CA2221921A1 - Alcoholic aqueous beverage and a method for its production - Google Patents
Alcoholic aqueous beverage and a method for its production Download PDFInfo
- Publication number
- CA2221921A1 CA2221921A1 CA002221921A CA2221921A CA2221921A1 CA 2221921 A1 CA2221921 A1 CA 2221921A1 CA 002221921 A CA002221921 A CA 002221921A CA 2221921 A CA2221921 A CA 2221921A CA 2221921 A1 CA2221921 A1 CA 2221921A1
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- Prior art keywords
- hemp
- flower
- flowers
- alcoholic aqueous
- aqueous beverage
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 31
- 230000001476 alcoholic effect Effects 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title description 3
- 239000000284 extract Substances 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 244000198134 Agave sisalana Species 0.000 claims abstract description 13
- 235000011624 Agave sisalana Nutrition 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000008188 pellet Substances 0.000 claims abstract description 8
- 238000005360 mashing Methods 0.000 claims abstract description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 29
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 29
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 29
- 235000009120 camo Nutrition 0.000 claims description 29
- 235000005607 chanvre indien Nutrition 0.000 claims description 29
- 239000011487 hemp Substances 0.000 claims description 29
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 11
- CYQFCXCEBYINGO-UHFFFAOYSA-N THC Natural products C1=C(C)CCC2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3C21 CYQFCXCEBYINGO-UHFFFAOYSA-N 0.000 claims description 5
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 claims description 5
- 229960004242 dronabinol Drugs 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 12
- 235000013405 beer Nutrition 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 238000003860 storage Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 208000032140 Sleepiness Diseases 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 229930003827 cannabinoid Natural products 0.000 description 1
- 239000003557 cannabinoid Substances 0.000 description 1
- 229940065144 cannabinoids Drugs 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000037321 sleepiness Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to an alcoholic aqueous beverage which contains ingredients of hemp plants, especially of flowers, flower parts, pellets, flower extracts and/or flower distillates.
The method of producing an alcoholic aqueous beverage by conventional mashing, lautering, boiling, cooling, fermenting, and storing is characterized in that hemp plants, especially flowers and/or flower parts and/or products made thereof can be added at any point in time during boiling, cooling, fermenting, and storing.
Preferred ingredients are components from hemp plants of the Felina, Fedora and/or Futura strains.
The method of producing an alcoholic aqueous beverage by conventional mashing, lautering, boiling, cooling, fermenting, and storing is characterized in that hemp plants, especially flowers and/or flower parts and/or products made thereof can be added at any point in time during boiling, cooling, fermenting, and storing.
Preferred ingredients are components from hemp plants of the Felina, Fedora and/or Futura strains.
Description
(a) TITLE OF THE INVENTION
Al~oholic aqueous bevera~e ~n~l ~ method for its pro~uctioll (b) TECHNICAL FIELD TO WHICH THE INVENTION RELATES
This invention relates to an alcoholic aqueous beverage containing hemp components and a method for its production.
(c) BACKGROUND ART
A number of alcoholic beverages containing additives is known and described in the relevant patent publications.
Thus, DE 15 17 804 describes a brewing additive produced from any cereal, including rye, by first soaking the grains in water and subsequent thermal treatment in a boiler at temperatures in the range from 93~ to 105~C. In this process, the starch is gelatinized, the enzymes are destroyed and the volatile flavors evaporated. The additive can be stored and used for brewing beer after drying and optional conditioning.
From DE-A-14 42 279, a production method for a beer is known in which the raw materials used are concentrates.
Caffeine-containing coffee may be among the ingredients used in this process. The coffee is added to modify the taste of the beer.
EP 0 252 063 describes a beverage containing carbonic acid and caffeine. This beverage consists of a beer based on hop and malt to which a quantity of 65 to 150 mg/l of caffeine is added.
The beverages that represent the state of the art have tastes that satisfy only a part of the consumers.
(d) DESCRIPTION OF THE INVENTION
It is therefore the problem of this invention to provide a beverage that has a fruity flavor and taste.
This problem is solved by an alcoholic aqueous beverage characterized in that it contains ingredients of hemp plants, especially of flowers, flower parts, pellets, flower extracts and/or flower distillates.
A preferred embodiment of the beverage according to the invention contains ingredients of hemp flowers and/or hemp flower parts and/or pellets in quantities ranging from 0.05 to 10 per cent by weight, or components of hemp flower extracts or distillates in quantities ranging from 0.005 to 5 per cent by weight.
