DE102007041471A1 - Non-alcoholic refreshment beverage, preferably fruit juices, fruit nectar, modified fruit juices and lemonades, comprises a refreshment beverage raw material, a non-alcoholic beer and multiple sugars with three saccharide units - Google Patents

Abstract

The Invention relates to a soft drink, a soft drink base and 1-20% by weight contains alcohol-free beer, and a method for its Production.

Description

The The invention relates to a soft drink and a method for its production.

alcoholic Soft drinks are known in a variety of forms. Typical examples are fruit juices, fruit nectars, modified ones Fruit juices, showers and lemonades. For the production of such Soft drinks usually become water with fruit juices or fruit extracts or their Substitutes as well as with sugar or sweeteners and with acids, preservatives and colorants and flavorings added. In addition, such a mixture more or less strong carbonated.

Lots classic soft drinks, in particular showers and Lemonades, but also many fruit juices and fruit juice-like Drinks have a high sugar content and therefore taste good unpleasantly sweet and artificial. So far For reasons of calorie reduction, sugar may be wholly or partly Sweeteners is replaced, this leads into usually to an even more artificial taste.

Classical Showers and sodas, for example, in the flavors Cola, orange and lemon are common too made using synthetic flavorings that Such drinks also a decidedly artificial Give flavor.

moreover There is an increasing consumer interest in food and avoid drinks that are artificially made are and a significant amount of artificial ingredients contain.

In More recently, soft drinks are based developed by wort or malt extracts. However, it has been found that wort or malt extracts have a strong taste, the overall taste of soft drinks made on this basis are predominantly determined. This is the possibilities for the production of soft drinks of different kinds Flavor based on wort or malt extracts strong limited.

Out DE-A-40 12 000 and WO 95/22911 For example, there are known processes for producing non-alcoholic malt-based soft drinks in which the malt is subjected to fermentation with specific microorganisms. However, it has been shown that these beverages have only a low taste stability and therefore significant fluctuations in the taste characteristics occur between individual bottlings. Moreover, it is unavoidable in this process that gluconic acid is formed in a considerable amount, which leads to a very acidic Pro product or must be neutralized consuming. In addition, excessive consumption of gluconic acid and / or gluconates may be laxative.

Out the prior art are mixed drinks with beer known. These are predominantly alcoholic Mixed beer drinks with a high percentage of beer, typically at least 50%, where the taste is essentially from the beer determined and by other ingredients, such as fruit flavors, to be modified only in a small way. In addition, the acts in These mixed drinks contained alcohol in considerable Dimensions as a flavor carrier for the Beer added flavors, making non-alcoholic mixed beer drinks are hardly known and possibly in combination with strong, artificial Flavors are offered.

It There is therefore a need for non-alcoholic soft drinks with high taste stability, exclusively Based on organically produced ingredients, without artificial Taste carrier can be produced. These Task is surprisingly by the soft drink solved according to claims 1 to 11. The invention also relates to a process for the preparation this soft drink.

• a) einen Erfrischungsgetränkegrundstoff und
• b) 1 bis 20 Gew.-% alkoholfreies Bier enthält.

The non-alcoholic soft drink according to the invention is characterized in that it

• a) a soft drink base material and
• b) 1 to 20 wt .-% alcohol-free beer.

It has surprisingly been found to be alcohol-free Beer is an excellent flavor carrier. Especially affects alcohol-free beer when it is in the inventive Amounts used in a soft drink, as a natural flavor carrier, without the Overall taste of the beverage by a taste of its own of the beer. Therefore, in inventive Refreshing drinks a variety of beverage bases and flavors are used.

The soft drinks thus obtained are further characterized by a very high and uniform taste stability for a wide variety of flavors. Flavor stability is understood to mean, in particular, a stability of the flavor parameters between individual fillings of a flavoring of the refreshment beverage. Taste parameters and their determination are known to the person skilled in the art and are described, for example, in US Pat Narcissus Demolition of the brewery, 6th edition, Wiley-VCH, Stuttgart, 2001, Chap. 7.4 described. In the case of the refreshment beverage according to the invention, no significant deviations of the taste parameters are observed between individual fillings of one flavor. This makes it possible to ensure a high and consistent flavor quality in a simple manufacturing process, without an elaborate adjustment of the taste properties, for example, by blending with other batches is necessary.

