• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to the general field of the manufacture of liquid compositions, more specifically the manufacture of edible liquid compositions and more particularly the manufacture of liquid compositions comprising phycocyanin.
    公开号:BE1027165B1
    申请号:E20205175
    申请日:2020-03-12
    公开日:2020-11-03
    发明作者:Olivier Malmendier
    申请人:B Blue Nutraceuticals；
    IPC主号:
    专利说明:

    “LIQUID COMPOSITION COMPRISING PHYCOCYANIN” The present invention relates to the general field of the manufacture of liquid compositions, and more specifically the manufacture of edible liquid compositions.
    The invention relates in particular to the manufacture of liquid compositions comprising phycocyanin.
    For several years, there has been growing consumer interest in food compositions whose nutritional contributions are positive for health.
    As a result, the algae and the compounds which can be extracted therefrom exhibit highly desirable qualities. Many studies are indeed about their anti-cancer, anti-aging or anti-cholesterol properties.
    Among the compounds of choice that it is possible to extract from algae (such as spirulina), phycocyanin exhibits a combination of very appreciable properties: a medicinal product, a molecule naturally emitting fluorescence, a powerful dye.
    The benefits of phycocyanin and its nutraceutical effect are well known in the scientific literature. Indeed, among the many health benefits of phycocyanin we can mention for example its antioxidant activity, the inhibition of lipid peroxidation, anti-inflammatory properties, stimulation of immune defenses (promotes the production of stem cells, white blood cells and red blood cells, antibodies and platelets}, blood oxygenation, lactate recycling, participation in the protection and detoxification of the liver or even its inhibitory activity on the growth of cancer cells and anti-allergic.
    In addition, phycocyanin also helps prevent the development of certain diseases in which oxidative stress is involved, and therefore the effects of aging.
    It is well understood that the use of pnycocyanin for its nutraceutical effect in liquid compositions is particularly sought after by consumers.
    However, the use of this molecule, sensitive to heat, to light and to bacteriological contamination, generates high constraints, both in terms of the chemical formulation and in terms of the manufacturing process to be implemented.
    It is in fact known that phycocyanin must be extracted and handled under sterile conditions, that its maximum stability temperature is approximately 45 ° C while its thermal denaturation temperature is approximately 60 ° C, and that it exhibits maximum stability when the pH of the medium is between 5 and 7 (any significant variation beyond these limits leading to precipitation of the molecules).
    It is thus necessary to seek a balance between all these requirements in order to preserve its advantageous properties.
    Thus, if it seems relatively easy to formulate aqueous drinks or syrups, as described for example in documents CN103054117 A, JP2005295829 A2, or RU2283003 CL, the manufacture of drinks remains a significant challenge.
    In this context, it is desired to obtain more natural drinks containing as few chemical additives as possible, which is made even more complex by the demand for products of biological origin.
    Generally, the use of natural extracts which have been little treated or not chemically treated involves the presence of bacteria which considerably reduces the shelf life.
    In addition, the natural origin leads to the fact that we want to avoid chemicals or harmful to health. In the case of natural substances, however, the presence of pollutants from the environment from which the natural substance is derived must be avoided.
    Generally, as we do not want to perform chemical extraction of these pollutants, we tend to reduce the pollutant content by diluting the natural substance to the detriment of the nutraceutical effect, which is not desired by consumers looking for it. nutraceutical effect of the natural substance. | It is also necessary to reduce the bacterial content of these natural substances.
    More particularly in the case of carbonated drinks, this necessarily includes a step of carbonation of the drink, which leads to obtaining products in a pH range not often exceeding a value of 4 (this acidity being among other things due to the reaction of carbon dioxide with water, leading to the formation of carbonic acid). For example, colas have a pH less than 3.3 while Imonades do not exceed a pH of 3.8. This pH gum is prohibitive for the use of phycocyanin.
    There is therefore a real need to provide a product comprising a natural extract! sensitive to light and heat, which to be commercially exploitable in a profitable manner while exhibiting a nutraceutical effect, must have an extended shelf life,
    without presenting controversial molecules for health, nor bacteria beyond the threshold considered unfit for consumption.
    It has been possible according to the present invention to provide a drink with nutraceutical effects, low in heavy metals and with extended shelf life.
