DE619567C - Process for the production of a soft drink - Google Patents

Process for the production of a soft drink

Info

Publication number
DE619567C
DE619567C DEH138523D DEH0138523D DE619567C DE 619567 C DE619567 C DE 619567C DE H138523 D DEH138523 D DE H138523D DE H0138523 D DEH0138523 D DE H0138523D DE 619567 C DE619567 C DE 619567C
Authority
DE
Germany
Prior art keywords
production
soft drink
drink
sugar
oat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEH138523D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MARIE HALLER GEB WAGNER
Original Assignee
MARIE HALLER GEB WAGNER
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MARIE HALLER GEB WAGNER filed Critical MARIE HALLER GEB WAGNER
Priority to DEH138523D priority Critical patent/DE619567C/en
Application granted granted Critical
Publication of DE619567C publication Critical patent/DE619567C/en
Expired legal-status Critical Current

Links

Classifications

    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Description

Verfahren zur Herstellung eines Erfrischungsgetränkes Hafer- und Weizenfrucht im ungefähren Verhältnis von z : r -wird unter Beimischung einer geringen Menge von Gerste (wie sie sich in handelsüblichen Lieferungen von Hafer- und Weizenfrucht vorfindet) geröstet und geschrotet. Das Gemenge wird alsdann mit kochendem Wasser überbrüht und gesotten. Die Brühe wird dann filtriert und abgefüllt bzw. gelagert. Die so gewonnene Flüssigkeit besitzt hohen Gehalt an organischen und mineralischen Stoffen und eignet sich vorzüglich als Erfrischungsgetränk. Das braunfarbige Getränk wirkt durch kräftig würzigen Geruch und Geschmack besonders anregend. Setzt man zu dem nach obigem Verfahren gewonnenen Getränk Zucker (z5 bis 5o g ie Liter), Traubenzucker (etwa zo g j e Liter) sowie wahlweise noch 1o bis 15 g getrockneten Rainfarn zu und bringt man durch Hefe (etwa 5 g je Liter) die Flüssigkeit zur Gärung, so wird das Getränk etwa 30/, alkoholhaltig und gewinnt einen dem schwäbischen Obstmost ähnlichen Geschmack.Process for the production of a soft drink Oat and wheat fruit in an approximate ratio of z: r - is roasted and ground with the addition of a small amount of barley (as found in commercial deliveries of oat and wheat fruit). The mixture is then scalded with boiling water and boiled. The broth is then filtered and bottled or stored. The liquid obtained in this way has a high content of organic and mineral substances and is ideal as a soft drink. The brown-colored drink has a particularly stimulating effect due to its strong, spicy smell and taste. Add sugar (z5 to 50 g / liter), dextrose (about zo g per liter) and, optionally, 10 to 15 g of dried tansy to the drink obtained according to the above process, and yeast (about 5 g per liter) is used to bring the liquid for fermentation, the drink becomes about 30 % alcoholic and has a taste similar to that of Swabian fruit must.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung eines Erfrischungsgetränkes, bei dem Hafer- und Weizenfrucht unter handelsüblicher. Beimischung von Gerste geröstet und geschrotet, mit kochendem Wasser überbrüht und gesotten und die Brühe filtriert und abgefüllt bzw. gelagert wird, dadurch gekennzeichnet, daB die Flüssigkeit unter Beimischung von Zucker, Traubenzucker, Rainfarn und Hefe zur Gärung gebracht wird.PATENT CLAIM: Process for the production of a soft drink, in the case of the oat and wheat fruit, below commercially available. Adding roasted barley and crushed, scalded with boiling water and boiled and the broth filtered and is filled or stored, characterized in that the liquid is under Admixture of sugar, grape sugar, tansy and yeast is brought to fermentation.
DEH138523D 1933-12-30 1933-12-30 Process for the production of a soft drink Expired DE619567C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEH138523D DE619567C (en) 1933-12-30 1933-12-30 Process for the production of a soft drink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEH138523D DE619567C (en) 1933-12-30 1933-12-30 Process for the production of a soft drink

Publications (1)

Publication Number Publication Date
DE619567C true DE619567C (en) 1935-10-03

Family

ID=7178015

Family Applications (1)

Application Number Title Priority Date Filing Date
DEH138523D Expired DE619567C (en) 1933-12-30 1933-12-30 Process for the production of a soft drink

Country Status (1)

Country Link
DE (1) DE619567C (en)

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