HU194936B - Process for production of drinks biologically rich in carbondioxid practically with low alcohol content made from natural row materials - Google Patents

Abstract

natural alcoholic loss during and after alcohol consumption fruit, grapes, mainly by-products are fermentation material (for example, colors), we use lees of soap way to a base - eg. 100 liters - projected 5 to 10% fermentation base material, 5 to 10% from base and yeast standing yeast, necessary for fermentation, is drink type or the desired alcohol content pendant invert sugar solution and additives and 70-80 liters of deionized water we make a fermentation base, and we make it where appropriate, the fund's creators at least in part Preheat. Then this baseline in a closed system eg. pressurized container for fermentation temperature, e.g. Warm to 20-25 ° C, between 5 and 6 bar under pressure eg. We ferment it for 3-4 days while so the alcohol in the base unrestricted fermentation keeping carbon dioxide under pressure of 5 to 6 bar, respectively. surplus - e.g. more than 10-12 g / l - COj we provide drainage. The mature base is cooled to +3 ° C, quick cleaning after cold separation. As needed after flavoring or cleaning, the sugar content is final or with the flavoring agent is added to the base for fermentation. THE purified base stabilization biologically preservative by stirring or, instead, by heat trapping bottle pasteurisation or Radiation sterilization is used. The cold-treated drink is filtered, downloaded, and packaged.

Description

BACKGROUND OF THE INVENTION The present invention relates to a process for the preparation of a beverage rich in biological carbon dioxide, preferably alcohol-free, from natural ingredients, which comprises fermentation under pressure by adding water, sugar, additives, removing excess carbon dioxide from the resulting carbonate, purifying, , in which steps the sugar and alcohol contents are adjusted, and the finished beverage is removed.

It is known to distinguish between two large groups of commonly used carbonated drinks - apart from beer. One is natural carbonated sparkling wine, the other is carbonated non-alcoholic soft drinks and alcoholic sparkling wines, sparkling wines. It is also known that the carbon content of other beverages, other than sparkling wine, is provided with manufactured carbon dioxide, which does not improve the quality of the flavor or flavoring substance other than the artificial carbon dioxide introduced and hardly absorbed.

There is also known a process for the fermentation of tank sparkling wine, which comprises fermenting a yeast bed for fermentation, wherein the liqueurized base wine containing 8-15% by volume of alcohol and at least 16 g / l of sugar is fermented with yeast adsorbed on the surface of coagulated bentonite. T base liquor is added to the base wine and fermented in a pressurized tank, during which the sugar content gradually decreases while the pressure above the liquid reaches 4.5 att. It is then stained in a pressure tank, finally sterile filtered and bottled after stabilization. The degree of flexibility of this valuable process is not favorable to meet changing consumer needs.

It is also known to produce a carbonated beverage DE-OS 31 40 095 - which is sugar and fermentation! it produces a carbonated beverage and, in its low alcohol content, resembles carbonated water to a beverage containing water or sparkling wine, and contains fruit juice and flavoring. The process involves the addition of yeast from water, sugar, and acid-forming material to the alcoholic beverage, under pressure at 30-35 ° C for 10-20 hours, so that the resulting carbon dioxide is absorbed in the liquid. The process is conducted in such a way that the alcohol content of the product is within the range of 0.5 to 0.9 degrees alcohol, at which stage some of the flavoring agents can be added to the sugar solution. The fermentation is stopped abruptly by cooling to 30-35 ° C at 3-6 ° C, followed by filtration, pasteurization, flavoring and pressurizing. Fermentation without the use of natural raw materials, as well as costly cooling by adjusting fermentation and adjusting the alcohol content within a narrow range, are disadvantageous to both manufacturers and consumers.

SUMMARY OF THE INVENTION It is an object of the present invention to provide targeted assistance in the reduction of the disadvantages of known processes in a simple manner, and to provide for the possibility of a high yield by-product.

The present invention has led to the discovery that it is possible to devise a method which retains the advantages and disadvantages of the known methods described above. besides reducing it, a low-value, high-volume by-product such as lees fermentation every year! closed fermentation, purification, flavoring of the raw material, wide-ranging regulation of alcohol and curcorn content, we can obtain a carbonated beverage of good aroma, which promotes healthy taste and consumption, and is able to follow them flexibly,

The present invention relates to a process for the production of alcoholic beverages, preferably low in alcohol, made from natural raw materials, preferably pressurized alcoholic fermentation by adding water, sugar, additives to a fermentation base, removing excess carbon dioxide, purifying the flavoring, during which the sugar and alcohol contents are adjusted and the finished beverage is packaged.

