carbonated beverages (e.g., beer, sparkling wine, etc.), carbonation is achieved as part of the fermentation process. For fountain drinks, previously-carbonated water is combined with a flavoring syrup at the nozzle dispensing the drink.

Carbonization of certain liquids (e.g., antacid tablets such as Alka-Seltzer, etc.) is achieved by dissolving a tablet containing acid salts and base salts in water. In such tablets, the acid and base salts are of an appropriate composition to generate CO₂ when they are dissolved. Such liquids are generally not considered flavorful and are typically not consumed as beverages, but used as remedies for discomforts.

Recently, several companies have sold drink products that include water and flavor components that are fortified with vitamins. While many people prefer carbonated drinks, such vitamin-fortified drink products are not carbonated. This is because precise control of the chemical characteristics of the resulting solution, such as pH, necessary to maintain the efficacy of vitamins is difficult when pressurizing water with gaseous CO₂.

Therefore, there is a need for a carbonated drink including active ingredients with a predictable chemical environment.

SUMMARY OF THE INVENTION

The disadvantages of the prior art are overcome by the present invention which, in one aspect, is a method of making a beverage, in which a plurality of beverage containers is placed onto a conveyor. A first predetermined quantity of a first phase including a base salt is dispensed into each one of the plurality of beverage containers at a first location on the conveyor. A second predetermined quantity of an acidic phase is dispensed into each one of the plurality of beverage containers at a second location on the conveyor that is spaced apart from the first location, wherein at least one of the first phase and the acidic phase includes water. At a third location on the conveyor that is spaced apart from both the first location and the second location, each one of the plurality of beverage containers is sealed individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

In another aspect, the invention is a filling line for a beverage that includes a conveyor for moving a plurality of beverage containers through the filling line. A first dispenser dispenses a first predetermined quantity of a first phase including a base salt into each one of the plurality of beverage containers at a first location on the conveyor. A second dispenser dispenses dispensing a second predetermined quantity of an acidic phase into each one of the plurality of beverage containers at a second location on the conveyor that is spaced apart from the first location, wherein at least one of the first phase and the acidic phase includes water. A beverage container sealer at a third location on the conveyor that is spaced apart from both the first location and the second location, seals each one of the plurality of beverage containers individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

In yet another aspect, the invention is a fortified drink that includes a first predetermined quantity of a sweetener phase, a second predetermined quantity of an acidic aqueous phase, a predetermined quantity of gesho extract and a pharmaceutically effective amount of an additive. The first predetermined quantity of a sweetener phase includes a base salt. The base salt includes a weight percent of the drink in a range of from 0.10% to 5.20%. The second predetermined quantity of an acidic aqueous phase includes an acid having a weight percent of the drink in a range of from 0.06% to 5.22%. The predetermined quantity of gesho extract is in an amount effective to act as a preservative. The pharmaceutically effective amount of an additive is selected from a list of additives consisting of: a nutritional supplement, a vitamin, a medication and a homeopathic supplement. The fortified drink is carbonated as a result of the sweetener phase reacting with the acidic aqueous phase after having been sealed in a bottle.

These and other aspects of the invention will become apparent from the following description of the preferred embodiments taken in conjunction with the following drawings. As would be obvious to one skilled in the art, many variations and modifications of the invention may be effected without departing from the spirit and scope of the novel concepts of the disclosure.

BRIEF DESCRIPTION OF THE FIGURES OF THE DRAWINGS

FIGS. 1A-1F are a series of schematic diagrams demonstrating one method of producing a beverage.

FIGS. 2A and 2B are graphs shown results of an antimicrobial effectiveness study demonstrating the effectiveness of gesho extract.

DETAILED DESCRIPTION OF THE INVENTION

A preferred embodiment of the invention is now described in detail. Referring to the drawings, like numbers indicate like parts throughout the views. Unless otherwise specifically indicated in the disclosure that follows, the drawings are not necessarily drawn to scale. As used in the description herein and throughout the claims, the following terms take the meanings explicitly associated herein, unless the context clearly dictates otherwise: the meaning of “a,” “an,” and “the” includes plural reference, the meaning of “in” includes “in” and “on.” Also, as used herein, “gesho” means a plant of the R. prinoides species, which is also sometimes referred to as “shiny-leaf buckthorn” and “medium coarseness” means having a mean particle size in a range of between 0.5 mm² to 9 mm².

