DE102007025662A1 - Alcoholic beverage obtainable from a spice syrup and/or a fruit syrup, water, optionally brewing gypsum and optionally hop containing mixture, where all ingredients of the mixture are free of grains - Google Patents

Abstract

Alcoholic beverage obtainable from at least a spice syrup and/or a fruit syrup with a dry content of 9-95 wt.%, water, optionally brewing gypsum and optionally hop containing mixture, is claimed, where all ingredients of the mixture are free of grains. An independent claim is included for preparing alcoholic beverage, comprising (a) providing at least a spice syrup and/or fruit syrup with a dry content of 9-95 wt.%, (b) adding water and optionally brewing gypsum to the spice syrup and/or fruit syrup, (c) optionally single or multiple adding of hop to the mixture, (d) optionally Whirlpool resting the mixture for 5-60 minutes and (e) fermenting the mixture.

Description

The The present invention relates to a spice syrup and / or fruit syrup produced grain-free and preferably also gluten-free, alcoholic drink with beer taste or a beer-like taste.

Known Beers are usually made by a complex process, this is usually the germination of barley grains for production of green malt, followed by Darren at elevated Temperature for the production of Darrmalz, malting of the Darrmalze, Mash for making mash, in which the contained in the starting material Starch is converted to sugar, in particular maltose, Refining to separate the solids from the mash, Addition of hops to the wort thus obtained and final Fermentation includes. However, those produced by this method Biere some disadvantages. First, these beers contain many Proteins, especially gluten, which is why these a comparatively have low stability and for some people are not easily digestible. In addition, the corresponding contain Beers barley and gluten, which in particular of patients, which a barley intolerance and / or a gluten intolerance have, is perceived as disadvantageous. Further, the taste becomes The known beers felt by some people as unsatisfactory.

In order to simplify the production process for beer and produce gluten-free beer was in the EP 0 949 329 B1 proposed a method for producing gluten-free beer, which provides the provision of a mixture of 40 to 80 wt .-% buckwheat and 20 to 60 wt .-% of a gluten-free starch syrup, preferably a corn syrup, then saccharification of the mixture, preferably with an amylase, addition of hop extract and final fermentation. Due to the addition of buckwheat, however, the beer produced in this way has no pilsähnlichen taste and is therefore often perceived as disadvantageous.

task The present invention is an alcoholic beverage to provide beer-flavored or beer-like flavor, which is highly pure, which cereal and especially barley free and preferably also gluten-free, which has a high stability and has excellent digestibility, and which is through a good beer taste or beer-like taste distinguished. Another object of the present invention is the provision of a suitable manufacturing process for such an alcoholic drink.

According to the invention Solved this task by providing an alcoholic Drink made from at least one spice syrup and / or Fruit syrup with a solids content of 9 to 95% by weight, water, possibly containing brewing gips and possibly hops containing mixture, all Ingredients of the mixture are grain-free, available is.

Surprisingly is characterized by a so available alcoholic beverage with excellent appearance due to a mild spice or fruit flavor and a fruity residual sweetness, so that's why beverage according to the invention in particular Also suitable for people who have no beer drinkers are. In addition, this alcoholic beverage contains Compared with the known beers, comparatively little protein and therefore has excellent stability and wholesomeness.

Further is the alcoholic beverage thus produced grain-free and therefore also barley-free and is therefore for consumption suitable for people suffering from barley intolerance.

Under grain-free is understood in the context of the present invention, that the drink is essentially not grain derived or derived ingredients and is separated by a cereal and in particular barley content of less than 100 ppm, preferred less than 50 ppm, and more preferably less than 25 ppm.

According to one preferred embodiment of the present invention is the alcoholic beverage made from a mixture, which contains only gluten-free ingredients. As a result, the beverage according to the invention especially for gluten intolerance, such as gluten-induced enteropathy, suffering persons suitable. Under gluten-free is understood in the context of the present invention, that the drink is less than 20 mg glute / kg drink contains.