Without being committed to a particular theory, it is assumed that is preferred by fermentation of beer wort with yeast Substances are formed that act as a flavor carrier and the natural taste of in a beverage base strengthen contained flavorings. at the same time become such substances, which the unripe wortone unvergorener Cause beer wort, preferably mined. Especially surprising has been shown to be a result of anaerobic fermentation of beer wort Yeast compared to aerobic fermentation received a product which is more effective than flavor carrier has a higher and a refreshment drink Gives flavor stability.

In a preferred embodiment contains the Refreshment beverage according to the invention 2 to 10 wt .-%, particularly preferably 4 to 6 wt .-% alcohol-free Beer. As a soft drink here is a drink having an alcoholic strength of not more than 5 g / l, preferably at most 3 g / l, more preferably at most 2 g / l.

Of the Soft drink base can be any one in the state Be the technology known beverage base. In a preferred embodiment is the beverage base a lemonade base. The term lemonade means one Drink, the drinking water, natural mineral water, spring water and / or table water and flavoring extracts and / or natural Contains flavorings. In a further embodiment the beverage base contains a fruit component and / or herbal component. The presence of non-alcoholic Beer as a flavor carrier in the soft drink according to the invention surprisingly, with relative small quantities of beverage base excellent taste properties to achieve. In a preferred embodiment contains the soft drink according to the invention 0.5-10% by weight, more preferably 1-5% by weight, in particular 2-4 wt .-% beverage base.

The non-alcoholic beer can be prepared in any manner known in the art. In a preferred embodiment, the soft drink according to the invention contains a non-alcoholic beer which is a non-alcoholic beer produced by stopped fermentation of beer wort. This method is known per se and is described, for example, in L. Narciss, ibid., Chapter 7.10.4.1 described.

In Another embodiment is the alcohol-free beer a purely filtered alcohol-free beer. Such a beer points a very low taste and is characterized as a special flavors advantageous. It is assumed that by a the fermentation of beer wort with yeast subsequent Filtration of such substances that the unripe wort acetone unfermented and unfiltered beer seasoning, especially effective be removed.

Of the Beverage base may contain sweetening components contain. Usually, the sweetening components exist of the beverage base predominantly from simple sugars and di-sugars, especially glucose, fructose and sucrose. The Non-alcoholic beer usually contains disaccharides such as maltose, trisaccharides such as maltotriose and other multiple sugars like lower dextrins. In a preferred embodiment contains the soft drink according to the invention 1 to 20 wt .-%, preferably 2 to 10 wt .-% Mehrfachzucker with at least three saccharide units, based on the total weight of sugars. It has surprisingly been found that the proportion of Multiple sugars on the sweetening component of the invention Refreshing drinks for a tasty rounding off leads. In addition, the multiple sugars can stabilize effect the sugar-acid balance of the beverage, which leads to a very refreshing taste.

The Refreshment beverage according to the invention can optionally contain one or more organic acids. In particular, in the soft drink base be one or more organic acids. In an embodiment contains the inventive Refreshing drink 1 to 20 wt .-%, preferably 2 to 10 Wt .-% organic acid. Preferably, the organic acid is a Fruit acid, more preferably an α-hydroxycarboxylic acid. In another embodiment, the organic acid selected from the group consisting of lactic acid, Citric acid, malic acid, tartaric acid, α-hydroxycaprylic acid and fumaric acid. In a particularly preferred embodiment contains the soft drink according to the invention organic acids only from the soft drink base.

An inventive soft drink may optionally be carbonated. Preferably, the soft drink contains 0.1 to 2 wt .-%, preferably 0.2 to 1 wt .-% carbon dioxide.