    Indeed, the present invention provides a drink comprising water, phycocyanin at a content of at least 1.5% by weight by volume of said drink and having a heavy metal content of less than 1 pom, said drink with a pH between 40 and 5.5 and with a shelf life of at least 6 months, optimizing the stages of production of the beverage, without adding many chemicals and without carrying out heavy chemical treatment to the substances natural.
    Indeed, by the combined use of a phycocyanin obtained for example by ultrafiltration or by trolling under pressure with sterile demineralized water plus a mixture of other composanis separately from bacteria and other pollutants, in an aseptic environment, it has It was possible to provide a drink with nutraceutical effects, low in heavy metals, at an appropriate pH and with extended shelf life.
    Said drink being remarkable in that it has a DH of between 4.0 and 5.5. Advantageously, the drink according to the present invention comprises phycocyanin in a content of at least 18%, preferably at least 2.0%, preferably at least 2.2% and even more preferably at least 2.4% by weight by volume of said Beverage.
    In fact, by comprising such a phycocyanin content, the drink according to the present invention has nutraceutical activity and highly desirable qualities. Particularly advantageously, the beverage according to the present invention exhibits a shelf life of at least 8 months, preferably at least 10, still more preferably at least 12 months. It has also appeared particularly surprisingly that the drink according to the present invention makes it possible to provide a prhycocyanin content advantageous for the nutraceutical effect while having a heavy metal content of less than | ppm and exhibiting a particularly advantageous shelf life for consumers and manufacturers. This is all the more surprising given the sensitivity of phycocyanin and the high constraints for its formulation as a liquid composition having a night-therapeutic effect.
    Advantageously, the present invention comprises at least one pH correcting agent, preferably of natural origin.
    Preferably, the present invention comprises at least one preservative, preferably of natural origin.
    By the terms pH correcting agent of natural origin and preservative of natural origin is meant within the meaning of the present invention that these compounds are non-chemical, devoid of substances resulting from petrochemicals.
    Preferably, said pH correcting agent is a basifying agent, ie an agent capable of increasing the pH of the composition during its addition.
    Advantageously, said at least one preservative is chosen from the group containing: sodium benzoate, potassium sorbate, benzoic acid, sorbic acid, calcium sorbate, sodium ascorbate, citric acid, sodium benzoate, salts of hedgerow, a paraben such as methyl, ethyl, propyl and butyl p-hydroxybenzoates, domiphen bromide, sodium propionate, propylene glycol, alcohols, tartaric acid, lactic acid, carbon dioxide, acetic acid and mixtures thereof.
    Advantageously, said at least one DH correcting agent is chosen from the group comprising lactic acid, acetic acid, tariric acid, citric acid, carbonic acid, and mixtures thereof.
    In a preferred embodiment according to the present invention, said at least one pH correcting agent is a mixture of 2, 3, λ or 5 acids chosen from lactic acid, acetic acid, tariric acid, citric acid, carbon dioxide.
    Any combination of conventional pH correcting agents and / or preservatives can of course be envisaged, and a person skilled in the art knows how to choose the most appropriate combination according to the characteristics desired for said drink.
    According to one variant of the invention, said drink comprises a mixture of agents simultaneously correcting the pH and preserving agents, in the form of a mixture of potassium sorbate and sodium benzoate.
    Advantageously, the final concentration of sodium benzoate, used alone in said carbonated drink, does not exceed 0.3 grams per lira.
    Preferably, the final concentration of sodium benzoate in said carbonated drink is between 0.1 and 0.2 grams per liter.
    Most preferably, the final concentration of sodium benzoate in said carbonated drink is 0.15 grams per re. Preferably, when sodium benzoate is used in combination with potassium sorbate, the final concentration of sodium benzoate in said carbonated drink is at most 0.15 grams per liter. Most preferably, when sodium benzoate is used in combination with potassium soroate, the final concentration of sodium benzoate in said carbonated drink is 0.15 grams per liter.
    Advantageously, the final concentration of potassium sorbal, used alone in said carbonated drink, does not exceed 0.3 grams per liter.
    Preferably, the final concentration of potassium sorbate in said carbonated drink is between 0.2 and 0.3 grams per liter.
    Most preferably, the final concentration of potassium sorbate in the carbonated drink is 0.25 grams per liter. Preferably, when potassium soroate is used in combination with sodium benzodte, the final sodium benzoate concentration of said carbonated drink is at most 0.25 grams per liter.
