DE149342C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

JVi 149342
CLASS 6 c.

25th

30th

E? is known that fermentation by means of Leukonostocarten, in particular by means of Leukonostoc dissiliens from alkaline ones or neutral liquids that contain sugar and other nutrients, alcohol-free Fermentation products obtained that can be enjoyed. These fluids contain mucilage formed from sugar. It is known that such phlegm also in non-alcoholic fizzy lemonades in a warm camp develops more often and that one such fizzy lemonades as spoiled by- -sie ^ f. In any case, such slime-Taitigen can Liquids cannot be described as pleasant drinks. The proposal, Leukonostocarten, in particular Leukonostoc dissiliens, to use for the production of liquids intended for consumption, is also to be regarded as unsuitable because the development of this microorganism in acidic liquids it is so small that it is a technical process cannot be based on it. But acidic liquids in particular are the best Base material for refreshing non-alcoholic drinks.

The task that has not yet been technically solved, from fruit juices or at all from acidic, edible liquids pleasant. - refreshing, non-alcoholic, fermented Making drinks is solved by the method described below. This is based on the fact that musts, acidified seasonings or mixtures of seasonings and Masts exposed to the action of Sachsia species, especially Sachsia suaveolens or but subjected to the action of Sachsia species together with lactic acid bacteria will. It is known that Sachsia suaveolens can be found in wort or flavoring gelatine cultures a wonderful bouquet developed (cf. Lindner, Microscopic j Operations Control 1898, p. 218, first paragraph); However, technical is of this property j de; So far no use has been made of fungus and also about the action of the Püzes on musts or acidified seasonings have not yet been known. One leaves now musts or soured seasonings or mixtures of musts and seasonings one moderate exposure z. B. the Sachsia suaveolens, the fermentation product has a whole pleasant taste and a wine-like aroma.

With prolonged exposure to Sachsia suaveolens, as is already known, an alcoholic fermentation; but leave it with acidified seasonings or with musts or Mixtures of seasonings or musts that act between 15 and 25 ° C. such alcoholic fermentation usually only occurs after about 10 to 12 days a: one recognizes the occurrence of the alcoholic fermentation externally by the development from carbonic acid vesicles and from the stepping up of the mycelium. As soon as this appearance

Claims (2)

occurs. the action of the Sachsia must be interrupted; the liquid λυπ · (1 is now separated from the mushroom mass by listing, sterilized and clarified. The process is explained using a special exemplary embodiment: iodine 1 apple juice is sterilized and mixed with a pure culture of Sachsia suaveolens Maintained 15 to 200 C. Small temperature fluctuations during the period! •: 1st fermentation; but without disadvantage. The must is left to the action of the Sachsia by protecting it against the entry of other bacteria, after about 10 days or else as soon as the mycelium begins to rise, which as a rule only takes place on the twelfth day at this temperature, fermentation is interrupted by first collecting the mycelium, which separates easily, on a colander cloth, and sterilizing the liquid in the usual way; then it is sterilized If this liquid is to be provided with a certain amount of carbonic acid, this is done in the usual way by introducing it. The liquids obtained from fruit musts in this way not only have a pleasant aroma similar to Mosel wine, but also a similar taste, provided the musts are made from fruits with a not strongly pronounced aroma. The taste reminiscent of mold, which with spices. which are fermented with Sachsia and are noticeable even after prolonged exposure of these mushrooms to fluffy musts. does not occur in the present procedure. Sachsia fermentation can be combined with lactic acid fermentation to form a single process in order to produce drinks of the same type from musts that are not sufficiently acidic or from musts that have been added with spices. A particularly pleasant fermentation aroma is developed here; the above-mentioned method is then only modified insofar as the approach is carried out not only by means of pure cultures of Sachsia, but with the simultaneous addition of lactic acid bacteria. Those lactic acid bacteria are used here which are used in the distillery. The concentration of the worts or musts can be different, so that certain figures cannot be given in this regard. Mixtures of musts can also be used, e.g. B. Mixtures of relatively acidic and low-acid musts in order to regulate the acidity, which is expediently between 0.5 and 0.6 percent, calculated on tartaric acid. If desired, organic acids (tartaric acid, citric acid, lactic acid) can also be added to the seasonings or musts in order to produce the acid content in the liquid to be fermented that best suits the taste. Godfather νϊ-Αν Proverbs: 1. Process for the production of non-alcoholic fermented beverages from must or condiments, characterized in that the musts or condiments in the acidified state with the mushrooms of the Genus Sachsia, in particular Sachsia suaveolens, fermented. 2. An embodiment of the method mentioned in claim ι, characterized characterized that simultaneously with the mushrooms of the genus Sachsia, in particular Sachsia suaveolens, lactic acid bacteria used for fermentation.