SPARKLING NON-ALCOHOLIC BEVERAGE

Abstract

The non-alcoholic beverage described in this invention uses minimally flavored hops as the biter ingredient. Specifically the alpha acids or humulone (-lupulic acid) that is specifically extracted using an Isomerize CO2 Extract process, Isomerize is an extract of a treated extract, that keeps the bitterness of the hop while significantly reducing out the hop aroma (<0.1%). This has a significant improvement over prior art in that the flavor/aroma intensity of the hop, or source of the alpha acid, will not increase when a different bitter level is desired and the upper level is not restricted, meaning, higher IBU bitterness ratings are achievable (where 1 IBU equals 1 mg/l or 1 ppm of iso-alpha acids in solution in the beverage).

Claims

1. The beverage drink comprising the following ingredients and in substantially in the following ranges: a. Isomerized CO2 extracted alpha acids or Humulone (-lupulic acid): 0.001% to 99% b. Water to make 100% c. Carbon dioxide: 1-5 volumes.

2. The beverage drink in claim 1 further comprising: a. Citric acid: 0.13-2.8% (sufficient to obtain a pH of 2.3-5.5) b. Sweetener:1% to 25%

3. The beverage drink in claim 2 where said sweetener is sugar

4. The beverage drink in claim 2 where said sweetener is artificial

5. The beverage drink in claim 2 further comprising a means for preserving to increase shelf life

6. The beverage drink in claim 2 further comprising citrus flavoring

7. The beverage drink in claim 2 further comprising ginger flavoring

8. The beverage drink in claim 11 further comprising capsaicin flavoring (found in cayenne peppers and other pepper like plants)

9. The beverage drink in claim 2 further comprising vinegar flavoring (sufficient to maintain a pH of 2.5-4.5)

10. The beverage drink in claim 5 where said preservative is pasteurized.

11. The beverage drink comprising the following ingredients and in substantially in the following ranges: a. Isomerized CO2 extracted alpha acids or Humulone (-lupulic acid): 0.001% to about 98% b. Carbon dioxide: 1-5 volumes. c. Organic Acid (citric and/or malic and/or ascorbic) (sufficient to maintain a pH of >2.8) d. Sweetener:1% to 25% e. Water to make 100%

12. The beverage drink in claim 11 where said sweetener is sugar

13. The beverage drink in claim 11 where said sweetener is artificial

14. The beverage drink in claim 11 further comprising a means for preserving to increase shelf life

15. The beverage drink in claim 11 further comprising citrus flavoring

16. The beverage drink in claim 11 further comprising ginger flavoring

17. The beverage drink in claim 11 further comprising Capsaicin flavoring (found in cayenne peppers and other pepper plants)

18. The beverage drink in claim 11 further comprising vinegar flavoring (sufficient to maintain a pH of 2.5-4.5)

19. The beverage drink in claim 14 where said preservative is pasteurized.

20. The beverage drink comprising the following ingredients: a. Isomerized CO2 extracted alpha acids or Humulone (-lupulic acid) (sufficient to maintain a pH>2.8) b. Organic Acid (citric and/or malic and/or ascorbic) (sufficient to maintain a pH of >2.4) c. Capsaicin d. Sweetener (Artificial or natural)<50% e. Water to make 100% f. Carbon dioxide: 1-5 volumes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0017] The invention described here, uses minimally flavored hops as the biter ingredient. Specifically the alpha acids or humulone (-lupulic acid) that is specifically extracted using an Isomerize CO2 Extract process, Isomerize is an extract of a treated extract, that keeps the bitterness of the hop while significantly reducing out the hop aroma (<0.1%). This has a significant improvement over prior art in that the flavor/aroma intensity of the hop will not increase when a different bitter level is desired and the upper level is not restricted, meaning, higher IBU bitterness ratings are achievable (where 1 IBU equals 1 mg/l or 1 ppm of iso-alpha acids in a solution) with a theoretical maximum being 1000.

[0018] The said biter agent, along with water and carbonation (CO2), is the basis for the beverage. Organic acid such as citric and/or malic and/or ascorbic can also be used in quantities sufficient to maintain a pH of >2.8 and typically less than 5. This ingredient adds to the flavor and as a preservative. This beverage will also use a means for sweetening the beverage in ranges from about 1% to 25%. Said sweetener can be natural such as sugar, honey, agave or artificial such as saccharin etc. The ingredients in this invention will be toward those that make the product as all-natural as possible.

[0019] Another distinct flavor that is one part of one embodiment of this patent that adds sensation without flavor is capsaicin which is found in a variety of peppers including, but not limited to cayenne pepper and can be used as an optional secondary flavoring.

[0020] Secondary flavoring can be used to give the drink a distinct familiar flavor using individual or a combination of flavoring that may include, but are not limited to, lime, lemon, orange, ginger, cucumber, celery.

[0021] In addition to savory flavors, ingredients that are considered spicy hot from peppers, such as cayenne and/or vinegar flavoring (sufficient to maintain a pH of 2.5-4.5) may be used to interact with the biter agent to create new flavor sensations.