Under Spice or fruit syrup is within the meaning of the present Invention understood a concentrated sugar solution, which at least one spice next to the sugar and water Contains fruit juice. Preferably, the according to the Spice syrup of water to be used in the present invention Cane sugar and spice or consists of according to the present invention syrup to be used from water, cane sugar and fruit juice.

In a further development of the concept of the invention, it is proposed that the mixture from which the alcoholic beverage according to the invention is obtainable consists of at least one spice syrup and / or fruit syrup with a solids content of 9 to 95 Wt .-%, water, optionally Braugips, if necessary at least one antioxidant, optionally at least one acidity regulator, optionally at least one color additive and possibly hops. In this embodiment is dispensed with further additives, so that the corresponding beverage is highly pure and contains little protein. While the carbonate hardness is shifted in favor of the non-carbonate hardness by the optional addition of brewing gypsum, the optional addition of hops results in a hops-stressed, bottom-fermented Pils taste of the alcoholic beverage.

Quality Results are obtained in particular when the dry content of the at least one syrup 15 to 90% by weight, preferably 25 to 85% by weight, particularly preferably from 50 to 80% by weight and very particularly preferably 70 to 80 wt .-% is.

According to one another preferred embodiment of the present invention has to be used according to the present invention Syrup has a sugar content between 15 and 95 wt .-%, more preferably between 30 and 90% by weight and most preferably between 60 and 80 wt .-%, and a spice content and / or fruit content between 0.01 and 3 wt .-%, more preferably between 0.1 and 1 wt .-% and most preferably between 0.4 and 0.6 wt .-%, on. It is under spice content or fruit content according to the Present invention, the amount contained in the syrup ground raw spice or ground raw fruit obtained Solid understood.

Around to get an alcoholic drink, which is a mild one has a spice and beer-like taste, is proposed in development of the inventive concept that containing at least one syrup as a spice of ginger. Good results are also obtained when the alcoholic beverage instead of ginger as fruit component orange juice and / or pineapple juice contains.

According to one another preferred embodiment of the present invention the original wort content of the used, syrup-containing mixture 5 to 80 ° Plato and particularly preferred 8 to 20 ° Plato.

Around add a hop-like character to the drink To confer a good resume, is in development of the inventive concept suggested that the syrup mixture used hops contains and this has 10 to 35 bitterness.

Preferably the alcoholic beverage has an alcohol content between 1 and 12 vol .-%, more preferably between 2.5 and 7.5 vol .-% and most preferably between 3.5 and 6.5% by volume.

• a) Bereitstellen wenigstens eines Gewürzsirups und/oder Fruchtsirups mit einem Trockengehalt zwischen 9 und 95 Gew.-%,
• b) Zugabe von Wasser und ggf. von Braugips zu dem wenigstens einen Gewürzsirup und/oder Fruchtsirup,
• c) ggf. einfache oder mehrfache Zugabe von Hopfen zu der in Schritt b) erhaltenen Mischung,
• d) ggf. Whirlpoolrast der in Schritt b) oder c) erhaltenen Mischung für 5 bis 60 Minuten und
• e) Vergären der Mischung,

wobei in dem Verfahren ausschließlich getreidefreie Inhaltsstoffe eingesetzt werden.Another object of the present invention is a process for the preparation of an alcoholic beverage comprising the steps:

• a) providing at least one spice syrup and / or fruit syrup having a dry content of between 9 and 95% by weight,
• b) addition of water and possibly of brewing gypsum to the at least one spice syrup and / or fruit syrup,
• c) optionally single or multiple addition of hops to the mixture obtained in step b),
• d) optionally Whirlpool rast of the mixture obtained in step b) or c) for 5 to 60 minutes and
• e) fermenting the mixture,

wherein in the process only cereal-free ingredients are used.