Cannabinoids from the Felina, Fedora and/or Futura strains are particularly preferred. Moreover, hemp plants with a c 0.3~ tetrahydrocannabinol content are particularly preferred.
Anothe- preferred embodiment of the alcoholic aqueous beverage according to the invention is characterized in that it contains 3 to 20 per cent by weight of an extract obtained from cereal malt or crude fruit or by adding sugar, 0.03 to 0.7 per cent by weight of hop and 0.0002 to 0.005 per cent by weight of yeast.
Another object of this invention is a method of producing an alcoholic aqueous beverage by conventional mashing of the malt, lautering, boiling, cooling, fermenting, and storing that is characterized in that hemp plants, especially flowers and/or flower parts and/or products produced thereof may be added at any point in time during boiling, fermenting, or storage.
In a particularly preferred embodiment of the method according to the invention, the hemp flowers and/or flower parts and/or products thereof added are from the Felina, Fedora and/or Futura strains. Another preferred additive are hemp plants with a tetrahydrocannabinol content below 0.3~.
Another preferred embodiment of the method according to the invention is characterized in that ingredients of hemp flowers and/or hemp flower parts and/or pellets are added in quantities ranging from 0.05 to 10 per cent by weight, or ingredients of hemp flower extracts or distillates in quantities ranging from 0.005 to 5 per cent by weight.
The pellets, extracts and distillates are produced from the hemp flowers or hemp flower parts using methods that are known to an expert skilled in the art. The beverage of the invention has a fruity flavor and taste in nuances ranging from grapefruit to mango and passion fruit.
Before the beverage is filled in bottles, cans, barrels, containers or other material handling units, the specified quantities of hemp flowers and/or hemp flower parts may be added.
Before filling, any yeast cells and proteins can be removed from the beverage using the known filtering methods and, optionally, common filtration accelerators and/or stabilizers, and/or the beverage can be preserved subsequently using the flash pasteurization process which is known to an expert skilled in the art.
(e) ONE MODE FOR CARRYING OUT THE INVENTION
The invention shall now be explained in more detail using the examples below.
Example 1 125 g of Felina hemp flowers per hectoliter are added to a conventionally brewed beer during boiling, and the beverage thus obtained is filled in a suitable container.
Example 2 4000 g of Fedora hemp flower extract per hectoliter are added to a fermentation product produced in the generally known way of a beer containing 4.9 volume ~ of alcohol using cereal malt, hop and yeast, and the beverage produced in this way is filled in suitable containers.
Example 3 A barley-based beer is brewed in the conventional way with a 9~ original wort content. After the fermentation process, 7860 g per hectoliter of Futura hemp flower parts containing 0.00003~ tetrahydrocannabinol are added to the beverage in the storage tank, then the beverage is filtered and bottled. The sleepiness some people feel after drinking beer is at least partly compensated by the stimulating effect of the fruity flavor and taste of the hemp flower parts.
Example 4 Method of producing the alcoholic aqueous beverage.
The cereal malt is crushed using a malt mill and intermixed with water in a suitable vessel. The malt-to-water ratio may vary in the range from 1 : 2 to 1 : 8 WEN336E2 .DOC
depending on the alcohol content the finished beverage shall have. The total mash is heated over several temperature steps up to a maximum temperature of 80~C in an infusion or decoction process as is typically applied at breweries. Depending on the quality of the malt used and the desired properties of the beverage, this process may take between 60 and 220 minutes.
The solids contained in the malt (called husks or grains) are separated from the dissolved constituents of the extract that were liquefied during mashing using either a lauter tun equipped with a strainer bottom or a mash filter. As a rule, the extract retained in the grains is washed out after the first filtration cycle using hot water with a maximum temperature of 80~C. This process, however, is optional.
The wort obtained from lautering is boiled with hop at a boiling temperature between 96~C and 150~C and a boiling time ranging from 60 seconds to 180 minutes depending on the method applied.
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
After finishing the boiling process, the break (trub) is removed from the liquid which is now called wort using an appropriate vessel (e. g. a whirlpool separator) or apparatus (e. g. a centrifuge).
Subsequently, the wort is cooled down to the desired pitching temperature using a heat exchanger or coolship.
The pitching temperature is between 4~C and 26~C
depending on the type of yeast and yeast culture used.
