LV14706B - Liquid concentrate for fermented soft drinks - Google Patents

Abstract

Invention relates to production of fermented liquid soft drink concentrates. The proposed liquid concentrate is produced by yeast, pure cultures of lactic and/or acetic acid bacteria, their combinations or natural associations thereof. The fermented liquid is further evaporated until its volume is reduced 2-10 times.

Description

Technical field

The invention relates to food technology, biotechnology and beverage preparation technology and is directed to obtaining liquid concentrates of fermented soft drinks.

State of the art

Liquid concentrates of soft drinks are the same drinks, but with reduced water content. A smaller amount of water in beverages is obtained by separating some water from them. Usually the amount of water in beverages is reduced by evaporation. Reducing the amount of water in a beverage reduces its volume, but the amount of other substances remains the same. Applying it to a new one, i.e. lower mass of the product results in an increase in the concentration of these substances and this new product with a higher concentration of the substances in it is called a concentrate.

Fruit-berry juice concentrates are obtained by evaporation. Deep evaporation of sugary solutions yields concentrates called syrups. Another type of concentrate is extracts. Extracts are obtained by extraction of the required substances from the starting material and subsequent concentration by evaporation. Example - malt extracts.

Vaporized beverage concentrates require less storage space than the original beverage. The concentrates last longer, changing their chemical composition and thus their sensory properties much more slowly. They are also easier to transport.

Fruit, berry and vegetable juices, malt and other products are used as ingredients in the preparation of beverage liquid concentrates. Glucose, fructose, sucrose, spices, carbon dioxide, preservatives, vitamins, stimulants or remedies can be added together with water to make a ready-to-drink concentrate.

There are several methods of using natural associations of microorganisms in the fermentation of soft drinks. The most commonly used natural associations are the so-called Tea Mushrooms (Tea fungus, Kombucha), Indian Sea Rice (Waterkefir), Kefir Mushroom.

The invention disclosed in patent application WO2012144937 is known. This patent document describes methods for obtaining a concentrate with tea mushroom culture fluid by fermenting a concentrated nutrient medium consisting of cereal extracts, honey, glucose and glucose-fructose syrups, fruits, berries or vegetables hydrolysed with malt enzymes. These concentrates have been designated by the inventor as tea concentrates and are liquids with an initial dry concentration of 13-19%, which are fermented with cultures of Zygosaccharomyces hisporus, but when the dry matter content is reduced by 5-6%, the tea liquid is introduced into the medium ( 5.0-10.0% of the volume of the nutrient medium) and continue fermentation until no reduction in dry matter is observed. A culture of Gluconoacetobacter hansenii G-001 or a culture of lactic acid bacteria is then introduced into the fermentation medium, thereby reducing and stabilizing the acidity, but adding an estimated amount of maltose extract to this liquid to obtain an initial dry matter content.

This method produces liquid concentrates which can be sterilized, stored for long periods and used for the production of soft drinks, but it is not possible to quickly make a pleasant beverage from these concentrates for immediate use.

Evaporation of the tea mushroom culture solution at atmospheric pressure or thinning is possible. In both cases, a liquid tea mushroom extract is obtained. Happy Herbalist vacuum distillation of a tea mushroom culture solution to produce a fermented liquid of sweetened tea with the natural association of tea mushroom zoogleja. During fermentation, the acidity of the fermented liquid is carefully monitored. The fermented liquid is slowly evaporated by heating and maintaining a reduced pressure above the surface of the liquid to be evaporated. This results in the preparation of Kombucha Mushroom Tea Liquid Concentrate (Kombuchal 50x), which, according to the manufacturer, maintains the essential properties of tea mushrooms in human culture and is recommended for use by the manufacturer in the form of drops. This tea mushroom extract contains 50 times more gluconic acid and 35 times more acetic acid than fermented liquid before evaporation. The concentrate is acidic, colorless and tasteless. Dissolving such concentrate in the appropriate amount of water will not make a ready-to-drink beverage, as it will be tasteless.