As shown in FIGS. 1A-1F, one method of making a drink includes feeding a plurality of beverage containers 110a-110f onto a beverage conveyor 102 that is part of a beverage filling line 100. As show in in FIG. 1A, a first sweetener phase containing a base salt is dispensed into the first container 110a of the plurality of containers from a first dispenser 120 at a first location. Then the first container 110a is moved by the conveyor 102 in the direction of the arrow and a second container 110b is placed on the conveyor 102 and the sweetener phase is dispensed therein, as shown in FIG. 1B. Other dispensers 122 and 124 can optionally be used to dispense an additive into the first container 110a. The additives can include a preservative such as a gesho or other herbal extract, a vitamin, a mineral, a flavor additive, a coloring agent, or one of the many other additives known to the beverage making art. Another container 110c is placed on the conveyor 102, as shown in FIG. 1C. Eventually, an acidic aqueous phase dispenser 126, at a second location that is different from the first location, dispenses an acidic aqueous phase into the first container 110a, as shown in FIG. 1D. A sealer 128, at a third location that is different from the first location and the second location, seals the first container 110a with a substantially airtight seal 130 at a predetermined amount of time after the acidic aqueous phase is dispensed into the first container 110a, as shown in FIG. 1E and the base salt reacts with the acidic aqueous phase to carbonate the beverage. The predetermined amount of time can be determined based on the speed of the conveyor 102 and the location at which the last reactant is dispensed into the container.

It should be understood that the relative order of the dispensing of the first phase and the acidic aqueous phase can be reversed so long as the sealing of the container is performed within a predetermined amount of time so that the reaction of the phases occurring after the sealing of the container results in the beverage being carbonated to a specific predetermined amount of carbonation. As shown in FIG. 1F, the first container 110a, once sealed, is ready for packaging. This process occurs sequentially for each different successive container 110b-f on the line. While only six containers are shown in the figures, it is understood that the plurality of containers can include many more containers as part of a continuous container filling run.

The sweetener phase can include a solution of water and a sweetener such as, for example: honey, maple syrup, corn syrup, high fructose corn syrup, agave nectar, dissolved sugar, or any one of many sweeteners known to the food sciences art. The base salt can include, for example, a substance selected from a list consisting of: potassium hydrogen carbonate; sodium carbonate; potassium carbonate; magnesium carbonate; sodium hydrogen carbonate; and calcium carbonate. Depending on the amount of carbonation desired, the amount of the base salt added is in a weight percent of the drink in a range of from 0.10% to 5.20% of the final weight of the drink. Typically, the sweetener phase/base salt 120 will be dispensed as a viscous fluid having a viscosity similar to that of honey or molasses. This phase can be diluted with water to reduce viscosity. An effective amount of a gesho extract 122 can be added into the bottle and acts as a preservative. The gesho extract 122 also adds flavor to the drink. In one embodiment, additives 124, such as a pharmaceutically effective amount of active ingredients (for example: a nutritional supplement, a vitamin, a medication, a homeopathic supplement) can be added. Other additives that can be added include flavor additives (for example, grape, cherry, lemon, lime additives, etc.) and coloring agents (e.g., food coloring agents).

The acidic aqueous phase 126 can include a solution in water of a substance such as: citric acid; malic acid; maleic acid; fumaric acid; ascorbic acid; and tartaric acid. Depending upon the amount of base salt used, the acidic aqueous phase includes water and an acid. In one embodiment, the amount of an acid that has a weight percent of the beverage in a range of from 0.06% to 5.22%.

The bottle 110 is sealed with a sealing device 128 within a predetermined amount of time after acidic aqueous phase 126 has been added. The acid in the acidic aqueous phase 126 reacts with the base salts to release carbon dioxide into the beverage. Therefore, the bottle 110 should be sealed with an airtight seal 130 before the reaction is complete so that most of the carbon dioxide produced by the reaction will remain in the beverage after the bottle 110 is sealed. The airtight seal 130 can include any one of the many beverage sealing devices known to the art, including press-on bottle caps, screw-on bottle caps and the like.

Because the amount of the carbon dioxide that remains in the beverage is a function of the amount of reactants used and the timing of the sealing of the bottle 110, this amount can be controlled precisely by controlling the process.

