IMPROVED BEVERAGE

The present invention relates to an improved beverage of the type specified in the preamble of the first claim.

In particular, the present invention relates to an improved energy drink, i.e. to a drink containing stimulating substances capable of supplying energy to the consumer.

As known, energy drinks consist of high concentrations of carbohydrates and methylxanthines. More in detail, caffeine, group B vitamins, taurine, maltodextrin, inositol, carnitine, creatine and glucuronolactone may be identified among the main ingredients.

In some cases, energy drinks also provide the presence of vegetable extracts, such as guarana, ginseng and ginkgo biloba.

Many energy drink manufacturers offer diet versions by the side of the original formulas in which the sugar is respectively replaced by sweeteners, such as mainly aspartame.

The described prior art comprises some major drawbacks.

In particular, the known energy drinks contain from 80 to 160 mg of caffeine in average, with peaks higher than 300 mg of caffeine per can, an amount equal to 6 cups of coffee which, added to that introduced during the course of the day with coffee, tea or chocolate, in practice determines an abuse.

Some studies have also shown how this drawback is even more apparent when an energy drink is combined with alcohol.

Indeed, the combination of alcohol and abuse of caffeine may cause health side effects, such as: tachycardia, palpitations or increase in blood pressure, insomnia, nervousness and lack of motor coordination.

Furthermore, due to the use of aspartame or glucuronolactone, the known energy drinks appear to be neurotoxic, carcinogenic, allergenic, harmful for the metabolism and if taken during pregnancy also harmful to the fetus.

For these reasons, the known energy drinks are not recommended for people with cardiovascular problems, during pregnancy, with chronic fatigue syndrome, sensitive to caffeine and with blood clotting disorders.

Another drawback is that the energy drink habit determines an unhealthy stimulation to consume an excessive consumption of energy drinks.

Furthermore, these energy drinks, contrary to common belief, must not be associated with sport activities because their energy action may excessively accelerate the cardiac rhythm causing myocardial infarction, and moreover caffeine has a diuretic effect which leads to dehydration instead of increasing fluids.

In this situation, the technical task underlying the present invention is to devise an improved drink capable of substantially solving the mentioned drawbacks at least in part.

Within the scope of said technical task, it is an important object of the invention to obtain a drink rich in substances capable of supplying energy to the consumer but devoid of caffeine, aspartame or other substances which are harmful to health.

It is another important object of the invention to provide a drink rich in substances which are easily assimilated and therefore able to reintegrate the energy spent in a physical activity and which may be used by pregnant women or people suffering from cardiovascular conditions, diabetes, liver disorders or other problems which made it inadvisable to use known energy drinks. The technical task and the specified objects are achieved by an energy drink as disclosed in appended claim 1 . Examples of preferred embodiments are described in the dependent claims.

Preferred constructions are illustrated in the dependent claims.

In the present invention, measurements, values, shapes and geometric references (such as perpendicularity and parallelism), when associated with words such as "about" or similar words, such as "essentially" or "substantially", are to be understood as short of errors of measurement or inaccuracies due to production and/or manufacturing errors, and above all, short of a minor divergence from the value, measurement, shape or geometric reference to which it is correlated. For example, such words, if associated with a value, preferably indicate a divergence not higher than 10% of the value itself.

Unless otherwise indicated, the measurements and data shown in the text must be understood as performed in International Standard Atmosphere ISA (ISO 2533).

The features and advantages of the invention are set out below in the detailed description of at least one preferred embodiment of the invention.

The invention consists in a drink and comprises at least 70% of sugarcane juice pasteurized so as to prevent fermentation.

In this document, the % is calculated as the ratio between the volume of the component and the total volume of the drink.

Preferably, the drink comprises at least 90%, in detail at least 93%, more in detail at least 95%, and in yet greater detail at least 99% of pasteurized sugarcane juice. In some cases, the drink may include pasteurized sugarcane juice only.

The drink may comprise at least one antioxidant agent, preferably ascorbic acid (a preservative of natural origin).

The content of antioxidant agent is essentially lower than 3%, and in detail than 1 %. Appropriately, it is substantially comprised between 0.5% and 1 %.

The drink may comprise at least one pH-regulating agent adapted to lower the pH of the drink.

The pH-regulating agent is adapted to lower the pH of the drink to a value substantially lower than 5, in detail substantially lower than 5, and in detail substantially comprised between 3 and 5.

The pH-regulating agent maybe lime juice and/or ascorbic acid.

Preferably, the antioxidant agent and the pH-regulating agent coincide and are the same substance and are preferably ascorbic acid appropriately present in a concentration essentially lower than 1 % and precisely substantially comprised between 0.5% and 1 %.