WEN3 3 6E2 . DOC
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
The primary fermentation process is carried out using a bottom- or top-fermenting beer or brewer~s yeast and/or a wine yeast. The wort is ventilated before, during, or after adding the yeast. The desired oxygen content of the wort is in the range from 8 mg/l to 12 mg/l.
The wort is fermented in appropriate open or closed vessels or containers that are equipped with a refrigeration system (direct or room cooling) to control the fermenting temperature. The fermenting temperature varies between 4~C and 26~C depending on the type of yeast and yeast culture used. The primary fermentation process takes between 2 and 14 days, again depending on type of yeast and yeast culture used and on the extract content of the wort.
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
Secondary fermentation or storage is a ripening process in which the residual extract is slowly or calmly fermented at temperatures in the range from 2~C to 12~C
within 7 to 120 days. Carbonic acid produced in the fermentation process accumulates in the beverage depending on the counterpressure set during storage in special closed storage tanks that are exposed either to direct or to room cooling and equipped with a plug apparatus.
WBN3 3 6B2 . DOC
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
The beverage can be filtered and optionally pasteurized before filling. It is filled in suitable containers either directly from the storage tank or after filtering and pasteurizing. The beverage is collected in a buffer tank after filtration. Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination during this process as well.
Subsequently, the beverage is filled in bottles, cans, barrels, containers or other material handling units.
Example 5 Method of producing an alcoholic aqueous beverage (all quantities specified referring to 100 liters).
Raw materials a) 7 kg Pilsen malt, 7 kg Munich malt, 2 kg light cara-malt, 2 kg wheat malt b) 52 1 softened water (primary flush) c) 110 g Hallertauer Perle flavouring hop d) 300 g Felina 34 farmed hemp flowers Milling the total amount of malt, also called the grist, is crushed in a roller mill.
WE:N336i32 .DOC
Mashing the grist is now intermixed with water that has been pre-heated to 52~C (primary flush). Subsequently, the batch is heated to 62 - 64 ~C (lst temperature rest, duration:
S 30 min). Then the batch is heated up again to 72 - 74 ~C
(2nd temperature rest, so-called saccharification rest, duration: 30 min) When the mash has reached iodine normality (no more starch is present), it is heated to 76 - 78 ~C for mash discharge (pumping the mash from the mash tub into the lauter tun).
Lautering after mash discharge the mash is lautered (for settling the solid and undissolved constituents of the mash which then form a filter bed on the strainer tray of the lauter tun). After the settling is removed and pumped back, the original wort is drained off (20 to 24 liters, extract content: 18 to 22 wt %, duration: 30 to 35 min). Now the grains settling is causticized in three succeeding spargings (using softened water at a temperature of 76 ~C) that are composed as follows:
1st sparging: 30 liters, duration: 35 to 45 min, extract content: 12 to 18 wt ~;
2nd sparging: 25 liters, duration: 25 to 35 min, extract content: 6 to 12 wt ~
3rd sparging: 25 liters, duration: 25 to 35 min, extract content; 1.5 to 6 wt ~
Lautering is finished after the grains settling has been dried by extracting (15 to 20 liters, duration: 25 to 35 min, extract content: 0.5 - 1.5 wt ~) so that it can now be removed (removal of the grains settling from the laughter tun); at the same time the wort obtained is W~N336C2 . WC
heated to boiling in the wort copper. The yield resulting from the quantities used is 115 to 120 liters (full wort copper volume) at an extract content of 10.5 to 11.5 wt ~.
Boiling As soon as boiling begins, hop is added (setting of the basic bitter flavor). Hemp is added after half of the 90 minutes of boiling time is over.
Sepaxating The wort is now rotated (whirlpool effect) for the trub (coagulated protein + hop tannins) to settle in the center of the wort boiler. This trub is subsequently separated. The actual separating process is carried out by draining off the wort via a cooling system. The cooled wort is directly passed into the fermentation vessel.
Pitching The wort is sufficiently ventilated in the cooling process. 0.5 liter of syrupy yeast is added under uniform stirring. Fermentation starts after 12 to 24 hours.
Fermentation Top fermentation at 18 to 22 ~C, which takes 6 to 8 days as a rule. The new beer has reached its storing maturity at an aerometer reading of 3.5 to 4.0 wt ~, i.e. 1.0 to 1.5 wt ~ above the final degree of fermentation, and it can now be filled in the storage tanks.
storaqe The new beer is now stored in closed tanks at a temperature of 0 to 2~C for a period of 3 to 4 weeks.