    Most preferably, when potassium sorbate is used in combination with sodium benzoate, the final concentration of sodium benzoate in said carbonated drink is 0.25 grams per liter.
    In a preferred embodiment according to the present invention, said at least one pH correcting agent is also the preservative.
    Preferably, said drink comprises at least one flavor.
    Said aroma can be in solid or liquid form.
    Preferably, said aroma is in liquid form.
    Said flavor in liquid form can be alcoholic (that is to say that its constituents are dissolved in a solvent comprising alcohol before its introduction into the drink according to the invention} or non-alcoholic (that is to say (ie its constituents are dissolved in a solvent not comprising alcohol before its introduction into the drink according to the invention). Said flavoring comprising at least one component from: flavoring agent, alcohol, stabilizing agent, antioxidant, preservation.
    Said flavoring comprises at least one flavoring agent capable of imparting a pleasant taste to the drink.
    Preferably, said aroma is an alcoholic aroma.
    In this case, the drink, preferably carbonated, contains an alcohol concentration not exceeding 0.5% and / or has a degree of alcohol not exceeding 0.5 degrees.
    More preferably, the carbonated drink has a degree of alcohol not exceeding 0.36 degrees.
    Most preferably, the carbonated drink has an alcohol degree not exceeding 0.15 degrees (which corresponds to an alcohol concentration not exceeding 0.15%). Advantageously, before its introduction into the drink according to the invention, the flavor (whatever its nature) contains less than 5% by weight of pectin.
    Advantageously, before its introduction into the drink according to the invention, the flavor (whatever its nature) contains less than 5% by weight of a source of pectin.
    Preferably, before its introduction into the drink according to the invention, the flavor (whatever its nature) does not contain pectin.
    By this is meant that it does not contain pectin and / or that it does not contain any possible source of pectin.
    Advantageously, said flavoring comprises at least one stabilizing agent from among: glucose, fructose, glycerin, glycerol and its derivatives, and their mixtures.
    Even more preferably, said aroma comprises a mixture of stabilizing agents consisting of a mixture of glucose and fructose.
    Such a mixture can come from a natural source such as for example honey, or artificial.
    Most preferably, said flavor comprises a mixture of stabilizing agents in the form of inverii sugar (equimolar mixture of glucose and fructose).
    In addition, according to variants of more elaborate compositions, the aroma may comprise at least one antioxidant agent, te! than Ahydroxytyrosol.
    Also, according to variations of more elaborate compositions, the aroma can comprise at least one agent for preserving its qualities, such as potassium sorbate or sodium ascorbate.
    Advantageously, the taste agent is also an alcohol and / or a stabilizing agent and / OR an antioxidant and / or a preservative. Advantageously, said carbonated drink according to the invention comprises at least one sweetening agent. Said sweetening agent can be natural or artificial. Said sweetening agent can be a sugar or any agent conferring a sweet flavor to said carbonated drink, such as for example polyois. Preferably, said sweetening agent is chosen from the IO group containing: glucose, fructose, sucrose, lactose, maltose, agave, their syrups, and their mixtures.
    More preferably, said sweetening agent is fructose syrup. Advantageously, the final concentration of fructose syrup of said drink, preferably carbonated, is between 10 and 70 grams per liter, said syrup being a syrup at 70 degrees.
    Preferably, the final concentration of fructose syrup in said carbonated drink is between 30 and 60 grams per liter.
    Even more preferably, the final concentration of fructose syrup in said carbonated drink is between 35 and 55 grams per liter.
    Most preferably, the final concentration of fructose syrup in said carbonated drink is 53.6 grams per liter.
    Even more preferably, said sweetening agent is agave syrup.
    Preferably, said drink contains less than 0.1% by weight of pectin.
    Advantageously, said drink contains less than 0.1% by weight of a source of pectin.
    Preferably, said drink does not contain pectin.
    By this is meant that it does not contain pectin and / or that it does not contain any possible source of pectin.
    In an advantageous reduction mode of the present invention, the drink further comprises a predetermined content of cytoplasmic component of spirulina of at least 0.5%, preferably at least 0.75%, more particularly of at least 0.5%. minus 1% or more.
