DE102013215833A1 - soft drink - Google Patents

Abstract

The invention relates to a beverage, wherein the beverage hay distillate from hay is added, wherein the drink contains beer.

Description

The invention relates to a beverage according to the preamble of independent claim 1, wherein the beverage hay distillate from hay is added. Optionally, sweeteners, preservatives, colorants and flavorings, alcohol and carbon dioxide (CO2) are included.

For example, from the German utility model DE 20 2008 010 437 U1 , the contents of which are hereby incorporated in full in the present application, a soft drink known, which is prepared from a mixture of water, vegetable juices, especially apple juice, and hay distillate.

Object of the present invention is to provide a drink, especially a soft drink, which is simple and inexpensive, and environmentally friendly to produce and also has a completely different taste than previously known drinks.

This object is achieved by the beverage having the features of independent claim 1; the subclaims relate to advantageous embodiments and developments of the invention.

The beverage according to the invention contains hay distillate from hay and beer.

The beer may be wheat beer, in particular yeast wheat beer.

The wheat beer may have an alcohol content of between 4.5 and 5.8, in particular of 5.2% by volume.

Furthermore, the wheat beer may have a wort of between 10 and 15, in particular of 12.6%.

The beer content in the beverage may be between 30 and 70, in particular between 50 and 60, more particularly 55 vol.%.

Furthermore, the drink may contain apple juice.

In addition, juices come from all for the human organism digestible and tasty plants in question, such. B. all types of fruit, but also vegetables, such. B. carrots.

Such drinks are already well known, so there are fruit juices such. As vegetable juices, fruit and / or vegetable mixed drinks, herbal sodas, herbal schnapps and liqueurs and herbal beers.

The proportion of apple juice in the beverage can be between 30 and 60, in particular between 40 and 50, in particular 44 vol.%.

The apple juice can be made using apples from the Lake Constance region.

Furthermore, the apple juice can be produced using organic apples.

The apple juice can be clear, even nature over apple juice is basically in question.

The hay distillate and hay may contain at least a selection of the following flavorings and fragrances: estragole, methyleugenol, safrole, amyl cinnamal, amyl cinnamyl alcohol, benzyl alcohol, benzyl salicylate, cinnamyl alcohol, cinnamal, citral, coumarin, eugenol, geraniol, hydroxycitronellal, hydroxyisohexyl 3-cyclohexenes, carboxaldehydes , Isoeugenol, Anisealcohol, Benzylbenzoate, Benzylcinnamate, Citronellol, Farnesol, Hexyl Cinnamal, Butylphenyl Methylpropional, Limonene, Linalool, Methyl 2-Octynoate, Alpha-Isomethyl Ionone, Evernia Prunastri Extract, Evernia Furfuracea Extract, Hexanal, 2-Hexanal, Heptanal, Banzaldehyde , Octanal, cineole, terpinene-4-ol, menthol, borneol, alpha-terpineol, decadienal.

The hay distillate may be added to the beverage in the volume% range between 0.001 and 10% by volume, in particular 0.1 to 2% by volume, typically about 1% by volume.

The beer may also be alcohol-reduced, especially non-alcoholic beer.

In the following, purely by way of example, a process for producing a hay distillate is described and an exemplary hay distillate is described. It goes without saying that alternative methods and hay distillates are also suitable for the realization of the beverage according to the invention.

The hay distillate is obtained by a particularly simple distillation of "hay", which is comminuted and boiled in a container with boiling boiling water (about 100 ° C.) and at the same time the water produced over the water-hay mixture. Flavor / Perfume vapor is collected and condensed, the condensate is the hay distillate. The hay distillate therefore contains water and the cooked constituents, evaporated and condensed flavorings and fragrances, in particular essential oils, which pass below the steam boiling point of about 100 ° C. into the gaseous phase. Of course you can too several distillations are connected in series to a rectification, if necessary.

As "hay" here is a dried (with residual moisture water between 10 vol .-% and 0.1 vol .-%, in particular between 5 vol .-% and 1 vol .-%, typically about 2.5 vol. %) Mixture of plants from a selection of at least the following plants understood: Autumn dandelion, Common horn clover, Wood Scabious, Common dandelion, Horseshoe clover, Starwort, Meadowweed, Scheidenkronwicke, Lady's mantle, Waldlabkraut, Yellow asparagus, Common hawkweed, True lab herb, Süse tragant, Small hawkweed, Large rattle pot , Grasshopper Grass, Orchid Greater Herb, Small Goby, Shriveled Schmiele, Ribwort, Fluffy, Vogelwicke, Broad Plantain, Meadow Oats, Shiny Scabious, Meadow Quiver, Gray-green Schillergrass, Eared Schrappunnel, Arnica montana, Pyramids Schillergrass, Bloodroot, Sorrel, Sharp Cockfoot, Grassy Meadow, Large Shiver Grass, Woolly Buttercup, Brilliant Wish, Nectar Perl Grass, Common Fock Flower, Yarrow, Cuckoo Clove, Mountain Bells Lume, Red Clover, Common Clove, Skabiose Flake Flower, White Clover, Pimpinel, Wig Flake Flower, Field Scabious Flower, Small Pimpinel, Silver Thistle, Common Wheatgrass, Waldwitwenbiume, Soft Honey Grass, Isla Mos, Field Flower, Scheuchzer's Bellflower, Goldpippan Horsetail, Sorrel, Narrow-leaved Bellflower, Meadowboksbart, Meadowweed flower, Yarrow white, Meadowbell, Berghiazinte, Bergskabiose, Coltsfoot, Fragrant Mariengrass, Meadow chervil, Middle clover, Butterbur, Stinging nettle, Brown clover, Goldfinger herb, Austrian Bear Clan, Daubnessel, Bilberry, Silver thistle, Worm Fern, Cranberry, Round-leaved Bellflower, Trapped Bellflower, common piglet's herb, Bärlap, yarrow rose, Alpenblockenblume, mantis bear's St. John's wort, red clover, small eyedrost, fragrant Ruchgras, vertebrate, white goosefoot, Rauher dandelion, unrecognized Trepse, Grosse Saterndolde, Feldthymian, Knäulgras, mountainweed.

