HU195244B - Process for production of drinks from apple with low alcohol content and rich in natural carbon dioxide - Google Patents

Abstract

The invention relates to a process for producing low-alcohol, natural carbon dioxide-rich drinks from apples, in which the apple juice obtained in a known manner is fermented under pressure with addition of polysaccharide- and/or pectin-degrading enzymes and yeast, and the excess carbon dioxide is removed, or the juice is thickened in vacuo, freed from volatile aroma components and preserved. The thickened material is rediluted to a sugar content of 60-120 g/l and fermented under pressure after addition of polysaccharide- and/or pectin-degrading enzymes and yeast. The excess carbon dioxide is then removed and the fermented material is adjusted to the desired flavour note and consistency, then yeast is added again, the material is fermented again and, if required, conventional ingredients are added. The pomace is extracted using water containing defined additives, the sugar content of the extract juice is adjusted to 60-120 g/l using apple concentrate, yeast is added, the material is fermented under pressure, the excess carbon dioxide is removed and then, if required, further additives are added to the base drink obtained.

Description

saliva is fermented at a temperature below 20 ° C after addition of polysaccharide and / or pectin-degrading enzyme and yeast strain Saccharomyces cerevisiae Fo or As 2 deposited with the National Institute of Public Health under number 00283 or 00284, while removing the excess carbon dioxide, optionally flavoring the resulting base with flavorings and, if desired, apple juice, glycerol and / or dietary acid.

The present invention relates to a process for the production of natural low-alcohol beverages, rich in carbon dioxide, from apples.

So far, our country's apple production has been used to make apple cider and cider. The concentrate is difficult to sell and unused. Cider cider, due to the specific composition of the ingredients, other than grapes and the lack of appropriate fermentable yeast strains, is generally mashed, sultry and of limited enjoyment. Jtieried addition of beet sugar added for better fermentation results in a disharmonic excess of alcohol and low odor and thirst quenching of the finished beverage.

German Patent Publication No. 29 12 316 discloses the preparation of low alcohol beverages, in particular beers. This means that a fermented beverage is routinely removed from the fermentation vessel before the end of the fermentation period and treated with carbon dioxide under pressure until the alcoholic strength of the beverage is reduced to the desired value. According to German Patent Publication No. 31 40 095, low-alcohol, carbonated and sugar-containing beverages are prepared by preparing an aqueous sugar solution and the alcoholic fermentation of the solution is made by rapid alcoholic fermentation of the sugar content of the solution in the presence of yeast. , and fermentation is interrupted before a significant amount of alcohol can be produced, the unfermented sugar provides the sweetness of the beverage. The drink is then mixed with fruit juice and flavorings, some of which may be added to the aqueous sugar solution at the start of the process. The purpose of both processes is to keep all the substances produced during fermentation in the beverage, except ethyl alcohol.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a process which, without the addition of beet sugar, produces a beverage having a pleasant taste and aroma, which is good for quenching thirst and has an invigorating effect.

The present invention is based on the discovery that apple beverages can be made exclusively from the natural sugar content of apples by fermenting the apple juice in the presence of special yeast strains and enzymes and preserving some of the carbon dioxide produced during frying.

According to the present invention, the apple is obtained by crushing and pressing apple juice in a known manner, and

I. apple juice

(a) fermentation under pressure after addition of a polysaccharide and / or pectin-degrading enzyme and an apple strain suitable for fermenting apples, removing excess carbon dioxide and optionally flavoring the resulting base with flavorings and, if desired, apple concentrate, glycerol and / or dietary acid; , obsession

b) concentrated in vacuo, the volatile aroma component separately collected and preserved in a known manner, diluted to a sugar content of 60-120 g / l and fermented under pressure after addition of a polysaccharide and / or pectin-degrading enzyme and apple yeast strain; remove excess carbon dioxide, adjust the sugar content of the base beverage obtained by adding up to 30 g / l of apple concentrate to 5 to 6% vol. by diluting with apple juice, then re-ferment it after adding an alcohol- and carbon-resistant yeast strain, finally flavored optionally with flavoring agents and, if desired, apple concentrate, glycerol and / or dietary acid, or