Of the Beverage base and / or the non-alcoholic beer can be produced biologically. In a particularly preferred embodiment are all ingredients of the invention Refreshing drinks made from natural, organic produced raw materials.

• a) ein Erfrischungsgetränkegrundstoff und 1 bis 20 Gew.-% alkoholfreies Bier gemischt werden,
• b) die Mischung gegebenenfalls karbonisiert wird und
• c) die Mischung gegebenenfalls zur Haltbarmachung kurzzeiterhitzt und/oder pasteurisiert wird.

The invention also relates to a process for the production of the soft drink according to the invention, in which

• (a) a soft drink base and 1 to 20% by weight of non-alcoholic beer are mixed,
• b) the mixture is optionally carbonated and
• c) the mixture is briefly heated and / or pasteurized, if necessary for preservation.

The The invention will be described in greater detail below with reference to examples explained.

Example 1:

In a mixing tank with Umpumpvorrichtung 3 wt .-%, based on the amount of filling to be produced, biologically produced beverage base elderberry submitted. Thereafter, 7.5% by weight of biologically produced invert sugar syrup was added, the tank was filled up with the necessary amount of water and carbonated with CO ₂ to about 0.5% by weight. To this mixture was added 5% by weight of organically produced non-alcoholic beer and the mixture was pumped for bottling via a short-term heater in a pressure tank for preservation. The filling was carried out without the addition of other substances such as for preservation or pasteurization.

It were several batches of this non-alcoholic soft drink prepared and compared in terms of their taste properties. The refreshment drink was despite the small amount of used beverage base a strong elderberry taste on. In addition, when comparing the different batches a very high taste stability.

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - DE 4012000 A [0007]
• WO 95/22911 A [0007]

Cited non-patent literature

• - Narcissus, demolition of the brewery, 6th edition, Wiley-VCH, Stuttgart, 2001, Ch. 7.4 [0012]
• - L. Narciss, ibid., Chapter 7.10.4.1 [0016]

Claims (12)

Non-alcoholic soft drink, the a) a soft drink base and b) 1-20 % By weight alcohol-free beer contains. Non-alcoholic soft drink according to claim 1, the 2-10 wt .-%, particularly preferably 4-6 wt .-% contains alcohol-free beer. Non-alcoholic soft drink according to claim 1 or 2 where the soft drink base is a Soda base is. Non-alcoholic soft drink after one of Claims 1 to 3, wherein the refreshment beverage base contains a fruit component or herbal component. Non-alcoholic soft drink after one of Claims 1 to 4, wherein the non-alcoholic beer with a stopped fermentation is alcoholic beer produced. Non-alcoholic soft drink after one of Claims 1 to 5, wherein the alcohol-free beer is a pure filtered alcohol-free beer is. Non-alcoholic soft drink after one of Claims 1 to 6, the 1-20 wt .-%, preferably 2-10 % By weight of multiple sugar with at least three saccharide units, based on the total weight of sugar. Non-alcoholic soft drink after one of Claims 1 to 7, the 1-20 wt .-%, preferably 2-10 % By weight of an organic acid, preferably a fruit acid, particularly preferably an α-hydroxycarboxylic acid contains. Non-alcoholic soft drink according to claim 8, wherein the organic acid is selected from the group consisting of lactic acid, citric acid, Malic acid, tartaric acid, α-hydroxycaprylic acid and fumaric acid. Non-alcoholic soft drink after any one of claims 1 to 9 which is 0.1-2% by weight, preferably contains 0.2-1 wt .-% carbon dioxide. Non-alcoholic soft drink after one of claims 1 to 10, wherein the refreshment beverage base a biologically produced soft drink base and non-alcoholic beer is a biologically produced non-alcoholic Beer is. Process for the preparation of a soft drink according to any one of claims 1 to 11, at the a) a soft drink base and 1 to 20% by weight mixed alcohol-free beer, b) the mixture optionally carbonated and c) the mixture optionally For preservation briefly heated and / or pasteurized.