Of course, other plants, especially herbs, may be added or some of them omitted - all that matters is that the hay-flavor and hay fragrance-forming plants are present, which form the flavor and fragrance base for the "haystillate".

The hay itself is obtained as Almheu on a hot dry day in July / August by mowing Almgras on alpine meadows about 1000 m above sea level (above sea level), because only there the desired composition of the plants for the hay of course without human intervention grows , In particular, the alpine grass is harvested on these alpine meadows by mowing by hand with the scythe, so that it can come to no contamination by mowers and their operating means (eg motor oil, fuel). The sobered grass is left lying directly on the ground of the alpine pastures (or stored on drying racks at a distance from the ground) and there dried by wind and sunlight for a few hours (eg 6-12 hours). The resulting hay is then collected on the same day by hand and stored in a rain-proof, dry room (haystack) and there loosely stored for about 2 months without silage cover in a pile. By this long storage of about 2 months, the hay is "matured", d. H. the residual moisture almost completely removed, and at the same time fermented by natural hay present in the hay, and on the hay naturally present microorganisms without additional microorganisms.

After these approximately 2 months of fermentation, the resulting fermented hay is then boiled out in boiling water as described above, partially evaporated and collected as condensate again, in which mainly pure distilled water and additionally only as trace substances flavorings and fragrances, especially essential oils from the hay.

These fragrances and fragrances include at least a selection of: estragole, methyleugenol, safrole, amyl cinnamal, amyl cinnamyl alcohol, benzyl alcohol, benzyl salicylate, cinnamyl alcohol, cinnamal, citral, coumarin, eugenol, geraniol, hydroxycitronellal, hydroxyisohexyl 3-cyclohexenes, carboxaldehydes, isoeugenol, aniseed alcohol, benzyl benzoate , Benzyl cinnamate, citronellol, farnesol, hexyl cinnamal, butylphenyl methylpropional, limonene, linalool, methyl 2-octynoate, alpha-isomethyl ionone, evernia prunastri extract, evernia furfuracea extract, hexanal, 2-hexanal, heptanal, banzaldehyde, octanal, cineole, terpinene -4-ol, menthol, borneol, alpha-terpineol, decadienal.

Of course, other flavors and fragrances may be added or some of them omitted - all that matters is that the hay-flavor and hay-fragrance-forming fragrances and fragrances are present and form the flavor and fragrance base for the "haystillate".

Overall, a completely new taste experience is delivered with the present inventive soft drink, wherein the drink is also still very ecologically and economically hersteilbar.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 202008010437 U1 [0002]

Claims (13)

Drink, wherein the beverage hay distillate from hay is added, characterized in that the drink contains beer. Drink according to Claim 1, characterized in that the beer is wheat beer, in particular yeast wheat beer. Drink according to claim 2, characterized in that the wheat beer has an alcohol content of between 4.5 and 5.8, in particular of 5.2 vol .-%. Drink according to one of claims 2 or 3, characterized in that the wheat beer has a wort of between 10 and 15, in particular of 12.6%. Beverage according to one of claims 2 or 3, characterized in that the beer content in the drink is between 30 and 70, in particular between 50 and 60, more particularly 55 vol.%. Drink according to one of the preceding claims, characterized in that the drink contains apple juice. A beverage according to claim 6, characterized in that the proportion of apple juice in the beverage is between 30 and 60, in particular between 40 and 50, more particularly 44 vol.%. Drink according to one of claims 6 or 7, characterized in that the apple juice is prepared using apples from the Lake Constance region. A beverage according to any one of claims 6-8, characterized in that the apple juice is made using apples from organic farming. Drink according to one of claims 6-9, characterized in that the apple juice is clear. Drink according to any one of the preceding claims, characterized in that the hay distillate and hay contain at least a selection of the following flavorings and fragrances: estragole, methyleugenol, safrole, amylcinnamal, amylcinnamylalcohol, benzylalcohol, benzylsalicylate, cinnamylalcohol, cinnamal, citral, coumarin, eugenol , Geraniol, hydroxycitronellal, hydroxyisohexyl 3-cyclohexenes carboxaldehydes, isoeugenol, anisealcohol, benzyl benzoate, benzyl cinnamate, citronellol, farnesol, hexyl cinnamal, butylphenyl methylpropional, limonene, linalool, methyl 2-octynoate, alpha-isomethyl ionone, evernia prunastri extract, evernia furfuracea extract , Hexanal, 2-hexanal, heptanal, banzaldehyde, octanal, cineole, terpinene-4-ol, menthol, borneol, alpha-terpineol, decadienal. Beverage according to one of the preceding claims, characterized in that the hay distillate is added to the beverage in the volume% range between 0.001 and 10% by volume, in particular 0.1 to 2% by volume, typically about 1% by volume. %. Drink according to one of claims 1, 2, 4-12, characterized in that it is the beer is alcohol-reduced, especially alcohol-free beer.