Similar liquid concentrates are also marketed by Amazon Join Prime. The concentrates of this company also belong to pharmaceutical preparations such as "Kombucha extract 100% organic", "Kombucha Mamma 50x" etc. and are not used for instant preparation of soft drinks, although they may be added (5-15 drops), eg ice tea, fruit or berry juice or carbonated water, ie an existing drink with an existing taste and aroma, without compromising its sensory qualities. These preparations can be used in the preparation of marmalades, meat salads, etc., thus enriching them with biologically active substances rather than in the preparation of soft drinks.

Revelation of the Invention

The present invention relates to liquid concentrates of fermented soft drinks. Liquid concentrate is obtained from the culture fluid created by microorganisms by removing some of it from the water. Water is removed by evaporation. The vaporization is carried out at atmospheric pressure or thinning, with the latter option being preferred. The volume of liquids is reduced by 2 to 10 times during the evaporation process.

The method for obtaining liquid concentrates from culture fluid involves the fermentation of carbohydrates and growth factors, as well as flavor and aroma-containing growth media with pure cultures of yeasts, lactic and / or acetic bacteria, combinations thereof, or natural associations. Fruit, berry and vegetable juices, glucose-fructose syrups, honey, malt, etc. may also be used as fermentation media.

The proposed method is implemented as follows. With individual microorganisms or natural or artificial associations of microorganisms, the fermented medium is evaporated at atmospheric or reduced pressure until the volume of the liquid is reduced by 2 to 10 times. The concentrate obtained is cooled to room temperature and stored at the same temperature.

The concentrate can be converted to the stock solution by adding 2 to 10 times a dose of water. Sugars, other sweeteners, flavorings and spices, dyes, vitamins, medicinal substances, etc. can be added to the concentrate together with water. The resulting beverage can also be carbonated with carbon dioxide.

The resulting concentrate can be used in the preparation of soft drinks, including instant beverages, and as semi-finished dry concentrates.

Example of implementation of the invention

The fermented culture fluid was evaporated by the Zoogleja Microorganism Association of Tea Mushroom in a Heidolph Laborota 4002 control vacuum evaporator.

Evaporation parameters:

rotational intensity, rpm 120 flask pressure at end of evaporation, mbar 140-170 temperature of evaporated liquid, ° C 65 volume of evaporated liquid,% 6.67 pH of evaporated liquid 2.94 titratable acidity, ln NaOH ml / 100ml 77 sucrose,% 6.58 ethanol, mg / ml 2.11 gluconic acid, g / l 0.795

Evaporation gives a dark brown liquid with the following chemical characteristics: Dry matter,% 18.76 pH 2.78

titratable acidity, ln NaOH ml per 100 ml solution 136 sucrose, % 18.1 ethanol % 0.0 gluconic acid, g / i 2.119

Evaluation of the organoleptic concentrate gave positive results. The concentrate and the drink made from it have been evaluated positively for its taste and aroma.

Used sources

1. WO 2012144937 A2

2. www.happyherbalist.com/kombuchateaconcentrate/kombuchal.aspx

3. www.amazon.com/Kombucha-Extract-Concentrate-FULL-STRENGT/dp

Claims (4)

Claims 1. Fermented soft drink concentrate obtained by fermentation of a carbohydrate-containing liquid with a pure culture of yeast, lactic and / or acetic bacteria, 5, or by evaporation of the fermented liquid to a volume of 2-10 fold. A concentrate according to claim 1, characterized in that the fermented liquid is a culture liquid fermented by a microorganism association of tea fungus. Concentrate according to claim 1 or 2, characterized in that the fermented liquid is evaporated by stirring the liquid at a rate of 100-140 rpm, maintaining the thinning or atmospheric pressure of the liquid surface and maintaining the temperature of the liquid to be evaporated at not higher than 70 °. C. A concentrate according to any one of the preceding claims, characterized in that the product obtained has the following characteristics: dry matter content,% 15 - 50