And the development of the invention is that

- natural by-products of fermentation, mainly by-products, by-products of fruit and grapes, eg. we use wine leek, fruit grits or fruit juice,

- in such a way that the finished beverage - e.g. 3-12% v / v, preferably 5-10% v / v, of fermentation stock per 100 liters, e.g. colors of wine lees,

- 3-12% mother yeast, preferably from 8 to 10% from fermentation bases and species yeasts,

the degree of fermentation required for the type of beverage, depending on the desired alcoholic strength - eg. 0.024 vol% - 0.24 vol% - invert sugar solution (SM) or crystal sugar,

additives - preferably 1.5.10 ^-4 % v / v diammonium hydrophosphate and vitamin formulations, 3.10 ^-4 % v / v nitric acid, 10 * v / v% clarifying agent such as neoder or perlite and possibly flavoring agent

- and a fermentation base consisting of a mixture of 60-90% v / v, preferably 70-80% v / v of softened deionized water, is prepared and uniformed, - possibly before or during at least partial heating of the constituents of the base,

- then the assembled fermentation base in a closed system - e.g. heating in a pressure-resistant vessel to a fermentation temperature, preferably 20-25 ° C, for the necessary time, e.g. It is fermented for 3-4 days at 70-100 hours under a pressure of 4-7 bar, preferably about 5-6 bar, while maintaining the carbon dioxide under pressure of 5-6 bar during fermentation with the alcohol in the base, and the excess e.g. , 01-0,012% vol - we deliver CO ₂ ,

- the extended base drink - e.g. cooled to ± 3 ° C, preferably 0 to +3 ° C, through a plate cooler, followed by rapid purification separation e.g. after hermetic separation, cool it in a cooling tank, preferably for 24-48 hours,

- if necessary, after cleaning or after cleaning eg. in the cooling tank - with the final adjustment of the sugar content, or with the flavoring agent, e.g. 0.002% v / v pineapple flavor - added to the fermentation base,

- stabilization of the purified fermented base beverage, e.g. a preservative in the cooling tank - e.g. 2.5.10 ^-4 % v / v potassium sorbate, or pasteurization or radial sterilization of heat-sealed bottles,

- filtering the cold-treated beverage - preferably through a sterile sheet filter - into a filling tank, - preferably on a back-pressure filling machine - and, if appropriate, dispensing it after a heat tunnel screening test.

In a preferred embodiment of the process according to the invention, the natural fermentation raw material used is a by-product whose characteristic ingredients in case of wine lees are 27% yeast protein, amino acids, mainly ergosterol, 10% tartaric acid, 0.7% organic acid, 0.3% self-ether, 0.3% glycerol, 0.9% pilifenol, 0.2% tanning, 35% wine, 25.6% fiber, cellulose, mineral, and in the case of natural marrow, 0.8% protein, 1.6% fruit acid, 11% carbohydrate , 86.3% water, 0.3% minerals, vitamins, trace elements.

The process of the invention is illustrated by the following examples:

Example I

Soft drinks, champagne, beer, etc. 60 hl in pressure-resistant metal container (eg temperature controlled), fitted with a thermometer, a pressure gauge, a safety valve, a stirrer, a filling and discharge connection. per 100 liters for fermentation. base or mixture as described below. do the following:

(a) The fermentation stock used in this example is 10 liters (10%) of a dense, high consistency, healthy colored wine leek, the essential constituents of which are as follows:

35% wine, 0.3% self ester, 10% tartaric acid, 0.7% organic acid, 0.3% glycerol, 0.2% tannin, 0.9% polyphenol, 27% yeast protein, amino acids, mainly ergosterol, 25.6 % fiber, cellulose, minerals.

b) Shortening or fermentation time to provide capacity increase we give 10 liters of maternal yeast, so we do 10% inoculation. similar to the conditions of subsequent fermentation, and the minimum number of live germs, are prepared in a known manner, for which a colored broom and a so-called broom are also used as a basis for fermentation. special, tolerant (pressure, cold, alcohol) yeast varieties, eg. Saccharomices ellipsoideus, var. Bonzy and Ay strains are used. 0.5 kg of citric acid is added to the fermentation tank.

c) In the formulation of the base, the amount of sugar (invert sugar solution, Sm-II or crystal sugar) can be controlled by the amount of alcohol (as in this example), depending on the desired alcohol content of 1.5-5%. Thus, with the changes required, eg. With a sugar content of 24 or 48 or 80 g / l, a beverage having an alcohol content of 1.5 to 5% by volume can be obtained. 0.1 kg of perlite (lit-195 perlite formulation) was added to the tank using 0.02 kg of tannic acid and gelatin as the sedimentation agent and 77 liters of deionized water. In addition, 0.02 kg of diammonium hydro-phosphate is added to the above mixture.

d) Subsequently, the mixture or mixture of the above ingredients is added to the container. We finish the basic fermentation with perfect egalization.