II. extracting the marc with water containing polysaccharide and / or pectin-degrading enzyme, edible acid and 25-50% alpha juice, adjusting the sugar content of the extraction juice to an apple juice concentration of 60-120 g / l, and then suitable for polysaccharide and / or the addition of carbon-tolerant yeast strain is fermented under hate pressure while the excess carbon dioxide is removed and finally the resulting base is flavored by addition of flavoring agents and optionally apple concentrate, glycerol and / or dietary acid

Process I (a) preferably involves inoculating the apple juice at about 20 ° C with the yeast strain after the addition of the enzyme preparation and fermenting it at a temperature below 15 ° C in a pressurized container from which excess carbon dioxide is passed through the safety valve removed. The fermented base liquor is clarified in the usual way, filtered, its sulfuric acid content is adjusted to about 40 mg SO ₂ / liter and stored under protective gas until the filling beverage is made. In addition to the aroma component obtained in step lb), any aroma extract commonly used in the preparation of beverages may be used for the aromatization and are commercially available.

In a preferred embodiment of process l.b), the apple juice is evaporated in vacuo at a temperature of about 40 ° C in an aroma recovery apparatus. The volatile aroma component formed by double condensation is stored in a known manner or embedded in β-cyclodextrin. The concentrate is diluted with water to its original volume, the enzyme preparation is added, inoculated with the yeast strain and fermented in a closed system at a temperature below 20 ° C. In case of noisy fermentation, the sugar content is increased with apple concentrate and bleaching agent is added. After clarification and filtration, the alcohol and sugar content of the resulting base beverage is adjusted as necessary and the fermentation is repeated in the presence of an alcohol and carbon dioxide tolerant yeast sac. Körül3

In the case of -3195244, when a residual sugar content of 20 g / l is reached, fermentation, clarification and filtration are stopped and the filling beverage is flavored as described in Process I.a).

The extraction of the marc is conveniently carried out in 3 or 4 steps, countercurrently with deionized water containing about 35 ° C containing enzyme, apple juice and edible acid. Extraction juice is obtained by pressing which is fermented after addition of enzyme and yeast strain as described in Method I.b. After clarification and filtration, the resulting base is flavored as described above.

For the passage and propagation of yeast strains, use the following medium:

Per 1000 ml of water:

g of D-glucose, g of peptone, g of yeast extract and 20 g of agar.

Selected yeast strains suitable for the fermentation of apples are pre-propagated on a medium prepared from apple juice, apple concentrate diluted to a sugar content of 60 to 120 g / l or extraction juice enriched with apple concentrate made from turkey. The composition of the medium is as follows:

glucose content: 38 g / liter, fructose content: 52 g / liter, malic acid content: 5.2 g / liter, tartaric acid content: 3.1 g / liter, pectin content: 7.3 g / liter , sugar-free extract 17.0 g / liter, polysaccharide content: 1.7 g / liter, total N content: 215 mg / liter, ash content: 1.85 g / liter, pH: 3.42, supplemental nutrient : 30 mg / liter combi combo

Alcohol and carbon dioxide tolerant yeast strains with a sugar content of 50-60 g / l and

It is selected and propagated on medium prepared from 5 to 6% vol. The other components of the medium are the same as those of the above medium.

Particularly useful are the strains Saccharomyces cerevisiae Fo and As 2 deposited with the National Institute of Public Health under Nos. 00283 and 00284.

The advantages of the process of the invention are summarized below.

The process of the present invention provides a beverage rich in primary aromas, free from oxidation, sullenness, which extinguishes thirst well.

In the process, sugar beet is not added, only glucose and fructose in the apple are fermented to obtain a low alcohol beverage whose alcohol content is in harmony with the nature of the beverage.

The cooling and refreshing effect of the beverage is also ensured by the preservation of a certain amount of finely divided carbon dioxide produced during fermentation. Finally, the process also has the advantage of allowing the surpluses of apple production to be drained off.