    Advantageously, the drink according to the present invention has a pH of between 4.1 and 5.4, preferably between 4.2 and 5.3, advantageously between 4.2 and 5.2, advantageously between 4.3 and 5.1, preferably between 4.3 and 5.0, preferably between 4.3 and 4.9, preferably between 44 and 4.8, preferably between 44 and 4.7, advantageously between 4.5 and 4.7 . Most preferably, said beverage, which is preferably carbonated, has a pH of 4.6 + 0.1. The phycocyanin present in said drink can be natural or artificial (ie synthesized in the laboratory). Preferably, the phycocyanin present in the drink according to the invention is obtained from a natural aqueous extract.
    The previously defined pH range (4.0-5.5) is well suited to the manufacture of a drink according to the invention, because it is a compromise between the usual pH range of sodas (lower pH to 4) and the pH range ia pius suitable for phycocyanin (pH between 5 and 7).
    Preferably, the phycocyanin is obtained from at least one variety of algae which may belong to various branches.
    We can cite by way of example: the branching of Cyanophyta (and more specifically the cyanobacteria including spirulina), the branching of Rhodophyta (red algae) or even the slashing of Cryptophyia.
    More preferably, the phycocyanin is obtained from spirulina (Spirulina Platensis, Spirulina Maxima, Arthrospira Platensis}.
    Most preferably, the phycocyanin is obtained from Spirulina Piatensis.
    In an advantageous embodiment of the present invention, said drink further comprises at least one vitamin, more particularly an antioxidant vitamin, for example vitamin A, vitamin €, vitamin E.
    Preferably, a content of 2 mg of vitamin E per 100 ML of bolsson according to the invention.
    In another preferred embodiment, the drink according to the present invention comprises a phycocyanin content greater than 2 mg per 100 mL of drink, preferably greater than 3 mg per 100 mL of drink, even more preferably greater than 3.5 mg per 100 mL of drink.
    The drink according to the invention is made gaseous by adding at least one gas, dissolved in solution.
    Advantageously, it is thus possible to use a single gas, a mixture of gases (injected together or separately), or different gases.
    Advantageously, the addition of the gas (or gas) can be carried out at the same time or at different times. The gas (or gas) can for example be chosen from the group containing: nitrogen, nitrogen dioxide, carbon dioxide .
    Preferably, the dissolved gas is carbon dioxide in the form of HCO3 bicarbonates. Nevertheless, it is possible to use a gas comprising nitrogen (the use of nitrogen dioxide being known, for example, in the preparation and drafting of certain beers).
    In a preferred embodiment, the carbonated drink according to the present invention has a content of HCOz bicarbonates between 2000 and 8000 mg / L, preferably between 2000 and 6000 mg / L, more preferably between 2000 and 4000 mg / L of carbonated drink according to the invention.
    In a first embodiment, the drink according to the present invention comprises carbonated water, 2% phycocyanin, 4% sweetening agent such as fructose syrup, 0.08% natural flavor, 2% d antioxidant such as vitamin E, 0.1% potassium sorbate, 0.06% sodium benzoate, by weight per volume of the drink.
    The drink according to the first embodiment has a pH of 4.6, a heavy metal content of less than | ppm and a shelf life of at least 12 months.
    In a second embodiment, the drink according to the present invention comprises water, 2.4% of phycocyanin, 0.1% of concentrated lemon juice, 0.045% of natural flavor, 2% of antioxidant such as vitamin E, 0.075% potassium soroate, 0.045% sodium benzoate, by weight per volume of the drink.
    The drink according to the second embodiment has a pH of 4.6, a heavy metal content of less than | ppm and a shelf life of at least 12 months. In a third exemplary embodiment, the drink according to the present invention comprises water, 2.4% phycocyanin, 4.5% sweetening agent such as agave syrup, 0.1% lemon juice. concentrate, 0.045% natural flavor, 2% antioxidant such as vitamin E, 0.075% potassium sorbate, 0.045% sodium benzoate, by weight per volume of the drink.
    The drink according to the third embodiment has a pH of 4.6, a heavy metal content of less than 1 ppm and a shelf life of at least 12 months.
    In a fourth embodiment, the drink according to the present invention comprises carbonated water, 2% phycocyanin, 4% sweetening agent such as fructose syrup, 0.08% natural flavor, 2% d antioxidant such as vitamin E, by weight per volume of the drink.