After this time, it is refilled in retailing containers from which it is served without any further filtering.
WEIN3 3 6i32 DOC
Al~oholic aqueous bevera~e ~n~l ~ method for its pro~uctioll (b) TECHNICAL FIELD TO WHICH THE INVENTION RELATES
This invention relates to an alcoholic aqueous beverage containing hemp components and a method for its production.
(c) BACKGROUND ART
A number of alcoholic beverages containing additives is known and described in the relevant patent publications.
Thus, DE 15 17 804 describes a brewing additive produced from any cereal, including rye, by first soaking the grains in water and subsequent thermal treatment in a boiler at temperatures in the range from 93~ to 105~C. In this process, the starch is gelatinized, the enzymes are destroyed and the volatile flavors evaporated. The additive can be stored and used for brewing beer after drying and optional conditioning.
From DE-A-14 42 279, a production method for a beer is known in which the raw materials used are concentrates.
Caffeine-containing coffee may be among the ingredients used in this process. The coffee is added to modify the taste of the beer.
EP 0 252 063 describes a beverage containing carbonic acid and caffeine. This beverage consists of a beer based on hop and malt to which a quantity of 65 to 150 mg/l of caffeine is added.
The beverages that represent the state of the art have tastes that satisfy only a part of the consumers.
(d) DESCRIPTION OF THE INVENTION
It is therefore the problem of this invention to provide a beverage that has a fruity flavor and taste.
This problem is solved by an alcoholic aqueous beverage characterized in that it contains ingredients of hemp plants, especially of flowers, flower parts, pellets, flower extracts and/or flower distillates.
A preferred embodiment of the beverage according to the invention contains ingredients of hemp flowers and/or hemp flower parts and/or pellets in quantities ranging from 0.05 to 10 per cent by weight, or components of hemp flower extracts or distillates in quantities ranging from 0.005 to 5 per cent by weight.
Cannabinoids from the Felina, Fedora and/or Futura strains are particularly preferred. Moreover, hemp plants with a c 0.3~ tetrahydrocannabinol content are particularly preferred.
Anothe- preferred embodiment of the alcoholic aqueous beverage according to the invention is characterized in that it contains 3 to 20 per cent by weight of an extract obtained from cereal malt or crude fruit or by adding sugar, 0.03 to 0.7 per cent by weight of hop and 0.0002 to 0.005 per cent by weight of yeast.
Another object of this invention is a method of producing an alcoholic aqueous beverage by conventional mashing of the malt, lautering, boiling, cooling, fermenting, and storing that is characterized in that hemp plants, especially flowers and/or flower parts and/or products produced thereof may be added at any point in time during boiling, fermenting, or storage.
In a particularly preferred embodiment of the method according to the invention, the hemp flowers and/or flower parts and/or products thereof added are from the Felina, Fedora and/or Futura strains. Another preferred additive are hemp plants with a tetrahydrocannabinol content below 0.3~.
Another preferred embodiment of the method according to the invention is characterized in that ingredients of hemp flowers and/or hemp flower parts and/or pellets are added in quantities ranging from 0.05 to 10 per cent by weight, or ingredients of hemp flower extracts or distillates in quantities ranging from 0.005 to 5 per cent by weight.
The pellets, extracts and distillates are produced from the hemp flowers or hemp flower parts using methods that are known to an expert skilled in the art. The beverage of the invention has a fruity flavor and taste in nuances ranging from grapefruit to mango and passion fruit.
Before the beverage is filled in bottles, cans, barrels, containers or other material handling units, the specified quantities of hemp flowers and/or hemp flower parts may be added.
Before filling, any yeast cells and proteins can be removed from the beverage using the known filtering methods and, optionally, common filtration accelerators and/or stabilizers, and/or the beverage can be preserved subsequently using the flash pasteurization process which is known to an expert skilled in the art.
(e) ONE MODE FOR CARRYING OUT THE INVENTION
The invention shall now be explained in more detail using the examples below.
Example 1 125 g of Felina hemp flowers per hectoliter are added to a conventionally brewed beer during boiling, and the beverage thus obtained is filled in a suitable container.
Example 2 4000 g of Fedora hemp flower extract per hectoliter are added to a fermentation product produced in the generally known way of a beer containing 4.9 volume ~ of alcohol using cereal malt, hop and yeast, and the beverage produced in this way is filled in suitable containers.
