DE102004045500A1 - Alcohol-free or low-alcohol, beer-like drink, obtained by fermenting wort prepared from starch-containing cereals or pseudo-cereals with kombucha - Google Patents

Abstract

Production of a drink (I) involves fermenting a wort prepared from starch-containing cereals or pseudo-cereals with 'kombucha' (an organism containing a symbiotic combination of acetobacteria and yeast cells, previously used to produce a sweetened tea). An independent claim is included for the drink (I), obtained from starch-containing cereals or pseudo-cereals fermented with kombucha.

Description

The The invention relates to a method of making a beverage.

Drinks, in particular non-alcoholic or drinks with a very low alcohol content enjoy growing Popularity. There is therefore always the desire to create novel drinks.

That's how it describes EP 0 930 359 A2 a method for producing beverages by fermentation. The beverage is made from a starting material containing a cereal extract. The fermentation takes place in two stages, whereby the two stages can take place in any order, but not simultaneously. The first stage is treatment with Lactobacillus and yeast or yeast lysate (from beer production), and the second stage is treatment with Acetobacteria that can metabolize the carbohydrates provided by Lactobacillus. The starting material can be used in addition to cereal extracts and beer wort. However, the fermentation is relatively complicated and tedious by the two successive stages to be traversed.

Of the Invention is based on the object, an easy to be performed To provide a method of making a beverage.

The The object is achieved by the features specified in claim 1.

By the fermentation or fermentation with Kombucha becomes technically very simple A way, even without the addition of other yeasts and bacterial strains, a very tasty drink generated by the consumer also with health-promoting Effects. Kombucha is an organism which contains acetobacteria and yeast cells that are in symbiosis with each other live and a gelatinous, compact mass, the so-called kombucha tea fungus, form and thus easy to handle. Kombucha is so far only in sweetened tea, especially black or green tea where he metabolizes the sugar and to different, a tasty drink producing acids and other connections. According to the invention could Now it can be stated that Kombucha is also capable of one from starchy Grain and / or pseudo-cereal produced to ferment wort and in to transform a novel, very tasty drink.

Although it is from the DE 202 10 471 U1 already known to produce a mixed drink of beer and kombucha, in this preparation, however, a finished, fermented from tea Kombuchagetränk from which the Kombucha mushroom was removed, and a finished, conventionally prepared from the wort beer mixed, the fermentation in both Starting materials before mixing has come to a standstill. However, the mixed drink always contains alcohol.

advantageous Further developments of the invention are the dependent claims remove.

It it was found that the taste of the drink improved and the fermentation or the fermentation is facilitated when a wort is used, which is relative few bitterness units, d. H. between 10 and 20 mg / l BE preferred 12 - 15 mg / l BE.

at Use of a sugary kombucha make-up liquid, comes the fermentation or fermentation is particularly easy.

The wort should be from 4 - 25 ° P, preferred 8-12 ° P.

The fermentation can at the usual activity temperatures of Kombucha mushroom, d. H. at room temperature, especially at 20 - 25 ° C take place.

Prefers is used a wort used in barley or wheat, as it is also used for the production of beer or during beer production is produced.

A particularly preferred seasoning is a wheat seasoning wort, which is preferably hopped.

One especially savory drink was made from 2.5 parts of hopped wheat beer exhibition wort with one part Kombucha batch liquid, at room temperature 6 - 8 Be fermented days.

The produced according to the invention Drink out with Kombucha fermented seasoning from starchy Grain or pseudo grain is, depending on the degree of fermentation, alcohol-free or low in alcohol and presents a novel, tasty beer-like drink represents.

The Invention will become more apparent below explained.

The inventive method is carried out by first preparing a seasoning. The term "wort" is to be understood as meaning any starting liquid which is produced from starch-containing cereal and / or pseudo-cereal grains by digestion in water with the aid of enzymes, in the manner in which the wort is produced for beer production. As cereals, the previously used for beer production cereals such as barley or wheat may be used, other cereals such as oats, spelled, rice or corn, or pseudo cereals, ie grains that do not belong to the grass family, such as buckwheat or Amaranth can also be used.