(e) After unification of the constituents, with the aid of a heat generating device, the heating medium circulated in the tank mantle, eg. heating a batch of the mixture in an available temperature-controlled pressure-resistant container and rapidly expelling it at 25 ° C for 3 days (96 hours) at a pressure of about 6 bar.

f) In the meantime, while maintaining the fermentation with the alcohol in the base, the CO2 under 6 bar is preserved and the carbon dioxide escaping above it is compressed and trapped. used to preload another container.

g) The post-fermentation feedstock is purified by filtration (separation) to preserve the natural carbon dioxide produced during fermentation below 6 bar. Accordingly, the mature drink is refrigerated, e.g. and cooled to 2 ° C.

h) Then a quick separation of the beverage, e.g. after hermetic separation, heat it in a cooling tank for 48 hours.

i) In this cooling tank, make the final adjustment of the flavor, aroma, sugar content of the purified base to the particular type according to this example. The sugar content is adjusted to 80 g / l (8 kg / hl) with 0.2 l / h of pineapple flavor as a flavor.

J) Also in this tank, carry out the stabilization of the purified purified base beverage by the addition of a preservative, or, instead of this preservative stabilization, a pasteurization or heat-sealing of the bottles. radiation sterilization is used. As a preservative, 25 g / hl (0.25 kg) of potassium sorbate is added for simple and low cost biological stabilization.

k) There are two ways of flavoring the beverage, either in the second example, after purifying the fermented base beverage in the second step, together with adjusting the final sugar content, or when using fruit pulp, fruit juice, e.g. when setting up the base for fermentation.

l) The cold-treated beverage is filtered through a sterile sheet filter (or membrane filter) into a filling tank containing a filtered, carbonated finished Utalt counter-pressure filling machine and disposed of after a cooling tunnel screening test.

m) As a result of the above operation steps of the example, the following finished and by-products are obtained. we gain advantages:

- carbon dioxide content of finished product 10-12 g / l, acid content 6,8-7% alcohol 2% vol, sugar content 80 g / l, extracts (gluten) 15 g / l,

- the excess carbon dioxide produced as a by-product is stored, the high protein content of the sludge (broom) can be well sold in the food industry (eg feed), and the better utilization of the free capacity of the plants.

Example 2

The difference with Example 1 is in c), f), and m).

ad c): In the formulation of the base, the desired average alcoholic strength of the carbonated beverage may be varied from 5 to 9% vol, depending on the amount of sugar added, e.g. For a dose of 85 or 100 or 140 or 150 g / l sugar, 5-9 t (alcoholic beverages) can be obtained. The flavoring of the finished base and the final sugar content is adjusted in the same manner as in Example 1.

ad f): We provide more than 10-12 g / l of carbon dioxide as a surplus, which is used to preload or to expose another tank. Can be used for CO ₂ replacement.

ad m): In an experiment, a sugar content of 100 g / l was used in addition to the raw materials to make a 5% alcohol by volume. This yielded 48 g / l alcohol, 46.6 g / l carbon dioxide, 4 g / l glycerol, and lower weight enhancers (higher alcohols, volatile acids, aldehydes, acetates, esters), which improve the odor, zaniatic and buccal properties of the beverage. . In addition to the above ingredients, a substantial amount of the yeast activated B _J2 'vitamins. The resulting CO ₂ will produce approx. 10 g / l was used and the surplus (3 3.5 kg / hl) was sold as above. It should be noted that 15 g / l extract (sugar-free extract) was found in the analytical test of the beverage produced in the experiment, which also clearly shows the advantages of the process.

Example 3

Compared to Example 1, the following differences are listed in a), c), f) and m):

ad a): 10% (10 kg / hl) of natural fruit juice from sour cherries containing 0.8% by volume of protein, 1.6% by weight of fruit acid, 11% by weight of carbohydrate, 86.3% of water, 0.3% as fermentation raw material. It consists of minerals (Ca, Fe, P, K, Na, Mg) vitamins (Bj, B ₂ , C) and trace elements (Cu, Zn).

ad c): According to the amount of 150-220 g / l sugar used in the foundation of the base, the alcoholic strength of the high-carbonated beverage can be adjusted from 9 to 13.2% by volume. For example, At a dose of 150 or 170 or 190 or 200 or 220 g / L sugar, 9 or 10 or 11.5 or 12 or 13.2% alcohol by volume may be obtained. Thus, the treatment and flavoring of the high alcoholic base obtained during fermentation is the same as that of Example 1, the fermentation time of the base is 5-6 days (120-144 hours).