Example 3 A barley-based beer is brewed in the conventional way with a 9~ original wort content. After the fermentation process, 7860 g per hectoliter of Futura hemp flower parts containing 0.00003~ tetrahydrocannabinol are added to the beverage in the storage tank, then the beverage is filtered and bottled. The sleepiness some people feel after drinking beer is at least partly compensated by the stimulating effect of the fruity flavor and taste of the hemp flower parts.
Example 4 Method of producing the alcoholic aqueous beverage.
The cereal malt is crushed using a malt mill and intermixed with water in a suitable vessel. The malt-to-water ratio may vary in the range from 1 : 2 to 1 : 8 WEN336E2 .DOC
depending on the alcohol content the finished beverage shall have. The total mash is heated over several temperature steps up to a maximum temperature of 80~C in an infusion or decoction process as is typically applied at breweries. Depending on the quality of the malt used and the desired properties of the beverage, this process may take between 60 and 220 minutes.
The solids contained in the malt (called husks or grains) are separated from the dissolved constituents of the extract that were liquefied during mashing using either a lauter tun equipped with a strainer bottom or a mash filter. As a rule, the extract retained in the grains is washed out after the first filtration cycle using hot water with a maximum temperature of 80~C. This process, however, is optional.
The wort obtained from lautering is boiled with hop at a boiling temperature between 96~C and 150~C and a boiling time ranging from 60 seconds to 180 minutes depending on the method applied.
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
After finishing the boiling process, the break (trub) is removed from the liquid which is now called wort using an appropriate vessel (e. g. a whirlpool separator) or apparatus (e. g. a centrifuge).
Subsequently, the wort is cooled down to the desired pitching temperature using a heat exchanger or coolship.
The pitching temperature is between 4~C and 26~C
depending on the type of yeast and yeast culture used.
WEN3 3 6E2 . DOC
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
The primary fermentation process is carried out using a bottom- or top-fermenting beer or brewer~s yeast and/or a wine yeast. The wort is ventilated before, during, or after adding the yeast. The desired oxygen content of the wort is in the range from 8 mg/l to 12 mg/l.
The wort is fermented in appropriate open or closed vessels or containers that are equipped with a refrigeration system (direct or room cooling) to control the fermenting temperature. The fermenting temperature varies between 4~C and 26~C depending on the type of yeast and yeast culture used. The primary fermentation process takes between 2 and 14 days, again depending on type of yeast and yeast culture used and on the extract content of the wort.
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
Secondary fermentation or storage is a ripening process in which the residual extract is slowly or calmly fermented at temperatures in the range from 2~C to 12~C
within 7 to 120 days. Carbonic acid produced in the fermentation process accumulates in the beverage depending on the counterpressure set during storage in special closed storage tanks that are exposed either to direct or to room cooling and equipped with a plug apparatus.
WBN3 3 6B2 . DOC
Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination at any point in time during this process.
The beverage can be filtered and optionally pasteurized before filling. It is filled in suitable containers either directly from the storage tank or after filtering and pasteurizing. The beverage is collected in a buffer tank after filtration. Hemp flower parts or products thereof may be added in the quantities specified according to the invention either separately or in combination during this process as well.
Subsequently, the beverage is filled in bottles, cans, barrels, containers or other material handling units.
Example 5 Method of producing an alcoholic aqueous beverage (all quantities specified referring to 100 liters).
Raw materials a) 7 kg Pilsen malt, 7 kg Munich malt, 2 kg light cara-malt, 2 kg wheat malt b) 52 1 softened water (primary flush) c) 110 g Hallertauer Perle flavouring hop d) 300 g Felina 34 farmed hemp flowers Milling the total amount of malt, also called the grist, is crushed in a roller mill.
WE:N336i32 .DOC
Mashing the grist is now intermixed with water that has been pre-heated to 52~C (primary flush). Subsequently, the batch is heated to 62 - 64 ~C (lst temperature rest, duration:
S 30 min). Then the batch is heated up again to 72 - 74 ~C
(2nd temperature rest, so-called saccharification rest, duration: 30 min) When the mash has reached iodine normality (no more starch is present), it is heated to 76 - 78 ~C for mash discharge (pumping the mash from the mash tub into the lauter tun).