The grains can be malted to light or dark malts by the method, however, they can also be used, as is usual with beer production also unmixed be used. The original wort can be from 4 - 25 ° P (extract content in g / 100g), and is preferably 8-12 ° P. If beer wort, i. Seasoning Barley and / or wheat, used as bottom-fermented (100% Wheat malt) or top-fermented (at least 50% wheat malt). It is also possible to use mixtures of different seasonings become.

The Seasoning can be hopped, by the methods used in beer production, or can be used unhindered. The bittern content should be but not too high, but preferably between 10 - 20 mg / l BE, especially between 12 - 15 mg / l BE.

The as required prepared and solid-liberated seasoning is subsequently with Kombucha fermented, with a sugar substitute for seasoning usually not necessary is and preferably not done. Kombucha, commonly called Kombucha tea mushroom, is a gelatinous organism made up of a variety of different Yeast cultures and bacterial strains that exists in a natural Symbiosis live. Like any natural product, the composition is subject from Kombucha natural Fluctuations, contains however, Bacterium xylinum with nest-embedded yeast cells of the genus Saccharomyces. The Kombucha tea fungus is also available in stores available in standardized form.

Of the Kombucha mushroom is used in the form of a batch liquid that the Contains mushroom in a sugar-containing nutrient solution. The Nutrient solution can on the basis of the usual Teas (as it is also commercially available as a starter culture) and / or one Remainders of the finished drink from a previous fermentation process or the like. The sugar is beet or Cane sugar.

To the Ferment become seasoning and the Kombucha makeup liquid mixed, the mixing ratios depending on the used Seasoning and / or depending on the desired fermentation period and / or depending on the desired result (taste, alcohol content) is selected. Preference is given to a mixing ratio from a part of batch liquid to 2.5 parts seasoning. The fermentation process is similar to when fermenting of tea with kombucha mushroom, d. H. at room temperature, especially at 20 - 25 ° C over several Days, preferably 7 - 10, in particular preferably 6-8 Days. During this time, the enzyme is converted from starch and in the wort dissolved Sugar is converted by the yeast cells into alcohol, which in turn serves the bacteria as food, which puts him in the most diverse acids, for example, glucuronic acid, Lactic acid, Acetic acid, to convert different vitamins and other substances (enzymes, antibiotic substances). The alcohol content can be controlled, for example by the Length of the Fermentation process, the fermentation process is terminated prematurely, if a certain alcohol content is desired.

To After removing the kombucha mushroom, the drink is basically ready to eat, but can still be treated. For example, it can be filtered or with carbon dioxide. Also a short-term heating for stabilization is possible. The Aroma can be changed or supported be added, for example by adding aroma essences, such as hop oils or orange flavor, or by mixing with other drinks, such as for example juices.

One particularly preferred drink was made from 2.5 parts of hopped wheat beer pitch (on about 12 ° P) and a part kombucha make-up liquid. The ingredients were mixed and incubated at room temperature (20-25 ° C) in 6-8 days fermented. The finished fermented drink was refined with orange flavor.

Claims (10)

A method of making a beverage, wherein one from starchy Cereal and / or pseudo-cereal produced seasoning is fermented with kombucha. Method according to claim 1, characterized in that that seasoning 10 to 20 mg / l bitterness units, preferably 12 to 15 mg / l BE has. Method according to claim 1 or 2, characterized that uses a sugary Kombucha approach fluency and with the seasoning is mixed. Method according to one of claims 1 to 3, characterized in that the original wort of 4 to 25 ° P, preferably 8 to 12 ° P, is. Method according to one of claims 1 to 4, characterized that the fermentation at room temperature, in particular at 20 to 25 ° C. Method according to one of claims 1 to 5, characterized that as a seasoning a beer wort from barley or wheat is used. Method according to one of claims 1 to 6, characterized that as a seasoning a wheat beer seasoning wort is used. Method according to one of claims 1 to 7, characterized that seasoning is hopped. Method according to one of claims 1 to 8, characterized that 2.5 parts of hopped wheat beer seasoning wort with 1 part kombucha make-up liquid fermented at room temperature for 6 to 8 days. drink made with Kombucha fermented seasoning from starchy Cereal or pseudo cereals.