The drink may comprise lime juice. The concentration of lime juice in the drink can be comprised between 1 % and 15%, in detail between 2% and 10%, and more in detail between 3% and 8%.

The drink may comprise liquid ginger extract. The concentration of liquid ginger extract in the drink can be lower than 3%, in detail than 2% and 10%, and more in detail than 1 %.

In addition to the aforesaid components, the drink may comprise one or more additional components adapted to vary the taste and/or the color of the pasteurized sugarcane juice, and thus of the drink.

Possible formulations of the drink are shown below by way of example.

In a first formulation, the drink comprises, preferably exclusively, pasteurized sugarcane juice appropriately in concentration of 99.5% and ascorbic acid appropriately in concentration of 0.5%.

In a second formulation, the drink comprises, preferably exclusively, pasteurized sugarcane juice appropriately in concentration of 93.8%; lime juice appropriately in concentration of 6%, ascorbic acid appropriately in concentration of 0.1 % and ginger extract appropriately in concentration of 0.1 %.

In a third formulation, the drink comprises, preferably exclusively, pasteurized sugarcane juice.

The sugarcane juice is obtained by cold pressing the sugar cane. It is thus extracted at a pressing temperature substantially lower than 27°C.

The sugarcane juice is obtainable by pressing the sugarcane with a press, separating the waste (solid residues of the pressing) by gravity, and appropriately filtering preferably using sieves of increasing particle size.

The sugarcane juice is pasteurized.

Optionally, before pasteurization, the sugarcane juice, and thus the drink, may be mixed with one or more of either antioxidant agent, pH-regulating agent, lime juice or liquid ginger extract.

Appropriately, the entire drink is subjected to pasteurization.

The pasteurization is performed at a pasteurization temperature and in detail for a pasteurization time as described below.

Before pasteurization, the sugarcane juice, with the antioxidant agent and/or pH- regulating agent appropriately added to it, may be preheated to a preheating temperature lower than the pasteurization temperature.

The entire drink is preheated to a preheating temperature.

The drink described above can be obtained with a device for preparing said drink. The preparation device may comprise a sugarcane press, preferably a cold press, and more preferably at a pressing temperature essentially lower than 27°C.

The press is adapted to press the sugarcane by means of a press.

The preparation device may comprise a separator adapted to collect the sugarcane exiting the press and separating the sugarcane juice from the waste suitably by gravity.

The separator may also filter the sugarcane juice and therefore may comprise sieves of increasing particle size.

The preparation device may comprise a collector of the sugarcane juice, i.e. of the drink.

The preparation device may comprise an introduction apparatus adapted to add one or more of the above described components to the drink, i.e. to sugarcane juice, in the collector.

The introduction apparatus can add said at least one antioxidant agent and/or said at least one pH-regulating agent, to the sugarcane juice. Preferably, the introduction apparatus is adapted to add ascorbic acid suitably in concentration comprised between 0.5% and 1 % to the sugarcane juice.

The introduction apparatus can add one or more of the additional components described above to the sugarcane juice.

The preparation device may comprise a pasteurizer adapted to pasteurize the sugarcane juice, i.e. the drink.

The pasteurizer is adapted to pasteurize at a pasteurization temperature at least equal to 30°C, and in detail substantially comprised between 40°C and 100°C.

Appropriately, the pasteurization temperature is essentially comprised between

60°C and 90°C, and in detail between 80°C and 90°C.

The pasteurization may be performed by holding the pasteurization temperature for a pasteurization time of at least 10 minutes.

The preparation device may comprise a preheater adapted to preheat at least the sugarcane juice and, in detail the drink, to said preheating temperature before pasteurization.

The preheating is performed at a preheating temperature essentially lower than the pasteurization temperature and specifically equal to 75°C.

Advantageously, the preparation device may comprise a bottler adapted to bottle and seal the drink in appropriate containers (cans, bottles, etc.).

Advantageously, the bottler is adapted to bottle and seal the drink before pasteurization.

The present invention defines an innovative method for producing a drink. This method is adapted to be implemented by the preparation device described above. The manufacturing method comprises a step of pressing in which said drink is obtained by pressing the sugarcane so that said drink comprises at least 70% of said sugarcane juice.

Such a step can be performed cold and preferably at a pressing temperature approximatively lower than 27°C.

Such a step of pressing is performed by pressing the sugar cane.

Appropriately, the manufacturing method comprises a step of separating, during which waste and other impurities are eliminated from the sugarcane juice.

The step of separating is performed by gravity or by appropriately filtering by increasing (or decreasing???) particle size.

In some cases, the manufacturing method may comprise a step of storing during which the sugarcane juice (either filtered or not) is stored.