Preferably are exclusive in the inventive method gluten-free ingredients used compared to those from the state known in the art can be with the inventive Process an alcoholic beverage with beer taste or a beer-like flavor, which is free of grains, especially barley-free, preferably gluten-free and low-protein as well as excellent taste, excellent stability and wholesomeness. In particular, that stands out so available alcoholic drink with excellent Resence due to a mild spice or fruit taste and a fruity residual sweetness.

Preferably consists of the used according to the present invention Spice syrup made from water, cane sugar and spice or consists of according to the present invention fruit syrup to be used from water, cane sugar and fruit juice.

Quality Results with regard to the taste of the alcoholic beverage are obtained in particular when the at least one syrup the group consisting of ginger syrup, orange syrup, pineapple syrup and mixtures thereof are selected, d. H. the syrup In addition to sugar ginger, orange juice and / or pineapple juice contains.

In Further development of the concept of the invention is proposed in step c) make three hop additions in succession.

According to a further preferred embodiment of the present invention, the temperature of the water added in step b) is between 20 ° C and 100 ° C, more preferably between 50 ° C and 90 ° C, most preferably between 60 ° C and 80 ° C and most preferably about 70 ° C.

Especially good results will be at the final fermentation obtained in particular when the water in step b), based on the amount of an 80% syrup, in a volume ratio between 3.5: 1 and 9: 1, preferably between 5.5: 1 and 8: 1, and especially preferably of about 6.5: 1 is added.

Preferably in step a) at least one syrup with a dry content between 15 and 90% by weight, more preferably between 25 and 85 Wt .-%, most preferably between 50 and 80 wt .-% and highest preferably used between 70 and 80 wt .-%.

In Further development of the concept of the invention is proposed in step b) by the addition of water to produce a mixture which a wort content between 5 and 80 ° Plato and preferably has between 8 and 20 ° Plato.

Around to get a beer-like drink, the Mixture in step e) according to a preferred Embodiment of the present invention fermented until the mixture has an alcohol content of between 1 and 12% by volume, preferably between 2.5 and 7.5% by volume and more preferably between 3.5 and 6.5% by volume.

Further relates to the present invention with the one described above Method available alcoholic beverage.

following The present invention is based on a concept of the invention but not limiting the present invention Example explained.

example

In a seasoning pan was a 0.5 wt .-% ginger and 70 wt .-% Cane sugar-containing, gluten-free ginger syrup with a solids content of 70% by weight mixed with water in a ratio of 6.5: 1. This mixture was also Braugips in an amount of 30 g / hl added to the carbonate hardness in favor of non-carbonate hardness move.

The Original wort concentration of the wort was 10.5 ° Plato.

• 1. Gabe: 40%,
• 2. Gabe: 30% und
• 3. Gabe 30%.

Then, to this mixture was added bio-aroma hops in three successive administrations, namely:

• 1st dose: 40%,
• 2nd dose: 30% and
• 3rd dose 30%.

It thus resulted in a mixture of 18 lattice units.

Subsequently The mixture thus prepared was to separate the hot trub undergo a spa break for 15 minutes before the Wort aerated with about 9 mg of oxygen per liter has been.

Subsequently, the finished wort was cooled down to 15 ° C and fermented bottom fermented for about 10 days. Thereafter, the alcoholic alcoholic beverage was stored for 20 days at 0 ° C, whereby by adjusting the bunging pressure a CO ₂ enrichment was achieved to about 5.5 g / l.

It was obtained an alcoholic beverage, which is excellent Reszenz had a mild ginger taste and a fruity residual sweetness.