Generally, a basic sweetener phase (sweetener containing a base salt), is first dispensed into a bottle, with an acidified and sometimes flavored aqueous phase following, then a closure is immediately applied. Without agitation, the basic sweetener phase will react with the acidic aqueous phase to produce CO₂ in solution; if agitated, CO₂ production is faster. For fountain drinks, the standard equipment currently used is still suitable for dispensing both the basic sweetener phase (replacing the flavored syrup), and the acidic and flavored aqueous phase (replacing the carbonated water).

Each container, which could be a bottle or a can for example, is sealed individually so that carbonization of the beverage in the container is generated from the reactants within the container and not from any other container or any other external source. Thus, the reactants become part of the beverage and, as a result, the carbonization of the beverage within the container is controlled with precision as a result of the amount of reactants being dispensed into each container individually and the amount of time between the dispensing of the last reactant into the container and the time at which it is individually sealed.

The gesho extract can be made by grinding at least one of sticks and/or leaves of the gesho plant (R. prinoides) to a medium coarseness to form gesho particles. Grinding the particles too finely can result in premature clogging of the filtering media used in the process and grinding them too coarsely can result too much time being taking in leaching the extract from the particles. In on embodiment, the particles will have an average diameter in a range of about 1 mm to 3 mm. Ethanol is added to the gesho particles in an amount sufficient to dissolve a predetermined amount of soluble gesho material from the gesho particles. The ethanol and gesho particles are agitated sufficiently to maintain the gesho particles in suspension for up to about eight hours, thereby generating a gesho extract/ethanol solution. The gesho extract/ethanol solution is then filtered, thereby separating the gesho extract/ethanol solution from the now-depleted gesho particles. The gesho extract/ethanol filtrate solution is concentrated so as to generate a viscous gesho liquid by subjecting the gesho extract/ethanol to a rotary vacuum concentrator (for example, a Savant™ SpeedVac™ High Capacity Concentrators available from T Thermo Fisher Scientific Inc.) for a predetermined amount of time at a predetermined temperature. Vacuum is applied and flask rotation is started. The rotary vacuum concentrator includes a flask into which the gesho extract/ethanol solution is dispensed and a condenser. In one embodiment, the flask is heated to about 35° C. and the condenser is maintained at a temperature of about −78° C. Then the flask is cooled to about −8° C. during the concentrating step. The viscous gesho liquid is vacuum dried until the anti-microbial extract has a predetermined dryness. In alternative embodiments, the gesho liquid can be either freeze dried or spray dried.

Applicant has demonstrated that the gesho extract exhibits antimicrobial activity and, therefore, it can be used both as a preservative in the sweetener phase. Applicant conducted a study to demonstrate antimicrobial efficiency of gesho extract based on the United States Pharmacopeia (USP) chapter <51>, an antimicrobial effectiveness test (AET), which was performed at Speed Laboratory Incorporated, Norcross, Ga. in June of 2018. In the study, the gesho extract was tested against cultures of the following microbes: Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli, and Staphyloccocus aureus. As shown in FIGS. 2A and 2B, this study has demonstrated that the gesho extract, as produced by the above-described method, demonstrates substantial antimicrobial effectiveness within seven days against each of these species.

In one experimental embodiment, a general range (weight to volume) for the acid component in the finished product would be from approximately 0.06% to 5.22%, with a preferred target amount of from approximately 0.63% for maleic acid, to a high of 1.74% for tartaric acid. (The theoretical high acid component would be ascorbic acid, but that amount would exceed the amount that is normally tolerable by the digestive system, and therefore, ascorbic acid is generally maintained at a recommended maximum 0.500 g.) The sweeteners are added at a rate of between 0.5% to 8.0%. With a preferred target amount of between 3.0% to 6.0% depending desired sweetness and overall flavor profile. Flavoring components are added over the range of 0.05% up to about 1.0%. Gesho preservative was added at about 0.01% up to 5.0%. When acid-base reactions were balanced the preferred target amount of carbon dioxide is calculated at 0.124 moles per liter based on molecular weight. The amount of carbonation can be increased or decreased to meet personal preferences.