The process of the invention is illustrated by the following embodiments.

Example 1

100 kg Jonathan apples are chopped on a hammer grinder and pressed. The resulting apple juice (65 liters) was concentrated on an Alfa-Laval CentriTherm CT-1B vacuum evaporator with a flavor remover at 40 ° C. The concentrate has a sugar content of 700 g / l, a pH of 3.4, a titratable acid content of 28 g / l and a specific gravity of 1,380.

The concentrate was reconstituted with water to 65 liters, resulting in an apple sulfuric acid content of 40 mg / liter, a sugar content of 100 g / liter, a titratable acid content of 8 g / liter and a pH of 3.2. 20 mg of pectin-degrading enzyme (Phylendonase, manufactured by Phylaxia) and 20 mg of polysaccharide-degrading enzyme (Glucanex, manufactured by Ferment AG., Switzerland) are added, followed by a liter of at least 10 ⁴ units / ml of yeast Saccharomyces cerevisiae Fo (00283 OKI). In case of noisy fermentation, the sugar content of the apple concentrate is increased to 80 g / liter and 40 g of Neoder CBS (manufactured by National Ore and Minerals, Mad) is added per 100 liters. Fermentation is carried out in a closed system at temperatures below 20 ° C to give 73 liters of a 10.6% alcohol by volume, which is sulfurized, clarified, filtered and kept under carbon dioxide.

The resulting basic beverage is restored to apple fermented beverage containing 5.0% by volume of apple juice. Its acidity is increased to 8 g / l with citric acid, the sugar content is increased to 30 g / l with apple concentrate if necessary and seeded with 10% yeast culture of Saccharomyces cerevisiae As 2 (00284 OKI) with at least 10 ⁶ db / ml. The re-fermentation was carried out at a temperature below 15 ° C in a 3 bar pressure vessel. When the residual sugar content is 20 g / l, the fermentation is stopped by lowering the temperature below 5 ° C. After clarification and filtration, 150 liters of a potable alcohol containing 2.5 to 3.5 g of natural carbon dioxide are obtained.

The sulfuric acid content of the base beverage is raised to 30 mg / liter, the titratable acid content to citric acid / g and the extract content to 14 g / liter of glycerol, and the beverage is filled with a cooled carbon dioxide absorber with stirring. At a temperature below 5 ° C, 2% apple aroma recovered in the aroma recuperator and 0.1% lemon oil are added and the carbon dioxide is added to 5 g / liter. The resulting filling beverage is sterile filtered, bottled and pasteurized.

-4195244

Example 2

100 g of Easter rosemary apples are chopped and pressed. The resulting apple juice is sulfurized with 40 mg of sulfuric acid per liter and pasteurized at 75 ° C. The juice has a sugar content of 110 g / liter and a titratable acidity of 8 g / liter.

The apple juice per liter to 20 mg pectin degrading enzyme (Phylendonáz manufactured Phylaxia), 0.4 g of bentonite and 6.5 liters, at least IO ⁴ / ml of Saccharomyces cerevisiae élőcsíraszámú Fo (00,283 OKI) yeast culture was added. Fermentation is carried out at temperatures below 15 ° C in a 3 bar pressure vessel. Excess carbon dioxide is removed through the safety valve. The fermented base liquor, containing 2.5-3.5 g / l of natural carbon dioxide, is cooled down below 10 ° C, clarified, filtered and stored under carbon dioxide gas until the filling beverage is made up. The free sulfuric acid content is adjusted to 40 mg / liter.

Liquor is prepared using apple concentrate, citric acid and a base beverage to provide a desirable sugar content of 30 g / l and an acid content of 7.5 g / l. To this is added 20 ml / liter apple aroma prepared above, 20 ml / liter juniper extract (manufactured by Szilasmenti TSz) and 1 ml / liter lemon oil. The liqueur thus obtained is admixed with the above basic beverage at a temperature below 5 ° C and the carbon content of the beverage is made up to 5 g / liter.