    The drink according to the fourth embodiment has a pH of 4.6, a heavy metal content of less than 1 ppm and a shelf life of at least 12 months.
    In a fifth embodiment, the drink according to the present invention comprises water, 2.4% phycocyanin, 0.1% concentrated lemon juice, 0.045% natural flavor, 2% antioxidant such as vitamin E, by weight per volume of the drink.
    The drink according to the fifth embodiment has a pH of 4.6, a heavy metal content of less than 1 ppm and a shelf life of at least 12 months.
    In a sixth exemplary embodiment, the drink according to the present invention comprises water, 2.4% phycocyonin, 4.5%
    sweetening agent such as agave syrup, 0.1% concentrated lemon juice, 0.045% natural flavor, 2% antioxidant such as vitamin E, by weight per volume of the drink.
    The drink according to the sixth embodiment has a pH of 4.6, a heavy metal content of less than | ppm and a minimum shelf life of 12 months. This is even more surprising with the beverage formulation according to the present invention in a still water version, without carbonated water, is made possible, comprising a phycocyanin content of at least 1.5% by weight per volume of beverage and exhibiting a shelf life of at least 6 months and preferably at least 12 months.
    All the more so since phycocyanin is extremely sensitive, its formulation is complicated.
    Furthermore, it is surprising that the beverage formulation according to the present invention in a preservative-free version is also made possible, comprising a phycocyanin content of at least 1.5% by weight per volume of beverage and exhibiting a shelf life of 'at least 6 months and preferably at least 12 months.
    This is all the more so since phycocyanin is extremely sensitive, its formulation is complicated and the presence of a preservative is widely known to stabilize drinks over time, which is made possible according to the present invention without the addition of preservatives.
    In order to facilitate the manufacture of said drink, which is preferably tasty, the present invention also relates to a concentrated composition, remarkable in that it comprises on the one hand one or more of the components of said drink according to the invention, except water and phycocyanin, at a concentration multiplied by a factor n relative to their concentration in the drink according to the invention, and on the other hand water at a concentration divided by the factor n. Said concentrated composition makes it possible to prepare said drink by means of a step of dilution in water. Thus, the method of manufacturing a drink according to the invention is remarkable in that it comprises the steps of: - preparation of a first mixture by adding in sterile demineralized water at least one compound chosen from the group of pH correcting agents, preservatives, sweetening agents, flavorings, until a pH of between 4.0 and 5.5 is obtained; - debacterization treatment of the first mixture; - Preparation of a second mixture comprising debacterized phycocyanin; - Preparation of a third mixture formed of said first debacterized mixture and of said second debacterized mixture under aseptic conditions so as to obtain a phycocyanin proportion of at least 1.5% by weight per volume of homogeneous drink, optionally after dilution: - packaging in aseptic containers of said Doisson.
    Preferably, said dilution is carried out before, during or after said third mixture, said dilution being carried out by adding water to said first mixture or to said second mixture or to said third mixture.
    In a preferred embodiment, said second mixture is debacterized by a step of ultra filtration or sterilization under pressure. By debacterization is meant any action aimed at eliminating bacteria, optionally said debacterization is a thermo-controlled debacterization.
    Advantageously, said debacterization step is a pasteurization step carried out at a temperature between 60 ° C and 100 ° C or a high pressure debacterization step.
    Thermo-controlled debacterization is understood to mean any action aimed at eliminating, via an increase in temperature, the bacteria possibly present in solution, such as pasteurization (temperatures ranging from 60 ° C. to 100 ° C.).
    In another embodiment, the method according to the present invention comprises a step of injecting carbon dioxide into said first mixture or said third mixture, under a predetermined pressure.
    Advantageously, the gas injection is performed under a pressure of between 3 and 7 bars.
    Preferably, the gas injection is carried out under a pressure of 5 bars.
    Preferably, the injected gas is carbon dioxide.
    Advantageously, the gas concentration in the finalized drink is between 2000 and 8000 mg / L, preferably between 2000 and 6000 mg / L, more preferably between 2000 and 4000 mg / L of carbonated drink according to the invention.
    Preferably, the step of debacterizing said first mixture is carried out under pressure, optionally at a pressure similar to that of injecting carbon dioxide.