The specific amounts of individual or combined acid and base compounds can be varied depending on the specific acid-base reactions that are involved and are calculated based on those specific reactions (acid/base equivalents). The base component determines how much carbonation (CO₂) is available and the acid component is then determined by balancing the respective chemical equation so that one equivalent of acid is present for each equivalent of base; it is not critical that the equation is exactly numerically balanced, but that a close approximation (±1-2%) will produce reasonably consistent and acceptable results for both carbonation and taste. Necessarily, the base component must be a compound capable of providing at least one CO₂ moiety.

The number of equivalents for each base compound can be as follows: Sodium hydrogen carbonate—one (1), potassium hydrogen carbonate—one (1), sodium carbonate—two (2), potassium carbonate—two (2), magnesium carbonate—two (2), and calcium carbonate—two (2).

The number of equivalents for each acid compound can be as follows: ascorbic acid—two (2), citric acid three (3), malic acid—two (2), maleic acid—two (2), fumaric acid—two (2), and tartaric acid—two (2). All percentages are stated for final product total. A general range (weight to volume) for the base component in the finished product would be from approximately 0.10% to 5.20%, with a preferred target amount of from approximately 1.04% for Sodium Hydrogen Carbonate, to a high of 1.71% for Potassium Carbonate.

In one experimental embodiment of a drink, the following formulation was used:

Honey 20 g (5.63%)
Sodium Hydrogen Carbonate 3.70 g (1.04%)
Ascorbic Acid 0.50 g (0.14%)
Citric Acid 2.46 g (0.69%)
Gesho Extract 1.78 g (0.50%)
Grape Flavor 0.53 g (0.15%)
Water 329 mL Approximately 355 mL final volume

In this experimental embodiment, the specified amount of base component was incorporated into the sweetening component. The corresponding amount of acid components were dissolved into water. The preservative was added to the water/acid phase and stirred until dissolved. The flavor component was added to the water/acid/preservative solution. B Vitamins were added to the water/acid/preservative/flavor.

In one experimental embodiment dried gesho leaf was ground to medium coarseness. About 50 grams of ground gesho leaf was placed into a 500 ml Erlenmeyer flask and about 250 mL of 190 Proof (95%) grain alcohol (ethanol) was added to the flask. The vessel was orbitally shaken at approximately 150 rpm for about 72-96 hours. The resulting extracted material was vacuum filtered through a 20 um fast filter (using a paper filter medium). The filtrate was placed into a flask of suitable size and attached to a rotary vacuum concentrator. A vacuum was applied and flask rotation is started. The flask was heated to approximately 35° C., and the condenser was held at approximately −78° C. This reduced the extract to minimal liquid (e.g. about 10-20 mL), then the flask was cooled to approximately −8° C. The process continued until the condenser no longer produced a continuous drip and the product was a thick viscous consistency. It was found that the rotary vacuum drying process typically completes in about 8 hrs.

For a bottled product, the base/sweetener component was dispensed into the bottle. The water/acid/preservative/flavor/vitamin component was then added to the bottle and the bottle was immediately capped. In a soft drink dispensing embodiment, the base/sweetener component (syrup) replaces the flavoring syrup. The water/acid/preservative/flavor component replaces the carbonated water.

Although specific advantages have been enumerated above, various embodiments may include some, none, or all of the enumerated advantages. Other technical advantages may become readily apparent to one of ordinary skill in the art after review of the following figures and description. It is understood that, although exemplary embodiments are illustrated in the figures and described below, the principles of the present disclosure may be implemented using any number of techniques, whether currently known or not. Modifications, additions, or omissions may be made to the systems, apparatuses, and methods described herein without departing from the scope of the invention. The components of the systems and apparatuses may be integrated or separated. The operations of the systems and apparatuses disclosed herein may be performed by more, fewer, or other components and the methods described may include more, fewer, or other steps. Additionally, steps may be performed in any suitable order. As used in this document, “each” refers to each member of a set or each member of a subset of a set. It is intended that the claims and claim elements recited below do not invoke 35 U.S.C. 112(f) unless the words “means for” or “step for” are explicitly used in the particular claim. The above described embodiments, while including the preferred embodiment and the best mode of the invention known to the inventor at the time of filing, are given as illustrative examples only. It will be readily appreciated that many deviations may be made from the specific embodiments disclosed in this specification without departing from the spirit and scope of the invention. Accordingly, the scope of the invention is to be determined by the claims below rather than being limited to the specifically described embodiments above.