Example 3

From 100 kg of mixed apples, 65 liters of apple juice are made by crushing and pressing. The resulting 35 kg apple marc was subjected to 4-step countercurrent extraction using 35 liters of 0.3 g / l pectin-degrading enzyme (Pectinol D, manufactured by Rohm und Haas, Federal Republic of Germany), 25% apple juice, 15 g / l citric acid and Deionized water at 35 ° C containing 100 mg / l sulfuric acid was used. The extraction juice is then pressed to give 30 liters of extraction juice, pH 3.3, titratable acidity

4.35 g / liter and sugar content 53.45 g / liter. The free sulfuric acid content of the juice is adjusted to 40 mg / liter and the titratable acid content to 8 g / liter.

Subsequently, 20 mg / liter of polysaccharide-degrading enzyme (Glucanex, manufactured by Ferment AG., Switzerland) and 30 mg / liter of Vitamin Combi (mixed with ammonium sulfate and thiamine, manufactured by Erbslöh, Federal Republic of Germany) were added to the extraction solution, followed by 20 ° C. at a temperature below 2.5 liters of 10 ⁶ db / ml of yeast culture of Saccharomyces cerevisiae As 2 (00284 OKI). In case of noisy fermentation, the sugar content is increased by adding 30-30 g / l of apple concentrate and 0.4 g of bentonite per liter is added and fermentation is completed in a 3 bar pressure vessel at 15 ° C. The resultant 6.6 volume alcoholic base is clarified at a temperature below 10 ° C and filtered.

To obtain a desirable sugar content of 40 g / l and a titratable acidity of 5.5 g / l in the finished beverage, an apple liqueur, sulfuric acid, citric acid, 4 g / l glycerol and a base drink as a solvent are prepared. Add 10 ml / liter of marshmallow extract (manufactured by Herbaria), 0.01 ml / liter of orange oil and 0.05 ml / liter of musk-flavored extract (manufactured by Srilasmenti TSz), and then mix at 10 ° C below 10% with the basic beverage prepared as above, finally, the carbon content of the beverage is added to 5 g / liter.

Claims (1)

A process for making low carbon alcoholic beverages rich in natural carbon dioxide from apple, yeast strain, pressure fermentation, characterized in that apple juice and marc are obtained by crushing and pressing apple in a known manner, followed by I. apple juice (a) after the addition of a polysaccharide and / or pectin degrading enzyme and the yeast strain Saccharomyces cerevisiae Fo or As 2 deposited with the National Institute of Public Health under number 00283 or 00284, the pressure is fermented at a temperature below 20 ° C, optionally flavoring the resulting base with flavorings and, if desired, apple concentrate, glycerol and / or dietary acid, or b) concentrated in vacuo, the volatile aroma component separately collected and preserved in a known manner, diluted to a sugar content of 60-120 g / l, and deposited with the National Institute of Public Health under number 00283 or 00284, or After the addition of the strain As 2, it is fermented under pressure at a temperature below 20 ° C while removing the excess carbon dioxide, if necessary by adding apple juice to a maximum of 30 g / l by adding apple concentrate and by diluting 5% to 6% vol. and then fermented after the addition of the yeast strain mentioned above, followed by aromatization, optionally with the addition of flavoring agents and, where appropriate, apple juice, glycerol and / or dietary acid, or II. extracting the marc with water containing polysaccharide and / or pecin-degrading enzyme, edible acid and 20-50% apple juice, adjusting the sugar content of the extraction juice to an apple density of 60-120 g / l, followed by polysaccharide and / or pectin degradation enzyme After the addition of the yeast strain Saccharomyces cerevisiae Fo or As 2 deposited at the Institute under number 00283 or 00284, heat below 20 ° C Fermentation under pressure at a temperature of -5195244 while removing excess carbon dioxide, optionally flavoring the resulting base beverage and, if desired, apple concentrate; flavored with glycerol and / or dietary acid. Without drawing