The manufacturing method comprises a step of pasteurizing of the drink. The step of pasteurizing is performed at a pasteurization temperature at least equal to 30°C and in detail substantially comprised between 40°C and 100°C. Appropriately, the pasteurization temperature is essentially comprised between 60°C and 90°C and in detail between 80°C and 90°C.

The step of pasteurizing is performed for a pasteurization time of at least 10 minutes.

Optionally, before the step of pasteurizing, the manufacturing process may comprise a step of preheating of the sugarcane juice and, in detail, of the drink. The preheating is carried out at a preheating temperature approximately lower than the pasteurization temperature and specifically equal to 75°C.

Finally, the manufacturing method comprises a step of pasteurizing of the drink. It should be noted that the drink 1 may comprise only sugarcane juice or have one or more elements added to it.

In the latter case, before the step of pasteurizing, the method of the embodiment may comprise a step of mixing in which the drink is obtained by adding one or more ingredients to the to the sugarcane juice keeping the concentration of sugar cane is at least equal to 70%, and in detail to 90%, more in detail to 93%, more yet greater detail to 95%, and preferably to 99%.

During the step of mixing, one or more antioxidant agent and pH-regulating agent can be added to the sugarcane.

Optionally, the antioxidant agent and the pH-regulating agent coincide. Preferably, they are ascorbic acid appropriately added in concentration essentially lower than 1 %, and precisely substantially comprised between 0.5% and 1 %.

Lime juice may be added in the step of mixing. The concentration of lime juice in the drink can be comprised between 1 % and 15%, in detail between 2% and 10%, and more in detail between 3% and 8%.

Liquid ginger extract may be added in the step of mixing. The concentration of liquid ginger extract in the drink can be lower than 3%, in detail than 2% and 10%, and more in detail than 1 %.

In some cases, in the step of mixing, one or more additional components may be added to the drink adapted to vary the taste and/or the color of the sugarcane juice as described above.

The drink according to the invention achieves important advantages.

Indeed, by virtue of the high content of sugarcane juice, the drink is an excellent natural alternative to the known energy drinks because, by virtue of the high content of fructose, sucrose and glucose, it is a great energy resource and additionally greatly contributes to re-hydrating the body.

An important advantage is that said sugars have a low glycemic index which, by preventing increases of blood pressure, allows the drink to be used by people suffering from diabetes, high blood pressure, cardiovascular problems, tachycardia, palpitations or other similar problems.

A primary advantage is that the drink, either essentially entirely made of sugarcane juice or comprising sugarcane juice and one or more of the aforesaid other elements (in particular, ascorbic acid, lime juice and/or liquid ginger extract) has an extremely high antioxidant capacity.

Indeed, the drink is characterized by a free radical attack capability exceeding 90% which can reach 98%, thus eliminating nearly all free radicals and the problems related to them.

The antioxidant capacity is also identified in that, as pointed out by the inventor, it is comparable to the antioxidant capacity of about 0.5 g per gram of vitamin C. Such an aspect is highlighted by the fact that studies by the inventor have demonstrated that the drink has a content of phenols (preferably of gallic acid) comprised between 3 and 35 mg per gram. In particular, such a content is between 3 and 4 mg per gram in case of drink with added lime and ginger as described above, while it reaches values of about 30 mg per gram in case of drink almost exclusively made of sugarcane juice to which the agents above are adequately added.

Another advantage is in high concentrations of calcium, magnesium, potassium, iron and manganese of sugarcane juice which, especially in the case of absence of pH-regulating agent adapted to lower the pH, allow to have an alkaline drink which is active in cancer prevention (especially of prostate and breast cancer) and in hepatic activity stimulation.

Such aspects are accentuated by the fact that the drink which is the subject of the patent, as well as being totally natural (free from chemical elements), may be totally devoid of caffeine, aspartame, glucuronolactone or all the other components typical of known energy drinks and producing the drawbacks described above. Additionally, the antioxidants contained in the sugarcane juice help to fight infections and increase the immune defenses of the body.

Finally, the sugarcane juice is very digestible by the liver and by virtue of the high potassium content keeps the digestive system fit, preventing stomach infections. It should be noted that such activities of the content of sugarcane juice are obtained by virtue of the pasteurization suitably performed at selected temperatures, which allow to avoid the loss of sugarcane juice active principles. Furthermore, the cold pressing allows to obtain a sugarcane juice which, unlike hot pressed juice, maintains intact the active principles it contains. It is apparent that the presence of the pH-regulating agent and, thus, the particular pH of the drink, increase the shelf life of the product, i.e. the time during which the drink maintains its qualitative features under normal conditions of storage and use. The invention is susceptible of variants included in the scope of the inventive concept defined by the claims. In this context, all details can be replaced by equivalent elements.