Claims

1. A method of making a beverage, comprising the steps of: (a) placing a plurality of beverage containers onto a conveyor;(b) dispensing a first predetermined quantity of a first phase including a base salt into each one of the plurality of beverage containers at a first location on the conveyor;(c) dispensing a second predetermined quantity of an acidic phase into each one of the plurality of beverage containers at a second location on the conveyor that is spaced apart from the first location, wherein at least one of the first phase and the acidic phase includes water; and(d) at a third location on the conveyor that is spaced apart from both the first location and the second location, sealing each one of the plurality of beverage containers individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

2. The method of claim 1, wherein the first phase comprises a sweetener phase.

3. The method of claim 1, further comprising the step of dispensing an effective amount of a gesho extract into the bottle prior to the sealing step as a preservative.

4. The method of claim 1, wherein the base salt comprises a substance selected from a list consisting of: potassium hydrogen carbonate; sodium carbonate; potassium carbonate; magnesium carbonate; sodium hydrogen carbonate; and calcium carbonate.

5. The method of claim 1, wherein the acidic aqueous phase comprises a solution in water of a substance selected from a list consisting of: citric acid; malic acid; maleic acid; fumaric acid; ascorbic acid; and tartaric acid.

6. The method of claim 1, further comprising the step of dispensing into the bottle prior to the sealing step a pharmaceutically effective amount of an additive selected from a list of additives consisting of: a nutritional supplement, a vitamin, a medication, a homeopathic supplement and combinations thereof.

7. The method of claim 1, wherein the base salt comprises a weight percent of the beverage in a range of from 0.10% to 5.20%.

8. The method of claim 1, wherein the acidic aqueous phase comprises an acid having a weight percent of the beverage in a range of from 0.06% to 5.22%.

9. The method of claim 1, further comprising the step of dispensing at least one flavor additive into the bottle prior to the sealing step.

10. The method of claim 1, further comprising the step of dispensing at least one coloring agent into the bottle prior to the sealing step.

11. A filling line for a beverage, comprising: (a) a conveyor for moving a plurality of beverage containers through the filling line;(b) a first dispenser that dispenses a first predetermined quantity of a first phase including a base salt into each one of the plurality of beverage containers at a first location on the conveyor;(c) a second dispenser that dispenses dispensing a second predetermined quantity of an acidic phase into each one of the plurality of beverage containers at a second location on the conveyor that is spaced apart from the first location, wherein at least one of the first phase and the acidic phase includes water; and(d) a beverage container sealer at a third location on the conveyor that is spaced apart from both the first location and the second location, that seals each one of the plurality of beverage containers individually with a substantially airtight seal at a predetermined amount of time after both the first phase and the acidic phase have been dispensed therein so that the first phase reacts with the second phase to carbonate the beverage therein with a predetermined amount of carbonation.

12. The filling line for a beverage of claim 11, wherein the first phase comprises a sweetener phase.

13. The filling line for a beverage of claim 11, further comprising a third dispenser for dispensing an effective amount of a gesho extract into the bottle prior to the sealing step as a preservative.

14. The filling line for a beverage of claim 11, wherein the base salt comprises a substance selected from a list consisting of: potassium hydrogen carbonate; sodium carbonate; potassium carbonate; magnesium carbonate; sodium hydrogen carbonate; and calcium carbonate.

15. The filling line for a beverage of claim 11, wherein the acidic aqueous phase comprises a solution in water of a substance selected from a list consisting of: citric acid; malic acid; maleic acid; fumaric acid; ascorbic acid; and tartaric acid.

16. The filling line for a beverage of claim 11, further comprising a fourth dispenser for dispensing into the bottle prior to the sealing step a pharmaceutically effective amount of an additive selected from a list of additives consisting of: a nutritional supplement, a vitamin, a medication, a homeopathic supplement and combinations thereof.

17. The filling line for a beverage of claim 11, wherein the base salt comprises a weight percent of the beverage in a range of from 0.10% to 5.20%.

18. The filling line for a beverage of claim 11, wherein the acidic aqueous phase comprises an acid having a weight percent of the beverage in a range of from 0.06% to 5.22%.

19. The filling line for a beverage of claim 11, further comprising a fourth dispenser for dispensing at least one flavor additive into the bottle prior to the sealing step.

20. The filling line for a beverage of claim 11, further comprising a fourth dispenser for dispensing at least one coloring agent into the bottle prior to the sealing step.