    Preferably, the step of preparing said third mixture is carried out under pressure, optionally at a pressure similar to that of injecting carbon dioxide.
    In an advantageous embodiment, said second mixture further comprises cytoplasmic components of spirulina of at least 0.5%, preferably at least 0.75%, more particularly at least 1% or more.
    Advantageously, the injection of the second mixture comprising the phycocyanin has lleu under sterile conditions, thanks to the use of a sterile connection system.
    Preferably, said sterile connection system comprises a filter having pores whose size is at most 0.5 microns.
    More preferably, said filter has pores with a size of 0.2 microns.
    Advantageously, said sterile connection system provides the junction between a first sterile reservoir containing said algal composition and a rotary valve piston pump.
    Advantageously, said piston pump is a sterilizable pump.
    Preferably, said piston pump is suitable for being sterilized by steam.
    Said pump ensures the injection of the algal composition and its mixture with the other components of the drink, the assembly being brought to a second sterile reservoir intended to contain the finished product.
    Finally, it is understood that a person skilled in the art knows how to choose the most appropriate components, concentrations and pressures for the formulation and manufacture of the carbonated drink and of said concentrated composition, as a function of the intended final characteristics.
    In one embodiment, said container is chosen from the group comprising flasks, bottles, cans, bags, berlngots or any other container suitable for containing said beverage, said container possibly being made of glass, PET, biodegradable polymer.
    Finally, it goes without saying that the present invention is not limited solely to the embodiments described; on the contrary, it embraces all the variant embodiments and applications respecting the same principle.
    权利要求:
    Claims (25)
    [1]
    1. Drink comprising water, phycocyanin at a content of at least 1.5% by weight by volume of said drink and having a heavy metal content of less than 1 ppm, said drink having a pH of between 4 , 0 and 5.5 and with a shelf life of at least 6 months.
    [2]
    2. Drink according to claim 1, comprising at least one pH correcting agent, preferably of natural origin.
    [3]
    3. Drink according to claim | or 2, comprising at least one preservative, preferably of natural origin.
    [4]
    4. Drink according to the moon queitconque of the preceding claims, characterized in that it comprises at least one flavor.
    [5]
    5. Drink according to claim = preceding, characterized in that said aroma comprises at least one stabilizing agent from: glucose, fructose, glycerin, glycerol and its derivatives, and mixtures thereof.
    [6]
    6. Drink according to any one of the preceding claims, characterized in that it comprises at least one sucrani agent from: glucose, fructose, sucrose, lactose, maltose, agave, their syrups, and mixtures thereof.
    [7]
    7. Drink according to any one of the preceding claims, characterized in that it contains less than 0.1% by weight of pectin.
    [8]
    8. Beverage according to any one of the preceding claims, further comprising a predetermined content of cytoplasmic component of spirulina of at least 0.5%, preferably at least 0.75%, more particularly at least. 1% or more.
    [9]
    9. Drink according to one of the preceding claims, characterized in that it has a pH of between 4.1 and 5.4, preferably between 4.2 and 5.3, advantageously between 4.2 and 5.2. , advantageously between 43 and 5.1, preferably between 43 and 5.0, preferably between 43 and 4.9, preferably between 4.4 and 48, preferably between 4.4 and 4.7, advantageously between 4, 5 and 4.7.
    [10]
    10. Beverage according to any one of the preceding claims, characterized in that it comprises at least one preservative chosen from the group containing: sodium benzoate, potassium sorea, benzoic acid, sorbic acid, calcium sorbate, sodium ascorbate, cliric acid, sodium benzoate, edetate salts, a paraben such as methyl, ethyl, propyl and outyl p-hydroxybenzoates, domiphen bromide, sodium propionate, propylene glycol, alcohols, tariric acid, lactic acid, carbon dioxide, acetic acid and their mixtures.
    [11]
    11. Beverage according to any one of the preceding claims, wherein said at least one pH correcting agent is selected from the group comprising lactic acid, acetic acid, tartaric acid, citric acid, carbonic acid, and mixtures thereof.
    [12]
    12. Beverage according to claim 9, wherein at least one pH correcting agent is a mixture of 2, 3, 4 or 5 acids chosen from lactic acid, acetic acid, tarirque acid, ciiric acid. , carbon dioxide.