When fermenting the base, it will be advantageous to add the sugar in solution, preferably in 5060% SM-II, to the tank, as this will result in faster and more complete homologation.

ad f): Drainage of more than 10-12 g / l CO _{2 was} also provided, ad m): In an experimental version of this example, 200 g / l sugar was added to the fermentation base. The main parameters of the final product were: alcohol content of 11-12% by volume, sugar content of 70-80 g / l, CO ₂ pressure of 10 g / l, acid content of 6.5-7%, extract content of 15 g / l.

The following examples are useful for flavoring the base:

liters of fermentation or fermented base

0.2 liters of mango flavor 25 g / 100 liters of potassium sorbate per liter of SM-II, or 8 kg of sugar per 100 liters of fermentation or fermentation base or 8 kg of sugar

100 liters of fermentation or fermented base

0.05 liters LIMETTE concentrate g / 100 liters potassium sorbate liters SM-II or 6 kg sugar

100 liters

The advantages of the process according to the invention are summarized as follows:

- fermentation as a raw material of low value, high availability by-products, eg. we can make use of a sweeper, - we can obtain a good flavored carbonated beverage that can flexibly follow public taste and consumption, - the efficiency of the equipment of the existing plants can be increased by utilizing large spare capacities, - the reuse of the resulting product quality indicators, e.g. value of extract.

Claims (2)

Claims A process for the production of pressurized alcohol from natural raw materials rich in biological carbon dioxide, preferably low in alcohol, by fermentation of a pressurized alcohol with the addition of water sugar additives and, if necessary, flavorings, removing excess carbon dioxide from the resulting carbonate, flavoring process according to which the sugar and alcohol contents are adjusted, and the finished beverage is packaged so that the natural fermentation raw material is mainly by-product, fruit, grape by-product e.g. wine lees, fruit grits or fruit juices are used, such that from 3 to 12% by volume, preferably from 5 to 10% by volume, of fermented raw materials, e.g. colors of wine lees, - 3-12% vol. - preferably 8-10% vol. of yeast from fermentation broths and species yeasts, - to the extent necessary for the fermentation, depending on the desired alcohol content, e.g. From about 0.024 to 0.24 vol% - invert sugar solution (SM) or granulated sugar, - additive - preferably 1,5.10 ^-4 vol% diamóniumhidrofoszfát and vitamin preparation, 10.3 ^"4 10.5" ⁴ volume% citric acid, 10 to ^4% by volume of tailing , sedimenting agent, e.g. preparing a fermentation base consisting of a mixture of neoderic or perlite and possibly flavoring and 60-90% by volume, preferably 70-80% by volume of softened deionized water, at least partially preheating the constituents of the base, before or during the preparation, foundation in a closed system - eg. is heated in a pressure-resistant vessel to a fermentation temperature, preferably to 20-25 ° C, for the time necessary, e.g. It is fermented for 3-4 days, i.e. 70100 hours, at a pressure of 4 to 7 bar, preferably about 5 to 6 bar, while the basic alcohol produces a pressure of 5 to 6 bar during fermentation. Carbon dioxide below 194,936 is retained and the excess - e.g. 0.01 to 0.012% by volume of CO _{2 is} removed; cooled to + 3 ° C, preferably 0 to +3 ° C, and then subjected to a rapid purification separation e.g. after hermetic separation, it is cold-treated in a cooling tank, preferably for 24 to 48 hours; in a cooling tank - done with the final adjustment of the sugar content, or the flavoring - e.g. 0.002% v / v pineapple aroma - added when preparing the fermentation base, p - stabilization of the purified base - e.g. also · preservative in coolant tank - eg. 25 g / hl potassium sorbate - by mixing or pasteurizing a bottle into a heat tunnel or by sterilizing the jet - filtering the brewed beverage, preferably through a sterile sheet filter, into a filling tank, preferably a back-pressure filling machine, and optionally retrofitting. Process according to claim 1, characterized in that in case of wine fermentation colored as natural fermentation base 27% yeast protein, amino acids, mainly ergosterol, 10% tartaric acid, 0.7% organic acid, 0.3% self-ether, 0.3% glycerol , 0.9% Polyphenol, 0.2% Tanning, 35% Wine, 25.6% Fiber, Cellulose, Minerals! and 0.8% protein, 1.6% fruit acid, 11% carbohydrate, 86.3% water, 0.3% mineral, vitamins and trace elements. without drawing