BR-102024017522-A2 - Formulation and preparation process of a lemon-flavored drink with sodium chloride for consumption alongside alcoholic beverages.

BR102024017522A2BR 102024017522 A2BR102024017522 A2BR 102024017522A2BR-102024017522-A2

Abstract

This invention relates to the beverage sector and concerns the process of preparing a lemon-flavored drink with sodium chloride, intended for consumption alongside distilled alcoholic beverages or low-alcohol fermented beverages, such as beer. This drink, popularly known as roseta, lepo-lepo, among other regional variations, is prepared from Tahiti lime juice with low levels of limonin and naringenin, substances that impart bitterness to the juice. The final product is a ready-to-drink commercial beverage, standardized and with a pleasant taste, which facilitates its sale in bars and restaurants. The composition of the lemon-flavored drink with sodium chloride was carefully selected to optimize its flavor, stability, and nutritional value. Each component plays a specific role, namely Tahiti lime juice with low levels of limonin and naringenin, antioxidants, titanium dioxide colorant, sodium chloride, and flavoring. The combination of these compounds results in a standardized beverage that simplifies the lives of bars and restaurants by providing a high-quality product with a consistent flavor to their customers.

Inventors

EDUARDO CESAR MEURER
EVELIN LEMOS DE OLIVEIRA
FABIO MOSCONI
JEAN HALISON DE OLIVEIRA
MAYCON DIEGO RIBEIRO
SIMÃO NICOLAU STELMASTCHUK
VALQUIRIA DE MORAES SILVA RIBEIRO

Assignees

TRES LIMOES IND E COM DE BEBIDAS LTDA
UNIVERSIDADE FEDERAL DO PARANÁ - UFPR

Dates

Publication Date: 20260310
Application Date: 20240826

Claims (2)

1. FORMULATION OF A LEMON DRINK WITH SODIUM CHLORIDE FOR CONSUMPTION ASSOCIATED WITH ALCOHOLIC BEVERAGES, CHARACTERIZED by employing in the formulation 1L of Tahiti lemon juice with low limonin and naringenin content (less than 10%), 0.2 g/L of antioxidants sodium metabisulfite or potassium metabisulfite and/or ascorbic acid or sodium ascorbate or calcium ascorbate or potassium ascorbate, 0.2 g/L of acidulants citric acid or sodium citrate or potassium citrate, 0.1 g/L of titanium dioxide colorant, 70 g/L of sodium chloride and 3 ml of lemon flavoring identical to natural or synthetic lemon flavor identical to natural or natural lemon flavor or lemon essential oil.
2. PROCESS FOR PREPARING A LEMON DRINK WITH SODIUM CHLORIDE FOR CONSUMPTION ASSOCIATED WITH ALCOHOLIC BEVERAGES, as defined in claim 1, CHARACTERIZED by the juice of Tahiti lemon (1), with low limonin and naringenin content, being placed in a mixer (2) with agitation, then adding the antioxidants (3), acidulants (4), colorant (5), sodium chloride (6) and flavoring (7), the mixture being homogenized and subsequently packaged (8) so that the packaged product can be stored at room temperature or refrigerated at -4°C.

Description

Field of invention [001] This patent application is directed to the beverage sector and refers to a process for preparing a lemon drink with sodium chloride, intended for consumption in association with distilled alcoholic beverages or low-alcohol fermented beverages, such as beer. This drink, popularly known as roseta, lepo-lepo, among other regional variations, is prepared from Tahiti lime juice with a low content of limonin and naringenin, substances that give the juice its bitterness. The final product is a ready-to-drink commercial beverage, standardized and with a pleasant taste, which facilitates its sale in bars and restaurants. Fundamentals of the invention and state of the art [002] Currently, some products are used to add flavor to alcoholic beverages, such as beer, including ice with salt and lemon; however, as the ice melts, it ends up diluting the drink. Similar drinks are prepared in bars and restaurants at the request of customers, but there is no ready-to-drink industrial product available on the market. [003] There are other products that use lemon juice, but they are intended for salad dressings, and they do not contain sodium chloride, thus having a pronounced bitterness. [004] Referring to the state of the art related to patent registrations, documents numbered BR 102018002169-9 and MU8302677-0 can be cited, which claim a composition for preparing a beverage and a solid food preparation in powder form of salt and lemon for addition to beverages and food, respectively. [005] The first registration number BR 102018002169-9 describes the composition of powder for preparing a beverage based on type I collagen with type II collagen and vitamins C and D, the beverage being intended for human joint health. The qualitative and quantitative composition of the powder for preparing a beverage, by weight, uses hydrolyzed collagen type I 80 to 95%, hydrolyzed collagen type II 0.1 to 2%, cholecalciferol (vitamin D) 0.01 to 2%, coated ascorbic acid (vitamin C) 0.5 to 5%, and additives 1.1 to 11%, which may include silicon dioxide 0.1 to 1%, guar gum 0.5 to 5%, and citric acid 0.5 to 5%, natural turmeric colorant 0.5 to 5%, natural identical flavoring of orange, pineapple, lemon, grape, strawberry, citrus fruits, red fruits, or pineapple with mint 0.5 to 5%, sweetener 0.01 to 5%, and minerals calcium citrate malate 5 to 15% and magnesium dimalate 5 to 15%. [006] According to the information provided, registration BR 1020180021699 offers a beverage rich in nutrients, focusing on health and well-being, that is, it acts as a nutritional supplement with collagen, vitamins and minerals, focusing on compounds to support health, without mentioning specific processing techniques aimed at improving the taste. [007] The application in question offers a beverage to be consumed alongside beer, focusing on the combination of lemon juice with low levels of bitter compounds, salt, and additives in order to improve palatability through debittering techniques (removal or reduction of bitterness in citrus juices, especially those derived from lemon) and create a flavor that complements the beer. The beverage has a specific flavor profile to complement beers and contains antioxidants and acidulants capable of preserving and stabilizing the product, presenting a distinct formulation. [008] The second registration number MU8302677-0 employs freeze-dried salt and lemon, acidulant, anti-caking agent, stabilizer, antioxidant and natural colorants, packaged in sachets with a specific quantity, for the purpose of seasoning alcoholic beverages or foods, giving the flavor a citrusy lemon and salty taste. The user sprinkles a certain amount of the preparation onto the alcoholic beverage or food and enjoys it with a unique flavor. The sachet containing the preparation can also be packaged in containers of alcoholic or non-alcoholic beverages, mainly canned beers, and foods. [009] As described in prior MU8302677-0, the proposed product uses lemon and salt, as well as an acidulant, anti-caking agent, stabilizer, antioxidant and natural colorants, but does not specify the name of the compounds, leaving the formulation of its product open or generic. [010] Thus, the main objective of the invention is to provide a ready-to-drink lemon beverage with sodium chloride, intended for consumption associated with distilled or fermented alcoholic beverages, standardizing the flavor and facilitating its commercialization in commercial establishments. The beverage is prepared using Tahiti lime juice with a low limonin and naringenin content and additives that guarantee the preservation and quality of the final product. [011] This creates a ready-to-eat product that stands out for its convenience and sensory quality, offering an enhanced experience compared to similar products that require preparation at the point of sale. Figure Description [012] The present inventive activity will be described in greater detail below, by way of non-limiting examp