    [13]
    13. A drink according to any preceding claim, wherein said at least one pH correcting agent is also the preservative.
    [14]
    14. Beverage according to any one of the preceding claims, further comprising at least one vitamin, more particularly an antioxidant vitamin, for example vitamin A, vitamin €, vitamin E.
    [15]
    15. Beverage according to any one of the preceding claims, comprising a phycocyanin content greater than 2 mg per 100 mL of drink, preferably greater than 3 mg per 100 mL of beverage, even more preferably greater than 35 mg per 100 mL of beverage. .
    [16]
    16. Drink according to any one of the preceding claims, in the form of a carbonated drink having a content of bicarbonate HCOs between 2000 and 4000 mg / L.
    [17]
    17. A method of preparing a drink according to one of claims | to 16 characterized in that it comprises the steps of: - preparation of a first mixture by adding to sterile demineralized water at least one compound chosen from the group of pH correcting agents, preservatives, sweetening agents, flavorings, until a pH of between 4.0 and 5.5 is obtained; - treatment of debacterization of the first mixture: - preparation of a second mixture comprising debacterized phycocyanin; - Preparation of a third mixture formed of said first debacterized mixture and dudi second debacterized mixture under aseptic conditions so as to obtain a phycocyanin proportion of at least 1.5% by weight per volume of homogeneous drink, optionally after dilution; - packaging in aseptic containers of said drink.
    [18]
    18. The method of claim 17, wherein said dilution is carried out before, during or after said third mixing,
    said dilution being effected by adding water to said first mixture or to said second mixture or to said third mixture.
    [19]
    19. The method of claim 17 or 18, wherein said second mixture is debacterized by a step of ulira filtration or sterilization under pressure.
    [20]
    20. Method according to one of claims 17 to 19, wherein said second mixture further comprises cytopiasmic components of spirulina of at least 0.5%, preferably at least 0.75%, more particularly d. 'at least 1% or more.
    [21]
    21. Method according to one of claims 17 to 20, wherein said debacterization step is a pasteurization step carried out at a temperature between 60 ° C and 100 ° C or a high pressure debacterization step.
    [22]
    22. Method according to one of claims 17 to 21, characterized in that it comprises a step of injecting carbon dioxide into said first mixture or said third mixture, under a predetermined pressure.
    [23]
    23. The method of claim 22, in lequet the step of debacterizing said first mixture is carried out under pressure, optionally at a pressure similar to that of carbon dioxide injection.
    [24]
    24. Method according to one of claims 17 to 23, wherein the step of preparing said third mixture is carried out under pressure, optionally at a pressure similar to that of injecting carbon dioxide.
    [25]
    25. Method according to one of claims 17 to 24, wherein said container is chosen from the group comprising flasks, bottles, caneties, pouches, berlingois or any other container suitable for containing said drink, said container being able to be made of glass, PET, biodegradable polymer.
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    同族专利:
    公开号 | 公开日
    BE1027115B1|2020-10-12|
    BE1027115A1|2020-10-06|
    FR3093621A1|2020-09-18|
    BE1027165A1|2020-10-27|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20180271119A1|2015-09-25|2018-09-27|Fermentalg|Acid composition comprising a phycocyanin|
    WO2018134390A1|2017-01-20|2018-07-26|ADM WILD Europe GmbH & Co. KG|Liquid composition comprising phycocyanin|
    EP3375298A1|2017-03-17|2018-09-19|L'Abeille|Liquid composition comprising phycocyanin|
    WO2018178334A2|2017-03-30|2018-10-04|Fermentalg|Purification of phycobiliproteins|
    JP2005295829A|2004-04-07|2005-10-27|Japan Algae Kk|Algae pigment composition, and method for producing the same|
    RU2283003C1|2005-08-02|2006-09-10|Игорь Юрьевич Мишенков|Syrup with microalgae and method for production thereof|
    CN103054117A|2011-10-18|2013-04-24|南通五联品牌策划有限公司|Spirulina healthful drink|
    法律状态:
    2020-12-04| FG| Patent granted|Effective date: 20201103 |
    优先权:
    申请号 | 申请日 | 专利标题
    BE20195155A|BE1027115B1|2019-03-12|2019-03-12|LIQUID COMPOSITION INCLUDING PHYCOCYANIN|
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