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

• EP 0949329 B1 [0003]

Claims (21)

Alcoholic drink available from at least one spice syrup and / or fruit syrup with a solids content of 9 to 95 wt .-%, water, possibly braugips and hop-containing mixture, where all ingredients the mixture are grain-free. Alcoholic beverage according to claim 1, obtainable from at least one spice syrup and / or fruit syrup with a solids content of 9 to 95 wt .-%, water, possibly braugips and hop-containing mixture, where all ingredients of the Mixture are gluten free. Alcoholic beverage according to claim 1 or 2, characterized in that it consists of one of at least one Spice syrup and / or fruit syrup with a dry content from 9 to 95 wt .-%, water, optionally Braugips, optionally at least one Antioxidant, optionally at least one acidity regulator, optionally at least one color additive and possibly hops existing Mixture is available. Alcohol after one of the previous ones Claims, characterized in that the at least a spice syrup of water, cane sugar and spice consists. Alcohol after one of the previous ones Claims, characterized in that the dry content of the at least one syrup 15 to 90 wt .-%, preferably 25 to 85 Wt .-%, particularly preferably 50 to 80 wt .-% and very particularly preferably 70 to 80 wt .-% is. Alcohol after one of the previous ones Claims, characterized in that the syrup a Sugar content between 15 and 95 wt .-%, preferably between 30 and 90 wt .-% and particularly preferably between 60 and 80 wt .-%, and a spice content and / or fruit content between 0.01 and 3% by weight, preferably between 0.1 and 1% by weight, and especially preferably between 0.4 and 0.6 wt .-%, having. Alcohol after one of the previous ones Claims, characterized in that the at least a syrup as a spice ginger and / or as a fruit component Orange juice and / or pineapple juice contains. Alcohol after one of the previous ones Claims, characterized in that the original wort content the mixture 5 to 80 ° Plato and preferably 8 to 20 ° Plato is. Alcohol after one of the previous ones Claims, characterized in that the mixture hops contains and has 10 to 35 lattice units. Alcohol after one of the previous ones Claims, characterized in that this is an alcohol content between 1 and 12% by volume, preferably between 2.5 and 7.5% by volume and more preferably between 3.5 and 6.5% by volume. Process for the preparation of an alcoholic beverage, in particular a beverage according to one of the claims 1 to 10, comprising the steps: a) Provide at least a spice syrup and / or fruit syrup with a dry content between 9 and 95% by weight, b) addition of water and possibly of Braugips to the at least one spice syrup and / or fruit syrup, c) if necessary, single or multiple additions of hops to the one in step b) obtained mixture, d) if necessary, the whirlpool rest in step b) or c) obtained for 5 to 60 minutes and e) Fermenting the mixture, being exclusive in the method grain-free ingredients are used. Method according to claim 11, characterized in that that in this exclusively gluten-free ingredients be used. Method according to claim 11 or 12, characterized that at least one spice syrup made of water, cane sugar and spice. Method according to one of claims 11 to 13, characterized in that the at least one syrup is selected is from the group consisting of ginger syrup, orange syrup, pineapple syrup and mixtures thereof. Method according to one of claims 11 to 14, characterized in that in step c) successively three hop additions respectively. Method according to one of claims 11 to 15, characterized in that the water added in step b) a temperature between 20 ° C and 100 ° C, preferably between 50 ° C and 90 ° C, more preferably between 60 ° C and 80 ° C and most preferably from 70 ° C, has. Method according to one of claims 11 to 16, characterized in that in step b), based on the amount an 80% syrup, water in a volume ratio between 3.5: 1 and 8: 1, preferably between 5.5: 1 and 8: 1, and especially preferably of about 6.5: 1 is added. Method according to one of claims 11 to 17, characterized in that in step a) at least one syrup with a dry content of between 15 and 90% by weight, preferably between 25 and 85 wt .-%, particularly preferably between 50 and 80 wt .-% and most preferably used between 70 and 80 wt .-% becomes. Method according to one of claims 11 to 18, characterized in that the mixture prepared in step b) a wort content between 5 and 80 ° Plato and preferably between 8 and 20 ° Plato. Method according to one of claims 11 to 19, characterized in that the mixture in step e) fermented until the mixture has an alcohol content of between 1 and 12% by volume, preferably between 2.5 and 7.5% by volume and more preferably between 3.5 and 6.5 vol .-% has. Alcoholic drink available according to a method according to one of the claims 11 to 20.