Lautering after mash discharge the mash is lautered (for settling the solid and undissolved constituents of the mash which then form a filter bed on the strainer tray of the lauter tun). After the settling is removed and pumped back, the original wort is drained off (20 to 24 liters, extract content: 18 to 22 wt %, duration: 30 to 35 min). Now the grains settling is causticized in three succeeding spargings (using softened water at a temperature of 76 ~C) that are composed as follows:
1st sparging: 30 liters, duration: 35 to 45 min, extract content: 12 to 18 wt ~;
2nd sparging: 25 liters, duration: 25 to 35 min, extract content: 6 to 12 wt ~
3rd sparging: 25 liters, duration: 25 to 35 min, extract content; 1.5 to 6 wt ~
Lautering is finished after the grains settling has been dried by extracting (15 to 20 liters, duration: 25 to 35 min, extract content: 0.5 - 1.5 wt ~) so that it can now be removed (removal of the grains settling from the laughter tun); at the same time the wort obtained is W~N336C2 . WC
heated to boiling in the wort copper. The yield resulting from the quantities used is 115 to 120 liters (full wort copper volume) at an extract content of 10.5 to 11.5 wt ~.
Boiling As soon as boiling begins, hop is added (setting of the basic bitter flavor). Hemp is added after half of the 90 minutes of boiling time is over.
Sepaxating The wort is now rotated (whirlpool effect) for the trub (coagulated protein + hop tannins) to settle in the center of the wort boiler. This trub is subsequently separated. The actual separating process is carried out by draining off the wort via a cooling system. The cooled wort is directly passed into the fermentation vessel.
Pitching The wort is sufficiently ventilated in the cooling process. 0.5 liter of syrupy yeast is added under uniform stirring. Fermentation starts after 12 to 24 hours.
Fermentation Top fermentation at 18 to 22 ~C, which takes 6 to 8 days as a rule. The new beer has reached its storing maturity at an aerometer reading of 3.5 to 4.0 wt ~, i.e. 1.0 to 1.5 wt ~ above the final degree of fermentation, and it can now be filled in the storage tanks.
storaqe The new beer is now stored in closed tanks at a temperature of 0 to 2~C for a period of 3 to 4 weeks.
After this time, it is refilled in retailing containers from which it is served without any further filtering.
WEIN3 3 6i32 DOC
Claims (9)
1. Alcoholic aqueous beverage characterized in that it contains ingredients of hemp plants, especially of flowers, flower parts, pellets, flower extracts and/or flower distillates.
2. Alcoholic aqueous beverage according to claim 1, characterized in that it contains ingredients of hemp flowers and/or hemp flower parts and/or pellets in quantities ranging from 0.05 to 10 per cent by weight, or ingredients of hemp flower extracts and/or hemp flower distillates in quantities ranging from 0.005 to 5 per cent by weight.
3. Alcoholic aqueous beverage according to claims 1 or 2, characterized in that it contains ingredients of the Felina, Fedora and/or Futura strains of hemp plants.
4. Alcoholic aqueous beverage according to claim 3, characterized in that it contains ingredients of hemp plants with a < 0.3 % tetrahydrocannabinol content.
5. Alcoholic aqueous beverage according to at least one of claims 1 to 4, characterized in that it additionally contains cereal malt, hop and yeast.
6. Method of producing an alcoholic aqueous beverage by conventional mashing of the malt, lautering, boiling, cooling, fermenting, and storing, characterized in that hemp plants, especially flowers and/or flower parts and/or products thereof, can be added at any point in time during boiling, cooling, fermenting, or storing.
7. Method according to claim 6, characterized in that the hemp flowers and/or flower parts and/or products thereof are of hemp plants from the Felina, Fedora and/or Futura strains.
8. Method according to claim 7, characterized in that the hemp plants added contain less than 3%
tetrahydrocannabinol.
tetrahydrocannabinol.
