TH858B - Process for preparing a non-alcoholic beverage that has the smell of fermented yeast. - Google Patents

Abstract

Preparation of a non-alcoholic but fragrant drink using a liquid aqueous liquid. This liquid is prepared by mixing a concentrated nutrient and / or a flavoring agent with water. Deliver liquor which is separated from the fermentation of liquor. And which has removed the original fermented water It is mixed in this liquid at a temperature where fermentation is unlikely to occur, soak the fermentation in this liquid until the flavor seeps out of the fermentation cells into the liquid. Resulting in a non-alcoholic beer But has properties such as general alcoholic beer

Claims (9)

1. Process for preparing a drink that is non-alcoholic but has the smell of fermented yeast. Which is unique in that Conduction of a liquid containing nutrients And / or flavoring additives mixed in And that could be prepared by mixing nutrients And / or flavoring additives mixed in And that may be prepared by mixing the food and / or the semen head, a strong flavoring additive with water, to add fermented yeast at a temperature below 0 C, which can be said Comes from the process of fermentation liquor And has removed the original fermented water and left until the smell And the taste of various substances In the fermentation, it is absorbed from the cells of the yeast into the liquid and it has resulted in a reduction. 2. Procedures as in Claim 1 Characteristic constant The aqueous liquids are liquids that can be inked and fermented to form liquor. (Alcoholic beverages) can and types, which may be prepared by diluting the concentrated semen with water. 3. The process as in claim 2, where the aqueous liquid is water, brewed beer, grape juice or fruit juice. 4. The process as in claim 1, which is unique in that the aqueous liquid used is a liquid that cannot be fermented with fermentation to form liquor. And possibly the type Prepared by diluting the concentrated semen head with water. 5. Process as in claim 4, where the liquid is milk 6. Process as in claim 1 to 5, either It is characteristic in that there is a decrease in the concentration of the dry matter in the liquid. By choosing soft water to add liquid to dilute before 7. The process as in claim 6, where the dilution is performed by adding oxygen-free water. And / or sterilized 8. The process as in claim 6 or 7, where the dry matter content is reduced to the leaning value after the fermentation of the liquid and yeast. 9. The process as in claim 1 To any of the 8 It is unique in that the pH value of the liquid is reduced before the liquid is added to the fermentation 1 0. Process as in claim 9 where the pH is reduced by the addition of diluted vitriol. Or edible acids Malic acid, stick acid or tartaric acid or by using microbiological process to acidify 1 1. Process as in any of Claims 1 to 10. It is unique in that the yeast is added directly to the liquid after it is taken out of the liquor fermentation process. 1 2. The process as in claim 11, where the fermentation is not mixed with water 1 3. The process. In claim 1 for the preparation of non-alcoholic beer Which is unique in that Bringing the brewed beer (But not fermented) to adjust the pH to 3 to 6, add to the dry matter content below 30% by weight and cool down until the temperature is below 0 C. Then add a concentrated fermented liquid without mixed with water that has been removed. The original beer fermentation is completely removed in the amount of 0.1 to 4 liters for every hectoliter of boiled water. Chilled beer And stir well every now and then. Or people all the time And keep the temperature constant And after having chilled in beer for a period of time Therefore separating the fermented fermented at that temperature completely without any residue in the product, which is Non-alcoholic beer 1 4. Method as in claim 13 where brewed beer water is added to the dry matter, volumes from 6 to 12% by weight 1. 5. The process as in claim 13 or 14 has characteristics. Only where the brewed beer is pH adjusted to 4 and added to 6% dry matter by weight and cooled to a temperature of -0.4 to 0.5 C. The original beer has been completely removed in 1 liter for every hectoliter of chilled brewed water. People to get along periodically Or people all the time while keeping the temperature constant And after soaking in the brewing water for about 48 hours, the fermentation is completely separated at this temperature without residue in the produce, which is Non-alcoholic beer 1 6. Procedures as in Claims 13 to 15, any one of which is unique in that A mixture of water, brewed beer And the fermentation was used to absorb carbon dioxide until it produced a satiety point 1 7. The process as in claim 16, where the absorption to saturation is performed by means of permeating carbon dioxide or by spraying carbon dioxide gas bubbles under appropriate pressure 1. 8. The process, as in any of Claims 13 to 17, is unique in that the pH and dry matter content is adjusted in brewed beer using dilute vitriol. Or edible acids Or using lactic acid solution prepared by microbiological process With that acid has been removed from oxygen And used to absorb carbon dioxide until it has saturation point 1 9. Procedures as in Claims 13 to 18, any one specific to Beer maintains good condition by filtration through polyvinyl polyphenolidone. Or silica gel Or by digestion of high molecular weight proteins using Mzyme And then bottling And through pasteurization