9. Method according to at least one of claims 6 to 8, characterized in that the hemp flowers and/or pellets are added in quantities ranging from 0.05 to 10 wt %, or that hemp flower extracts and/or hemp flower distillates are added in quantities ranging from 0.005 to 5 wt %.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19650018A DE19650018A1 (en) | 1996-11-22 | 1996-11-22 | Alcoholic aqueous drink and process for its preparation |
| DE19650018.4 | 1996-11-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2221921A1 true CA2221921A1 (en) | 1998-05-22 |
Family
ID=7813446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002221921A Abandoned CA2221921A1 (en) | 1996-11-22 | 1997-11-21 | Alcoholic aqueous beverage and a method for its production |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP0844304A3 (en) |
| CA (1) | CA2221921A1 (en) |
| CZ (1) | CZ365797A3 (en) |
| DE (1) | DE19650018A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2554650A1 (en) | 2011-08-01 | 2013-02-06 | Pernod-Ricard | Method of producing an alcoholic beverage having a fruity flavor |
| US20150182455A1 (en) * | 2013-10-21 | 2015-07-02 | HDDC Holdings, LLC | Cannabinoids alcohol mixtures, methods to make and use of the same |
| ES2798154A1 (en) * | 2019-06-05 | 2020-12-09 | Semdogar Distribuciones S L | BEER AND HEMP SEED MANUFACTURING PROCEDURE (Machine-translation by Google Translate, not legally binding) |
| ES2811173A1 (en) * | 2019-09-10 | 2021-03-10 | Calvo Sanchez Raul | Procedure for obtaining hemp-flavored spirits (Machine-translation by Google Translate, not legally binding) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0878536A3 (en) * | 1997-04-22 | 2000-07-26 | TCM GmbH | Alcoholic drink containing hemp constituents |
| ES2281287B1 (en) * | 2006-02-16 | 2008-10-01 | Jorge Cerdeira Campos | PROCEDURE FOR THE PREPARATION OF AN ALCOHOLIC DRINK OF THE LIQUOR TYPE, PREPARED BASED ON ALCOHOL OR NATURAL ALCOHOLS AND INDUSTRIAL HEMP AND PRODUCT OBTAINED. |
| DE502006000220D1 (en) | 2006-04-04 | 2008-01-24 | Sektkellerei Schlos Wachenheim | Process for the preparation of an alcoholic beverage |
| DE102009015591A1 (en) * | 2009-03-30 | 2010-10-28 | Reiser, Robert, Dr. | mixed drink |
| ES2541847T3 (en) | 2011-01-18 | 2015-07-27 | Claremont Collection Handelsgesellschaft Mbh | Method to obtain hemp plant juice and use it for the production of beverages |
| DE202011001759U1 (en) * | 2011-01-18 | 2011-04-21 | Bisterfeld Von Meer, Galathea Ute | Juice from the hemp plant |
| DE202015100729U1 (en) | 2015-02-16 | 2015-03-13 | Wulf Niehus | Alcoholic beverage |
| CN111849668A (en) * | 2020-07-17 | 2020-10-30 | 珠海市赛诺艾兴生物科技有限公司 | Processing method of hemp fine-brewed beer |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116112A (en) * | 1994-08-04 | 1996-02-07 | 邵连华 | Traditional Chinese medicine infusion for ischialgia |
| GB2293957A (en) * | 1994-09-29 | 1996-04-17 | William Leitch | Hallucinogenic mixtures |
-
1996
- 1996-11-22 DE DE19650018A patent/DE19650018A1/en not_active Withdrawn
-
1997
- 1997-11-06 EP EP97250330A patent/EP0844304A3/en not_active Withdrawn
- 1997-11-19 CZ CZ973657A patent/CZ365797A3/en unknown
- 1997-11-21 CA CA002221921A patent/CA2221921A1/en not_active Abandoned
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2554650A1 (en) | 2011-08-01 | 2013-02-06 | Pernod-Ricard | Method of producing an alcoholic beverage having a fruity flavor |
| WO2013017581A1 (en) | 2011-08-01 | 2013-02-07 | Pernod Ricard | Method of producing an alcoholic beverage having a fruity flavor |
| US9758752B2 (en) | 2011-08-01 | 2017-09-12 | Pernod Ricard | Method of producing an alcoholic beverage having a fruity flavor |
| US20150182455A1 (en) * | 2013-10-21 | 2015-07-02 | HDDC Holdings, LLC | Cannabinoids alcohol mixtures, methods to make and use of the same |
| ES2798154A1 (en) * | 2019-06-05 | 2020-12-09 | Semdogar Distribuciones S L | BEER AND HEMP SEED MANUFACTURING PROCEDURE (Machine-translation by Google Translate, not legally binding) |
| ES2811173A1 (en) * | 2019-09-10 | 2021-03-10 | Calvo Sanchez Raul | Procedure for obtaining hemp-flavored spirits (Machine-translation by Google Translate, not legally binding) |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0844304A3 (en) | 2000-01-26 |
| DE19650018A1 (en) | 1998-06-04 |
| EP0844304A2 (en) | 1998-05-27 |
| CZ365797A3 (en) | 1998-06-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |