UA127558C2 - METHOD OF OBTAINING THE DRINK - Google Patents

Abstract

The invention relates to a method of obtaining beverages with low levels of acids, cations and/or sugars. The method includes the stage of removing acid ions using a membrane package for AO-ZED and optionally removing cations using a membrane package for KO-ZED. According to some variants of implementation, the membrane packages for AO-ZED and for KO-ZED work in parallel. The method may also include the stage of converting sugar into an organic acid, while simultaneously removing the formed organic acid using a membrane package for AO-ZED. Sugar can, for example, be converted using enzymes and/or microorganisms.

Description

The field of technology to which this invention belongs

This invention belongs to the field of beverages.

Prior art of this invention

The World Health Organization (WHO) suggests that overweight and obesity may soon become the most significant cause of poor health. Food and beverages that promote a healthier lifestyle are thus in greater demand. Such products should preferably be low-calorie, but with a high content of other useful nutrients.

Document EP 0748168 relates to a non-alcoholic refreshing drink, which is obtained by fermentation of glucose to gluconic acid with the help of a microorganism. However, after bacterial fermentation, the resulting liquid contains a high level of gluconic acid and gluconate. To reduce it, the drink should be diluted, thereby reducing the level of other nutrients.

Document 0520120114791 belongs to methods of obtaining alcoholic beverages with reduced alcohol content. The methods include treating the source solution of the unfermented beverage with glucose oxidase and glucose isomerase, which can result in a reduction of sugar by about 19945. The methods can include an optional step of removing at least part of the gluconic acid formed, for example, by neutralization by adding a substance that forms a sparingly soluble gluconic acid salt , mainly calcium carbonate.

Brief disclosure of this invention

This invention provides methods of obtaining drinks with a low calorie content and a high content of useful micronutrients. In particular, the present invention provides methods for removing organic acids in the production of beverages. As described above, a decrease in glucose levels can lead to the formation of acids, such as gluconic acid. The present inventors have found that prior art methods are limited because acidification ultimately inhibits glucose removal, and thus only relatively low levels of glucose can be removed and/or high levels of acid are produced. Interestingly, the present invention provides methods in which the formed organic acids are continuously removed, preferably simultaneously with the formation of organic acids. Thus, sugar removal is not impaired in the methods of the present invention

With the accumulation of high levels of organic acids, since organic acids can be removed continuously.

Interestingly, this invention shows that such drinks are pleasant, providing a good taste. If the acidity is kept low, then the sugar can be kept low, providing a low calorie drink.

The present invention provides methods of reducing the level of organic acid, and at the same time maintaining the level of one or more micronutrients. Interestingly, the methods described in this document provide pleasant beverages, for example, beverages with a good smell and taste. Strong aromatic substances remain in drinks. Another interesting feature of the beverages obtained according to the methods of this invention is that even when no artificial ingredients are added, the beverages are pleasant and contain a good level of micronutrients.

According to one aspect, the present invention provides methods of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) optional incubation of the specified liquid with () one or more glucose-fermenting microorganisms and/or (i) an enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose into an organic acid; and 4) removing at least 10 95 of one or more acid ions from said liquid while retaining said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, said acid ion being removed by an anion exchange membrane pack for reverse electrodialysis (AO-ZED), and the specified membrane package contains: i) at least one cell consisting of: 1) two anion exchange membranes defining the chamber for the source liquid; and

2) two additional chambers for dialysate fluid, and the specified two additional chambers are located next to the chamber for the source fluid on opposite sides, and at the same time, the specified two additional chambers can be connected; (iii) a set of end membranes, (iii) means for adding an electric field to the membrane pack by means of at least two electrodes, (ii) means for changing the direction of the electric field in said membrane pack, and wherein the removal includes the stages of: (ii) introducing the source fluid into the source chamber liquids; and i) introduction of dialysis fluid into two additional chambers for dialysis fluid; and iii) adding an electric field to the membrane package; them) incubation of the specified source liquid in the specified chamber, in which the direction of the electric field is changed periodically, and the specified AO-ZED-liquid is a drink, or the specified AO-ZED-liquid can be further processed to obtain a drink.

The source fluid can be incubated in the source fluid chamber for a predetermined holding time.

Step 4) may, in particular, include removing at least 10 95 of one or more acid ions from said liquid, while retaining at least 65 95 of said at least one micronutrient in said liquid, thus obtaining

AO-ZED-liquid.

A brief description of the figures

In fig. 1 shows an overview of the equipment for the ZED.

In fig. 2 shows the consumption of maltose and glucose during two consecutive regulated

ZED-fermentations.

In fig. C shows the concentration of citric acid, malic acid, and ascorbic acid in lemon juice during treatment with ZED over time. Panel A) shows treatment for 4.5 h, while panel B) shows treatment for 3.5 h.

In fig. 4 shows the approximate equipment for ZED.

Zo In fig. 5 shows the preference for drinks with either 22 g/L, or 37 g/L, or 52 g/L glucose in a control group of 75 people. There is a clear advantage to the drink containing 37 g/l.

In fig. 6 shows the beer flavor profiles for beverage A and beverage B as assessed by a trained panel of tasters. Solid line: drink A (based on ZED). Dashed line: drink B (based on diluted wort).

In fig. 7 shows the pH profile during test 59 (panel A) and during test 60 (panel B).

Detailed disclosure of this invention

The method of obtaining a drink

The present invention relates to methods of obtaining a drink or a base for drinks, and the specified base for drinks can be processed into a drink by adding one or more flavor compounds.

In particular, the methods of the present invention are suitable for producing beverages with a ratio of sugar to organic acid in the range of 60:1 to 1:2, a fact which the authors of the present invention have found to be particularly advantageous. Said ratio of sugar to organic acid can be any of the ratios described in this document below in the section "Ratio of sugar to organic acid".

The methods of this invention are also suitable for producing beverages with reduced acidity.

The methods of this invention generally include the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) optional incubation of the specified liquid with () one or more glucose-fermenting microorganisms and/or (ii) an enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose into an organic acid; and a) removing at least 10 95 of one or more acid ions from said liquid while retaining said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid,

and the specified acid ion is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

Step 4) may in particular include removing at least 1095 of one or more acid ions from said liquid, while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby obtaining

AO-ZED liquid, and the indicated acid ion is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

AO-ZED-liquid can be a finished drink, however, AO-ZED-liquid can also be further processed to obtain a finished drink. Thus, according to one variant of the implementation of this invention, the methods include carrying out stages a), b), c) and a), and the drink is the obtained AO-ZED liquid.

The source liquid of stage a) can be any liquid suitable as a source liquid for obtaining a drink. In particular, it can be any of the source liquids described in this document below in the sections "Method of obtaining a fermented beverage", "Method of obtaining a beverage without bacterial fermentation" and "Method of obtaining a beverage with enzymatic conversion of sugar".

The micronutrient of stage a) can be any of the micronutrients described in this document below in the "Micronutrient" section.

The source liquid sugar can be any of the sugars described in the "Sugar" section.

Stage p) of the method is an optional stage that can be carried out to convert one or more sugars into glucose. Whether or not to carry out this stage will depend on whether the source liquid contains sugars other than glucose, and whether it is desirable to convert one or more of these other sugars into glucose.

According to some embodiments of the present invention, the method primarily removes organic acids from the source liquid to produce a beverage or beverage base with less acidity. According to these embodiments, if the source liquid contains a sugar level and composition that is also desired in the finished beverage or beverage base, then step B) will usually be omitted.

According to other embodiments of the present invention, the method includes a fermentation step

Zo (stage c(i)). According to these embodiments, it is preferred if only the source liquid contains low levels of glucose or if the source liquid contains high levels of sugars other than glucose to then perform step B). Stage B) can be carried out by any of the ways described in this document below in the section "Conversion of sugar into glucose".

Stage c) is also an optional stage. At stage c(), the glucose level is reduced by fermentation of glucose, mainly with the production of organic acid. In general, step c) is carried out according to embodiments of the present invention where the source liquid contains a sugar level that is higher than desired. Thus, stage c), such as stage c(i), is particularly part of the method according to embodiments of the present invention, where the starting liquid contains more than 10 95, for example more than 9 95, for example more than 8 95, for example more than 7 95 , sugar The indicated percentage ratios are given in mass/mass. The sugar can be any of the sugars described in this document below in the "Sugar" section. Stage c(s) can be carried out by any of the ways described in this document below in the section "Incubation with a glucose-fermenting microorganism".

According to other variants of the implementation of this invention, the method includes stage c, which includes incubation with an enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose into an organic acid (stage c(ii)). According to these embodiments, it is preferred if only the source liquid contains low levels of glucose or if the source liquid contains high levels of sugars other than glucose to then perform step B). Stage p) can be carried out by any of the ways described in this document below in the section "Conversion of sugar into glucose".

Stage c(its), which involves incubation with an enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose into an organic acid, is also an optional stage. Stage c(i) lowers the glucose level by enzymatic cleavage of glucose with the production of organic acid(s). In general, step c) is carried out according to embodiments of the present invention where the source liquid contains a sugar level that is higher than desired. Thus, step c) such as step c(ii) is, in particular, part of the method according to embodiments of the present invention, where the source liquid contains more than 10 95 , for example more than 9 95 , for example more than 8 95 , for example more than 7 95 sugar The specified percentage ratios are given in mass/mass.

The sugar can be any of the sugars described in this document below in the section

"Sugar". Step c(i) can be carried out in any of the ways described in this document below in the section "Incubation with a glucose-splitting enzyme".

Removal of one or more acid ions from the liquid is carried out using a membrane package for AO-ZED. As used herein, the term "removal of an organic acid" refers to the removal of an acid ion of said organic acid.

The membrane package for AO-ZED can be any of the membrane packages for AO-

EDs described in this document below in the "AO-EDS" section, and removal can be carried out by any of the ways described in this document below in the "AO-EDS" section. The removal of these acidic ions is preferably carried out by a method in which at least one micronutrient is stored in a liquid. Said micronutrient may be any of the micronutrients described in the Micronutrient section below in this document. The expression "preservation of the specified at least one micronutrient" when used in this document means that the concentration of the specified at least one micronutrient was not reduced by more than 30 95, preferably by more than 2095, for example by more than 1095, for example the concentration of the specified micronutrient was not reduced by more than 5 95, during stage 4). Even more preferably, "preserving said at least one micronutrient" means that the concentration of said micronutrient is the same or higher before and after step 4).

Stage a) generally includes the removal of acid ions using the following stages: i) introduction of the source liquid into the chamber for the source liquid in the membrane package for AO-ZED; and i) introduction of dialysis fluid into two additional chambers for dialysis fluid in the membrane package for AO-ZED and iii) addition of an electric field to the membrane package; them) incubation of the specified source liquid in the specified chamber, while the direction of the electric field is changed periodically.

The specified incubation of the source liquid in the specified chamber can be carried out during a predetermined retention time. A pre-defined holding time is possible

To choose according to the specified method. In general, the methods described in the section "Method of obtaining a drink without bacterial fermentation" require a shorter holding time.

While the methods described in the sections "Methods of obtaining a fermented drink" and "Methods of obtaining a drink with enzymatic conversion of sugar" generally require a longer holding time. The holding time can be selected to obtain the desired pH. In particular, the retention time can be selected to produce a desired contact time, which may be any of the contact times described in the Contact Time section below herein.

In addition to the steps a) - a) described above, the methods of the present invention may also include a step e), wherein step e) involves removing at least a portion of one cation from the liquid, while retaining at least 65 95 of said at least one micronutrient in the specified liquid, and the specified cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

The membrane package for KO-ZED can be any of the membrane packages for KO-

ZED, described in this document below in the "CO-ZED" section, and the stage is) can be carried out by any of the ways described in the "KO-ZED" section. Thus, one variant of the implementation of this invention belongs to the method of obtaining a drink with reduced acidity, and the specified method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) optional incubation of said liquid with one or more glucose-fermenting microorganisms; and a) removing at least 10 95 of one or more acid ions from said liquid while retaining at least 6595 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said acid ion is removed by means of an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least part of one cation from the LO-ZED-liquid, at the same time keeping the specified at least one micronutrient in the specified liquid, thus obtaining a KO-ZED-liquid,

and the specified cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

Stage g) may, in particular, include removal of at least part of one cation from AO-

ZED-fluid, while retaining at least 6595 of said at least one micronutrient in said liquid, thus obtaining KO-ZED-fluid, and said cation is removed using a cation exchange membrane bag for reverse electrodialysis (KO-ZED).

Stage g) generally includes the removal of cations by means of the following stages: i) introduction of the source liquid, partially treated with AO-ZED-liquid or AO-ZED-liquid into the chamber for AO-ZED-liquid; and i) introducing the second dialysis fluid into two additional chambers for the second dialysis fluid; and iii) adding an electric field to the membrane package; them) incubation of the specified liquid in the specified chamber, during which the direction of the electric field is changed periodically.

The specified incubation of the source liquid in the specified chamber can be carried out during a predetermined retention time. A predetermined holding time can be selected according to a specified method. The retention time can be selected to obtain the desired specific conductivity. In particular, the retention time can be selected to produce a desired contact time, which may be any of the contact times described in the Contact Time section below herein.

KO-ZED-liquid can be a ready-made drink. However, KO-ZED-liquid can also be further processed to obtain a finished drink. For example, the CO-ZED liquid will be a finished beverage, or it will be a base for a beverage that will be a finished beverage after the addition of one or more additional compounds, as described in this document below for stage Her). Thus, one embodiment of the present invention provides methods of obtaining beverages, and the methods include carrying out stages a), B). c), 4) and g), as described above, and the drink is a KO-ZED liquid.

As described elsewhere in this document, in this case, steps 4) and (i) can be carried out simultaneously or partially simultaneously. According to these variants of implementation

The obtained liquid can also be called "ZED-liquid".

Thus, in one embodiment, the present invention relates to a method of producing a drink with reduced acidity, and this method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) optional incubation of said liquid with one or more glucose-fermenting microorganisms; and 4) removing at least 10 95 of one or more acid ions from said liquid. and the specified acid ion is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) at least partial simultaneous removal of at least part of one cation from the original liquid or partially treated with AO-ZED-liquid, thus obtaining ZED-liquid, and said ZED-liquid retains at least 65 95 of said at least one micronutrient, and said the cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

ZED-liquid can be a ready-made drink. However, ZED-liquid can also be further processed to obtain a finished drink. For example, the ED liquid will be a finished beverage or it will be a base for a beverage that will be a finished beverage after the addition of one or more additional compounds, as described hereinbelow for stage Her). ED fluid may also be processed using one or both of steps 9) and n) described herein below.

In addition to the above-mentioned stages, the method may additionally include the stage Her), and the stage Her) provides for the addition of one or more additional compounds to the initial liquid, and/or to the liquid during the implementation of the method, and/or to the drink. Said additional compounds may be any compound desired to be added to the beverage, for example, the additional compounds may be one or more selected from the group consisting of flavor compounds and preservatives. The flavor compound may, for example, be any of the flavor compounds described in this document below in the "Flavor Compound" section.

Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the specified method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) optionally incubating said fluid with one or more glucose-fermenting microorganisms: and a) removing at least 10 95 of one or more acid ions from said fluid while retaining said at least one micronutrient in said fluid, in such a manner obtaining AO-ZED-liquid, and the specified acid ion is removed using an anion-exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the AO-ZED fluid while retaining said at least one micronutrient in said fluid, thereby producing a CO-ZED fluid, wherein said cation is removed using a cation exchange membrane pack for reverse electrodialysis (KO-ZED); and

I) addition of one or more additional compounds, preferably one or more additional compounds selected from the group consisting of flavor compounds and preservatives, thus obtaining a drink.

The method of obtaining a fermented drink

As noted in the section above, stage c) of the method of this invention is an optional stage.

However, according to one preferred embodiment of the present invention, the methods include carrying out stage c). In particular, the methods of this invention may preferably include performing stage c(i). Thus, according to one variant of implementation, the present invention relates to a method of obtaining a drink, and the method includes stages a) providing a source liquid containing at least one micronutrient and at least one sugar; and

From c) incubation of the specified liquid with () one or more microorganisms capable of fermenting the specified sugar to produce an organic acid; and a) removing at least 10 95 of one or more acid ions from said liquid while retaining at least 6595 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid.

A microorganism capable of fermenting said sugar to an organic acid can be any suitable microorganism with these characteristics. In particular, it is preferable for the microorganism to be a glucose-fermenting microorganism. Thus, the present invention provides methods for producing a beverage, including the steps of: a) providing a source liquid containing at least one micronutrient and at least one sugar, and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and a) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

Said AO-ZED-liquid may be a finished beverage or it may be further processed to obtain a finished beverage as described below.

This method may, among other things, include stage g) and, thus, according to one aspect, the invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and

4) removing at least 10 95 of the specified organic acid from the specified liquid, while retaining at least 65 95 of the specified at least one micronutrient in the specified liquid, thus obtaining an AO-ZED liquid, and the specified organic acid is removed using an anion exchange membrane bag for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the LO-ZED liquid, while retaining at least 65,965 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

CO-ZED-liquid can be a ready-made drink or it can be further processed to obtain a ready-made drink. It is preferable that the KO-ZED-liquid is a ready-made drink, or that the ready-made drink is obtained by adding one or more additional compounds to the KO-

ZED-liquid.

Stage 4) and e) can be carried out at least partially simultaneously, and thus, according to one aspect, the invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and 4) removal of at least 10 90 of the specified organic acid from the specified liquid, and the specified organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) at least partial simultaneous removal of at least part of one cation from the original liquid or partially treated with AO-ZED liquid, thus obtaining a ZED liquid, and said ZED liquid retains at least 65 95 of said at least one nutrient trace element, and said cation removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

ZED-liquid can be a ready-made drink or it can be further processed to obtain a ready-made drink. It is preferable that the ZED-liquid is a ready-made drink, or that the ready-made drink is obtained by adding one or more additional compounds to the ZED-liquid.

Thus, the method may, among other things, include the step of adding one or more additional compounds to the starting liquid, AO-ZED-liquid, KO-ZED-liquid or ZED-liquid. According to the variants of implementation, in the case when the present invention does not include the stage is), then in this case the stage It) preferably involves the addition of one or more additional compounds to the ALO-ZED-liquid. According to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and a) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the AO-ZED liquid, while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

I) adding one or more additional compounds to the KO-ZED-liquid, preferably one or more additional compounds selected from the group consisting of flavor compounds and preservatives, thereby obtaining a drink.

The method may also include stage 4) adding one or more additional liquids to

AO-ZED-liquid, KO-ZED-liquid or ZED-liquid for obtaining a finished drink. In particular, these additional liquids can be drinks, so that the finished drink is a mixture

CO-ZED-liquid and additional drink or a mixture of ZED-liquid and additional drink. Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and a) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the AO-ZED liquid, while retaining at least 65,965 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

Ж) optional addition of one or more additional compounds to the KO-ZED-liquid, preferably one or more additional compounds selected from the group consisting of flavoring compounds and preservatives; and 9) providing an additional liquid, such as a beverage, and mixing said CO-ZED liquid with said additional liquid, thereby producing a beverage.

Said additional liquid can be any liquid that is desirable to mix with

KO-ZED-liquid. In particular, the additional liquid can be a drink. According to one embodiment, said additional liquid is an alcoholic beverage, such as a fermented beverage, such as fermented wort or fruit juice. For example, the additional liquid may be selected from the group consisting of beer, wine, and cider. The additional liquid may also be a fermented fruit juice obtained by mixing fruit juice with sugar followed by fermentation with yeast to produce a liquid with a high alcohol content. Such liquids are also referred to herein as high sugar fermented fruit juice. At the same time, the expression "with a high sugar content" thus refers to the fact that additional sugar is added to the fruit juice before fermentation. For example, the additional drink may be a fermented fruit juice with added sugar containing at least 10 95, for example at least 12 95, of alcohol. Said fermented fruit juice may, for example, be fermented apple juice and may then be called fermented apple juice with a high sugar content.

The methods of this invention may be suitable for obtaining a low-alcohol drink by mixing a regular alcoholic drink with a KO-ZED-liquid obtained with the help of the same base that was used for a regular alcoholic drink as a source liquid.

Thus, according to one embodiment, the finished beverage may be a low-alcohol beer, such as a beer containing less than 0.5 95 alcohol, for example a beer containing less than 0.1 95 alcohol, or even a "non-alcoholic" beer obtained by diluting ordinary beer with KO-ZED-liquid or ZED-liquid. obtained according to this invention.

Most often, KO-ZED liquid contains a small amount of sugar and, in general, does not contain alcohol, but still retains other taste properties of the original liquid and, therefore, provides the finished drink with all these taste properties. Thus, the CO-ZED liquid generally retains one or more of the odorants present in the source liquid, as described in the "Odorants" section below in this document. According to this embodiment, the initial liquid for obtaining KO-

ZED-liquids or ZED-liquids preferably contain an extract of cereal crops, more preferably wort.

Similarly, according to another embodiment, the finished drink can be a low-alcohol cider, such as a cider containing less than 0.5 956 alcohol, for example, a cider containing less than 0.1 95 alcohol, or even "Sesalcohol" cider, which is obtained by dilution ordinary cider with KO-ZED-liquid or ZED-liquid obtained according to the present invention.

According to this embodiment, the starting liquid for obtaining KO-ZED-liquid or ZED-liquid preferably contains or consists of pear juice or apple juice, preferably apple juice.

According to another embodiment, the finished drink can be a low-calorie cider, which is obtained by diluting ordinary fermented apple juice with a high sugar content with KO-ZED-liquid or ZED-liquid. According to this embodiment, the starting liquid for obtaining KO-ZED-liquid preferably contains or consists of pear juice or apple juice, preferably apple juice.

In addition, according to this embodiment, the KO-ZED liquid is preferably characterized by a glucose content of at most 60 g/l, for example at most 50 g/l, for example at most 40 g/l. According to the variants of implementation, where the ZED liquid is obtained, in this case the ZED liquid is preferably characterized by a glucose content of at most 60 g/l, for example at most 50 g/l, for example at most 40 g/l.

According to another embodiment, the finished drink can be a low-alcohol wine, such as a wine containing less than 0.5% alcohol, for example, a wine containing less than 0.1% alcohol, or even a "non-alcoholic" wine obtained by diluting ordinary wine KO-ZED- liquid or ZED-liquid obtained according to this invention. According to this embodiment, the source liquid for obtaining KO-ZED-liquid or ZED-liquid preferably contains or consists of grape juice.

Also, in this invention, it is assumed that the methods may include stage n) of additional processing of AO-ZED-liquid or KO-ZED-liquid, or ZED-liquid to obtain a finished drink. The specified additional processing may, for example, represent an incubation stage

AO-ZED-liquids or CO-ZED-liquids, or ZED-liquids with one or more microorganisms, such as yeast. Said methods may include the above-described stage 9), and thus the methods may include incubation of the liquid obtained in stage 9) with one or more

With microorganisms such as yeast. Microorganisms that can be used in stage PP) can in particular be yeasts, such as brewer's yeast, for example yeast Zasspagotusev5 segemiziae or Zassnagotusev razaogiapi5, formerly known as 5. saptregdetiv. Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and a) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the LO-ZED liquid, while retaining at least 65,965 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

Ж) optional addition of one or more additional compounds to the KO-ZED-liquid, preferably one or more additional compounds selected from the group consisting of flavoring compounds and preservatives; and

MR) incubation of the specified AO-ZED-liquid or the specified KO-ZED-liquid with one or more microorganisms, such as yeast, optionally followed by the removal of the specified microorganism, thereby obtaining a beverage.

The specified stage NM) can, in particular, be included in the embodiments of the present invention, where the drink is beer, such as low-alcohol beer or non-alcohol beer.

During stage c) an organic acid is formed, and during stage 4) at least some part of said organic acid formed is removed. As described elsewhere,

stages c) and 4) can be carried out simultaneously, and thus organic acid can be continuously formed by the specified microorganisms, and at least some part of the organic acid formed can be continuously removed using the specified membrane package for AO-ZED. Although at least 1095 of the organic acid is removed, the present invention contemplates that at least some of the organic acid formed is retained in the beverage, and thus the present invention contemplates that the beverage may contain more organic acid than the source liquid. This is, in particular, the case when the source liquid is characterized by a high level of sugar and a low level of organic acids. In order to achieve an acceptable sugar to organic acid ratio, such as any of the ratios described hereinbelow in the Sugar to Organic Acid Ratio section, it may be preferable for the beverage to contain more organic acid than the source liquid. . Thus, preferably the beverage is characterized by a sugar to organic acid ratio, as described in this document below in the "Sugar to Organic Acid Ratio" section.

Preferably, at least 10 95 of the organic acid formed is removed during step 4). Thus, for example, at least 15 95, for example at least 20 95, for example at least 25 95, for example at least 30 95, of the organic acid formed in stage c) is preferably removed in stage a). Said organic acid may be any of the organic acids described in this document below in the "Organic Acid" section.

In particular, it is preferred that at least 10 95 of the formed lactic acid, citric acid, acetic acid and malic acid are removed during step 4). More preferably, at least 1095 of the formed lactic acid, citric acid and acetic acid are removed during step 4). Thus, stage 4) may, according to a preferred embodiment, involve the removal of at least 1095 lactic acid, for example at least 15595 lactic acid, for example at least 2095 lactic acid, for example at least 2595 lactic acid, for example at least 30 95 lactic acid, formed in stage c) . This is, in particular, the case according to the variants of implementation of this invention, where the indicated glucose-fermenting microorganism is capable of fermenting glucose with the formation of lactic acid.

Stage 4) may, according to another preferred embodiment, involve the removal of at least 1095 citric acid, for example at least 1595 citric acid, for example at least 2095 citric acid, for example at least 25 95 citric acid, for example at least 30 95 citric acid, formed in step c).

This is, in particular, the case according to embodiments of the present invention, where the specified glucose-fermenting microorganism is capable of fermenting glucose with the formation of citric acid.

Stage a) may, according to another embodiment, involve the removal of at least 1095 malic acid, for example at least 1595 malic acid, for example at least 2095 malic acid, for example at least 2595 malic acid, for example at least 30 95 malic acid, formed in stage c). This is, in particular, the case according to embodiments of the present invention, where the specified glucose-fermenting microorganism is capable of fermenting glucose to form malic acid.

Stage 4) may, according to another preferred embodiment, provide for the removal of at least 10 95 acetic acid, for example at least 15 95 acetic acid, for example at least 20 90 acetic acid, for example at least 25 95 acetic acid, for example at least 30 95 acetic acid, formed in the stage with). This is, in particular, the case according to the embodiments of the present invention, where the specified glucose-fermenting microorganism is capable of fermenting glucose with the formation of acetic acid.

According to these embodiments of the present invention, the micronutrient may, for example, be any of the micronutrients described herein below in the "Micronutrient" section; and sugar can, for example, be any of the sugars described in the "Sugar" section, and stage 4) can, for example, be carried out by any of the ways described in the "AHAO-ZED" section, and stage is) can , for example, to carry out any of the ways described in the "KO-ZED" section. Said ratio of sugar to organic acid can be any of the ratios described in this document below in the section "Ratio of sugar to organic acid".

In particular, according to the variants of the implementation of the present invention of fermented beverages belonging to the methods of production, in this case it is preferable that the indicated micronutrient is selected from the group consisting of minerals and, in particular, from the group of minerals, because described in this document below in the section "Nutrient trace element". In these embodiments, it is preferable that stages 4) and g) are performed so that at least 65 95 at least 2, preferably at least 3 minerals selected from the group consisting of calcium, magnesium and iron are stored in the liquid. Thus, it is preferred that the finished beverage contains at least 65 95 levels of at least 2, preferably at least 3, minerals present in the source liquid, and said minerals are selected from the group consisting of calcium, magnesium and iron present in the source liquid. In these embodiments, it is also preferred that steps c) and g) are performed so that at least 80 96 of at least 2, preferably at least 3, minerals selected from the group consisting of calcium, magnesium and iron are stored in the liquid. Thus, it is preferred that the finished beverage contains at least 80 95 levels of at least 2, preferably at least 3, minerals present in the source liquid, and said minerals are selected from the group consisting of calcium, magnesium and iron present in the source liquid.

The source liquid can be any liquid suitable for making a drink. As a rule, it is preferable that the source liquid is a natural product. The expression "natural product" as used in this document refers to a product obtained from natural sources by extraction in water or by pressing, and no additional chemicals are added. Thus, according to one embodiment, the source liquid is an extract, concentrate, or sap of a plant or part of a plant to which no additional sugar has been added.

According to the embodiments of the present invention related to the production of a fermented beverage, it is preferred that the source liquid is characterized by a relatively high level of one or more sugars, for example, a high level of one or more sugars described in this document below in the "Sugar" section. Thus, the source liquid may, for example, contain more than 10 95, for example more than 9 95, for example more than 8 95, for example more than 7 95, of sugar. The specified percentage ratios are given in mass/mass.

According to one embodiment of the present invention, the source liquid is a liquid with a high level of maltose. Thus, the source liquid can be a liquid containing more than 40 g/l, for example more than 50 g/l, for example more than 60 g/l, of maltose.

In particular, the source liquid can be an extract of one or more cereal crops.

Said cereal crops can, for example, be selected from the group consisting of barley, wheat, rye, oats, corn, rice, sorghum, millet, triticale, buckwheat, fonio and quinoa. More preferably, the cereal is selected from the group consisting of barley, wheat, rye, oats, corn and rice, more preferably the cereal is barley.

The extract may be a cereal extract per se, however, the cereal may also be malted, and the extract may be a malted cereal extract. When used in this document, the term "sweetened" refers to grains of a cereal crop that have been soaked, which provided germination, and then dried. This drying may, for example, be oven drying.

The specified extract of a grain crop or a sweetened grain crop is preferably an aqueous extract.

Thus, according to a preferred embodiment of the present invention and, in particular, according to the embodiments of the present invention related to methods of obtaining a fermented beverage, in this case the source liquid may be a malt extract, such as a malted barley extract. More preferably, the starting liquid can be wort. The starting liquid can also be an extract of a mixture of barley malt and other cereals.

According to a particularly preferred embodiment, the source liquid is wort. When used in this document, the term "wort" means liquid extract of malt. Wort can also be obtained by incubating unmalted barley extract with a mixture of enzymes that hydrolyze the barley components. In addition to the specified malt or barley extracts, wort can be obtained from malt and additional components, such as additional starchy material partially converted to fermentable sugar.

The wort is usually obtained by mashing, optionally followed by washing.

The term "mashing" as used herein refers to the incubation of ground malt in water. Kneading is preferably carried out at a specific temperature and in a specific volume of water. The mashing may take place in the presence of auxiliaries which are understood to contain any carbohydrate source other than malt, such as, but not limited to, unmalted barley, barley syrups or corn, or rice either as whole grains or processed products, such as wholemeal flour, syrups or starch.

The term "washing" as used in this document refers to the process of extracting residual sugars and other compounds from the grit after grinding with hot water. Washing is usually carried out in a filter tank, mash filter or other device to ensure the separation of the extracted water from the fines.

The wort obtained after mashing is usually called "first wort", while the wort obtained after washing is usually called "second wort". If not defined, the term wort can be a first wort, a second wort, or a combination of both.

Thus, the source liquid can be a wort, such as a first wort, a second wort, or a mixture thereof.

It is also contemplated by this invention that the source liquid may be an extract, concentrate or juice of a plant or part of a plant that has been treated with one or more enzymes. For example, said extract, concentrate or sap of a plant or part of a plant can be treated with one or more enzymes selected from the group consisting of glucosidases, proteases, pectinases and cellulases. According to embodiments of the present invention, where the source liquid is wort, said source liquid could be obtained using a step of enzymatic treatment with one or more enzymes selected from the group consisting of glucosidases, proteases, pectinases and cellulases, preferably from the group consisting of consists of glucan-1,4-α-lucosidases, proteases, pullulanases, c-amylases, BV-amylases, border dextrinases and VD-glucosidases. Treatment with glucan-1,4-4-glucosidases can be considered as stage B) of the methods of this invention.

However, according to one embodiment, it is preferred that proteases are not added at any stage during the procedure.

According to one embodiment of the present invention, the source liquid is a fruit juice or extract containing a high level of sugar. In particular, the source liquid can be a fruit juice or extract, which usually contains a high level of sugar, such as more than 40 g/l, such as more than 50 g/l, for example more than 60 g/l, of sugar. Said fruit juice can, for example, be grape juice, pear juice or apple juice. The methods of the present invention can be used to produce a pleasant beverage with reduced sugar content compared to fruit juice or extract, while retaining one or more beneficial micronutrients.

According to some variants of the implementation of this invention, the pH of the source liquid can be

Adjust by adding a base or acid, such as potassium hydroxide or lactic acid. This can, for example, be done to initiate fermentation at a pH suitable for a microorganism, such as a glucose-fermenting microorganism.

According to embodiments of the present invention, where the source liquid contains malt extract and/or wort, in this case the source liquid will generally contain high levels of maltose, and according to these embodiments of the present invention, the methods preferably include the step of converting at least some of said maltose into glucose

Therefore, it is also one aspect of this invention to provide methods for obtaining a beverage, and the methods include the stages of: a) providing a source liquid containing at least one micronutrient and maltose, and said source liquid, for example, may contain or even consist of malt extract and/ or wort; and p) conversion of at least some part of said maltose into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and 4) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said acid ion is removed by an anion exchange membrane reverse electrodialysis package (AO-ZED), as described in this document below in the "AO-ZED" section.

It is optional that the method additionally includes any of the two stages is) and 7), as described above.

Stage B) conversion of maltose into glucose can be carried out by any of the ways described below in the section "Conversion of sugar into glucose".

Stage c) of the methods for obtaining a fermented drink, as described in this section, can be carried out by any of the ways described in this document below in the section "Incubation with a glucose-fermenting microorganism".

Stage B) and stage c) can be carried out sequentially, first performing stage B) and then stage c). However, it is also contemplated in the present invention that stage B) and stage c) can be carried out simultaneously or at least partially simultaneously. For example, when stage b)

carried out with an enzyme as described in the "Conversion of sugar to glucose" section below in this document, then the enzyme can be added to the source liquid together with the glucose-fermenting microorganism. When step B) is carried out with a microorganism, such as a maltose catabolizing microorganism, as described in the "Conversion of sugar to glucose" section below in this document, then the source liquid can be incubated with said microorganism and with a glucose fermenting microorganism at the same time. According to the variants of implementation of this invention, where stage B) is carried out with the help of a microorganism, it is preferable that stage b) and stage c) are carried out simultaneously.

Stages c) and 4) can also be carried out sequentially, first performing stage c) and then stage 4). However, it is preferable that stage c) and stage 4) are carried out simultaneously or at least partially simultaneously. Thus, the liquid can be incubated with one or more glucose-fermenting microorganisms capable of fermenting glucose to form an organic acid, and at the same time at least some of said organic acid is removed from the liquid. Thus, once an organic acid is produced by a glucose-fermenting microorganism, it is then removed from the liquid, ensuring a constant low level of said organic acid in the liquid during fermentation.

Thus, stages B), c) and 4) can all be carried out simultaneously. Alternatively, stage b) can be carried out first, and then stages c) and 4) can be carried out simultaneously.

In general, stage 4) will be carried out before stage is), however, it is also envisaged in this invention that stages 4) and are) can be carried out simultaneously. Preferably, however, stage c) is performed before stage e).

According to another particularly preferred embodiment of the present invention, stages 4) and e) are carried out simultaneously. Thus, according to this version of the implementation of stages B), c), 9) and g) can all be carried out simultaneously. Alternatively, stage b) can be carried out first, and then stages c), 4) and g) can be carried out simultaneously. Stages 4) and e) can, in particular, be carried out simultaneously by using equipment for ZED containing at least one membrane package for AO-ZED and at least one membrane package for KO-ZED, and the specified membrane package for AO-ZED and the specified membrane package for KO-ZED are connected in parallel.

According to another particularly preferred embodiment of the present invention, stages 4) and g) are carried out partially simultaneously. According to this embodiment, stage a) can, for example, be carried out for a given period of time, after which both stages 4) and g) are carried out simultaneously. Thus, one or more acid ions can be removed from a liquid by AO-ZED for a given period of time, after which both acid ions and at least one cation are removed by AO-ZED and KO-ZED, respectively, with AO-

ZED and CO-ZED are conducted simultaneously. Thus, according to this version of the implementation of stages B), c), 4) and e) can all be carried out at least partially simultaneously. Alternatively, stage b) can be carried out first, and then stage c), 4) It can be carried out at least partially simultaneously. When stages 4) and e) are carried out at least partially simultaneously, it is preferably carried out with the help of equipment for ZED, containing at least one membrane package for AO-ZED and at least one membrane package for KO-ZED, and said membrane package for AO-ZED and the specified membrane package for KO-ZED are connected in parallel.

According to one embodiment of the present invention, it is preferred that no sugar be added to the starting liquid, and furthermore, preferably that no sugar be added at any stage during the process. In addition, it is preferable not to add sugar to the finished drink.

In this invention, it is assumed that any of the methods may include as the last stage the stage i) adding CO: to obtain a carbonated drink.

Conversion of sugar into glucose

The methods of the present invention may include the step of converting at least a portion of the sugar that is not glucose into glucose. This step is an optional step that can only be carried out in embodiments of the present invention where it is desirable to reduce the level of sugar, or in embodiments of the invention where it is desirable to reduce the level of a specific sugar that is not glucose.

The sugar can, for example, be selected from the group consisting of fructose, maltose, maltotriose, lactose and sucrose. Thus, stage b) may involve one or more of the following: i) conversion of fructose into glucose, i) conversion of maltose into glucose, and i) conversion of maltotriose into glucose,

i) conversion of lactose into glucose, m) conversion of sucrose into glucose.

In particular, stage 5) may involve one or more of the following: i) conversion of maltose into glucose, i) conversion of maltotriose into glucose, and i) conversion of sucrose into glucose.

This transformation can be performed by any suitable method known to a person skilled in the art. In one embodiment, it can be performed enzymatically by contacting the source liquid with an enzyme capable of catalyzing the conversion of the particular sugar of interest into glucose. It can also be performed using one or more microorganisms capable of catabolizing said sugar to form glucose.

According to preferred embodiments of the present invention, stage p) involves the conversion of maltose into glucose. In addition, stage B) may involve the conversion of maltotriose into glucose. This is, in particular, the case according to embodiments of the present invention where the source liquid contains maltose and/or maltotriose, for example, according to embodiments of the present invention where the source liquid contains malt extract and/or wort.

Thus, stage B) may involve the conversion of at least part of the specified maltose into glucose and at least part of the specified maltotriose into glucose by contacting the source liquid with one or more enzymes capable of catalyzing the hydrolysis of maltose to glucose and maltotriose to glucose.

Thus, stage B) may involve the conversion of at least part of the specified maltose into glucose by contacting the source liquid with an enzyme capable of catalyzing the hydrolysis of maltose to glucose.

The specified enzyme can, according to the best variant of implementation, be an enzyme capable of catalyzing the hydrolysis of terminal (1--4-linked α-O-glucose residues consecutively from the ends of the oligosaccharide, which are not reduced, resulting in the release of В-О-glucose

In particular, the enzyme is mainly able to catalyze the hydrolysis of maltose. The enzyme may, in particular, be an enzyme assigned to EC 3.2.1.3. Thus, the enzyme can be glucan-1,4-4-glucosidase. Said glucan-1,4-0-glucosidase can be from any suitable source organism, for example, it can be a glucan-1,4-c-glucosidase of microbial or plant origin. According to one embodiment, the enzyme is a glucan-1,4-α-glucosidases 5EO IO MO: 1 or a functional homolog thereof having at least 7095, for example at least 80 906, for example at least 85 95, for example at least 90 95, for example at least 95 95, sequence identity with them.

According to one embodiment, the enzyme is glucan-1,4-4-glucosidase 5ES

IO MO: 2 or their functional homolog, having at least 70 95, for example at least 80 96, for example at least 85 95, for example at least 90 95, for example at least 95 95, sequence identity 3 them. According to one embodiment, the enzyme is a glucan-1,4-α-lucosidase 5EO IU MO: C or a functional homolog thereof having at least 70 95, for example at least 80 95, for example at least 85 95, for example at least 9095, for example at least 9595, sequence identities of 3 them.

The functional homologue of glucan-1,4-4-glucosidase is a polypeptide that is able to catalyze the hydrolysis of terminal (1--4)-linked α-Y-glucose residues sequentially from the non-reducing ends of the oligosaccharide with the release of B-YO-glucose and which has the above-mentioned sequence identity with the original glucan-1,4-a-glucosidase.

The specified enzyme may also be an enzyme capable of catalyzing the endohydrolysis of (1-4)-α-Y-glucosidic compounds in polysaccharides containing three or more (1--4)-α-linked O-glucose units. The enzyme may, in particular, be an enzyme assigned to EC 3.2.1.1.

Thus, the enzyme can be α-amylase. Said α-amylase can be from any suitable source organism, for example, it can be α-amylase of microbial origin or plant origin. According to one embodiment, the enzyme is α-amylase 5EO IO MO: 4 or a functional homologue thereof having at least 70 95, e.g. at least 80 95, e.g. at least 85 95, e.g. at least 90 95, e.g. at least 95 95, sequence identity with by her According to one embodiment, the enzyme is α-amylase 5EO IO MO: 5 or a functional homolog thereof having at least 70 95, for example at least 80 95, for example at least 85 95. for example at least 90 95, for example at least 95 95, sequence identity with by her According to one embodiment, the enzyme is an α-amylase or a functional homologue thereof having at least 7095, e.g. at least 8095, e.g. at least 8595, e.g. at least 9095, e.g. at least 9595, sequence identity with it . The functional homolog of α-amylase is a polypeptide capable of catalyzing the endohydrolysis of (1--4)-4-O-glucosidic compounds in polysaccharides containing three or more (1--4)-α-linked Y-glucose units, and which has the above sequence identity with the parent c-amylase.

The specified enzyme can also be an enzyme capable of catalyzing the lysis of (1--6)-α-Y-glucosidic compounds in pullulan, amylopectin and glycogen, and in s- and VD-boundary dextrins of amylopectin and glycogen. The enzyme may, in particular, be an enzyme assigned to EC 3.2.1.41. Thus, the enzyme can be pullulanase. Said pullulanase can be from any suitable source organism, for example, it can be a pullulanase of microbial origin. According to one embodiment, the enzyme is pullulanase 5EO IO MO: 7 or a functional homolog thereof having at least 70 95, for example at least 80 95, for example at least 85 95, for example at least 90 95, for example at least 95 95, sequence identity with it. According to one embodiment, the enzyme is pullulanase 5EO IO MO: 8 or a functional homolog thereof having at least 7095, for example at least 8095, for example at least 85 95, for example at least 90 95, for example at least 95 95, sequence identity with it.

According to one embodiment, the enzyme is pullulanase 5EO IU MO: 9 or a functional homolog thereof having at least 70 95, for example at least 80 95, for example at least 85 95, for example at least 90 95, for example at least 95 95, sequence identity with it. The functional homolog of pullulanase is a polypeptide capable of catalyzing the lysis of (1--6)-4-ХО-glucosidic compounds in pullulan, amylopectin, and glycogen, and in "- and D- boundary dextrins of amylopectin and glycogen and which has the above-mentioned sequence identity with the original pullulanase.

Determining the percent sequence identity between two sequences can be performed using a mathematical algorithm. A preferred non-limiting example of a mathematical algorithm used to compare two sequences is the algorithm (Kapip apa Aiyivspy! (1990) Rus. May. Asad. si OBA 87:2264-2268, modified as in Kapip apa Aiyivbspy! (1993) Rgos. May ). Asad si. BOTH 90:5873-5877)|. Such

The algorithm is included in the programs VI AZTM and VI ABZTR Ave! oh yeah (1990) 9. Mine. Cheers! 215:403-410.

In order to characterize the identity, the corresponding sequences are aligned to obtain a higher-order homology (match). Based on these general principles, the "percentage of identity" of two amino acid sequences can be determined using the VI ATP algorithm (Tayapa A. Taizoma, Tpotaz I. Madaep: Viavbi 2 zediepsev-a pem/ oo! og sotragipa rgoieip api pisieoiide zedoepsez; REM MisgobrioI. Gay. 1999 174 247-250), which is available on the website of the National Center for Biotechnology Information (MOVI) (pyru/Llymly.peobri.pit.piy.dohm), Its using the default settings proposed here (ie matrix - Viozitb2; penalty for opening a gap -11; penalty for extending a gap - 1; penalties for skipping xshortenings - 50; waiting - 10; word size - Z; filter enabled).

The VI A5T algorithm performs a two-stage operation of first aligning two sequences based on settings, and then determining 95 sequence identity in the range of overlap between the two aligned sequences. In addition to 95 sequence identity, ABTR also determines 95 sequence similarity based on settings.

Another preferred non-limiting example of a mathematical algorithm used to compare sequences is the algorithm of Myers and Miller, SAVIO5 (1989).

Such an algorithm is included in the AGISM program (version 2.0), which is part of the EABZTA sequence alignment software package | Reagzop MV, Meinodz Mo! Vioi, 2000, 132:185-219|. AIIS2M calculates sequence identities based on global alignment. AiYdpO does not penalize gaps at the end of sequences. When using the AIISM or AIIdpO programs for comparing amino acid sequences, it is preferable to use the substitution matrix VI OBYOM5O with penalties for opening/extending hep -12/-2.

Sequence identity according to the present invention is determined over the entire length of the control sequence.

The source liquid can be brought into contact with said enzyme capable of catalyzing the conversion of sugar to glucose, for example an enzyme capable of catalyzing the hydrolysis of maltose to glucose, at any suitable time during the implementation of the methods. Thus, this stage can be carried out before performing stage c). It is also possible that it is performed simultaneously with stage c).

In addition, it is possible that it is performed at the same time as obtaining the original liquid. So,

the starting liquid can be obtained by contacting any suitable liquid with said enzyme and optionally one or more additional compounds.

According to one embodiment of the present invention, the starting liquid is obtained by contacting a plant or fruit extract, such as a malt extract, with an enzyme,

Capable of catalyzing the conversion of sugar into glucose, for example with an enzyme capable of catalyzing the hydrolysis of maltose to glucose, and with one or more additional enzymes. An enzyme capable of catalyzing the conversion of sugar into glucose may, in particular, be glucan-1,4-α-glucosidases, while additional enzymes may, for example, be one or more selected from the group consisting of proteases, pullulanases, and -amylase, I-amylase, VD-glucosidase, pectinase and cellulase.

Stage B) of the methods of the present invention may, according to one embodiment, involve contacting the source liquid with one or more enzymes selected from the group consisting of enzymes assigned to EC 3.2.1.3, enzymes assigned to EC 3.2.141, and enzymes, assigned to EC 3.2.1.41. In particular, stage BYU) of the methods of the present invention may, according to one embodiment, involve contacting the source liquid with one or more enzymes selected from the group consisting of glucan-1,4-0-glucosidases, α-amylases and pullulanases, and the specified glucan -1,4-4-glucosidase, α-amylase and pullulanase can be any of the glucan-1,4-c-glucosidases, α-amylases and pullulanases described above in this document.

Enzymes can be provided in any suitable way, for example, in the form of recombinant polypeptides or purified from the source organism. The enzyme can also be provided in an enzyme mixture or as a crude extract of the source organism.

Source organisms can, for example, be Avregodyi5 5yr. or APygoras5 5yr. This may, in particular, be the case for glucan-1,4-d-glucosidases and α-amylases. The source organism can also be Vasiyishv5 5yr. or I asiobasiiy5 v5yr. This may in particular be the case for pullulanase. Suitable enzyme preparations are commercially available, for example from Momogutezv,

Denmark

Stage B) may involve conversion of at least 50 95 , for example at least 60 96 , for example at least 70 95 , for example at least 80 95 , for example at least

From 90 95, the sugar in the source liquid, which is not glucose, into glucose.

Thus, stage B) may involve converting at least 50 95, for example at least 60 956, for example at least 7095, for example at least 80 95, for example at least 90 95, for example at least 95 95, for example at least 98 95, maltose in the source liquid to glucose. In particular, when the starting liquid is a wort, step B) may involve converting at least 5095, for example at least 60 95, for example at least 70 95, for example at least 80 95, for example at least 90 95, for example at least 95 95, for example at least 98 95, maltose to the specified wort into glucose.

Stage B) may involve converting at least 50 95, for example at least 60 96, for example at least 70 95, for example at least 80 95, for example at least 90 96, for example at least 95 95, for example at least 98 95, maltotriose in the source liquid to glucose.

Stage B) may involve converting at least 50 95, for example at least 60 96, for example at least 70 95, for example at least 80 95, for example at least 90 96, for example at least 95 95, for example at least 98 95, sucrose in the source liquid to glucose.

Stage B) may involve converting at least 50 95, for example at least 60 96, for example at least 70 95, for example at least 80 95, for example at least 90 95, for example at least 95 90, for example at least 98 95, fructose in the source liquid into glucose.

When said sugar is converted to glucose by an enzyme, the amount of sugar converted to glucose can be controlled by adjusting the time of the enzymatic treatment, the temperature and/or the amount of enzyme used. A person skilled in the art will be able to determine the appropriate time, temperature, and amount to obtain the desired degree of sugar conversion.

According to another variant of the implementation of this invention, stage B) is carried out with the help of a microorganism. The specified microorganism must be able to catabolize the specified sugar with the formation of glucose. In addition, it is preferable that the specified microorganism is able to release at least part of the glucose formed into the surrounding liquid.

In addition, it is preferable that the specified microorganism is completely devoid of extracellular proteases, that is, that the specified microorganism does not express or secrete any protease.

According to preferred embodiments of the present invention, in this case, the stage

B) involves the conversion of maltose into glucose. This is, in particular, the case according to the variants of implementation of this invention, where the source liquid contains maltose and/or maltotriose, for example, according to the variants of implementation of this invention, where the source liquid contains malt extract and or wort. Thus, the stage may involve converting maltose into glucose by contacting the source liquid with a maltose-catabolizing microorganism capable of converting maltose into glucose.

Preferably, the specified catabolizing maltose microorganism is able to release at least part of the specified glucose. More preferably, the specified catabolizing maltose microorganism is capable of absorbing maltose from the source liquid, hydrolyzing the specified maltose to glucose and releasing at least part of the specified glucose.

The maltose-catabolizing microorganism can be any microorganism, however, according to one embodiment, it is a bacterium. An example of a suitable maltose-catabolizing microorganism is I asiorasiiy5 zapitapvzizsepviv.

Incubation with a glucose-fermenting microorganism

The methods of this invention may involve stage c) incubation of the liquid with one or more glucose-fermenting microorganisms.

The expression "glucose-fermenting microorganism" when used in this document refers to any microorganism capable of converting glucose into alcohols and/or acids under anaerobic conditions. Preferably, a glucose-fermenting microorganism is a microorganism capable of converting glucose into an organic acid under anaerobic conditions.

Said organic acid may be any of the organic acids described in this document below in the "Organic Acid" section. In particular, the organic acid can be selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, acetic acid, succinic acid, isocitric acid, a-ketoglutaric acid, fumaric acid and oxaloacetic acid. According to the prevailing

In one embodiment, the organic acid is lactic acid.

Thus, according to a preferred embodiment of the present invention, a glucose-fermenting microorganism is capable of fermenting glucose to produce lactic acid. More preferably, the glucose-fermenting microorganism is able to absorb glucose, convert glucose into lactic acid under anaerobic conditions and secrete at least some part of said lactic acid.

The glucose-fermenting microorganism used in the present invention can preferably be selected from the group consisting of yeast and bacteria. In particular, a microorganism that ferments glucose can be a microorganism of food quality, that is, a microorganism that is suitable for use in the production of food and beverages for humans.

According to one embodiment, it is preferable that the glucose-fermenting microorganism is a microorganism that cannot grow in any significant way in beer, more preferably said microorganism is not capable of growing in beer. In particular, a microorganism can be a bacterium unable to grow in beer.

In addition, it is preferable that the specified microorganism is completely devoid of extracellular proteases, that is, that the specified microorganism does not express or secrete any protease.

According to one embodiment, the microorganism is yeast. The specified yeast can, for example, be yeast of the genus Kipuhegotusez, for example, K. Iasii5 or

K. Taichiapiz. The yeast may also be any of the organic acid-producing yeasts described in I oshcgeio M, Maigeio-Regteeia M: Broiade ueavibv ip She mipe ipdivigu,

Iptegpaiyopa! the works of Rosa Mistorioudu 2003:86:23-50. For example, yeast can be from the genus

KioesKega, OekKega/Wgenapoipusez or Rispia.

According to one embodiment of the present invention, the yeast may be selected from the group consisting of the yeasts listed in Table 1.

Table 1

Genus 77111111 | Species////////////////777777777711111111С1С 11111011. tappyma Mali p

Napzepiazroga 2ike5 oztorpia N. pmapit N. maiYibuyepviv N. mipeae

N. aipi N. atetgisapa N. Beskii N. Bei|egipskKii shen B

Napsepshia N. eyi R. Budom N. sarzshaga N. diteppaye N. Poiviiyi N. iadipi o N. tipsha N. reieggopii N. roiutogrgpa N. zaishtivz mag. Zaigtiv vzaisspepkKkia Kidgiamgem, zscishShaia I. Tegtisoia 222 oves roiuzragiv K. miskeppotii K. aezishtsagii

M. riisNegttita M. 200e|Yiii ten 00000000 ooo i

Rispia Napsep romiv R. sasiorpia R. deShShepviv R. divroga

R. Tapipose R. Tegtepiap5 asspagotuse5 Meuyep eh Neezv5 ; 5

Inam/ideas Napzep mag. mipi Keoeteg eyi Neipgisn (1922 I , S apayutiae S arisoia S. aiMapisa S . Iamapisa 10 toetetalv//////77111111111111С

According to one embodiment of the present invention, the glucose-fermenting microorganism is a lactic acid bacterium. A lactic acid bacterium can, for example, be a bacterium of the IasiobasiPaev species. In particular, the lactic acid bacterium can be a bacterium of a genus selected from the group consisting of Viidobasiects, I asiyuobasiPivs,

I eisopovios, Radiosossiv, I asiosossiv, Aegosossiv5, Sagporasiegiit, Epiegosossiv, Oeposossiv, zZrogoiasiorasiyy5, bperiosossiy5, Teiiadeposossiv5, Madosossivz and MUeizeMa. In particular,

lactic acid bacterium can be a bacterium of a genus selected from the group consisting of

Vitidobrasietiit, I astobasiishv5, I astosossiv and Bigeriosossiv.

Thus, according to one embodiment, the glucose-fermenting microorganism can be a lactic acid bacterium selected from the group consisting of sypdapdepbs, HER. Tciepvib5, I. dagmieae, Y. Iasiib5, |. Rivsisht, Y. Riapiagit and H. Gayipoiasiiv.

Predominantly glucose-fermenting microorganism can be I asiosossivz Iasiev.

Thus, according to one version of the implementation, the glucose-fermenting microorganism can be a lactic acid bacterium selected from the group consisting of I. aceyuogapv, GI. asidigahipaye, G. asiadirivsiv5, Y. asidorniyishv, G. adiiv, I. aididiv, G. aitepiapiv, Y. atupyu!uiysiv, G. atuorpishv5, G. atuioimorpisiv, I. atuiomogiv, I. apitaiiv, G. ap, I. arodeti, G. amiapyv, I. riteppepiapv, I. Bhemiv, Y. rysNpetgi, G. sategpaye, Y. sazvi, I. saiepaioptiv, |. sei, Y. soYeeopotipiv, I. soPPpoidev, G. sotrozvii, Y. sopsamiv, G. sogupitogtiv, I. sprav, H. stiviogit, G. sitmaishi5, I. aeiBiyueskii, Y. aehiipisi5, |. aioijmogat, G. edii, G. ediidepegovi, G. Tatadipiv, G.

Tagsitipiv, Y. Teptepiyt, Y. Topisaiyiv, Y. itMysiimogap5, G. yitepiy, Y. tyspyepviv, G. daiPpagyt, G. dab5zegi, Y. dabiisibe, YII. odNpapepbvib5, Y. dgatipi5, Y. Natitevii, Y. Natviegi, GG. Nagbipepviv, H.

NauakKiepviv, I. NPemeifsiv, G. Npiidagaii, G. topopPiosnii, G.. ipegv, G. ipdiyumivi, S. ipteviipaiiv, G.. )ietepii,

G. )opp5opii, I. Kaiihep5i5, III. Keigapoiasiep5, I. Kate, H. Kitepiii, Y. Kpazaiyupiv, H. KypkKevi, I.

Ivisptappii, G.. IPpapeti, I. taIieipetepiapv, G. taii, Y. tapipoiimogapv, I. tipaeepviv, Y. tysozavie, |. tihipiv, H.. padeiy, Y. patigepviv, I. papiepviv, I. oYiidoitegtepiapv, I. ogiv, Y. rapiv, I. rapipeg 5, Y. ragabhemiv, I. ragarisNpegi, I. ragasoiIipoidev, H. ragagatadipiv, I. ratkeiigi, S. rag aitepiagiv, G. ragariapiagit, G. repiosiv, I. regoYepv5, Y riapiagit, GG. ropiiv, I. rzinasi, Y.. gepipi, G.. gteshegi, Y. "patpozyv, I. gitaye, G. godozaye, I. go5v5iae, I. gitipiv, Y. vzayegitpeti, Y. vakKei, I. v5aimapiv, I . , S. 26ae and Her. g2utave, mainly lactic acid bacteria can be selected from the group consisting of I. atu!omiisiv, I. deiIrgieskii and H. Teptepiit.

Thus, in accordance with one embodiment, the glucose-fermenting microorganism can be a Radioassiv selected from the group consisting of P. asiaiiasiisi,

R. seiIisoia, R. siaivvepii, R. datpoviv, R. aehigipisiv, R. eipapoiidigapv, R. iporipaiiv5, R. ragushiv,

From R. repiozaseivs and R. 5Shevsia, mainly Radiosossiv can be chosen from the group consisting of R. asiayasiysi, R. dekhinipisiv and R. repiozaseiv.

According to one embodiment, the glucose-fermenting microorganism may be Siisosporaceae, such as SPisosporaceae okhudap5. SPisoporasieg and, in particular,

Sinsobrasiag ochudap5 are able to ferment a number of sugars with the formation of organic acid. Thus, for example, Siysopabracei and, in particular, Siysopabraceii okhudape may be capable of fermenting a number of sugars, including maltose and glucose, to produce gluconic acid.

Thus, according to the variants of implementation of this invention, where the glucose-fermenting microorganism is SPiisporaceae, in this case, stage B) can be excluded from the methods of this invention. Thus, Siisopobrasii is an example of a microorganism capable of fermenting sugar with the formation of an organic acid.

The liquid may be incubated with the glucose-fermenting microorganism in any suitable manner. In general, incubation is carried out in a closed container or tank.

According to one preferred embodiment, the incubation is carried out in one or more chambers defined by two anion exchange membranes, as described in this document below in the ALO-ZED section.

Incubation can be carried out for any suitable period of time. In general, incubation can take place over a period of 12 hours. up to 1 week, for example during the period from 12 h. up to 48 hours, for example during the period from 12 hours up to 30 hours, for example during the period from 20 to 28 hours. According to one embodiment of the present invention, where stages c) and 4) are carried out simultaneously, the incubation time is chosen to obtain the desired holding time.

Also, the incubation time can be selected to obtain the preferred contact time, as described in the "Contact Time" section below in this document.

In particular, incubation can be carried out until the desired glucose level is reached. For example, stage c) can lead to a decrease in the glucose level to at most 100 g/l, preferably to at most 80 g/l, more preferably to at most 60 g/l, even more preferably to at most 40 g/l.

Incubation can be carried out at any suitable temperature. Preferably, the temperature is chosen as a suitable temperature to ensure the growth of a particular glucose-fermenting microorganism. In general, the temperature will be in the range from 15 to 40 "C, 60 for example in the range from 20 to 35 "C, for example in the range from 23 to 32 "C. This can, in particular,

be the case when the glucose-fermenting microorganism is a lactic acid bacterium, such as I asiosossivs Iasiev.

The method of obtaining a drink with enzymatic conversion of sugar

One aspect of the present invention provides methods of making beverages that are low in both sugar and alcohol. This is achieved by converting at least a portion of the sugar in the source liquid into an organic acid and removing at least a portion of the organic acid. Sugar can be converted into an organic acid with the help of an enzyme. Thus, according to one embodiment, the present invention relates to a method that includes the steps of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of sugar with the formation of an organic acid; and 4) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane bag for reverse electrodialysis (AO-ZED).

Often, the methods also include step B) converting any sugar that is not glucose into glucose. According to these variants of implementation, stage c) will belong to the conversion of glucose with the formation of an organic acid.

In the methods of this invention, step c) is an optional step. However, according to one variant of the implementation of this invention, the methods include performing stage c). For example, methods may include performing step c(s). Thus, according to one variant of the implementation of this invention belongs to the method of obtaining a drink, and the method includes the stages of: a) provision of an initial liquid containing at least one micronutrient and at least one sugar; and

B) if said sugar is not glucose, converting at least some of said sugar into glucose, for example by contacting the source liquid with an enzyme capable of

To catalyze the conversion of a particular sugar of interest into glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid; and a) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

Said enzyme or mixture of enzymes capable of catalyzing the conversion of glucose into an organic acid can be any of the enzymes or mixtures of enzymes described in this document below in the section "Enzymatic conversion of glucose".

Said AO-ZED-liquid may be a finished beverage, or it may be further processed to obtain a finished beverage as described below.

These methods may, in addition, include stage g), and thus, according to one aspect, the present invention relates to a method of obtaining a beverage, and the method includes stages a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, converting at least some of the specified sugar into glucose, for example, by contacting the source liquid with an enzyme capable of catalyzing the conversion of the specific sugar of interest into glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid; and 4) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the LO-ZED liquid, while at the same time retaining at least 65 95 of said at least one micronutrient in said liquid, thus obtaining a KO-ZED liquid,

and the specified cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

As described elsewhere in this document, there steps 4) and iii) can be carried out at least partially simultaneously, and thus, according to one aspect, the present invention relates to a method of obtaining a beverage, and the method includes the steps of: a) providing a starting liquid, containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, converting at least some of the specified sugar into glucose, for example by contacting the source liquid with an enzyme capable of catalyzing the conversion of the specific sugar of interest into glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid; and 4) removing at least 10 90 of said organic acid from said liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AR-ZED); and f) at least partial simultaneous removal of at least part of one cation from the original liquid or partially treated with AO-ZED liquid, thus obtaining a ZED liquid, and said ZED liquid retains at least 65 95 of said at least one nutrient trace element, and said cation removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

CO-ZED-liquid or ZED-liquid can be a finished drink, or it can be further processed to obtain a finished drink. It is preferable that the CO-ZED-liquid or ZED-liquid is a finished drink, or that the finished drink is obtained by adding one or more additional compounds to the KO-ZED-liquid or ZED-liquid.

Thus, the method may, in addition, include the step of adding one or more additional compounds to the starting liquid, AO-ZED-liquid, KO-ZED-liquid or ZED-liquid. According to the variants of implementation, if the present invention does not contain the stage is), then the stage It) preferably includes the addition of one or more additional compounds to the AO-ZED-liquid. According to

In one aspect, the present invention relates to a method of obtaining a drink, and the method includes stages a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, converting at least some of the specified sugar into glucose, for example by contacting the source liquid with an enzyme capable of catalyzing the conversion of the specific sugar of interest into glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid; and 4) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the LO-ZED liquid, while retaining at least 65,965 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

I) adding one or more additional compounds to the KO-ZED-liquid, preferably one or more additional compounds selected from the group consisting of flavor compounds and preservatives, thus obtaining a drink.

The method may also include stage 4) adding one or more additional liquids to

AO-ZED-liquid or KO-ZED-liquid, or ZED-liquid for obtaining a finished drink. In particular, these additional liquids can be drinks, so that the finished drink is a mixture

CO-ZED-liquid and additional drink or a mixture of ZED-liquid and additional drink. Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose, for example by contacting the source liquid with an enzyme capable of catalyzing the conversion of the specific sugar of interest into glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid; and 4) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the AO-ZED liquid, while retaining at least 65,965 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

Ж) optional addition of one or more additional compounds to the KO-ZED-liquid, preferably one or more additional compounds selected from the group consisting of flavoring compounds and preservatives; and 9) providing an additional liquid, such as a beverage, and mixing said CO-ZED liquid with said additional liquid, thereby producing a beverage.

Said additional liquid can be any of the additional liquids described in this document above in the section "Method of production of fermented beverages". The methods may be suitable for the production of low-alcohol beer, low-alcohol cider, low-alcohol wine and low-calorie cider, as described above in the "Method of production of fermented beverages" section.

It is also provided in this invention that the methods may include stage n) additional processing of AO-ZED-liquid or KO-ZED-liquid, or ZED-liquid to obtain a finished drink. The specified additional processing may, for example, represent an incubation stage

AO-ZED-liquids or CO-ZED-liquids, or ZED-liquids with one or more microorganisms, such as yeast. These methods may include the above-described stage 9), and thus the methods may include incubation of the liquid obtained in stage 9) with one or more microorganisms, such as yeast. Microorganisms that can be used in stage Pp) can in particular be yeasts such as brewer's yeast, for example yeast

Zasspagotusev5 segemiviae or bassnagotusev ravziogiapy5, formerly known as 5. sag5regdepviv.

Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose with the formation of an organic acid; and a) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic is removed using an anion exchange membrane bag for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the LO-ZED liquid, while retaining at least 65,965 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

Ж) optional addition of one or more additional compounds to the KO-ZED-liquid, preferably one or more additional compounds selected from the group consisting of flavoring compounds and preservatives; and

M) incubation of the specified AO-ZED-liquid or the specified KO-ZED-liquid with one or more microorganisms, such as yeast, with optional subsequent removal of the specified microorganism, thereby obtaining a drink.

During stage c) an organic acid is formed, and during stage 4) at least some part of said organic acid formed is removed. As described elsewhere, steps c) and 4) can be carried out simultaneously, and thus the organic acid can be continuously generated by said enzyme(s), and at least some of the organic acid formed can be continuously removed by of the specified membrane package for AO-ZED. Although at least 10 95 of the organic acid is removed, the present invention contemplates that at least some of the organic acid formed is retained in the beverage, and thus the present invention contemplates that the beverage may contain more organic acid than the source liquid. This is particularly the case when the source liquid has a high level of sugar and a low level of organic acids. In order to achieve an acceptable ratio of sugar to organic acid, such as any of the ratios described hereinbelow in the Sugar to Organic Acid Ratio section, it may then be preferable for the beverage to contain more organic acid than the source liquid. . Thus, preferably the beverage has a sugar to organic acid ratio as described hereinbelow in the Sugar to Organic Acid Ratio section.

Organic acids can inhibit the activity of some enzymes. Thus, according to embodiments of the present invention where step c) and step 4) are carried out simultaneously, it is preferred that a sufficient amount of organic acid is removed so that the enzyme(s) retain at least most of the activity.

Preferably, at least 10 95 of the organic acid formed is removed during step 4). Thus, for example, at least 15 95, for example at least 20 95, for example at least 25 95, for example at least 30 95, of the organic acid formed in stage c) is preferably removed in stage a). Said organic acid may be any of the organic acids described in this document below in the "Organic Acid" section.

In particular, it is preferred that at least 10 95 gluconic acid formed is removed during step 4). Thus, stage 4) may, according to a preferred embodiment, involve the removal of at least 10 95 gluconic acid, for example at least 15 95 gluconic acid, for example at least 20 95 gluconic acid, for example at least 96 gluconic acid, for example at least 30 9o gluconic acid, formed on 25 stage c). This is, in particular, the case according to embodiments of the present invention, where said enzyme or mixture of enzymes catalyzes the conversion of glucose to form gluconic acid.

In particular, it is preferred that at least 10 95 of the lactic acid formed is removed during step 4). Thus, stage 4) may, according to a preferred embodiment, involve the removal of at least 10 95 lactic acid, for example at least 15 95 lactic acid, for example at least 20 95 lactic acid, for example at least 2590 lactic acid, for example at least 30 90 lactic acid, formed on stage c). This is, in particular, the case according to embodiments of the present invention, where said enzyme or mixture of enzymes catalyzes the conversion of glucose to form lactic acid.

According to the given variants of the implementation of this invention, the micronutrient can, for example, be any of the micronutrients described in this document below in the section "Micronutrient"; and sugar can, for example, be any of the sugars described in the "Sugar" section, and stage 4) can, for example, be carried out by any of the ways described in the "AO-ZED" section, and stage is) can , for example, to carry out any of the ways described in the "KO-ZED" section. Said ratio of sugar to organic acid can be any of the ratios described in this document below in the section "Ratio of sugar to organic acid".

In particular, according to the variants of the implementation of this invention, which belong to the methods of obtaining beverages with enzymatic conversion of sugar, in this case it is preferable that the specified micronutrient is selected from the group consisting of minerals and vitamins.

Similarly, according to the variants of the implementation of this invention, which belong to the methods of obtaining beverages with the enzymatic conversion of glucose, in this case it is preferable that the indicated micronutrient is selected from the group consisting of minerals and vitamins, and in particular from the group consisting of calcium, magnesium, iron, vitamin B: and vitamin B".

In particular, the micronutrient may be selected from the group of minerals and vitamins described herein under the Micronutrient section below.

The source liquid can be any liquid suitable for making a drink.

In general, it is preferable that the source liquid is a natural product. The expression "natural product" when used in this document refers to a product obtained from natural sources by extraction in water or by extrusion, and no additional chemicals are added. Thus, according to one embodiment, the source liquid is an extract, concentrate, or sap of a plant or part of a plant to which no additional sugar has been added.

According to the embodiments of the present invention relating to the preparation of a beverage with 60 enzymatic conversion of sugar, it is preferable that the source liquid is characterized by a relatively high level of one or more sugars, for example a high level of one or more sugars described in this document below in the section "Sugar" . Thus, the source liquid may, for example, contain more than 10 95, for example more than 9 95, for example more than 8 95, for example more than 7 95, of sugar. The specified percentage ratios are given in mass/mass.

According to one embodiment of the present invention, the source liquid is a liquid with a high level of maltose. Thus, the source liquid can be a liquid containing more than 40 g/l, for example more than 50 g/l, for example more than 60 g/l, of maltose.

In particular, the source liquid can be an extract of one or more cereal crops.

Said cereal crops can, for example, be selected from the group consisting of barley, wheat, rye, oats, corn, rice, sorghum, millet, triticale, buckwheat, fonio and quinoa. More preferably, the cereal is selected from the group consisting of barley, wheat, rye, oats, corn and rice, more preferably the cereal is barley.

The extract may be a cereal extract per se, however, the cereal may also be malted, and the extract may be a malted cereal extract. As used herein, the term "sweetened" refers to cereal grains that have been soaked for germination and then dried.

This drying may, for example, be oven drying.

The specified extract of a grain crop or a sweetened grain crop is mainly an aqueous extract.

Thus, according to a preferred embodiment of the present invention and, in particular, according to the embodiments of the present invention related to methods of obtaining a beverage with enzymatic conversion of sugar, in such a case, the source liquid may be a malt extract, such as a barley malt extract. More preferably, the starting liquid can be wort. The starting liquid can also be an extract of a mixture of barley malt and other cereals.

According to a particularly preferred embodiment, the source liquid is wort. When used in this document, the term "wort" means liquid extract of malt. Wort can also be obtained by incubating unmalted barley extract with an enzyme mixture that hydrolyzes the barley components. In addition to the specified extracts of malt or obtained

From barley extracts, wort can be obtained from malt and additional components, such as additional starch-retaining material partially converted to fermentable sugar.

The wort, in general, is obtained by mashing, optionally followed by washing.

The term "mashing" as used herein refers to the incubation of ground malt in water. Kneading is preferably carried out at a specific temperature and in a specific volume of water. Mashing may occur in the presence of auxiliaries understood to contain any carbohydrate source other than malt, such as, but not limited to, unmalted barley, barley syrups, or corn or rice (either whole grain or processed , such as wholemeal flour, syrups or starch.

The term "washing" as used herein refers to the process of extracting residual sugars and other compounds from the grits after grinding with hot water. Washing is usually carried out in a filter tank, mash filter or other device to ensure the separation of the extracted water from the fines.

The wort obtained after mashing is usually called "first wort", while the wort obtained after washing is usually called "second wort". If not specified, then the expression wort can be a first wort, a second wort, or a combination of both.

Thus, the source liquid can be a wort, such as a first wort, a second wort, or a mixture thereof.

It is also contemplated in this invention that the source liquid may be an extract, concentrate or juice of a plant or part of a plant, which has been treated with one or more enzymes. For example, said extract, concentrate or sap of a plant or parts of a plant could be treated with one or more enzymes selected from the group consisting of glucosidases, proteases, pectinases and cellulases. According to embodiments of the present invention, where the source liquid is wort, said source liquid could be obtained using an enzymatic treatment step with one or more enzymes selected from the group consisting of glucosidases, proteases, pectinases and cellulases, preferably from the group , consisting of glucan-1,4-c-glucosidases, proteases, pullulanases, α-amylases, β-amylases, border dextrinases and DV-glucosidases. Treatment with glucan-1,4-4-glucosidase can be considered as stage B) of the methods of this invention. These enzymes can, in particular, be used to break down starch to produce sugars such as maltose.

However, according to one embodiment, it is preferred that proteases are not added at any stage during the procedure.

According to some embodiments of the present invention, the pH of the source liquid can be adjusted by adding a base or acid, such as potassium hydroxide or lactic acid. This can be done, for example, to start the enzymatic treatment at a pH at which the enzyme has good activity.

The methods of the present invention may thus include several enzymatic treatments, for example, one or more of the following: i) treatment with one or more enzymes to obtain a starting liquid containing sugar. These enzymes may, in particular, be enzymes capable of catalyzing the conversion of starch to sugar. Suitable examples of such enzymes are described above in this document in this section. iii) treatment with one or more enzymes capable of catalyzing the conversion of other sugars into glucose, for example enzymes capable of catalyzing the conversion of maltose into glucose. This enzymatic treatment may represent stage B) of the methods of this invention.

Suitable examples of such enzymes are described above in this document under the section "Conversion of sugar to glucose". iii) treatment with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid. This enzymatic treatment can be stage c). Suitable examples of such enzymes are described in this document below in the section "Enzymatic conversion of glucose".

These enzymatic treatments can be carried out simultaneously or sequentially. In particular, processing ii) and iii), which may represent stages B) and c) of the methods of this invention, can be carried out simultaneously.

According to one embodiment of the present invention, the source liquid is a fruit juice or extract containing a high level of sugar. In particular, the source liquid can be a fruit juice or extract, which usually contains a high level of sugar, such as more than 40 g/l, for example more than 50 g/l, for example more than 60 g/l, of sugar. Said fruit juice can, for example, be grape juice, pear juice or apple juice. The methods of the present invention can be used to produce a pleasant beverage with reduced sugar content compared to fruit juice or extract, while retaining one or more beneficial micronutrients.

According to embodiments of the present invention, where the source liquid contains malt extract and/or wort, in which case the source liquid will generally contain high levels of maltose, and according to these embodiments of the present invention, the methods preferably include the step of converting at least some of said maltose into glucose

Thus, in accordance with one aspect of the present invention, methods of producing a beverage are provided, and the methods include the steps of a) providing a source liquid containing at least one micronutrient and maltose, and said source liquid, for example, may contain or even consist of malt extract and/ or wort; and

B) conversion of at least some part of the specified maltose into glucose, for example by incubation with an enzyme capable of catalyzing the hydrolysis of maltose to glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid; and a) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said acid ion is removed using an anion exchange membrane reverse electrodialysis package (AO-ZED), as described in this document below in the "AO-ZED" section.

It is not necessary that the method additionally includes one of the stages is) and 7), as described above.

Step BU) converting maltose to glucose can be carried out by any of the pathways described above in the section "Conversion of sugars into glucose", and in particular, step BU) can involve contacting the source liquid with an enzyme capable of catalyzing the hydrolysis of maltose to glucose as described in the section "Transformation of sugar into glucose".

Stage c) of the methods of obtaining a drink with enzymatic conversion of glucose can be carried out by any of the ways described in this document below in the section "Enzymatic conversion of glucose".

Stage B) and stage c) can be carried out sequentially, first performing stage B) and then stage c). However, it is also contemplated in this invention that stage B) and stage c) can be carried out simultaneously or at least partially simultaneously.

For example, when step B) is carried out with an enzyme, as described in the "Conversion of sugar to glucose" section below in this document, then the enzyme can be added to the source liquid together with said enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose to an organic acid. When step B) is carried out with a microorganism, such as a maltose catabolizing microorganism, as described in the "Conversion of Sugars to Glucose" section below in this document, then the starting fluid can be incubated with said microorganism and with said enzyme or mixture of enzymes capable of catalyzing the conversion of glucose with the production of organic acid, simultaneously.

According to variants of implementation of this invention, where stage B) is carried out with the help of a microorganism, it is preferable that stage B) and stage c) are carried out simultaneously.

Stages c) and 4) can also be carried out sequentially, first performing stage c) and then stage 4). However, it is preferable that stage c) and stage 4) are carried out simultaneously or at least partially simultaneously. Thus, the liquid can be incubated with the specified enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose to form an organic acid, and at the same time at least some of the specified organic acid is removed from the liquid. Thus, once an organic acid is produced by the enzyme-catalyzed reaction, it is then removed from the liquid, ensuring a constant low level of said organic acid in the liquid. This avoids reduction or inhibition of enzyme activity due to high product levels and/or acidic conditions.

Thus, stages B), c) and 4) can all be carried out simultaneously. Alternatively, stage b) can be carried out first, and then stages c) and 4) can be carried out simultaneously.

Stage 4) can be carried out before stage e), but it is also envisaged in this invention that stages a) and e) can be carried out simultaneously.

According to one preferred embodiment of the present invention, stages a) and g) are carried out simultaneously. Thus, according to this version of the implementation of stages b), c), 9) and g) can all be carried out simultaneously. Alternatively, stage B) can be carried out first, and then stages c), 4) and g) can be carried out simultaneously. Stages 49) and e) can, in particular, be carried out simultaneously by using equipment for ZED containing at least one membrane package for AO-ZED and at least one membrane package for KO-ZED, and said membrane package for AO-ZED and said membrane package for KO-ZED are connected in parallel.

According to another particularly preferred embodiment of the present invention, stages 4) and g) are carried out partially simultaneously. According to this embodiment, stage c) can, for example, be carried out for a given period of time, after which both stages 4) and g) are carried out simultaneously. Thus, one or more acid ions can be removed from the liquid by AO-ZED for a given period of time, after which both acid ions and at least one cation are removed by AO-ZED and KO-ZED, respectively, with AO-

ZED and CO-ZED are carried out simultaneously. Thus, according to this embodiment, all stages B), c), 4) and e) can be carried out at least partially simultaneously. Alternatively, stages B) can be carried out first, and then stages c), 4) and g) can be carried out at least partially simultaneously. When stages 4) and g) are carried out at least partially simultaneously, it is preferably carried out with the help of equipment for ZED, containing at least one membrane package for AO-ZED and at least one membrane package for KO-ZED, and the specified membrane package for AO-ZED and the specified membrane package for KO-ZED are connected in parallel.

According to one embodiment of the present invention, it is preferred that no sugar be added to the starting liquid and, in addition, it is preferred that no sugar be added at any stage during the process. In addition, it is preferable not to add sugar to the finished drink.

According to some variants of the implementation of this invention, the methods do not include stage b), but include stage c), where any sugar is converted to form an organic acid with the help of enzymes. Thus, the methods may include stage c) incubation of the source liquid with an enzyme or a mixture of enzymes capable of catalyzing the conversion of sugar with the formation of an organic acid. The specified enzyme or a mixture of enzymes can, for example, be an enzyme or a mixture of enzymes capable of catalyzing the conversion of maltose with the formation of an organic acid. In particular, the enzyme or mixture of enzymes may be able to catalyze the conversion of maltose to maltobionic acid. This is particularly the case according to embodiments of the present invention where the source liquid contains a high level of maltose, for example when the source liquid contains or even consists of a cereal extract, for example when the source liquid is a wort.

In this invention, it is assumed that any of the methods may include as the last stage the stage i) adding CO: to obtain a carbonated drink.

Enzymatic transformation of glucose

According to the variants of the implementation of this invention, which belong to the methods of obtaining a drink with enzymatic conversion of glucose, the methods of this invention include the stage of incubation of a liquid with an enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose with the formation of an organic acid.

The indicated liquid may be the original liquid. Said liquid may also be a liquid obtained after the original liquid has been processed to convert at least some of the sugar that is not glucose into glucose. Said liquid may also be a source liquid which, simultaneously with incubation with an enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose with the formation of an organic acid, is also treated to convert at least some part of the sugar, which is not glucose, into glucose.

Said enzyme or a mixture of enzymes capable of catalyzing the conversion of glucose with the formation of an organic acid may contain any enzymes capable of catalyzing the conversion of glucose with the formation of an organic acid.

According to one preferred embodiment of the present invention, the enzyme or mixture of enzymes capable of catalyzing the conversion of glucose with the formation of an organic acid contains or even consists of glucose oxidase.

Glucose oxidase that can be used with this invention is, in general, an enzyme assigned to EC 1.1.3.4. Thus, the glucose oxidase that can be used with this invention is an oxidoreductase that is able to catalyze the oxidation of glucose to hydrogen peroxide and ХО-glucono-b-lactone. In particular, glucose oxidase, which can be used with this invention, is an enzyme capable of catalyzing the following reaction:

B-O-glucose -4- O2-Y-glucono-1,5-lactone -- NgO".

O-glucono-1,5-lactone is hydrolyzed in water to gluconic acid. Thus, in water

From the environment, the transformation of glucose, catalyzed by glucose oxidase, leads to the formation of gluconic acid. In the methods of this invention, the enzyme or mixture of enzymes capable of catalyzing the conversion of glucose to the formation of an organic acid is generally used in an aqueous medium, and thus the enzyme or mixture of enzymes capable of catalyzing the conversion of glucose to the formation of an organic acid may contain or even consist of glucose oxidase.

Glucose oxidase can be any suitable glucose oxidase. For example, glucose oxidase can be a glucose oxidase of Avregadiy5 podeg or Repisyit atadazakieete. According to one embodiment, the glucose oxidase is a glucose oxidase 5EO IU MO: 10 or a functional homolog thereof having at least 70 95, for example at least 80 95, for example at least 8595, for example at least 90 95, for example at least 95 95, sequence identity with it. Glucose oxidase may also contain or even consist of aa 23-605 5EO IO MO:10 or a functional homologue of aa 23-605 5EO IU MO:10 having at least 7095, for example at least 80 95, for example at least 85 95, for example at least 90 95, eg at least 95 95, sequence identity with it. Glucose oxidase may also be glucose oxidase 5EO IJUO MO: 11 or its functional homologue having at least 70 95, for example at least 80 95, for example at least 85 95, for example at least 90 95, for example at least 95 965, sequence identity with it. The functional homologue of this glucose oxidase is a polypeptide capable of catalyzing the reaction:

BO В-О-glucose 4 О2--О-glucono-1,5-lactone and HO", and which has the above-mentioned sequence identity with the control glucan-1,4-α-glucosidase.

Glucose oxidase can also be one of the commercially available glucose oxidases, such as Nudegase, available from Atapo Rnaptasetschiisai So. Tsa., Nagoya, Japan. Advantage

Nudegase is that it also has catalase activity. Thus, Nudegase contains both glucose oxidase and catalase activity.

In addition, glucose oxidases described in SV 1373562, 05 4675191 and 005 20120114791 can be used according to the present invention.

As noted above, the reaction catalyzed by glucose oxidase can also lead to 60 formation of HgO. In general, it is undesirable for beverages to contain high levels of HeC', and thus, according to embodiments of the present invention involving the use of glucose oxidase, it is preferred that the methods also include a step of removing HgO'. For example, an enzyme or mixture of enzymes capable of catalyzing the conversion of glucose to an organic acid may also contain catalase activity.

Catalase, which can be used with this invention, can be any enzyme capable of catalyzing the decomposition of hydrogen peroxide to water and oxygen. Thus, catalase can be an enzyme assigned to EC 1.11.1.6. In particular, catalase can be an enzyme that catalyzes the following reaction: 2Н202--02-42Н2О.

The catalase may be any suitable catalase. For example, catalase can be catalase from Azregadiyya5 podega, Vasiya5 5ibiyya5 or Voz yashgiv (in particular, from the liver of Vo5 yaygiv). According to one embodiment, the catalase is catalase 5EO IU MO: 12 or a functional homolog thereof having at least 70 95, for example at least 80 95, for example at least 85 95, for example at least 90 95, for example at least 95 95, sequence identity with it. The functional homologue of catalase is a polypeptide capable of catalyzing the reaction: 2H202-052H20, and which has the above-mentioned sequence identity with the control glucan-1,4-a-glucosidase.

It should be understood that any glucose oxidase can be used in the method of the present invention provided that the glucose oxidase exhibits adequate activity and stability at the pH and temperature prevailing during glucose conversion. Thus, both soluble and immobilized preparations of glucose oxidase can be used, even though soluble preparations of glucose oxidase are usually preferred. The same considerations apply to catalase, if used.

In this document, it is noted that the aeration of a liquid, for example, the starting liquid with oxygen, is preferred during the conversion of glucose into gluconic acid. Aeration has not been found to be detrimental to the taste of the drink.

The temperature during the enzymatic conversion of glucose can, for example, be from 10 "C to 40 "C, preferably from 10 "C to 30 "C.

As described in this document above in the section "Method of obtaining a beverage with enzymatic conversion of sugar", the gluconic acid formed can be continuously removed using AO-ZED. Thus, the reaction is not inhibited by the accumulation of gluconic acid.

According to a preferred embodiment of the method according to the present invention, oxygen is fed continuously into a liquid incubated with an enzyme or a mixture of enzymes containing glucose oxidase. The supply of oxygen has an extremely beneficial effect on the reaction rate of an enzymatic reaction. Thus, the continuous introduction of oxygen ensures a high reaction rate. Oxygen may be supplied by any suitable means, for example, oxygen may be supplied by an air pump, the most effective means of introducing oxygen into the liquid.

An enzyme or a mixture of enzymes may, in addition to glucose oxidase and catalase, also contain additional enzymatic activities. However, it is generally preferred that glucose isomerase not be added to any of the liquids during the practice of the methods of this invention. Thus, it is preferred that the enzyme assigned to EC 5.3.1.5 not be added to any liquid during the implementation of the methods of this invention.

It is also preferred that the gluconic acid formed during the methods of this invention be removed by means of AO-ZED, and not by precipitation. Thus, it is preferred that the methods of this invention do not include the addition of a substance that forms a sparingly soluble gluconic acid salt, such as calcium carbonate.

According to some variants of the implementation of this invention, AO-ZED-liquid, or KO-ZED-liquid, or ZED-liquid can be subjected to fermentation. According to some embodiments of the present invention, however; preferably, neither AO-ZED-liquid, nor KO-ZED-liquid, nor ZED-liquid should be subjected to alcohol fumigation. Thus, in some embodiments, the methods of this invention do not include a fermentation step during which alcohol is formed.

Enzymatic conversion of glucose is preferably carried out in such a way that a sufficient amount of glucose is removed from the liquid. This can be achieved, for example, by adjusting the amount of enzyme and/or incubation time. A person skilled in the art will be able to select the appropriate amount of enzyme and the appropriate incubation time. In particular, it is preferable that stage c) of the methods 60 of this invention leads to a decrease in the glucose level by at least 20 95, preferably at least 30 95, more preferably at least 40 95, even more preferably at least 50 95, even more preferably at least 60 95, even more preferably at least 70 95.

The method of obtaining a drink without bacterial fermentation

According to one variant of implementation, this invention belongs to methods of obtaining a drink without bacterial fermentation. These methods, in general, include only the stage of removing organic acids from the source liquid to obtain a drink. Thus, the methods of this embodiment of the present invention are primarily suitable for source liquids that contain an organic acid, that is, that contain a high level of one or more organic acids.

Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient and at least one organic acid; and 4) removing at least 10,956 of at least one organic acid from said liquid while retaining at least 6,595 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

In general, the parent liquid has at least some sweetness, and thus the parent liquid often contains sugar. For example, the source liquid may contain glucose. Thus, the present invention also provides methods of obtaining beverages, and the methods include the stages of: a) provision of a source liquid containing at least one micronutrient, at least one organic acid and glucose; and 4) removing at least 10,956 of at least one organic acid from said liquid while retaining at least 6,595 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

The indicated AO-ZED-liquid can be a ready-made drink, or it can be additionally

To be processed to obtain a finished drink.

The present method may additionally include a step is), and thus, according to one aspect, the present invention relates to a method of obtaining a beverage, and the method includes the steps of: a) providing a source liquid containing at least one micronutrient, at least one organic acid and glucose; and a) removing at least 10 96 of at least one organic acid from said liquid while retaining at least 6595 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) removing at least a portion of one cation from the LO-ZED liquid, while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby obtaining a KO-ZED liquid, wherein said cation is removed by means of a cation exchange membrane package for reverse electrodialysis (KO-ZED).

The indicated KO-ZED-liquid can be a ready-made drink, or it can be further processed to obtain a ready-made drink.

As described elsewhere herein, steps a) and g) can be performed at least partially simultaneously. Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of a) providing a source liquid containing at least one micronutrient, at least one organic acid and glucose; and 4) removal of at least 10 90 of the specified organic acid from the specified liquid, and the specified organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and f) at least partial simultaneous removal of at least part of one cation from the original liquid or partially treated with AO-ZED liquid, thus obtaining a ZED liquid, and said ZED liquid retains at least 65 95 of said at least one nutrient trace element, and said cation removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

The specified ZED-liquid can be a ready-made drink, or it can be further processed to obtain a ready-made drink.

Thus, this method may also include an additional stage of adding one or more additional compounds to the starting liquid, AO-ZED-liquid or to KO-ZED-liquid, or to ZED-liquid. According to embodiments of the present invention that do not include step ii), in this case it is preferred that the additional compound(s) be added to the AO-ZED-liquid. According to one embodiment, the method may include the following steps: a) provision of a source liquid containing at least one micronutrient, at least one organic acid and glucose; and 9) removing at least 10 95 of said organic acid from said liquid while retaining at least 65 95 of said at least one micronutrient in said liquid, thereby producing an AO-ZED liquid, wherein said organic acid is removed using an anion exchange membrane reverse electrodialysis package (AO-ZED), f) removing at least a portion of one cation from the LO-ZED-fluid, while at the same time retaining at least 65,965 of said at least one micronutrient in said liquid, thus obtaining KO-ZED-fluid , and the indicated cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

I) adding one or more additional compounds, preferably adding one or more flavoring compounds and/or preservatives, thereby obtaining a drink.

The method may also include stage 4) adding one or more additional liquids to

AO-ZED-liquid or KO-ZED-liquid, or ZED-liquid for obtaining a finished drink. In particular, these additional liquids can be drinks, so that the finished drink is a mixture

CO-ZED-liquid and additional drink or a mixture of ZED-liquid and additional drink. Thus, according to one aspect, the present invention relates to a method of obtaining a drink, and the method includes the stages of: a) providing a source liquid containing at least one micronutrient, at least one organic acid and glucose; and

Zo a) removing at least 10 95 of the specified organic acid from the specified liquid, while retaining at least 65 95 of the specified at least one micronutrient in the specified liquid, thus obtaining an AO-ZED liquid, and the specified organic acid is removed using an anion exchange membrane a reverse electrodialysis (ROD) package, f) removing at least a portion of one cation from the ROD fluid while retaining at least 65,965 of said at least one micronutrient in said fluid, thereby producing a ROD fluid , and the indicated cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and

Her) optional addition of one or more additional compounds, preferably the addition of one or more flavor compounds and/or preservatives; and 9) providing an additional liquid, such as a beverage, such as fruit juice, and mixing said CO-ZED liquid with said additional liquid, thereby producing a beverage.

According to these embodiments of the present invention, the source liquid already contains an organic acid, and step 4) is to remove at least some of said organic acid, thus reducing the acid content of the source liquid to obtain a pleasant beverage. Preferably, the beverage is characterized by a sugar to organic acid ratio as described herein below under "Sugar to Organic Acid Ratio" and thus preferably sufficient organic acid is removed to achieve said ratio.

Thus, preferably at least 1095 of at least one organic acid, e.g. at least 15 95 of at least one organic acid, e.g. at least 20 96 of at least one organic acid, e.g. at least 25 96 of at least one organic acid, e.g. at least 3095 of at least one organic acid, are removed during step 4). More preferably at least 10 96 of at least two organic acids, for example at least 15595 of at least two organic acids, for example at least 2095 of at least two organic acids, for example at least 25 95 of at least two organic acids, for example at least 3095 of at least two 60 organic acids, are removed during step 4) . For example, at least 10 95 all organic

Of the acids, for example at least 15 95 of all organic acids, for example at least 20 95 of all organic acids, for example at least 25595 of all organic acids, for example at least 30 90 of all organic acids, are removed during step a).

According to one embodiment, it is preferred that at least 10 95 citric acid, for example at least 15595 citric acid, for example at least 20 95 citric acid, for example at least 25 95 citric acid, for example at least

C0 96 citric acid, removed during stage 4). This is particularly the case when the source liquid contains citric acid.

According to another embodiment, it is preferred that at least 10 95 malic acid, for example at least 1595 malic acid, for example at least 20 95 malic acid, for example at least 2595 malic acid, for example at least 30 95 malic acid, is removed during step 4). This is particularly the case when the source liquid contains malic acid.

Said micronutrient may be any of the 3 micronutrients described in this document below in the "Micronutrients" section.

In particular, according to the variants of the implementation of this invention, which belong to the methods of obtaining beverages without bacterial fermentation, in this case it is preferable that the indicated micronutrient is selected from the group consisting of minerals, vitamins and antioxidants, and, in particular, from the group of minerals, vitamins and antioxidants described in the Micronutrient section below in this document.

The source liquid according to this embodiment of the present invention is any liquid suitable for making a drink. Preferably, the source liquid is a drinkable liquid, except that it is too high in organic acids.

It is usually preferred that the source liquid is a natural product. The expression "natural product" when used in this document refers to a product obtained from natural sources by extraction in water or by extrusion, and no additional chemicals are added. Thus, according to one embodiment, the source liquid is an extract or juice of a plant or part of a plant to which no additional sugar has been added.

Thus, according to one embodiment, the source liquid is a fruit juice, such as citrus juice. Citrus fruits can be chosen, for example, from the group consisting of 3 oranges, lime, pomelo, lemon, tangerine, satsuma, grapefruit, Australian lime and kumquat. According to one preferred embodiment of the present invention, the source liquid is lemon juice. The source liquid may also be a berry juice, such as blackcurrant juice. The starting liquid can also be a vegetable juice, such as tomato juice or carrot juice.

According to another embodiment, the source liquid is a fermented fruit juice. For example, the source liquid can be selected from the group consisting of fermented apple juice and fermented pear juice.

According to another embodiment, the source liquid is a fruit extract, for example, the source liquid can be a fruit extract selected from the group consisting of rosehip, blackthorn, blackcurrant and mudberry.

It is also contemplated in this invention that the source liquid may be an extract, concentrate or juice of a plant or part of a plant, which has been treated with one or more enzymes. For example, said extract, concentrate or sap of a plant or parts of a plant could be treated with one or more enzymes selected from the group consisting of glucosidases, proteases, pectinases and cellulases. According to embodiments of the present invention, where the source liquid is fruit juice, fruit extract or fruit concentrate, in this case, the source liquid could be obtained using an enzymatic treatment step with one or more enzymes selected from the group consisting of pectinases and cellulases.

The starting liquid may also be a mixture of one or more of the above juices, extracts and concentrates.

The organic acid can be any organic acid contained in the source liquid. In particular, the organic acid can be any of the organic acids described in this document below in the "Organic Acid" section. Preferably, the organic acid can be selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, acetic acid, succinic acid, isocitric acid, a-ketoglutaric acid, fumaric acid and oxaloacetic acid. According to variants 60 of the implementation of this invention, where the source liquid is citrus juice, in this case the organic acid may, in particular, be citric acid. According to embodiments of the present invention, where the source liquid is fermented apple juice or fermented pear juice, in this case the organic acid may, in particular, be malic acid.

As described in this document above, one advantage of the methods of the present invention is that the beverages obtained according to the methods are low in calories and, in particular, contain little sugar. Thus, according to the variants of the implementation of this invention, which do not include the fermentation stage, in this case it is preferable that the source liquid is not characterized by a high level of sugar content. Thus, it is preferred that the source liquid contains at most 10 95, preferably at most 9 95, even more preferably at most 8 95, for example at most 7 95, of sugar.

More preferably, the total concentration of glucose, fructose, maltose, lactose, and sucrose in the source liquid is at most 10 95 , preferably at most 9 95 , even more preferably at most 8 95 , for example at most 7 95 . It is also preferred that the source liquid contains at most 10 95 , preferably at most 995, even more preferably at most 8 95, for example at most 7 95, of glucose. The indicated percentage ratios are all given in mass/mass.

The ratio of sugar to organic acid can be any of the ratios described in this document below in the section "Ratio of sugar to organic acid".

Stage Her) involves the addition of one or more additional compounds. Said additional compounds can preferably be selected from the group consisting of sugars, flavor compounds, preservatives and water.

It is preferred that the beverages obtained by the methods of the present invention have a low sugar content, and thus, according to the embodiments of the present invention where sugar is added, it is preferred that the resulting beverages contain at most 1095, preferably at most 995, even more preferably at most 8 95 , for example at most 7 95, of sugar, preferably at most 10 95, preferably at most 9 95, even more preferably at most 8 95, for example at most 7 U, of glucose.

The flavor compound may be any of the flavor compounds described in this document below in the "Flavor Compounds" section.

Stage 4) of the methods described in this section can be carried out in any of the ways described in this document below in the "AHAO-ZED" section.

Stage c) of the methods described in this section can be carried out by any of the ways described in this document below in the "KO-ZED" section.

Stages 4) and g) can be carried out simultaneously or sequentially, but preferably stage a) is carried out before stage g).

According to one preferred embodiment of the present invention, stages a) and g) are carried out simultaneously. Stages 4) and g) can, in particular, be carried out simultaneously using equipment for ZED, containing at least one membrane package for AO-ZED and at least one membrane package for KO-ZED, and the specified membrane package for

AO-ZED and the specified membrane package for KO-ZED are connected in parallel.

According to another particularly preferred embodiment of the present invention, stages c) and g) are carried out partially simultaneously. According to this embodiment, stage a) can, for example, be carried out for a given period of time, after which both stages 4) and g) are carried out simultaneously. In particular, stage 4) can be carried out until a predetermined pH desired for the finished drink is reached, after which both stages 4) and e) can be carried out simultaneously. Thus, one or more acid ions can be removed from the liquid by AO-ZED for a given period of time, after which both acid ions and at least one cation are removed by AO-ZED and KO-ZED, respectively, with AO-

ZED and CO-ZED are carried out simultaneously. When AO-ZED is carried out separately, acid ions are continuously removed, thus increasing the pH. When AO-ZED and KO-ZED are carried out in parallel, then the prevailing pH can be kept relatively constant. Thus, AO-ZED can be carried out until the desired pH is reached, after which AO-ZED and KO-ZED can be carried out in parallel until the desired specific conductivity is reached. When stages 4) and g) are carried out at least partially simultaneously, it is preferably carried out with the help of equipment for ZED, containing at least one membrane package for AO-ZED and at least one membrane package for KO-ZED, and the specified membrane package for

AO-ZED and the specified membrane package for KO-ZED are connected in parallel. Thus, according to one variant of implementation, the present invention provides methods of obtaining a drink, which include stages a) providing a source liquid (for example, fruit juice or fruit extract) containing at least one micronutrient, at least one organic acid and glucose; and 4) removing at least 10 95 of said organic acid from said fluid while retaining at least 65 95 of said at least one micronutrient in said fluid, wherein said organic acid is removed using an anion exchange membrane reverse electrodialysis (RED) bag, and the specified process is continued until a predetermined pH is reached, e) simultaneous removal of at least part of one organic acid and at least part of one cation from the liquid obtained in step 4), while retaining at least 65 96 of said at least one nutrient trace element in the specified liquid, thereby obtaining ZED-liquid, and the specified organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED); and the specified cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED); and the specified process is continued until a predetermined specific conductivity is reached,

Her) optional addition of one or more additional compounds, preferably the addition of one or more flavor compounds and/or preservatives; and 9) optionally providing an additional liquid, such as a beverage, such as fruit juice, and mixing said CO-ZED liquid with said additional liquid.

Said predetermined pH is preferably chosen to achieve a finished beverage with the desired ratio of sugar to organic acid. In particular, said ratio of sugar to organic acid can be any of the ratios of sugar to organic acid described in this document below in the section "Ratio of sugar to organic acid". According to embodiments of the present invention relating to relatively acidic beverages such as lemon juice, in this case said predetermined pH may be in the range of 3 to 5, such as in the range of 3 to 4, for example approx. pH 3.5.

The predetermined specific conductivity can, for example, be a specific conductivity in the range from 3 to 5, preferably in the range from 3 to 4, for example approx. 3.5.

It is also preferred that the pH never exceeds pH 4 during the process, more preferably the pH never exceeds pH 4.5 during the process, even more preferably the pH never exceeds pH 5 during the process. According to one embodiment of this invention, the pH never exceeds pH 3.5 during the method. This may, in particular, be the case when the source liquid is a fruit or berry juice or extract.

It is also preferred that the pH never during the process be significantly higher than said predetermined pH. Thus, preferably the pH is no more than 20 95 higher, preferably no more than 15 95 higher than the predetermined pH at any time during the process. This can, for example, be ensured by the operation of KO-ZED in parallel with

AO-ZED.

The expression "approx." are used in this document to indicate w/-10 95, preferably /-5 95.

Fragrant substance

The advantage of the methods of this invention is that usually one or more aromatic substances present in the original liquid are stored in AO-ZED-liquid, in KO-ZED-liquid, ZED-liquid and finished drinks obtained using the methods. Thus, the ED liquid retains the flavoring substance(s) of the source liquid, and thus the finished beverage also retains the flavoring substance(s) of the source liquid. Which aromatic substance is in the finished drink usually depends on the aromatic substances in the original liquid. The advantage of this invention is that the finished drink can retain a taste similar to the original liquid, but with a reduced acid and/or sugar content.

According to embodiments of the present invention that do not include stage c), in this case, the finished beverage will be in a general similar source liquid, except that it will be less acidic. As described above, AO-ZED-liquid, KO-ZED-liquid, ZED-liquid and finished beverages obtained by the methods of this invention retain at least one micronutrient and preferably several micronutrients. In addition, in AO-ZED-liquid, in KO-ZED-liquid,

ZED-liquid and/or ready-made drinks also contain aromatic substances.

Thus, according to one embodiment, the present invention relates to a method of obtaining a drink, which includes the stages of: a) providing a source liquid containing at least one micronutrient, at least one aromatic substance and at least one organic acid; and a) removing at least 10,956 of at least one organic acid from said liquid while retaining at least 6,595 of said at least one micronutrient and at least 6,595 of said at least one flavoring substance in said liquid, thereby producing an AO-ZED liquid, wherein the specified organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

The present invention also relates to a method of obtaining a drink, which includes the stages of a) provision of a starting liquid containing at least one micronutrient, at least one flavoring substance and at least one sugar; and

B) if the specified sugar is not glucose, the conversion of at least some part of the specified sugar into glucose; and c) incubation of the specified liquid with one or more glucose-fermenting microorganisms capable of fermenting glucose with the formation of organic acid; and a) removing at least 10 95 of said organic acid from said liquid, while retaining at least 65 95 of said at least one micronutrient and at least 65 95 of said at least one flavoring substance in said liquid, thereby obtaining AO-ZED liquid, and the specified organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

In addition, the present invention relates to a method of obtaining a drink, and the method includes the stages of: a) provision of an initial liquid containing at least one micronutrient, at least one flavoring substance and at least one sugar; and

Zo B) if the specified sugar is not glucose, converting at least some part of the specified sugar into glucose, for example by contacting the source liquid with an enzyme capable of catalyzing the conversion of the specific sugar of interest into glucose; and c) incubation of the specified liquid with an enzyme or a mixture of enzymes capable of catalyzing the transformation of glucose with the formation of an organic acid; and a) removing at least 10 95 of said organic acid from said liquid, while retaining at least 65 95 of said at least one micronutrient and at least 65 95 of said at least one flavoring substance in said liquid, thereby obtaining AO-ZED liquid, and the specified organic acid is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED).

All of the methods described herein above in this "Fragrances" section may further include step e): e) removing at least a portion of one cation from the LO-ZED-liquid while retaining at least 65 95 of said at least one nutrient trace element and at least 65 95 of the specified at least one aromatic substance in the specified liquid, thus obtaining KO-ZED-liquid, and the specified cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

All the methods described in this document above in this section "Flavors" can correspond to any of the methods described in this document above in the sections "Method of obtaining a beverage", "Methods of obtaining a fermented beverage", "Methods of obtaining a beverage with a fermented conversion of sugar" and "Method of obtaining a beverage without bacterial fermentation", except that the source liquid contains, among other things, at least one flavoring substance, and that at least 65 95 of said flavoring substance is retained during the treatment with AO-ZED, so and processing using KO-ZED. Thus, relative to the methods described in this document above in this section "Fragrances", in this case steps a), b), c), 4) and e) can be carried out by any of the ways described in this document above in the sections "Method of obtaining a drink", "Methods of obtaining a fermented drink", "Methods of obtaining a drink with enzymatic conversion of sugar" and "Method of obtaining a drink without bacterial fermentation", with the only difference that the source liquid must contain at least one aromatic substance, and that at least 65 95 of the specified aromatic substance is stored in AO-ZED-liquid and/or in KO-ZED-liquid, and/or in ZED-liquid.

Thus, the methods described in this document above in this section "Fragrance substances" may also include one or more of the stages (I), 9), M) and i), as described in this document in the sections "Method of obtaining a beverage" , "Methods of obtaining a fermented drink", "Methods of obtaining a drink with enzymatic conversion of sugar" and "Method of obtaining a drink without bacterial fermentation".

Step 4) may involve removing at least 10 95 of one or more acid ions from said liquid while retaining at least 6595 of at least one odorant in said liquid. In particular, step 4) may involve removing at least 10 95 of one or more acid ions from said liquid, while retaining at least 80 95 of at least one odorant in said liquid.

Thus, step 4) may involve removing at least 1095 of one or more acid ions from said liquid, while retaining at least 90 95 of at least one odorant in said liquid. For example, step 4) may involve removing at least 10 95 of one or more acid ions from said liquid, while retaining at least 65 95 of at least two, for example at least three, different odorants in said liquid. Thus, step 4) may involve removing at least 10 95 of one or more acid ions from said liquid, while retaining at least 80 95 of at least two, for example at least three, different micronutrients in said liquid.

The methods of the present invention may also include the step g) removing at least part of one cation from the AO-ZED liquid or from the original liquid or from a partially treated with AO-ZED liquid, at the same time retaining at least 65 95 of at least one aromatic substance in said liquid In particular, stage e) can provide for the removal of at least part of one cation from the AO-ZED-liquid, partially treated with the help of AO-

ZED liquid or source liquid, while maintaining at least 80 95 of at least one odorant in said liquid. Thus, the step e) may involve removing at least part of one cation from the AO-ZED-liquid partially treated with the AO-

ZED liquid or source liquid, at the same time keeping at least 90 95 of at least one aromatic substance in said liquid.

For example, the step is) can involve removing at least part of one cation from

AO-ZED-liquid partially treated with AO-ZED liquid or source liquid, while retaining at least 65 95 of at least two, for example at least three, different odorants in said liquid. Thus, step e) may involve removing at least a portion of one cation from the AO-ZED liquid, the source liquid, or a partially AO-ZED-treated liquid, while retaining at least 80 95 of at least two, e.g. at least three, different odorants in the specified liquid.

According to some variants of the implementation of this invention, stages 4) and i) are performed at least partially simultaneously. The resulting liquid can be called "ZED-liquid" according to these variants of implementation. It is preferable that the ZED-liquid retains at least 65 95 of at least one aromatic substance present in the original liquid.

In particular, stages a) and e) can together provide for the removal of at least 10 95 of one or more acid ions and at least part of one cation from the source liquid, while at the same time keeping at least 80 95 of at least one aromatic substance in the ZED-liquid.

Thus, stages 4) and g) can together provide for the removal of at least 10 95 of one or more acid ions and at least part of one cation from the source liquid, while at the same time keeping at least 90 95 of at least one aromatic substance in the ZED-liquid.

For example, steps 4) and e) may together provide for the removal of at least 10 95 of one or more acid ions and at least part of one cation from the source liquid, while at the same time retaining at least 65 95 of at least two, for example at least three, different odorants in the ZED- liquid

Thus, steps 4) and g) can together provide for the removal of at least 10 95 of one or more acid ions and at least part of one cation from the source liquid, while at the same time retaining at least 80 95 of at least two, for example at least three, different odorants in the ZED - liquid

The aromatic compound can be any aromatic substance that is desirable to keep in the finished drink. In general, an odorant is a compound that makes a significant contribution to the taste characteristics of the source liquid. A person skilled in the art will know which flavorings contribute to the flavor characteristics of a given source liquid.

An odorant is a chemical compound that has a smell or aroma. A chemical compound has an odor or aroma when it is volatile enough to be carried in the olfactory system to the top of the nose. Usually, a fragrant substance is an organic compound with a molecular weight of less than 300.

A fragrant substance can, for example, be an ester. Non-limiting examples of fragrances that are esters include geranyl acetate, methyl formate, methyl propionate, methyl propanoate, methyl butyrate, methyl butanoate, ethyl butyrate, ethyl butanoate, isoamyl acetate, pentyl butyrate, pentyl butanoate, pentyl pentanoate, octyl acetate, benzyl acetate, ethyl anthranilate, fructon, hexyl acetate, ethyl methyl phenylglycine. date

The odorant may also be a terpene or terpenoid. Terpenes are molecules consisting of covalently bonded isoprene units, and thus terpenes have the molecular formula (C5Hv)n, where n is the number of bonded isoprene units. Terpenoids are terpenes that have been chemically modified, for example by oxidation or rearrangement of the carbon skeleton.

Non-limiting examples of fragrances that are linear terpenes or terpenoids include geraniol, nerol, citral, limonal, geranial, neral, citronellal, citronellol, or linalool.

Non-limiting examples of aromatics that are cyclic terpenes or terpenoids include limonene or thujone.

A fragrant substance can also, for example, be an aromatic compound. In particular, the fragrant substance can be an aromatic compound consisting of a b-membered aromatic ring substituted by one or more substituents. Non-limiting examples of fragrances that are aromatic compounds include benzaldehyde, cinnamic aldehyde, ethyl maltol, vanillin, anisole, anethole, estragole, and thymol.

Other non-limiting examples of fragrances include furaneol, 1-hexanol, menthol, isovaleric aldehyde, hanus aldehyde, dihydrojasmone, gamma decalactone, gamma nonalactone, delta octalactone, jasmolactone, masoylactone, tartaric lactone, sotolone, mercaptan

From grapefruit, furan-2-ylmethanethiol, phosphine or nerolin.

Organic acid

As used herein, the term "organic acid" refers to any carboxylic acid. Preferably, the organic acid according to the present invention is C1-3-alkyl or C1-3-alkenyl, and the specified C-3-alkyl and Ci-3-alkenyl are substituted by p-COOH groups, t-OH groups and 4-0 groups, where n is an integer in the range 1 to 3, t is an integer in the range 0 to 2, and d is an integer in the range 0 to 1.

Preferably, the organic acid can be propyl substituted by 1) 1-3-COOH groups, for example, 3-COOH groups; and 2) an 0-1-OH group, for example a 1-OH group, or the organic acid can be ethyl substituted with 1) 1-2-COOH groups and 2) 0-2-OH groups.

Preferably, the term "organic acid" as used herein refers to lactic acid, citric acid, malic acid, tartaric acid, acetic acid, succinic acid, isocitric acid, α-ketoglutaric acid, fumaric acid, and oxalic acid.

According to one particularly preferred embodiment of the present invention, the term "organic acid" as used herein refers to lactic acid.

Sugar

As used herein, the term "sugar" refers collectively to monosaccharides, disaccharides, and trisaccharides.

Monosaccharides in general have the chemical formula Cx(HgO)y, where x is 3-7. Thus, the monosaccharide according to the present invention can be selected from the group consisting of triose, tetrose, pentose, hexose and heptose. The monosaccharide is preferably a hexose.

Disaccharides are dimers of monosaccharides, and trisaccharides are trimers of monosaccharides.

Preferably, "sugar" as used herein refers to fructose, maltose, maltotriose, lactose, sucrose, and glucose.

Ratio of sugar to organic acid

Interestingly, the authors of this invention have discovered that specific ratios of sugar to organic acids provide beverages that are particularly enjoyable.

Thus, it is preferable that the beverages obtained by the methods of this invention are characterized by a ratio of sugar to organic acid in the range from 1:2 to 60:1.

In particular, the ratio of sugar to organic acid can be in the range of 5.5:1 to 10:11, preferably in the range of 6:11 to 10:11, such as in the range of 7:1 to 9:1, for example in the range from 8:1 to 9:11. The ratio is calculated as the total sugar concentration in g/l divided by the total organic acid concentration in g/l.

More often than not, a drink can be enjoyable when it contains a minimal amount of sugar, while adding more sugar does not improve the taste. Thus, in general, it is preferred that the beverages of the present invention contain as little sugar as possible while still being palatable. Thus, the ratios given in this document generally refer to beverages containing as little sugar as possible, but which are still perceived as pleasant.

For beverages obtained by methods including stage c), in this case, the ratio of sugar to organic acid in the beverages may be in the range of 20:1 to 60:1. for example, in the range of 25:1 to 55:1. However, it is preferred that the ratio of sugar to organic acid is in the range of 5.5:1 to 10:1, more preferably in the range of 6:1 to 10:1, for example in the range of 7:1 to 9:1, e.g. , ranging from 8:1 to 9:1. This is particularly the case when beverages are obtained from a source liquid containing malt extract and/or wort.

For a beverage obtained by methods that do not include step c), in this case it is preferred that the ratio of sugar to organic acid is in the range of 1:2 to 1011, for example in the range of 1:1.5 to 5:1, for example in range from 1.2:1 to 1:1.2. This is particularly the case when beverages are obtained from a source liquid containing fruit juice or fruit extract, such as citrus juice.

In particular, the ratio of sugar to organic acids can be a ratio

I) total concentration in g/l of monosaccharides and disaccharides to

II) total concentration in g/l of organic acids, which are C-3-alkyl or C-3-alkenyl, and the specified C-3-alkyl and C-3-alkenyl are substituted by p-COOH groups, t-OH groups and a-o groups, and n is an integer in the range from 1 to 3, t is an integer in the range from 0 to 2, and d is an integer in the range from 0 to 1.

For example, the ratio of sugar to organic acid can be a ratio

I) total concentration in g/l of fructose, maltose, lactose, sucrose and glucose to

I) total concentration in g/l of lactic acid, citric acid, malic acid, tartaric acid, acetic acid, succinic acid, isocitric acid, a-ketoglutaric acid, fumaric acid and oxaloacetic acid.

According to one embodiment of the present invention, the ratio of sugar to organic acid can be a ratio of

I) total concentration in g/l of glucose to

II) total concentration in g/l of lactic acid.

According to these embodiments of the present invention, the ratio of glucose to lactic acid is preferably in the range of 5:11 to 10:11, preferably in the range of 6:1 to 9:11, for example in the range of 7:1 to 8: 1. This is, in particular, the case for the methods of the present invention including step c) and/or for the methods of the present invention in which the starting liquid contains malt extract and/or wort.

Nutrient trace element

The term "micronutrient," as used herein, refers to nutrients that humans need in small amounts that the body cannot produce. Thus, the term micronutrient, which is meant, does not include sugars, proteins and fats, or other caloric nutrients.

The micronutrient according to the present invention can be, in particular, selected from the group consisting of minerals, vitamins, salts and antioxidants.

The methods of this invention include step 4) removing at least 10 95 of one or more acid ions from the liquid, while retaining at least some of the micronutrient. With respect to any of the methods of obtaining a beverage described in this document, and in particular with respect to any of the methods described in the section "Method of obtaining a fermented beverage" and with respect to any of the methods described in the section "Method of obtaining beverages with enzymatic conversion of sugar", and with respect to any of the methods described in the section "Method of obtaining a drink without bacterial fermentation", stage a) can be as follows.

Step 4) may involve removing at least 10 95 of one or more acid ions from said liquid while retaining at least 65 95 of at least one trace nutrient in said liquid, said acid ion being removed by an anion exchange membrane reverse electrodialysis bag (AO- ZED).

In particular, step 4) may involve removing at least 10 95 of one or more acid ions from said liquid, while retaining at least 80 95 of at least one micronutrient in said liquid, said acid ion being removed using an anion exchange membrane pack for reverse electrodialysis ( AO-ZED).

Thus, step 4) may comprise removing at least 1095 of one or more acid ions from said liquid while retaining at least 90 95 of at least one micronutrient in said liquid, said acid ion being removed by means of an anion exchange membrane pack for reverse electrodialysis ( AO-ZED).

For example, step a) may involve removing at least 10 95 of one or more acid ions from said liquid while retaining at least 65 95 of at least two, for example at least three, different micronutrients in said liquid, wherein said acid ion is removed by anion exchange membrane package for reverse electrodialysis (AO-ZED).

Thus, step j) may involve removing at least 1095 of one or more acid ions from said liquid while retaining at least 80 95 of at least two, for example at least three, different micronutrients in said liquid, wherein said acid ion is removed by anion exchange membrane package for reverse electrodialysis (AO-ZED).

The methods of this invention may also include the step e) removing at least part of one cation from the AO-ZED-liquid, at the same time keeping at least some part of the nutrient trace element. With respect to any of the methods of obtaining a beverage described in this document, and in particular with respect to any of the methods described in the section "Method of obtaining a fermented beverage", and with respect to any of the methods described in the section

From the "Method of obtaining beverages with enzymatic conversion of sugar", and in relation to any of the methods described in the section "Method of obtaining a drink without bacterial fermentation", the stage is) can be as follows.

Step e) may involve removing at least a portion of one cation from the AO-ZED fluid, while retaining at least 6595 at least one micronutrient in said fluid, wherein said cation is removed using a cation exchange membrane bag for reverse electrodialysis (KO-ZED).

In particular, stage e) may involve removal of at least part of one cation from AO-

ZED fluids, while maintaining at least 8095 at least one micronutrient in said fluid, and said cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED).

Thus, the step is) can involve the removal of at least part of one cation from

AO-ZED fluids, while retaining at least 90,956 of at least one nutrient trace element in said liquid, and said cation is removed using a cation exchange membrane bag for reverse electrodialysis (KO-ZED).

For example, the step is) can involve removing at least part of one cation from

AO-ZED fluids, while maintaining at least 6595 at least two, for example, at least three, different micronutrients in said liquid, and said cation is removed using a cation exchange membrane bag for reverse electrodialysis (KO-ZED).

Thus, the step is) can involve the removal of at least part of one cation from

AO-ZED fluids, while retaining at least 80 95 of at least two, for example at least three, different nutrient trace elements in said liquid, and said cation is removed using a cation exchange membrane bag for reverse electrodialysis (KO-ZED).

According to some variants of the implementation of this invention, stages 4) and g) are carried out at least partially simultaneously. The resulting liquid can be called "ZED-liquid" according to these variants of implementation. Preferably, the ZED liquid retains at least 65 95 of at least one micronutrient present in the original liquid.

In particular, stages a) and e) can together provide for the removal of at least 10 95 of one or more acid ions and at least part of one cation from the source liquid, while at the same time keeping at least 80 95 of at least one nutrient trace element in the ZED liquid.

Thus, stages 4) and g) can together provide for the removal of at least 10 95 of one or more acid ions and at least part of one cation from the source liquid, while at the same time retaining at least 90 95 of at least one micronutrient in the ED fluid.

For example, steps 4) and e) can together provide for the removal of at least 10 95 of one or more acid ions and at least a portion of one cation from the source liquid, while at the same time retaining at least 65 95 of at least two, for example at least three, different micronutrients in the ZED- liquid

Thus, steps 4) and g) can together provide for the removal of at least 10 95 of one or more acid ions and at least part of one cation from the source liquid, while at the same time retaining at least 80 95 of at least two, for example at least three, different micronutrients in the ZED - liquid

When the micronutrient is a salt, it can, for example, be a phosphate or an iodide.

When the micronutrient is a mineral, it may, for example, be selected from the group consisting of potassium, iron, calcium, cobalt, chromium, copper, manganese, magnesium, selenium, zinc, molybdenum and silicon. According to the variants of the implementation of this invention, when the micronutrient is a mineral, it is preferable that the specified mineral is a mineral, the consumption of which is beneficial for human health. Thus, it is preferred that the micronutrient is a mineral selected from the group consisting of calcium, magnesium, iron and silicon dioxide. In some embodiments, it is preferred that the mineral be selected from the group consisting of calcium, magnesium, and iron.

When the source liquid contains malt extract and/or wort, then the micronutrient may in particular be calcium, magnesium, potassium, silicon, iron or zinc, more preferably the micronutrient may be calcium, magnesium or iron. Thus, it is preferable that at least one of more preferably at least 2 of, even more preferably at least 3 of, even more preferably all of calcium, magnesium and iron are retained in the liquid during the removal of acid ions and according to the variants of implementation of this invention, which includes stage is), also during cation removal.

Micronutrients can also be vitamins. When the micronutrient is a vitamin, said vitamin may preferably be selected from the group consisting of vitamin A, vitamin B, vitamin B, vitamin B, vitamin B, vitamin B, vitamin B, vitamin E, and vitamin K.

In particular, the micronutrient can be selected from the group consisting of vitamin Bb and vitamin B.

When the source liquid contains malt extract and/or wort, then the micronutrient may, in particular, be vitamin A, vitamin B, vitamin B, vitamin B, vitamin B, vitamin B, vitamin B, vitamin E, or vitamin K. in such a way, preferably, that at least one of, more preferably at least 2 of, even more preferably at least 3 of, even more preferably all of, vitamin A, vitamin B:, vitamin Bg, vitamin Bz, vitamin Bhe, vitamin Bhe, vitamin E or of vitamin K were stored in the liquid during the removal of acid ions and according to the variants of the implementation of this invention, which includes the step is), also during the removal of the cation.

According to embodiments of the present invention, which include bacterial fermentation, in this case, the micronutrient is preferably not a vitamin. According to the specified variants of implementation, it is preferable that the micronutrient is a mineral, such as any of the above-mentioned minerals.

According to embodiments of the present invention, where the source liquid contains malt extract and/or wort, and where the methods do not include bacterial fermentation, for example, according to any of the methods described herein above in the sections "Method for making beverages with enzymatic conversion of sugar " and "Methods of obtaining a drink without bacterial fermentation", in this case, the nutrient microelement can, for example, be selected from the group consisting of minerals and vitamins. The specified minerals can, for example, be any of the minerals described in this document above. The vitamins may also be any of the vitamins described herein above, but preferably said vitamins are selected from the group consisting of vitamin B: and vitamin B." Thus, according to these embodiments, it is preferred that at least 65% of the vitamin B is retained in the liquid after step 4). In addition, it is preferable that at least 65 95 of vitamin B: be stored in the liquid after the stage is). Thus, it is preferable that the finished drink contains at least 65 95 of vitamin B, because it is present in the original liquid. In addition, according to these embodiments, it is preferred that at least 65% of the vitamin B2 is retained in the liquid after step 4). In addition, it is preferred that at least 65% of the vitamin B" is retained in the liquid after stage 1). Thus, it is preferred that the finished beverage contains at least 65% of the vitamin B present in the original liquid.

According to embodiments of the present invention, where the source liquid contains malt extract and/or wort, and where the methods do not include bacterial fermentation, for example, according to any of the methods described herein above in the sections "Method for preparing beverages with enzymatic conversion sugar" and "Methods of obtaining a drink without bacterial fermentation" in this case it is preferable that at least 65 95 at least 2, more preferably at least 3, even more preferably all, micronutrients selected from the group consisting of calcium, magnesium, iron, vitamin B; and vitamin B" were stored in the liquid during the removal of acid ions and according to embodiments of the present invention, which includes step 1), also during the removal of the cation.

A micronutrient may also be antioxidants such as polyphenols.

Said polyphenol can, for example, be a flavonoid such as quercetin or catechin or anthocyanin.

According to one embodiment, one micronutrient is a total level of antioxidants, determined by a method for determining the ability to absorb oxygen radicals (ROSA). Thus, it is preferable that the finished drink contains at least 65 95 of the total level of antioxidants contained in the original liquid, and the total level of antioxidants is determined by the ONVAS method. In particular, the total level of antioxidants can be determined with the help of OVAS-RY, preferably as described in Oamaiosis 6th ai., 2004, ). Adgis. Rosa Spet., 52, p.

When the source liquid contains or consists of fruit juice and the methods do not include a fermentation step, then it is preferred that the micronutrient may, in particular, be a mineral, vitamin and/or antioxidant. In this case, the mineral can, in particular, represent calcium, magnesium, silicon dioxide and/or iron. Thus, it is preferred that at least one of, more preferably at least 2 of, even more preferably at least 3 of, even more preferably all of, calcium, magnesium, silicon dioxide and iron are retained in the liquid during the removal of acid ions and according to embodiments of this invention, including step e), also during cation removal. According to these embodiments, it is preferred that the finished beverage contains at least 6595 of the total level of antioxidants contained in the source liquid.

Methods according to the present invention include the removal of acidic ions and optionally cations, while at least one micronutrient is retained in the liquid and thus present in the finished beverage. The expression "preserving said at least one micronutrient" as used herein means that the concentration of said at least one micronutrient has not decreased by more than 10 95 , for example, the concentration of said at least one micronutrient has not decreased by more than 5 95 , during step a) or according to the variants of the implementation of this invention, which includes stage g), in this case during the implementation of stages c) and g). Even more preferably, "retention of said at least one micronutrient" means that the concentration of said micronutrient remained the same or higher after performing step a) compared to the level of said micronutrient in the original liquid. According to the variants of the implementation of the present invention, which includes stage e), in this case it is preferable that the expression "retention of said at least one micronutrient" means that the concentration of said micronutrient remained the same or higher after performing steps c) and g) in comparison with the level of the specified micronutrient in the source liquid.

Preferably, the level of at least one micronutrient, preferably at least two micronutrients, even more preferably at least 3 micronutrients, for example at least 4 micronutrients, for example at least 5 micronutrients, for example at least b micronutrients, is maintained during the implementation of the methods of this invention.

More preferably, the level of at least one micronutrient, preferably at least two micronutrients, even more preferably at least 3 micronutrients, is maintained during the implementation of the methods of the present invention, and said micronutrients are selected from the group consisting of phosphate, iodine, potassium, iron, calcium , cobalt, chromium, copper, manganese, magnesium, selenium, zinc, molybdenum, silicon, vitamin A, vitamin B, vitamin B", vitamin B, vitamin E and vitamin K.

According to one preferred embodiment of the present invention, the level of at least one micronutrient, preferably at least two micronutrients, even more preferably at least 3 micronutrients, is maintained during the implementation of the methods of the present invention, and said micronutrients are selected from the group consisting of calcium, magnesium , potassium, vitamin Bb and vitamin Bh".

According to one preferred embodiment of the present invention, the source liquid contains malt extract and/or wort, and the level of at least one micronutrient, preferably at least two micronutrients, even more preferably at least C micronutrients, is maintained during the implementation of the methods of the present invention, and said nutrients trace elements are selected from the group consisting of calcium, magnesium, potassium, vitamin Bb and vitamin B".

According to embodiments of the present invention, where the source liquid contains a high level of vitamin C, in this case one micronutrient may be vitamin C.

It is preferred that at least 40 95, for example at least 45 95, of vitamin C of the original liquid is retained in the finished beverage. Thus, according to embodiments of the present invention, where the source liquid contains at least 100 mg/L, for example at least 200 mg/L. e.g. at least 300 mg/l, in this case it is preferred that at least at least 40 95, e.g. at least 45 95, of the vitamin C of the source liquid is stored in the KO-ZED liquid or in

ZED-liquid.

AO-ZED

The methods of the present invention include the step of removing one or more acidic ions from the liquid while retaining at least some of said at least one micronutrient in said liquid (eg, retaining at least 65% of said at least one micronutrient in said liquid), wherein said acidic the ion is removed using an anion exchange membrane package for reverse electrodialysis (AO-ZED). This stage is referred to as stage 4) above in this document.

As used herein, the term "removal of an organic acid" refers to the removal of an acid ion of said organic acid.

Stage a) includes the removal of one or more acid ions from the indicated liquid, y

At the same time, maintaining at least 6595 of said at least one nutrient trace element in said liquid, and said acid ion is removed by means of an anion exchange membrane package for reverse electrodialysis (AO-ZED), and said membrane package contains i) at least one cell consisting of: 1) two anion exchange membranes defining the chamber for the source liquid; and 2) two additional dialysate fluid chambers, wherein said two additional chambers are adjacent to the source fluid chamber on opposite sides, and wherein said two additional chambers can be connected, i) a set of end membranes, i) means for adding electric field to the membrane package using at least two electrodes, i) a means for changing the direction of the electric field in the specified membrane package, and the removal includes stages i)) introducing the source liquid into the chamber for the source liquid; and i) introduction of dialysis fluid into two additional chambers for dialysis fluid; and iii) adding an electric field to the membrane package; them) incubation of the specified source liquid in the specified chamber, while the direction of the electric field is changed periodically.

In general, stage a) involves the removal of at least 10 95 , for example at least 15 95 , for example at least 20 95 , for example at least 25 95 , for example at least 30 95 , one or more acid ions.

This stage can also be called processing with the help of AO-ZED. The liquid obtained after treatment with AO-ZED can be called "HO-ZED-liquid" in this document. According to some embodiments of the present invention, then stage a) is the last stage of the method, and according to these embodiments, the liquid obtained after treatment with AO-ZED is a beverage. According to other variants of the implementation of this invention, the method, in addition, includes the step g) removing at least part of one cation from the liquid, at the same time keeping at least 65 95 of the specified at least one micronutrient in the specified liquid, and the specified cation is removed using a cation exchange or membrane package for reverse electrodialysis (KO-ZED). This can also be called processing with the help of KO-ZED. Stages 4) and are) can be collectively called "processing with help

ZED" in this document.

Most often, stages 4) and iii) can be carried out with the help of only one device, which can be called "Equipment for ZED" in this document. The equipment for ED, which can be used with this invention, can be generally adjusted to perform stage a) and stage g) in separate compartments. The expression "equipment for ZED" as used in this document represents an apparatus containing at least one membrane package for AO-ZED.

Preferably, the equipment for ZED according to the present invention contains at least one membrane package for AO-ZED and at least one membrane package for KO-ZED.

Thus, stages 4) and e) can be performed simultaneously or sequentially, and preferably both stages 4) and e) e are performed using EDS equipment adjusted to perform both stages 4) and e). An overview of suitable equipment for the ZED is shown in fig. 1 and fig. 4, which shows the circuit diagram of the ZED, which may be preferred in several embodiments of the present invention. However, it is possible to carry out stages 4) and g) with separate equipment for ZED, which can then be called equipment for AO-ZED and equipment for KO-ZED, respectively.

Thus, the equipment for ZED according to the present invention preferably contains at least one membrane package for AO-ZED and at least one membrane package for

CO-ZED, which can be any of the membrane packages for AO-ZED described in this document below in this section and any of the membrane packages for CO-ZED described in this document below in the section KO-ZED . Even more preferably equipment for

ZED contains at least one membrane package for AO-ZED and at least one membrane package for KO-ZED, and the specified membrane package for AO-ZED and the specified membrane package for KO-ZED are connected in parallel. Thus, the equipment for ZED can contain one membrane package for AO-ZED and one membrane package for KO-ZED, connected in parallel.

When two or more EDF packages are arranged in parallel, the treated liquid, i.e., the output liquid from one EDF package, does not flow directly into the next EDF package.

ZED, as it will be in the case if two packages were connected in series.

A parallel system can, for example, have AO-ZED and KO-ZED connected to the tank

From the iMabo tank with the original liquid. AO-ZED receives the source liquid from the reservoir and/or tank, and said source liquid is returned to the tank and/or system after processing in a package for

AO-ZED. At the same time or at other intervals, the CO-ZED receives the original liquid or partially treated with the help of AO-ZED liquid or AO-ZED-liquid from the reservoir and/or tank, and the said liquid is returned to the tank and/or tank after treatment in the bag for KO -ZED. It should be understood that the liquid can be recirculated into the package for AO-ZED and/or KO-ZED from the tank. Such recycled liquid will, in principle, be partially treated with the help of AO-ZED and/or KO-

ZED liquid. For simplicity, the membrane pack chamber for AO-ZED and CO-ZED may be referred to as the "source fluid chamber", even though partially treated with AO-ZED and/or CO-ZED fluid may also be introduced into these chambers.

Alternatively, the ED equipment may contain more membrane packs for AO-ED than bags for CO-ED, or the ED equipment may contain more membrane bags for

KO-ZED than packages for AO-ZED. The relative number of membrane packets for AoO-

The ED/membrane packs for CO-ED can then be varied to adjust how much of the first component is removed from the fluid relative to how much of the second component is removed from the fluid. The ratio between the first component to be removed and the second component to be removed can also be adjusted by providing membrane packets for AO-ZED and membrane packets for CO-ZED of different sizes.

The package for ED contains at least one chamber for the source fluid and at least two chambers for the dialysate fluid. The chamber(s) containing the source fluid and the chambers containing the dialysate fluid are arranged alternately one behind the other, i.e., the EDS package contains at least three active adjacent chambers: the chamber for the dialysate fluid - the chamber for the source fluid - the chamber for the dialysate fluid. Each boundary between the chamber for the source fluid and the chamber for the dialysate fluid is formed by an anion exchange membrane, and the exchange membranes in the bags for AO-ZED are anion exchange membranes, and in the bags for KO-

ZED - cation exchange membranes.

Each ED bag also contains two mountain membranes defining an electrode chamber at each end of the ED bag, i.e. an ED bag with two end membranes contains at least five adjacent chambers: electrode chamber - dialysate chamber - outlet fluid chamber - a chamber for dialysis fluid - an electrode chamber.

It should be understood that according to the implementation options, where the stage is) is performed after the stage a), in this case, since the membrane package for KO-ZED is considered as a "chamber for the original liquid", in fact it is filled with AO-ZED liquid. In addition, it should also be understood that after launch

AO-ZED or CO-ZED for some time, in this case the liquid in the source liquid chamber may be partially treated with the ZED source liquid. According to the implementation variants, where the AO-ZED treatment is carried out separately for some time with subsequent simultaneous AO-ZED and KO-ZED in parallel, the liquid introduced into the "source fluid chamber" from the membrane bag for the KO-ZED actually represents is the initial liquid partially treated with the help of AO-ZED. For simplicity, the chamber is nevertheless referred to as the "source liquid chamber".

Each electrode chamber can be formed by an end membrane and an end wall of a package for ED.

In a package for ED with seven adjacent chambers, two electrode chambers and five active chambers, the chambers are arranged as follows: electrode chamber - dialysate chamber - source fluid chamber - dialysate chamber - source fluid chamber - dialysate chamber liquid - electrode chamber.

In fig. 4 shows a typical equipment 1 for the ZED according to the present invention, and said equipment for the ZED includes a package 2 for AO-ZED located in parallel with the package

With for KO-ZED. Both the package for AO-ZED and the package for KO-ZED are connected to the tank 4 containing liquid by means of the pipeline 5 and to the fluid system ba and 60, which supplies and conducts dialysis fluids to and from the bags for ZED. The fluid system ba is for the dialysate fluid used with AO-ZED, while the fluid system 60 is for the second dialysate fluid. At the beginning of the process, tank 4 contains the original liquid, later the tank contains partially treated with the help of AO-ZED and/or KO-ZED liquid. At the end of the process, tank 4 contains either

AO-ZED-liquid, or KO-ZED-liquid, or ZED-liquid.

The package for AO-ZED contains the first 7 and the second 8 electrodes, placed to provide an electric field in five active chambers between the electrodes, i.e. in alternating chambers with dialysate fluid 9 and output fluid 10, formed by membranes. In this typical package, alternating cameras are formed:

Zo - the end membrane 11a, installed on one side of the first electrode chamber 7a and on the opposite side of the first chamber 9 for dialysis fluid, - the first anion exchange membrane 12a, which together with the first end membrane defines the first chamber, - the second anion exchange membrane 126, which together with the first anion-exchange membrane forms the second chamber 10a for the source liquid, - the third anion-exchange membrane 12c, which together with the second anion-exchange membrane forms the third chamber 9B for the dialysis fluid, - the fourth anion-exchange membrane 1240, which together with the third anion-exchange membrane forms the fourth chamber 105 for the dialysis fluid, - the second end membrane 1160, which, together with the fourth anion exchange membrane, forms the fifth chamber 9s for the dialysis liquid.

The first and second electrodes are located in the first 7a and the second electrode chamber, respectively. Said first electrode chamber is defined by a first end wall (shown by a dotted line) and a first end membrane, and said second electrode chamber is defined by a second end wall (also shown by a dotted line) and a second end membrane.

Exchange membranes 12a-124 may preferably be of the same type, as the last two membranes may also be identical.

Similarly, the package for KO-ZED contains two electrodes 13 and 14, one on each side of the membrane package, and the specified membrane package is the first end membrane 15a, four cation exchange membranes 1ba-164 and the second end membrane 15p. These membranes, together with the end walls, form the first electrode chamber 1Za, the first chamber 17a for dialysis fluid, the first chamber 18a for the initial fluid, the second chamber 170 for the dialysis fluid, the second chamber 186 for the initial fluid, the third chamber 17c for the dialysis fluid and the second electrode chamber 14a.

In this example, the dialysis fluid can be any dialysis fluid that can be used with the AO-ZED described in this section, and the second dialysis fluid can be any of the second dialysis fluids described in the "CO-ZED" section .

It is also assumed in this invention that stages B), c), 4) and i) can be carried out 60 simultaneously. This can be done, for example, in the equipment for the ZED. It is also assumed in this invention that stages c), 4) and i) are carried out simultaneously. This can be done, for example, in the equipment for the ZED. In particular, this can be done using equipment for ZED, containing one membrane package for AO-ZED and one membrane package for KO-ZED, connected in parallel. Equipment for ZED may also contain more than one membrane package for

AO-ZED, connected in series, and said membrane packages for AO-ZED are connected in parallel with at least one membrane package for KO-ZED. Equipment for ZED may also contain more than one membrane package for AO-ZED, connected in series, and more than one membrane package for KO-ZED, connected in series, and said membrane packages for AO-ZED and membrane packages for KO-ZED connected to each other in parallel.

According to some variants of the implementation of this invention, the methods do not include stages B) and c), in this case, stage 4) is usually carried out after stage a). According to other variants of the implementation of this invention, the methods do not include stages B) and c), but include stage g), in this case, stage a) is usually carried out after stage a) and before stage g), and stages 9) and g) can be repeated p is a number of times, where p is an integer in the range from 1 to 5.

Stage 4) of the methods of this invention includes the use of one or more membrane packages for AO-ZED, and each of the specified membrane packages contains: i) at least one cell consisting of: 1) two anion exchange membranes defining a chamber for the source liquid; and 2) two additional dialysate fluid chambers, wherein said two additional chambers are adjacent to the source fluid chamber on opposite sides, wherein said two additional chambers may be connected by (i) a set of end membranes, and (ii) means for adding electrical field to the membrane package with the help of at least two electrodes, them) a means for changing the direction of the electric field in the specified membrane package.

Thus, regardless of the direction of the electric field, the ions will be able to move from the chamber defining the source fluid to any of the dialysate fluid chambers.

Each membrane package for AO-ZED may contain more than one cell as defined above. For example, each membrane package for AO-ZED may contain in the range from 2 to 100 cells, for example in the range from 2 to 50 cells, for example in the range from 2 to 25 cells.

Acid ion removal usually includes the following stages: i) introduction of the source liquid into the chamber for the source liquid; and i) introduction of dialysis fluid into two additional chambers for dialysis fluid; and iii) adding an electric field to the membrane package; them) incubation of the specified source liquid in the specified chamber, while the direction of the electric field is changed periodically.

AO-ZED can be performed with circulation, which means that after incubation of the source liquid in the specified chamber, the resulting liquid can be removed from the chamber and then introduced into another source liquid chamber or even into the same source liquid chamber. When injected into the same chamber, then most often the dialysate fluid in the indicated two additional chambers was replaced with fresh dialysate fluid.

When more than one membrane bag is used, the source fluid can be injected into each of the source fluid chambers separately. Alternatively, some or all of said chambers may be connected so that some or all of the chambers may be fed simultaneously. Likewise, dialysate can be injected into each of the dialysate chambers separately.

Alternatively, some or all of said cameras may be connected so that some or all of the cameras are fed simultaneously.

The acid ion to be removed may, for example, be an anion in any organic acid, such as an anion in any of the organic acids described herein above in the "Organic Acid" section.

Upon removal of said acidic ion, the two membranes surrounding the source fluid chamber facilitate the transfer of ions either from the source fluid or into the source fluid from the dialysate fluid.

The direction of the electric field is changed periodically. Each change in the direction of the electric field results in a short recovery of the polarization profiles of the exposed ions on the surface and inside the membranes, when the two membranes bounding each nutrient compartment switch functions. This causes a brief reversal of the separation process as previously extracted ions are pushed back into the nutrient solution until the membrane profiles are restored. for it is preferable to keep the intervals between changes in current direction in any one EDF packet as long as the accumulation of clogging will allow, since each change introduces a short separation pause and introduces little instability into the process.

The methods of this invention may include the use of more than one membrane package for AO-ZED. Membrane packets can be stacked (usually separated by membrane separators) on top of each other or one behind the other until sufficient areas of membrane separation are achieved. For purposes of convenient operation, operation and content, membrane packs may be operated as multiple separate, substantially defined size membrane packs, each with its own set of feed lines and electrodes, but with the same separation function. These packages work together in parallel, or in series, or in some combination of these as part of the same partitioning system. It is preferable to work with a large number of membrane packages for AO-ZED when using more than one set of electrodes. The number of membrane packs for AO-ZED can thus vary from 2 to several hundreds depending on the given process, but is usually in the range of 2 to 50 membrane packs for AO-ZED, more typically in the range of 4 to 20 membrane packs.

The dialysis fluid that can be used with AO-ZED according to the present invention can be any alkaline solution. Usually this is an aqueous solution of the -OH cation, and the specified cation can usually be a metal cation. For example, the dialysis fluid may contain one or more bases selected from the group consisting of Ca(OH)", Ma(OH)",

KOH and Mahon, preferably from the group consisting of Ca(OH)", Ma(OH)" and KOH, the dialysis fluid will usually contain said base in a concentration in the range of 5 to 80 95, preferably in the range of 10 to 70 95 , more preferably in the range from 20 to 60 95, for example in the range from

C0 to 50 95. According to some variants of implementation, the specified basis is used in a concentration in the range from 5 to 20 95. This may, in particular, be the case when the dialysis fluid is used only once. All percentage ratios are given in wt/wt.

In the case of AO-ZED, acid ions are extracted using one anion exchange membrane in each cell of the membrane package for AO-ZED, while usually hydroxide ions enter through the opposite anion exchange membrane. When the direction of the electric field is reversed, the extracted acid ions within the first mentioned membrane are pushed back into the source liquid before the hydroxide ions begin to enter the source liquid. So,

For a short period of time until the hydroxide profile is restored with a membrane previously used for acid ion extraction, pH control is observed. The duration of the temporary phase after each change in current direction before pH control is restored depends on various process conditions and membrane properties; it usually takes 10-90 seconds before the process is profitable again with the optimal adjustment of the process parameters. This is recorded as a sudden change in a process parameter such as pH, which must then be adjusted back to the desired setpoint. To expand the effects of instability and reduce the overall impact of changes in the direction of current across more than one membrane package, changes in the direction of the electric field on each individual package are preferably performed asynchronously. Thus, it is preferable in the present invention to use more than one membrane package for AO-ZED, and to change the electric field in each individual package asynchronously. Although the intervals for storing the energy of the electric field of each packet are usually of the same length, the choice of the time of the changes is spaced for the best effect on the stability of the process.

According to an embodiment of the present invention, the direction of the electric field in any first membrane package is changed with essentially constant spread intervals with respect to changes for any second or additional membrane package.

The length of the interval between changes in current direction for the packet is usually chosen to take into account the accumulation of membrane fouling. Usually, the specified intervals in any one package for ZED can be in the range of 5-6000 seconds, preferably 8-3000 seconds, more preferably 10-2000 seconds and even more preferably 100-1500 seconds.

According to another embodiment of the present invention, the direction of the electric field in any first membrane package is changed at spread intervals substantially even longer than the changes for any second or additional membrane package to maximize the time between changes in the current direction of any first package for ZED and any second or additional package for ZED in the same process. With the same duration of the spread interval between changes in current direction, that is, where these changes are equally spaced, the connected bioreactor will be affected sparingly, but much more often.

According to a variant of the implementation of this invention, the intensity of the applied electric field is regulated depending on the pH. target ion concentration or specific conductivity of the specified liquid composition. By increasing the intensity of the electric field, the ion exchange increases in the system for ZED, and vice versa. Real-time, semi-real-time (e.g., time-lapse) or secondary (e.g., using real-time conductivity or turbidity measurements to estimate target ion concentration) measurements of operating parameters that regulate are fed into the control mechanism, for example, software for PID regulation, which in turn regulates the output of power supply voltages for the electrodes for the EDS.

A change in current direction is not the only effect that can introduce deviations into process control. For optimal control of the process parameters, it may be preferable to regulate the concentration of various ions in the dialysis fluid, as well as the flow rate, temperature, and operating mode. Regarding the temperature according to the variants of implementation of this invention, where stages c) and 4) are carried out simultaneously, in this case the temperature is usually chosen to ensure the growth of the indicated glucose-fermenting microorganism.

If a large number of bags are used, it is possible to regulate the dialysate flow either in parallel or in series mode with or without pumping pumps between bags, similarly to the source fluid.

According to the variants of implementation of this invention, where the methods include stage c). in this case, the anion exchange EDW (AO-EDW) generally serves to replace the obtained organic acids with hydroxide ions and, thus, counteract the decrease in pH due to the formation of acid. By adjusting AO-ZED, the hydroxide exchange can maintain the pH during fermentation without the need to add a neutralizer.

According to the variants of the implementation of this invention, where the methods do not include stage c), in this case AO-ZED generally serves to replace organic acids already present in the source liquid with hydroxide ions and, thus, increase the pH of the source solution.

In the context of this invention, the expression "change of electric field direction" or "change of current direction" means a change in the polarity of the electrodes for ZED, which leads to a change in the direction of the direct electric current, which facilitates the migration of ions through ion exchange membranes.

Anion exchange membranes can be any suitable anion exchange membranes.

The size of the membranes can be selected to achieve a suitable retention time. The total surface area of the used anion exchange membranes is important for retention time calculations.

Thus, if the method uses many membrane packets, or if each membrane packet contains many cells, then the area of each membrane can be reduced.

Non-limiting examples of suitable anion exchange membranes include Iopis AVNITOZ (CE,

USA), Meozeria AZM (Aviot Sogr., Japan), Rytaiesp EAV (anyun) (Ritaighiesi, Germany) or

Myope M117 (aNionHOiropi).

Non-limiting examples of suitable methods and equipment for performing AO-ZED are also described in European patent applications EP 1347823, EP 2349541 and EP 2349540, all of which are incorporated herein by reference.

CO-ZED

According to some variants of the implementation of the methods of this invention, in addition, they include stage e), and stage e) involves the removal of at least part of one cation from AO-

ZED fluids, at the same time keeping at least 6595 of the specified at least one nutrient trace element in the specified liquid, and the specified cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED), and the specified membrane package contains: i) at least one cell, consisting of: a) two cation exchange membranes defining a chamber for AO-ZED liquid; and p) two additional chambers for the second dialysate fluid, and said two additional chambers are located next to the chamber for AO-ZED fluid on opposite sides, and at the same time said two additional chambers can be connected; ii) a set of end membranes, ii) a means for adding an electric field to the membrane package using at least two electrodes, ii) a means for changing the direction of the electric field in said membrane package, and the removal includes the stages of: ii) introduction of AO-ZED-liquid ( that is, the liquid obtained after treatment with AO-ZED) into the chamber for AO-ZED-liquid; and i) introducing the second dialysis fluid into two additional chambers for the second dialysis fluid; and iii) adding an electric field to the membrane package; them) incubation of the specified AO-ZED liquid in the specified chamber, while the direction of the electric field is changed periodically.

According to the variants of the implementation of this invention, where AO-ZED and KO-ZED are carried out simultaneously and in parallel, in this case, at the start of the procedure, the liquid that must be treated with the help of KO-ZED is actually the original liquid. Thus, the membrane package for

In this case, the KO-ZED may contain: i) at least one cell consisting of: a) two cation-exchange membranes defining the chamber for the source liquid; and

BYU) two additional chambers for the second dialysate fluid, and the specified two additional chambers are located next to the chamber for the source fluid on opposite sides, and at the same time, the specified two additional chambers can be connected; iii) a set of end membranes, ii) means for adding an electric field to the membrane package by means of at least two electrodes, ii) means for changing the direction of the electric field in said membrane package, and wherein the removal includes the steps of: ii) introducing the source liquid into the AO chamber -ZED-liquids; and i) introducing the second dialysis fluid into two additional chambers for the second dialysis fluid; and iii) adding an electric field to the membrane package; them) incubation of the specified source liquid in the specified chamber, while the direction of the electric field is changed periodically.

According to some implementation options, AO-ZED is carried out first, and then AO-ZED and KO-

ZED is carried out simultaneously and in parallel. According to these variants of implementation, then at the beginning of the treatment with the help of KO-ZED, the partially treated with the help of AO-ZED liquid is introduced into the chamber for the original liquid or the chamber for AO-ZED-liquid. For simplicity in this case, the chamber can nevertheless be called the source fluid chamber or the AO-ZED-fluid chamber.

As described above, the methods of this invention include the step of removing one or more acid ions from the liquid using a membrane package for AO-ZED in the dialysis liquid, which usually contains a base. This may result in the base cation being transferred from the dialysate to the source fluid and thus the method may include the step

Zo e), and at least some part of the specified cation is removed from the liquid.

This stage can also be called processing with the help of KO-ZED. As described above, stage e) can be carried out with the help of equipment for ED. The liquid obtained in stage a) of the method of this invention is called "AO-ZEID-liquid" in this document. AO-ZED-fluid can be used as the starting fluid for stage e). Alternatively, the liquid partially treated with AO-ZED can be used as the starting liquid for step e). It is also possible that the source liquid for stage a) is also the source liquid for stage g), when stages a) and g) are carried out simultaneously.

Stage g) of the methods of the present invention includes the use of one or more membrane packages for KO-ZED, and each of these membrane packages contains: i) at least one cell consisting of: 1) two anion exchange membranes defining a chamber for AO-ZED- liquid partially treated with AO-ZED liquid or source liquid; and 2) two additional chambers for the second dialysate fluid, wherein said two additional chambers are adjacent to the source fluid chamber on opposite sides, and said two additional chambers may be connected; ii) a set of end membranes, iii) a means for adding an electric field to the membrane package using at least two electrodes, ii) a means for changing the direction of the electric field in said membrane package.

Thus, regardless of the direction of the electric field, the ions will be able to move from the chamber defining the AO-ZED fluid, partially treated with the AO-ZED fluid, or the source fluid, to any of the chambers for the second dialysis fluid.

Each membrane package for KO-ZED may contain more than one cell as defined above. For example, each membrane package for KO-ZED can contain in the range from 2 to 100 cells, for example in the range from 2 to 50 cells, for example in the range from 2 to 25 cells.

The removal of the cation usually includes the following steps: i) introducing the AO-ZED liquid partially treated with the AO-ZED liquid or the source liquid into the chamber for the source liquid, and said AO-ZED liquid is obtained by treating the source liquid with the AO-ZED, as described above in the section "AO-ZED" and i) introducing the second dialysis fluid into two additional chambers for the second dialysis fluid, and the second dialysis fluid can be any of the second dialysis fluids described in this document below; and iii) adding an electric field to the membrane package; them) incubation of the specified source liquid in the specified chamber, while the direction of the electric field is changed periodically.

CO-ZED can be performed with circulation, which means that after incubation of AO-ZED liquid, partially treated with AO-ZED liquid or starting liquid in the specified chamber, the obtained liquid can be removed from the chamber and then introduced into another chamber for AO-ZED -liquid partially treated with AO-ZED liquid or source liquid or even in the same chamber for AO-ZED liquid or source liquid. When injected into the same chamber, then most often the second dialysis fluid in the specified two additional chambers was replaced with a fresh second dialysis fluid.

The cation to be removed can, for example, be any cation, but it will usually be one or more cations included in the AO-ZED fluid from the dialysate fluid during the AO-ZED treatment. Thus, the cation can, for example, be any of the cations of the base that can be included in the dialysis fluid, as described in this document above in the "AO-ZED" section.

During the removal of said cation, the two membranes delimiting the AO-ZED fluid or source fluid chamber facilitate the transfer of ions either from the AO-ZED fluid or to the AO-ZED fluid from the second dialysis fluid.

The direction of the electric field is changed periodically in a manner similar to that described in this document above for AO-ZED.

The methods of this invention may include the use of more than one membrane package for KO-ZED. Membrane packets can be placed (usually separated by membrane separators) on top of each other or next to each other until sufficient area of membrane separation is achieved to obtain the desired retention time. For the purposes of suitable operation, operation and content, membrane bags can be operated in the form of several separate, practically defined size membrane bags, each with its own

With a set of feed lines and electrodes, but with the same separation function. These packages work together in parallel, or in series, or in some combination of these as part of a single partitioning system. It is preferable to work with a large number of membrane packages for KO-

ED when using more than one set of electrodes. The number of membrane packages for

CO-ZED can thus be varied from 2 to several hundreds depending on the given process, but it is usually in the range of 2 to 50 membrane packages for CO-

ZED, more typically in the range of 4 to 20 membrane packets.

The second dialysis fluid that can be used with the KO-ZED according to the present invention can be any acidic solution. Typically, it is an aqueous solution of an H- anion, where the anion is typically an inorganic anion. Thus, for example, the second dialysis fluid may contain one or more acids selected from the group consisting of H3PO3x, HMO3, and

Na5O. Preferably, the second dialysis fluid contains HzPOz. The second dialysis fluid will typically contain said acid in a concentration in the range of 5 to 90 956, preferably in the range of 10 to 90 95, more preferably in the range of 20 to 80 95, even more preferably in the range of 30 to 80 95, for example in in the range from 40 to 80 95, for example in the range from 50 to 80 95, for example in the range from 60 to 80 95. Percentage ratios are given in wt/wt.

In the case of KO-ZED, cations are extracted using one cation exchange membrane of each cell of the membrane package(s) for KO-ZED, while normally H" ions enter through the opposite cation exchange membrane. When the direction of the electric field is reversed, the extracted cations inside the first specified membrane are pushed into the AO-ZED liquid before the NU ions begin to enter the AO-ZED liquid. To expand the effects of instability and reduce the general effect of changes in the direction of the current through more than one membrane package, changes in the direction of the electric field on each individual package are preferably performed asynchronously. Thus, it is preferred in the present invention to use more than one membrane package for CO-ZED, and to have the electric field on each individual package changed asynchronously. Although the intervals for storing the energy of the electric field of each package are usually of the same length, the selection of the change time is varied for the best impact on process stability.

According to an embodiment of the present invention, the direction of the electric field in any first membrane package is changed with essentially constant spread intervals with respect to changes 60 for any second or additional membrane package.

The length of the interval between changes in current direction for a packet is usually chosen taking into account the accumulation of membrane fouling. Usually specified intervals in any one package for KO-ZED can be in the range of 5-6000 seconds, preferably 8-3000 seconds, more preferably 10-2000 seconds and even more preferably 100-1500 seconds.

According to another embodiment of the present invention, the direction of the electric field in any first membrane package is changed at spread intervals substantially even longer than the changes for any second or additional membrane package to maximize the time between changes in the current direction of any first package for KO-ZED and any second or additional package for KO-ZED in the same process. With the same duration of the spread interval between changes in current direction, that is, where these changes are equally spaced, the connected bioreactor will be affected sparingly, but much more often.

According to a variant of the implementation of this invention, the intensity of the applied electric field is regulated depending on the pH, the target concentration of the ion or the specific conductivity of the specified liquid composition. By increasing the intensity of the electric field, ion exchange increases in the system for KO-ZED, and vice versa. Real-time, semi-real-time (e.g., time-lapse) or secondary (e.g., using real-time conductivity or turbidity measurements to estimate target ion concentration) measurements of operating parameters that regulate are fed into the control mechanism, for example, software for PID regulation, which in turn regulates the output of power supply voltages for electrodes for KO-ZED.

A change in current direction is not the only effect that can introduce deviations into process control. For optimal control of the process parameters, it may be preferable to regulate the concentration of various ions in the second dialysis fluid, as well as the flow rate, temperature, and operating mode.

If a large number of bags are used, it is possible to regulate the flow of the second dialysis fluid either in parallel or in series mode with or without pumping pumps between the bags, similarly to AO-ZED-fluid.

In general, cation-exchange ZED (CO-ZED) serves to replace cations with hydrogen ions.

Cation exchange membranes can be any suitable cation exchange membranes.

The size of the membranes can be selected to achieve a suitable retention time. The total area of the used cation exchange membranes is important for retention time calculations. Thus, if the method uses many membrane packets, and/or if each membrane packet contains many cells, then the area of each membrane can be reduced.

Non-limiting examples of suitable CO membranes include Methionine M117 (cationic chloride) and

Eitaiesi EAV (cation) (Rstaiesi, Germany).

Non-limiting examples of suitable methods and equipment for performing AO-ZED are also described in European patent applications EP 1347823, EP2349541 and EP2349540, all of which are incorporated by reference herein.

In general, KO-ZED is performed to remove at least part of one cation from a liquid, and in particular from AO-ZED liquid. CO-ZED is carried out for a time sufficient to remove the desired amount of the indicated at least one cation. According to one preferred variant of the implementation of this invention, stage e) is carried out in such a way that the obtained KO-

ZED liquid is characterized by a specific conductivity of at most 7 mS/cm, preferably at most 6 mS/cm, even more preferably at most 5 mS/cm, for example, in the range from

With up to 5 mS/cm. If the liquid is characterized by a high specific conductivity, then KO-ZED can be continued until the KO-ZED-liquid is characterized by the desired specific conductivity. In general, specific conductivities greater than 5 mS/cm are less desirable in KO-

ZED-liquid, because it can cause a salty taste. When stages a) and g) are carried out simultaneously, it is preferable that stage g) is carried out in such a way that the obtained ZED liquid is characterized by a specific conductivity of at most 7 mSm/cm, preferably at most 6 mSm/cm, even more preferably at most 5 mSm/cm, for example, in the range from 3 to 5 mS/cm.

If the liquid is characterized by a high specific conductivity, then KO-ZED can be continued until the ZED-liquid is characterized by the desired specific conductivity. In general, a specific conductance greater than 5 mS/cm is less desirable in an ED fluid because it can cause a salty aftertaste.

According to the variants of the implementation of this invention, where the source liquid contains a grain culture extract, in this case it is preferable that the stage is) carried out in such a way that the resulting KO-ZED-liquid or ZED-liquid was characterized by a specific conductivity of at most 7 mS/cm, preferably at most 6 mS/cm, even more preferably at most 5 mS/cm, even more preferably in the range of 3 to 5 mS/cm, for example in the range of 4 to 5 mS/cm, for example approx. 4.5.

According to embodiments of the present invention, where the source liquid contains fruit juice or fruit extract, in this case, in general, it is preferred that the specific conductivity is low. Thus, in these embodiments, it is preferable that the stage is) carried out in such a way that the resulting KO-ZED liquid or ZED liquid is characterized by a specific conductivity of at most mS/cm, preferably at most 5 mS/cm, even more preferably at most 4 mS /cm, even more preferably in the range from 2 to 4 mS/cm, for example in the range from 3 to 4 mS/cm, for example approx. 3.5.

Contact time

Contact time is an indicator that is suitable for controlling the ED process. According to the present invention, the contact time for AO-ZED is calculated as (Total area of anion exchange membranes (cm-)/volume of initial liquid (cm3)) x time (h).

The total area of anion exchange membranes represents the total area of all anion exchange membranes of all cells in all membrane packages used for AO-ZED. The contact time should be chosen to obtain a drink with an acceptable ratio of sugar to organic acid. The preferred ratio of sugar to organic acid of the beverages of this invention is the ratio described in the "Sugar to Organic Acid Ratio" section herein.

According to embodiments of the present invention where the methods include step c), in this case it is generally preferred that the contact time be relatively long, while the contact time may be significantly shorter according to the embodiments of the present invention without step c).

In addition, long contact times can unfortunately lead to the accumulation of off-flavors, and thus contact times should preferably not be too long either.

According to one embodiment of the present invention, the contact time relative to AO-ZED is in the range of 0.5 to 100 hours, for example, from 1 to 50 hours, for example, from 1 to 10 hours. According to the variants of the implementation of the present invention belonging to any of the methods described in the sections "Method of obtaining a fermented beverage" and "Methods of obtaining a beverage with enzymatic sugar conversion", in this case, the contact time, in general, can be in the range of 5 to 10 o'clock

According to the present invention, the contact time relative to KO-ZED is calculated as (Total area of cation exchange membranes (cm2)/volume of AO-ZED liquid (cm3)) x time (hours).

The total area of cation exchange membranes represents the total area of all cation exchange membranes of all cells in all membrane packages used for KO-

ZED The contact time of CO-ZED is generally much shorter than the contact time of AO-ZED.

According to one embodiment of the present invention, the contact time relative to the CO-ZED is in the range from 0.01 to 10, for example from 0.05 to 5, for example from 0.1 to 1.

An additional compound

The methods of this invention may include the step of adding one or more additional compounds. An additional compound can, for example, be a flavoring compound, a preservative or a functional ingredient.

The flavor compound can be any of the flavor compounds described in this document below in the "Flavor Compound" section.

Functional ingredients can be any ingredient added to achieve a given function. Mostly the functional ingredient makes the drink more useful for health. Non-limiting examples of functional ingredients include soluble fibers, proteins, added vitamins or minerals.

The preservative can be any food-grade preservative, for example, it can be benzoic acid, sorbic acid or their salts.

BO An additional compound can also be CO". In particular, CO" can be added to obtain a carbonated drink.

A flavor compound

The flavor compound that can be used with the present invention can be any suitable flavor compound. The flavoring compound may, for example, be selected from the group consisting of flavoring substances, plant extracts, plant concentrates, plant parts, and herbal infusions.

Thus, a flavor compound can, for example, be an aromatic substance. Fragrant substances are usually organic compounds, for example, they can be secondary metabolites of plants. The flavoring agent can be any flavoring agent, such as fruit flavoring or vanilla flavoring. 5О0

The plant extract can, for example, be a herbal extract. Non-limiting examples of herbal extracts include green tea, black tea, rooibos, peppermint or hops extract. A plant extract can also be a flower extract

Non-limiting examples of flower extracts include hibiscus, chamomile, elderberry, lavender, or linden.

A plant extract can also be a fruit extract. Plant parts can, for example, be dried or fresh herbs, such as hop cones, dried or fresh flowers or fruits.

The vegetable concentrate can be a fruit concentrate, for example fruit juice, which has been concentrated by removing water.

Non-limiting examples of fruits suitable for fruit flavorings, fruit extracts or fruit concentrates include orange, apple, banana, lemon, passion fruit, mango, pineapple, pear, kumquat or pomelo.

A flavor compound can also be a tonic.

List of sequences of podeg ogugaye (strain ATSS 42149/HIV 40

ZEO AND MO:Z ogugaye 2K/EZZI. (ATSS strain 700396/МСК5бв/М2/МСЕМ atadazakKiepv5e

Examples

The present invention is further illustrated by the following examples, which, however, should not be construed as limiting the present invention.

Example 1

The standard wort with 14.85 95 R was obtained as described in this document below in example 3. 7.5 l of the standard wort was fermented at 30 "С using a mixture of IHiasiorasiiiv5 zapitapeissepv and I asiosossiv Iasiie in a device for ZED (dygad bZeragayop, Denmark). The device for

The ZED was equipped with both a membrane package for AO-ZED and a membrane package for KO-ZED.

After fermentation to an end point of pH 3.9, the starter was allowed to settle at a temperature of 47 for 36 hours, after which the bulk of the liquid was filtered from the precipitated bacteria. Similar tests were performed with each bacterium separately. Supernatants were filtered through a 5Ei EC filter, carbonated, pasteurized and their taste was evaluated. Lactic acid bacteria were collected by centrifuging the sediment at 8000 revolutions/minute for 10 minutes and then

Zo was left for an additional 36 hours before repeating the controlled ZED fermentation.

Consumption of maltose and glucose by bacteria during the first and second fermentations is shown in fig. 2.

Although the maltose content of the wort was different in the two fermentations and therefore the start and end points were shifted, the bacterial performance was very similar in both cases, despite the fact that the inoculum for the second was harvested and stored at low pH for 72 hours. This property to metabolize maltose shows that I asiobasiish5 zapitapeizsepv is very resistant to the treatment it undergoes. The deviation in the rate at which glucose is removed from the second fermentation shows that Iasiossivz Iasiis is more sensitive to these conditions.

The genomic sequence of I asioracii5 zapitapeizseppuziz has been published and shows that this organism is completely devoid of extracellular proteases. It is interesting that the taste obtained from the wort

Fermented with the help of I asiobasiya5 zapitapeizepsepv, does not contain undesirable peptone notes, a characteristic feature of other lactic acid fermentations.

Example 2

This example describes the output of the fermentation process for wort, which does not produce alcohol, but regulates the imbalance of sweet and sour taste in this raw material to obtain a base for refreshing drinks that is rich in natural vitamins and minerals and is low in calories.

The resulting drink base can be used as a drink by itself, or various flavor compounds can be added before consumption.

And asiorasii5 5apitapsissepsis were cultivated in a medium containing maltose as the only carbon source. Maltose was labeled using "ZS-NMR". It was shown that

And asyubrasiiy5 vzapitapsizsepbiz is not able to form glycolytic metabolites from glucose when it is instantly transferred to this carbon source. And asiosossivz Iasia5, which cannot grow in maltose, when supplied with "ZS-labeled glucose" quickly gives NMR-signals, which are characteristic of glycolytic metabolites.

The provision of maltose, "ZS-labeled at the reducing end, to a mixture of I asiobasiy5 zapitapsissepv and | asiosossiv Iasiiz will, therefore, give only an NMR spectrum characteristic of glycolytic metabolites, if the glucose released from maltose by phosphorolysis in

Iasiuorasia zapitapsissepvia, metabolizes Iasiosossyv asiv. This was confirmed by an experiment that gave an NMR spectrum characteristic of glycolytic metabolites.

Example C

Obtaining wort

A standard wort of 14.595 R was obtained from 39.8 kg of standard Riibpeg malt, which was ground with 108.4 L of standard brewing water at 65 "C. Immediately after mixing the ground malt with water, an industrial enzyme preparation containing arabinoxylanase activity was added to facilitate filtration of the finished wort. Calcium chloride was also added at this stage and the pH was adjusted to about 5.4 by adding phosphoric acid. After 60 minutes at 65 "C, the temperature was gradually raised to 78 "C over a 15-minute period and finally held at 78 "C for 5 minutes. Pulp

It was then filtered and washed, resulting in a total volume of 212 L before boiling. The wort was adjusted to a pH of approx. 5.2 by adding phosphoric acid and added calcium chloride. The wort was then boiled for 70 minutes. During this period approx. 5 95 of water evaporated, leaving 200 liters of boiled wort. After the process in a turbulent tank to remove precipitates, the boiled wort was filled into kegs and kept at 5 "C until processing with the help of ZED. This wort and wort obtained in essentially the same way are also referred to in this document as "standard wort". The content of fermentable sugars and organic acids in standard wort is shown in Table 2.

Detection and quantitative analysis of 5 fermentable carbohydrates (glucose, fructose, sucrose, maltose, maltotriose) was carried out using high-performance anion exchange chromatography (HPLC) using a BIOMEX 1105-3000 (TNeptozsiepiys) connected to a PC equipped with Spgoteiop software. Hydroxyl groups of carbohydrates are ionized to oxonium ions at pH 12-14, which provides separation of carbohydrates using anion exchange chromatography. Detection is then performed by pulsed electrochemical detection (PED) (pulsed amperometric detection (PAD)) using integrated amperometry. Quantitative analysis was provided using calibrated standards of HPLC quality: glucose (bidta c-8270), fructose (bidta E-0127), sucrose (5idta 5-9378), maltose (bidta M-5885), maltotriose (bidta M-8378).

Organic acids were determined using HPLC, equipped with a column for the separation of organic acids "Rgiemai" 150x4.6 mm. UV detection was performed at 210 nm. As a mobile phase, 25 mM KNePO»x pH 2.5 was used. Acetonitrile was used as the organic phase.

The separation was carried out linearly using 100 95 mobile phase (total separation time 7.5 min).

Fermentation with ZED 250 g 80 95 lactic acid and 237 g 46 95 potassium hydroxide were added to 37.5 l of standard wort to increase pH and specific conductivity in the initial liquid. This starting liquid was inoculated with industrial, frozen pure cultures of Iasiosossiv Iasiiv and Iasiobasiv zapitasizsepvi (200 g and 400 g, respectively) and left to ferment at 30 "C. using AO-membranes Iopish AVTOZ/Mayop M117 (12 pairs of cells, thickness 2 mm, effective area per pair of cells 915 cm") and Co-membrane Maiyop M117/Rshtaiesn EAV (10 pairs of cells, thickness 2 mm, effective area per pair cell 915 cm"), the dialysis fluid for AO-ZED was KOH (46 95). The second dialysis fluid for KO-ZED was NzRoh (75 95).

Both dialysis fluids passed through the system only once (single pass).

Membrane packages for AO-ZED and KO-ZED were connected in parallel, however, the membrane package for KO-ZED worked only in the last part of the process. An overview of the equipment for the ZED is shown in fig. I. Fermentation was finished after 25 hours, when the liquid had a predominant balance of sweet and sour taste. Analytical results are shown in Table 2.

Table 2 111111111111111110| 7 Standartnesuslo, d | ProductZED.Y7 ZY

Sha

Shtsukorych: 1111

Fructose. |ЇСлиды/////// |7777777777717101111111СсС1С bakharoza.й//-/-://1Ї11111111111715011111111 11111110

Sho

Organic acids, mg/liSH////Y77111111Y111

VinnokamyanaiG //:77777111Ї111111111117741 11111110

Milk.

Lemon.

Proponova.ї//-//77777777711111Ї111111111110111111111111Ї1111111111101 nu; yannnnnnnnnnnnshshsh

Example 4

Wort from 14.5 95 R with a high glucose content was obtained by mashing standard malt

Riizpeg together with industrial enzymes for brewing. 43.8 kg of Riizpeg malt was ground with 131 l of standard water for brewing at 63 "С. Immediately after mixing the ground malt with water, industrial preparations of enzymes containing alpha-glucosidase, α-amylase activity and marginal dextrinase activity, which are capable of converting carbohydrates, were added and oligosaccharides into glucose. Calcium chloride was also added and the pH was adjusted to about 5.2 by adding phosphoric acid. After 30 minutes at 63°C, the temperature was raised to 70°C at a rate of 1°C/minute, held at 70°C for 60 minutes , raised to 78 C at a rate of GS/minute and finally held at 78 "C for 5 minutes. The pulp was then filtered and washed, resulting in a total volume of 233 L before boiling. The sweet wort was adjusted to a pH of approx. 5.2 by the addition of phosphoric acid and calcium chloride was added. The wort was then boiled for 70 minutes. During this period, about 5 95 of the water evaporated, leaving 220 L of boiled wort. After the process in a turbulent vat to remove precipitates, the boiled wort filled into kegs and kept at 5 "C until processing with the help of ZED. This wort and wort obtained in essentially the same way can also be called "glucose wort" in this document. The content of sugars and organic acids in glucose wort was determined as described in Example 3, and the results are shown in Table 3.

Fermentation with ZED 39.4 l of glucose wort, obtained as described above, and 250 g of 80 95 lactic acid and 227 g of 46 95 potassium hydroxide were added to increase the pH and specific conductivity of the starting liquid. This

The starting liquid was inoculated with 260 g of industrial, frozen pure culture of Iasiossis Iasiev and left for fermentation at 25 "С. Acids obtained during fermentation were removed using equipment for ZED, equipped with a membrane bag for LO-ZED and a membrane bag for KO -ZED, as indicated below:

Membrane package for AO-ZED: 12 pairs of cells

Membranes: Iopish ANTO3Z, Maiyop MI 17

The total area of the membranes: 10980 cm?

Membrane package for KO-ZED: 10 pairs of cells

Membranes: Maiyop M117, Rytaieyesp EAV

The total area of the membranes is 9150 cm?

The dialysis fluid for AO-ZED was KOH (46 95). The second dialysis fluid for KO-

ZED was NZROYA4 (75 95). Both dialysis fluids passed through the system only once (single pass). Membrane packages for AO-ZED and KO-ZED were connected in parallel, however, the membrane package for KO-ZED worked only in the last part of the process.

Fermentation was finished after 23 hours, when the obtained liquid (ZED-liquid) had a predominant balance of sweet and sour taste. Analytical results for the ZED product are shown in Table 3.

After fermentation with ZED, some of the ZED liquid was flavored by adding tablets of various aromatic hops. The tablets were left in the liquid at 14 C for 20 hours and then removed. The flavored liquid had a pleasant and characteristic aroma of hops.

Table C 11111110 Glucose wort, d/// | ////// ZEDridyna./7/7/Z:/

Sho

Sugars 11111 oMaltotriosai/ C /Y7777777777111701111111111111 11111110

Sho

Organic acids, mg/liH////Y 77777711

Vinnokamyana.id /-:СЇ771171171111129111111 11111110

Apple.food-///7777777111Ї11111111117611111111 11111110

Milk.////7777777711111Ї1111111111011111111111111111111111117 1

Otstova.i//-/-/-/:/77777771Ї71111717171111111161С 11111110

Lemon.d////7777777777171111111Ї11114851 |111111111101сС1С

Proponova.ї//-///7777771Ї71111111111111011111111111111Ї11111111111101

Example 5

Compared to orange juice, which has a nice balance between sweet and sour, lemon juice has a much higher organic acid content and lower sugar content.

The predominant organic acid in lemon juice is citric acid, but relatively high levels of malic acid and ascorbic acid (vitamin C) are also found. Adding larger amounts of extra sugar and diluting with water is thus the traditional way to obtain pleasant lemon juice drinks. However, the present invention provides a method of reducing the acidity, resulting in a pleasant lemon-based juice with the same low acidity as orange juice, but with a lower calorie content due to the lower natural sugar content.

Lemon juice was obtained by squeezing fresh lemons. In two separate experiments, 25 liters of juice were recirculated at 25 °C through the ZED equipment assembled with AO-membranes Rytaiesy EAV/Mayop M117 and KO-membranes Mayop M117/Rytaiesnp EAV.

The membrane package for AO-ZED and KO-ZED were connected in parallel and ensured their operation

So that the pH never exceeded approx. 3.5. An overview of the equipment for the ZED is shown in fig. 1.

A gradual decrease in the amount of organic acids was observed in both tests. In test 8, processing was carried out for 4.5 hours. This reduced the organic acid content to very low levels (Fig. 3A) and showed the efficiency of the process, but the lack of acidity made the resulting liquid quite tasteless. In trial 9, the treatment was completed after 3.5 hours (Fig. 3B). The resulting liquid from this test had an acidity comparable to fresh orange juice and a moderate sweetness. Processing with the help of ZED reduced the content of both citric, malic, and ascorbic acid. However, while only about one-third of the citric acid and malic acid remained after the 3.5-hour treatment, more than half of the original content of ascorbic acid, important for its vitamin function, remained in the ZED liquid from test 9 (Table 4).

Table 4 00 faennennnnnnn SHE no acid fl (ml (li

Example 6

Rose hips are well known in the Scandinavian countries and Russia for their content of ascorbic acid (vitamin C) and other antioxidants. However, rose hips also contain citric acid, and the extracts are thus quite sour and unpleasant. The present invention provides methods of reducing the acidity of rosehip fruit extracts to obtain pleasant liquids that retain a high content of vitamins and antioxidants.

The extract of rose hips was obtained by heating 20 liters of water to 50 "C and adding 4 kg of dried, ground rose hips. After the distribution of pieces of rose hips by shaking, the mixture was left at 50 "C with periodic stirring. After an hour of stirring, an industrial preparation of pectinase with high arabanase activity was added, and the mixture was left for an additional 16 hours at 50 "C. The pieces of rose hips were then removed by filtration and washed with additional water. After combining the first filtrate with the washing liquid, only 22 liters of liquid were obtained. The extract was dark brown, acidic and very astringent. A 22 p batch of rosehip fruit extract was recirculated at 25 "C through equipment for

ZED assembled with AO-membranes itaiesy RGAV/Mayop M117 and KO-membranes Maiyop

M117/Ritaiesp RAV. Membrane packages for AO-ZED and KO-ZED were connected in parallel. An overview of the equipment for the ZED is shown in fig. 1. After approx. Processing was completed in 2 hours. When tested, the acidity of the resulting liquid was found to be significantly reduced, but some astringency remained. Chemical analysis by HPLC showed that the citric acid content decreased by 50 95 due to short treatment with ZED from 1.34 g/L in the original rosehip fruit extract to 0.65 g/L after treatment with ZED. The content of other organic acids, in general, decreased to the same extent (table 5).

To reduce astringency, the industrial preparation PVPP (polyvinyl polypyrrolidone, usually used in the production of beer to reduce the content of polyphenols in beer) was added and

Zo was left in contact with the ZED product at 5 "C for 16 hours. PVPP was then removed by filtration. The resulting liquid was still dark brown-brown, but with moderate acidity and astringency. The antioxidant activity, measured by the OVAS method, was mainly as described in Oamaios et al., 2004 (see above), still remained high (Table 5).

Table 5 071 auto | Landscapes Petoedniat of rosehip fruits is 10152 (mg/l):

Vinnokamyana.i/ | 77777071 17171710 |Undefined.:;7/:K"OS

Dairy 777 Y77171717171717171129,777777 |77717171717171189 0 |Undefined.:;7/ZGO

Vinegar Y777717171717171795....7777 |..77171717171710111111110 |Undefined.:;7/:КГОО

Proposal | 77717011 17171710 |Undefined.:;7/UKKOI

Antioxidant activity (Trolox- Not determined Not determined 120 eq./ml)

Example 7

Blackcurrant extract was obtained by mixing frozen berries with an equal mass of water, followed by removal of the pulp by centrifugation. The resulting liquid was quite sour in taste.

Sea buckthorn extract was also obtained by mixing frozen berries with an equal mass of water, followed by removal of the pulp by centrifugation.

All berry extracts were processed in the equipment for ZED for 2.5-3 hours, using the "purge and feed" scheme, where only a part of the total volume of juice (usually 7-8 L) was initially fed to the equipment for ZED and eliminated acidity. After that, a small volume was then withdrawn with the help of a pump and replaced with fresh raw juice, and so on until all the juice was processed. The equipment for the ZED was assembled using AO-membranes Iopisv/Maiyop. The pH was initially raised from the initial pH to pH 4 or slightly below, and then the pH was kept nearly constant during the rest of the process by continuous addition of low pH fresh berry extract and removal of acid ions by AO-ZED.

The content of mineral substances in juices before and after treatment with ZED is shown in Tables 6 and 7. Before analysis, all samples were filtered.

Table 6

Source liquid: frozen sea buckthorn berries, mixed with water, squeezed mol 7111111 |mol///// 06111111

Iron 77777777 177171111111110777171111Ї711717171717171090 |... 7.88 шщф«Г

Table 7

Starting liquid: frozen black currant mixed with water, squeezed 1 ml 77111111 |mbl////// 06111111

Magnesium ///7777711Ї1777171717171717171791111111 11111178 17117111 86 1 (Silica

Sugar content was determined as described in Example 3, and antioxidant levels were determined essentially as described in Oamaios et al., 2004 (see above). The results are shown in Table 8.

ZED-treated blackcurrant juice was evaluated by a trained tasting panel along with two commercially available blackcurrant beverages, Nirepa "siazvis" (sweetened with sugar) and Virepa "Iidp" (sweetened with artificial sweeteners). The tasting panel provided an overall taste rating for the three drinks using a scale from 0 to 9, where 0 means an undrinkable product and 9 is a very pleasant product to drink. In addition, sugar content and antioxidant content were determined. The results are shown in Table 8.

Zo ZED-treated blackcurrant juice was less sweet and partially more acidic than the two commercial products. However, the ZED product received a higher score for fruity/ethereal aroma and fruity/berry flavor and a lower score for unnatural taste. The overall taste rating for the ZED product was almost the same as for Virepa "siavvis" and Virepa "dn.

Table 8

Comparison of ZED-treated blackcurrant juice and commercial blackcurrant drinks

Blackcurrant juice after " m. tdrat and genus Vibepa "siazvis Vibepa "one

ZED

Blackcurrant juice in o o i 79 ready drink 50 te 57 i cor, g/100 ml

Other substances NO aspartame, sweetening acesulfame K kcal/100 ml

There is no added vitamin C

Antioxidants, OH AC/100

A 2000 400 35O ml

General evaluation of the taste 59 | 60 | 62

Example 7

Glucose wort was obtained essentially as described in example 4 and subjected to fermentation with ZED also essentially as described in example 4 with the following corrections. Lactic acid was not added to the glucose wort, but only 200 g of KOH. In trial 40, fermentation was completed after 22.5 hours. In test 54, fermentation was completed after 24.5 hours, when the glucose level was approx. 40 g/l. In test 55, fermentation was terminated after 50 hours when the glucose level was 5 g/L. In separate tests, the mineral content of glucose wort and fermentation products from ZED (ZED-liquids) was determined and the percentage of extraction was calculated. The results are shown in Table 9. As can be seen, the level of both calcium, magnesium, and iron is maintained after fermentation with ZED for up to 50 hours.

Table 9

The percentage of extraction of mineral substances after fermentation from ZED 11111111 extract 96 nn test 11174017 177711117196 HER 69 yuyu. 956Ж юКЖЭМ 11105471 І1777171171792 ІІ 111171117168 7111111

Example 8

To determine a better balance of sweet and sour taste of the drink, fermentation was carried out with the help of ZED, where the glucose wort obtained, essentially, as described in example 4, was fermented with the help of I asiosossi5 Iasiiz in the equipment for ZED, essentially, as described in example 4, according to except for the following amendments. Lactic acid was not added to the glucose wort, but only 200 g of KOH. Fermentation was carried out until the glucose content in the resulting liquid (ZED-liquid) becomes very low, approx. 2 g/l, and the lactic acid content will not become approx. 5 g/l.

The liquid also contained trace amounts of fructose (about 1 g/l), sucrose (about 3 g/l), maltose (about 2 g/l) and maltotriose (about 1 g/l). Thus, the total sugar content of the resulting base was approx. 7 g/l. This base had a neutral taste.

Three beverages, differing in sweetness but otherwise practically identical, were prepared from the base by adding glucose to obtain final concentrations of 22, 37, and 52 g/L. For a pleasant taste, hop tablets were added to the drink at a dose of 2 g/l and left in liquids for 24 hours at 5-8 "C. The hop tablets were then removed and the drinks were carbonated.

Three drinks were then tasted by a total of 75 people. 34 people were women, and 41 -

With men; 33 were aged 20-40, and 42 - aged 41-65. During the taste test, all three samples were given at the same time to each person. Participants were asked to rate three beverages as "non-alcoholic hop-flavored beverages for adults," were informed of the glucose content of the beverages, and then asked to choose the one they liked. This study showed a very clear preference for a drink with a glucose content of 37 g/L. 41 people preferred 37 g/L, while 18 preferred 22 g/L and 16 preferred 57 g/L. This advantage did not depend strongly on age or gender. The results are shown in fig. 5.

Three drinks were also evaluated by a tasting panel trained to evaluate beer.

Tasters were asked to rate "beer taste characteristics" on a scale of 0-5, where 0 indicates no taste, and 5 - a very intense taste. Tasters were also asked to give an overall taste rating for each drink on a scale of 0-9, with 0 being undrinkable and 9 being excellent. The panel gave virtually identical ratings for the 22 g/L and 37 g/L glucose levels, but the 52 g/L glucose level was judged to be too sweet. Beverages with a sugar content of 22 g/L and 37 g/L were also considered significantly superior in the overall taste test. Thus, overall taste scores for glucose contents of 22, 317, and 52 g/L were 6.0, 6.1, and 5.5, respectively.

Example 9

These examples show a particularly pleasant taste of the drink obtained by bacterial fermentation using ZED glucose wort. Glucose wort obtained essentially as described in example 4 was fermented with Iasiossivz Iasia5 in the equipment for ZED essentially as described in example 4, except that the fermentation was stopped when the glucose content in the liquid was approx. 37 g/l, the lactic acid content was 6.7 g/l, and the pH was 4.35.

Also, lactic acid was not added to the glucose wort, but only 200 g of KOH. The liquid also contained trace amounts of fructose (1 g/l), sucrose (approx. 3 g/l), maltose (approx. 3 g/l) and maltotriose (1 g/l). This base was moderately sweet and moderately sour. To add flavor to the liquid, hop tablets were added at a dose of 2 g/l and left in the liquid for 24 hours at 5-8 76.

The hop tablets were then removed and the liquid carbonated. This drink was called drink A.

Another beverage was obtained from a glucose wort prepared essentially as described in Example 4.

To obtain the pH of a sweet and sour taste, comparable to a drink based on ZED, the glucose wort was diluted with water and a mixture of lactic acid and calcium lactate was added. The blends were then flavored with hop pellets as described above and finally carbonated. This drink was called drink B.

The two drinks were compared by tasting panels trained to rate beer.

The tasters were given glasses of each drink and asked to rate the "beer taste characteristics" of each of the two drinks on a scale of 0-5, where 0 means no specific taste and 5 means very intense taste. Finally, tasters were asked to give an overall taste rating for each drink on a scale of 0-9, with 0 being undrinkable and 9 being excellent.

Table 10 shows the contents of fermentable sugars and organic acids in drink A and drink B.

It is obvious that the two drinks contain almost the same total amounts of fermentable sugars and organic acids. However, due to the natural content of tartaric, malic, acetic, citric and succinic acids in the wort, the acid composition of the two drinks was not completely identical.

In fig. 6 drink taste profiles are shown. Drink A was rated significantly higher than drink B for freshness, drinkability, aroma, ethereal aroma, floral aroma and balance. The perceived sweet and sour taste of beverage A was also slightly higher than that of beverage B. In contrast, beverage B was rated higher on less desirable flavors such as malty, grainy, caramel, and burnt than beverage A. The overall taste score for beverage A was 7 .1, which is significantly higher than the overall taste score for drink B, which was 5.9.

In addition, the 19-person tasting panel was given drinks for organoleptic evaluation using the triangle method. In organoleptic evaluations using the triangle method, each taster was given C samples, two of which are identical. All 19 were able to identify which samples were the same, thus showing a significant difference in the taste of drinks A and B. 13 tasters identified drink A as the superior drink, and 1 rated drinks A and B as equally good.

Table 10

Composition of drink A and drink B 11111111 (Beverage A //////////// (Beverage

Fructose: | -:(хМ 06 |77777707сСсщ у

Fermented sugarsaccharea 11111112 112 (g/l) oMaltotriose.i /-/-/-: | (0... HER 5 YushYushch 0 g gF K sugar

Vinnokamyanai /-/-:/ | :(НЇ0/ Ї777717с7102 p

Apple: HER. 777777171701111111171Ї1111111110мсСсС in these Ottova: ІІ 77777701 11111103 1

Oreanic acids (0 Glymonna. 101041

Burshtynova. -:/ | 0 2 .BMmMKryuvyu' | (OYA4E (U

All organic acids (77/77)

Example 10 50 l of glucose wort obtained, in fact, as described in example 4, was transferred to the tank of equipment for ZED (corresponding to 4 in Fig. 4). The equipment for the ZED was assembled with the help of AO-membranes Iopish ANTOZ/Maiyop M117 and Ko-membranes Maiyop M117/Rshtaiesn RAV. Membrane packages for AO-ZED and for KO-ZED were connected in parallel. An enzyme preparation containing both glucose oxidase and catalase activity was added to glucose wort at a dose of 2 g/l. To oxidize the wort, oxygen-enriched air (approx. 52 95 oxygen) was blown through the wort using a gas atomizer fixed to the pipe. A tube with a sprayer was inserted into the tank through a vent on the top of the tank and the length of the tube was adjusted to place the sprayer near the bottom of the tank. During the entire enzymatic treatment, oxygen was supplied using a gas nebulizer.

The experiment was repeated twice - separate experiments in this document were called test 48 and test 49. In test 48, enzymatic treatment and treatment with the help of ZED were carried out for 21.5 hours at 30 "С. In test 49, enzymatic treatment and treatment with the help of ZED were carried out for 23 hours at 13 "C. Calcium lactate was added at the beginning of test 49 to increase the calcium content of the ZED fluid. A high calcium content is desirable from a nutritional point of view.

Vitamin content and mineral content were determined in glucose wort and in the product obtained after enzymatic treatment. The results are shown in Tables 11 and 12. Ca extraction was not calculated for the Mo 49 test because Ca lactate was intentionally added at the beginning of the process.

Table 11

Vitamins VI and B2 in the trial 48 11111111 V'utiamno | Vg2riboflavin/07// (glucose wort) (liquid after enzymatic treatment)

Table 12 0000 Tests 000 -- su «po o (« L- SR IY 11001481 111111122 |777717171711718911 111 49111111 -111171111111111899111117111111129

Example 11 210 kg of Spanish lemons (Megpa variety) were cut in half and squeezed to obtain lemon juice. The pulp and pith were removed by filtration through fine mesh sieves, and the finer sediment was then removed by centrifugation at 3000 rpm for 10 minutes. A total of about 54 liters of juice was obtained. The taste of this juice was very sour; the citric acid content was 57 g/l, the pH was 2.8, and the specific conductivity was 4.8 mS/cm-. In order to improve the taste of the juice, two tests were carried out, where most of the citric acid was removed by processing in the equipment for ZED. The equipment for ZED, used for this purpose, was collected with the help of AO-membranes of ANVITOZ/Mayop M117 and CO-membranes of Maiyop

M117/Eitaitesp BAV. In one trial (trial 59), lemon juice was first subjected to AO-ZED, only followed by KO-ZED. Thus, AO-ZED and KO-ZED were performed consecutively one after the other. In another trial (trial 60), lemon juice was first subjected to AO-ZED, and then AO-ZED and KO-ZED were performed in parallel.

In test 59, 25 liters of juice were transferred to a tank connected to the ZED unit, and AO-ZED was started. Citrate was gradually removed from the liquid, and the pH increased. After about 6.25 hours the pH was 4.5. Ale and liquid quota were removed to determine the taste, which seemed slightly sour, but rather bland and somewhat salty. AO-ZED was then stopped and KO-ZED started. During this stage, both pH and specific conductivity decreased. After approx. 0.75 hours, the pH was 3.5, and the specific conductivity was 3.5 mS/cm-. The cation exchange process was then stopped and the liquid was collected for taste evaluation and analysis. In order to achieve comparable pH and specific conductance in both runs 59 and 60, it was then necessary for AO-ZED to be carried out until a higher pH than the desired final pH was reached, due to the fact that the pH decreases during CO-ZED. The pH profile during the experiment is shown in Fig. 7A.

In test 60, the other 25 liters of juice were transferred to a tank connected to the ZED unit, and AO-ZED was started. As in test 59, citrate was gradually removed from the liquid and the pH increased. After approx. For 5.5 hours, the pH was 3.5. An aliquot of the liquid was taken to assess the taste, which still seemed quite sour and somewhat salty. AO-ZED continued, but now also KO-ZED

Where did they start? The two processes were allowed to proceed in parallel for approx. 2.5 hours. During this entire period, citrate was also gradually removed, and the specific conductance gradually decreased to 3.5 mS/cm- and the pH was maintained at ca. 3.5 throughout this stage. Both AO-ZED and KO-ZED were then stopped and the liquid was collected for taste evaluation and analysis. In this process, AO-

ZED was allowed to flow until the desired final pH was reached, and then this pH was maintained by running AO-ZED and KO-ZED in parallel. The pH profile is shown in Fig. 7B.

The content of vitamin C in the original juice and in the finished products was determined. Limonene, the predominant aromatic compound in citrus fruits, was also determined. Analytical data for the lemon juice before processing and the finished juices obtained in test 59 and test 60 are shown in Table 13.

Juices obtained in two tests were evaluated by trained tasters by organoleptic evaluation using the triangle method. In these tests, each of 19 tasters was given a sample set consisting of two samples of one of the juices along with one sample of the other. Tasters were asked to identify two identical samples in a set and then choose the better one, or two identical samples, or one sample. The results are shown in Table 14. Preference data are shown only for the 15 tasters who had the correct sample combination. There was a significant difference between the juices, and a clear and statistically significant advantage for the juice from test 60, where

AO-ZED and KO-ZED were performed in parallel during the last part of the process, and the pH was kept constant at approx. 3.5.

Table 13

Analytical data for fresh lemon juices and juices after processing with the help of ZED baths r NN qt lemon 59 rn 281111111117135 | 77535 ZhMKMK

Conductivity

VitamnsS,Uevytago///// | 77777773 11111147 (Limonen, bevytyag

Table 14

Organoleptic evaluations according to the triangle method, carried out with ZED-treated lemon juices from test 1 and test 2 11111111 Number of tasters.:-/://:/)/:-/Ш

Example 12

Apple juice obtained from concentrate was purchased from a local grocery store.

Apple juice was subjected to fermentation with ZED, in fact, as described in example 4; however, with the following corrections: 52 L of apple juice was used instead of glucose wort, 170 g of 4695 potassium hydroxide was added at the beginning of fermentation to increase the pH to 4.5, the fermentation temperature was 30 "C, and the fermentation with ZED was completed after 45 hours.

The obtained liquid is also called ZED-liquid.

The sugar content of the apple juice and the ZED liquid was determined as described in Example 3, and the results are shown in Table 15. The results for the organic acids in the ZED liquid, determined as described in Example 3, are also included in Table 15. According to Ei5eyeye and Ogake (2005), Choshtai oi osod Sotrozyop apa Apaiuviv 18: 213-221, the content of malic acid in apple juice is in the range of 1.9-17.4 g/l, with an average of 8.5 g/l; the content of other organic acids is usually "1 g/l. Obviously, ZED-liquid has a reduced sugar content, and the content of organic acids differs from the usual content in apple juice.

Table 15 11111111 |Apple juice///////// |ZEDridyna.:7/77777//////:/ЗО

Malic acid, g/l, |Undefined./:/ 006 | 06 SS

LIST OF SEQUENCES

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VO 105 To

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OR Tyg Ua ma ABr vo ho Ua su Geo Av ben ip Abo sa Teg

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BO BV 510

Snu Ar dep iv Az TUT Or A doriv Zeg Av Ter OT oyu Tug 5iV Za 525

Pe ko Tut NE Ra Agu Bho Av Tut Ni lu Maismu Tit Suh beG 538 53 o

Mesmes ho uh Si) Mexiu Su Uwi Ua! Ar Al Aa Av Ag ud 545 55O 555. 56O

Tugsiu Uvi sp su au Ago Uvi Pe Or SU be Pe Rgo bo TNg

S Me beg back Ni Uvi Mei Tit Udi pe Tut Action Mei div Gen uv

ZNO 585 o.o

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"2105 11 "2115 587 "2125" RVT "213" Repisiysht atadazakKiepze "4005 11

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BI 45

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UVEAsr siy des Tub ben Tue Uvi to be Ne Azp Ak Ago Fri AZo 85 90 5

Av Pe yiuz Av Su Guz Sim ey siu Siu beg Tr Ten Ce asp iu

190 105 19

Ar Beg itr Tag Ago Rga Avr Gu Uvi bij Pe Abrobeg Tr Sat Was 115 120 125

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BO 2655 2 vne Ou TVg Al uh Av Uvi Aby Ne Ar Udi RVe Av uh NI SO

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Ua vne Re div asp VNe TVg Ob TV Re su Avr Tug Action Rgo Siv

Div Aga ABr em iey Aba Trub i eo Avr bi To Av bin SVT 370 3975 ZVO

Uvi Az Aga Si sYau Ne NiB Avp Uvi Tag div iv uz UdE st uk 385 Zo 395 "MU syn Aza Tug Ago Aza Ttrey yeey Abo Sid Ar Uvi Div Re Aa syu

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Avpiets Uvi Siv Ap action TVg you beg beep Ttr zag Or Tug Ua eu

MO 505 518

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TNgeb Su vo Ago Uvi Pe Abo Siu bBeg Tse Rto Rgo Teg op Udi 550 555 OO beg beg Niz Udi Mez Te Pe Re Tut su Mei Aiv be uh Uvi Aid 55 570 575

Ar Diya Pe iv Ar Or Tug Av Guz 5eg Av

BNO 585 "2105 12 "2115 730 5 "212" RVT "213" AzregouyShiv podetg "4005 12

Mei Aga Ni Re to b ec vu Rho div Uvi Div Su Pe Av tu Div 1 5 o'clock 15

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BI 45

You Tug Ua Ap OR Tpg otu beg Tuk Me tu Tvg Or Re spu Tvg

Ro Ne beg Ar osny TVgBegiei i uye Didstu Ro Ago Siu Bgto Tig 65 a 75 VO yivu be bib Ako Re Pe RVe Ago bip uz be Si Ago Rbe Ahr NV

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Tvg Uvi Uvi Su VVe Aga Ou beg Uvi Abr TNg Aa Ago Ar uv n 145 150 155 166

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Avr cen uv Ni Av Pe buh Bgto Mei Rgo Up Ap sim Pe Bgto Ot 195 20О 205

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215 theo

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SU u« dop zZeg Avo Tut No Aga biv Or Gay Tug Aqua A Me to 250 35 Zyu

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ЗО that 315 З8О

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Ze5 330 335

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From 345 35

Aa dia Ak re W Aa Tut Ne div Si uv S biv AV pu Rre cip Ro biU Nih Udi Udi bho stu Ne Ar vve Tag Abr Avo bo vi 379 375 ZVO

Ge ip bu Aha ey Rne beg Tugivts Abrotvg Oy bets Tag AgOo Ne 390 395 shЮ

SU sbu Bgto Abp Re byu siy Ce Rgo Ua Ap Ago Rgo Aga kuye RO

BI 410 415 cha! NO Ap dep Ap Ago Avr siu Re Ou sil siy s Pe bgo TV

From 425,430

Ahp AB to Aa Tut Te bgo Abp Beg Mei beg Abp otu TU Rgo Mee 435 that 5

Sp Az Avp fight Tvg o siu No siu ne bVe TA action Rgo Tug Aha 450 455 460

Tug Av Zeg lu Ni vi Uvi Ago biv Teg bag Rgo Tek Rpe dop Akr 05 h/y 475 zva

MB Ttr Beg bit Rgo Az Me vve Ttr Avp beg ve Pe Bgto div i 485 430 h95 bo Me Uvi us! Aby Liv Pe Uvi Rne Siyu Aby Zeg uh Uvi Asp 5OO 5 what

Zeg Rgo Ni U Ago uh Aby Udi Ma! Ap ip io Azy Me in Avp

AB Av cem Av udi Ag Uvi Av Aga bu Meo Su be Ar in bo 5 545 5

Zag to Aza to TE Bug Tuk Tu bab Ap uz Tu Zeg vp UVU 545 550 255 ZO

Tag Rve su uh go vu beu beg Le o Ou yeu op Uvi Ou Ve o 57) 55 ivetsy AB beg Ap beg Ni Rgo Sto ber Pe uv sim i Oi Av Meii

BNO 585 590

Aha Aa bij RNe bag Av Aa Siu Uvi Ar be Aby Me mag tne spo

Av Tuk div Ar sSpu Uvi Azy Te tv Tut Av em beg Or Aa Tse

Or Ve Or Did would It Pe Az Or Siu Uvi Mr Oeg vu RNe div et bho action Ge AV Av iy Mei Aby bBeg Te AЙia t Bag TvgEeo 45 650 655

Tug Rgo Rgo Div Agu Rgo RBe biv Pe vu Uvi Ar beg Rpe Ago Tut obo ve 6)

SU uz Rgo Uvi Di Av Uvi stu Bek slu zag Uvi A grec u Abo 575 OO 85

Aa Mu Ne Avr o Beg bek Ago be Siu Mai Tuk TVgoОЙU beg bek SI m 635 tyu

Tv Twen uh Ne Div ue bid Udi ben siu biu beu Tug TE ee 705 10 715 eV

ATO Re Uvi Or Ago pe Av Gay OR SV 73

Claims (66)

FORMULA OF THE INVENTION 1. The method of obtaining a drink, and the method includes the stages of: a) provision of a starting liquid containing at least one micronutrient and at least one organic acid; and 4) removing at least some of said organic acid from said liquid, wherein said acid ion is removed by means of an anion exchange membrane package for reverse electrodialysis (AO-ZED), wherein said membrane package contains: i) at least one cell consisting of: a ) of two anion exchange membranes defining the chamber for the source liquid; and B) two additional dialysate fluid chambers, wherein said two additional chambers are adjacent to the source fluid chamber on opposite sides, and said two additional chambers may be connected; iii) a set of end membranes, ii) a means for adding an electric field to the membrane package by means of at least two electrodes, ii) a means for changing the direction of the electric field in said membrane package, and the removal includes the stages of: І) introducing the source liquid into the chamber for the source liquids; and II) introduction of dialysis fluid into two additional chambers for dialysis fluid; and I) adding an electric field to the membrane package; IM) incubation of the specified source liquid in the specified chamber, in which the direction of the electric field is periodically changed, and e) removal of at least part of one cation from the source liquid or from a liquid partially treated with the help of AO-ZED, thus obtaining ZED-liquid, and the specified the cation is removed using a cation exchange membrane package for reverse electrodialysis (KO-ZED), and the specified membrane package contains: i) at least one cell consisting of: a) two cation exchange membranes defining a chamber for the source liquid or partially treated with AO-ZED liquid; and p) two additional chambers for the second dialysate fluid, and said two additional chambers are located next to the chamber for the original fluid or partially treated with AO-ZED fluid on opposite sides, and at the same time said two additional chambers can be connected; iii) a set of end membranes, ii) a means for adding an electric field to the membrane package by means of at least two electrodes, ii) a means for changing the direction of the electric field in said membrane package, and the removal includes the stages of: И) introducing the original liquid or partially processed with the help of AO-ZED liquid in the chamber for the original liquid or partially treated with the help of AO-ZED liquid; and II) introduction of the second dialysis fluid into two additional chambers for the second dialysis fluid; and I) adding an electric field to the membrane package; ІМ) incubation of the indicated source liquid or the indicated liquid partially treated with AO-ZED in the specified chamber, in which the direction of the electric field is changed periodically, and stages 4) and g) are carried out at least partially simultaneously, and BO and the membrane package for AO-ZED and the membrane package for KO-ZED is connected to the tank and the AO-ZED receives the source liquid from the tank, and said source liquid is returned to the tank after treatment in the membrane package for AO-ZED, and the CO-ZED receives the source liquid or partially treated with AO -ZED liquid, or AO-ZED-liquid from the tank, and the specified liquid is returned to the tank after processing in a membrane bag for KO-ZED, and at least 65,965 of at least one nutrient trace element is stored in the ZED-liquid. 2. The method according to claim 1, and stage a) involves providing a source liquid containing at least one micronutrient, at least one flavoring substance and at least one sugar; and the ZED liquid contains at least 6595 of said at least one odorant present in the source liquid. 3. The method according to claim 2, and the ZED liquid contains at least 80 95, preferably at least 90 95, of the specified at least one aromatic substance present in the source liquid. 4. The method according to any one of claims 2-3, and the ZED-liquid contains at least 65 95 of at least two, preferably at least three, aromatic substances present in the original liquid. 5. The method according to any one of claims 2-4, and the ZED-liquid contains at least 80 95 of at least two, preferably at least three, aromatic substances present in the original liquid. b. The method according to any one of the preceding clauses, wherein the source liquid contains or consists of fruit juice. 7. The method according to any one of the previous items, and the starting liquid is citrus juice. 8. The method according to any one of the previous items, and the source liquid contains or consists of fermented fruit juice. 9. The method according to claim 8, and the source liquid contains or consists of fermented apple juice or fermented pear juice. 10. The method according to any one of claims 1-5, and the starting liquid is an extract, concentrate or juice of a plant or parts of a plant. 11. The method according to any one of claims 1-5, and the source liquid contains or consists of an aqueous extract of the fruit. 12. The method according to any one of the previous clauses, and at least 80 95, preferably at least 90 95, of at least one micronutrient is stored in the liquid during stage 4). 13. The method according to any one of the previous clauses, and at least 65 95 of at least two, preferably at least three, nutrient trace elements are stored in the liquid during stage 4). 14. The method according to any one of the previous clauses, and at least 80 95 of at least 30 of two, preferably at least three, nutrient microelements is stored in the liquid during stage 4). 15. The method according to any one of the previous clauses, and at least 80 95, preferably at least 90 95, of at least one nutrient trace element is stored in the liquid during the stage is). 16. The method according to any one of the previous clauses, and at least 65 95 of at least two, preferably at least three, nutrient microelements is stored in the liquid during the stage is). 17. The method according to any one of the previous clauses, and at least 80 95 of at least two, preferably at least three, nutrient microelements is stored in the liquid during the stage is). 18. The method according to any one of the previous clauses, and the ZED liquid contains at least 8095, preferably at least 9095, of at least one micronutrient present in the original liquid. 19. The method according to any one of the previous clauses, and the ZED liquid contains at least two, preferably at least three, nutritional trace elements present in the source liquid. 20. The method according to any one of the previous clauses, and the ZED liquid contains at least 8095 at least two, preferably at least three, nutritional trace elements present in the original liquid. 21. The method according to any one of the preceding clauses, and at least one micronutrient is selected from the group consisting of vitamin B; and vitamin B". 22. The method according to any one of the previous items, and at least one micronutrient is selected from the group consisting of iron, calcium and magnesium. 23. The method according to any one of the previous items, and the source liquid contains vitamin C, and the ZED liquid contains at least 40 96, preferably at least 45 95, of vitamin C contained in the source liquid. 24. The method according to any one of the previous items, and the source liquid contains vitamin C, and the KO-ZED liquid contains at least 4095, preferably at least 45 95, of vitamin C contained in the source liquid. 25. The method according to any one of the previous clauses, and at least one micronutrient is selected from the group consisting of antioxidants. 26. The method according to any one of claims 2-25, and at least one aromatic substance is an ether, terpene or terpenoid. 27. The method according to any one of claims 2-26, wherein the at least one fragrance is selected from the group consisting of geraniol, nerol, citral, limonal, geranial, neral, citronellal, citronellol, linalool, limonene and thujone. 28. The method according to any one of the previous items, and the starting liquid contains at most 1095, preferably at most 995, even more preferably at most 8 95, for example at most 7 95, of sugar. 29. The method according to any one of the previous items, and the organic acid is selected from the group consisting of lactic acid, citric acid, malic acid, tartaric acid, acetic acid, succinic acid, isocitric acid, α-ketoglutaric acid, fumaric acid and oxalic acid. 30. The method according to claim 28, and the sugar is selected from the group consisting of fructose, maltose, lactose, sucrose and glucose. C1. The method according to any one of the previous items, and the ratio of sugar to organic acid in the drink is in the range from 6:1 to 10:1. 32. The method according to any one of the previous items, and the ratio of sugar to organic acid in the drink is in the range from 7:1 to 9:1. 33. The method according to any one of claims 31-32, and the ratio of sugar to organic acid is the ratio of: I) the total concentration in g/l of monosaccharides and disaccharides to II) the total concentration in g/l of organic acids, which are C-z-alkyl or C-z-alkenyl, where the indicated C.-z-alkyl and C-z-alkenyl are substituted by p-COOH groups, t-OH groups and d:O groups, and n is a whole a number in the range 1 to 3, t is an integer in the range 0 to 2, and d is an integer in the range 0 to 1. 34. The method according to any one of claims 31-32, and the ratio of sugar to organic acid is the ratio of: I) the total concentration in g/l of fructose, maltose, lactose, sucrose and glucose to I) the total concentration in g/l lactic acid, citric acid, malic acid, tartaric acid, acetic acid, succinic acid, isolicimonic acid, aketoglutaric acid, fumaric acid and oxaloacetic acid. 35. The method according to any one of the previous items, and the specified drink contains at most 1095, preferably at most 995, even more preferably at most 8 95, for example at most 7 95, of sugar. 36. The method according to any one of the previous clauses, and the specified drink contains at most 45 g/l, preferably at most 40 g/l, for example at most 37 g/l, of sugar. 37. The method according to any one of the previous items, and the specified drink contains at most 1095, preferably at most 995, even more preferably at most 8 95, for example at most 7 95, of glucose. 38. The method according to any one of the previous items, and the specified drink contains at most 45 g/l, preferably at most 40 g/l, for example at most 37 g/l, of glucose. 39. The method according to any one of the previous items, and the drink contains in the range from 3 to 10 g/l of organic acid, for example in the range from 4 to 7 g/l of organic acid. 40. The method according to any one of the previous items, and the drink contains in the range from 3 to 10 g/l of organic acid, for example in the range from 4 to 7 g/l of lactic acid. 41. The method according to any one of the previous clauses, and the method includes an additional stage I), and stage I) involves adding one or more additional compounds to the initial liquid and/or to the AO-ZED liquid, and/or to the liquid under time of implementation of the method, and/or in the drink. 42. The method according to claim 41, and said additional compound(s) is selected from the group consisting of flavor compounds and preservatives. 43. The method according to claim 42, and the specified flavor compound is selected from the group consisting of hops, hop extract, fruit extract. 44. The method according to any one of the previous clauses, and the method additionally includes stage 9) adding one or more additional liquids to AO-ZED-liquid, KO-ZED-liquid or ZED-liquid, thus obtaining a drink. 45. The method according to any one of the previous clauses, and the method additionally includes stage 9) adding one or more additional liquids to the ZED-liquid, thereby obtaining a drink. 46. The method according to any one of claims 44-45, wherein the additional liquid is an additional beverage. 47. The method according to any one of claims 44-46, and the additional liquid is beer. 48. The method according to any one of claims 44-46, and the additional liquid is fermented apple juice. 49. The method according to any one of the previous items, and the method additionally includes stage M") of incubation of AO-ZED-liquid, KO-ZED-liquid or ZED-liquid with one or several microorganisms. 50. The method according to claim 49, and the microorganism is yeast, such as brewer's yeast. 51. The method according to any one of the previous clauses, and the method also includes stage i) adding CO", thereby obtaining a carbonated drink. 52. The method according to any one of the previous items, and at least stages a) and g) are repeated more than once. 53. The method according to any one of the previous clauses, and the method includes the execution of stages a) and 5) with the subsequent execution of stages c), 4) and e) p number of times and optionally with the subsequent execution of stage I), and p is an integer in the range from 1 to 5; and stages c), 9) and e)d can be carried out simultaneously. 54. The method according to any one of the previous items, and the dialysing fluid contains one or more bases. 55. The method according to any one of the previous clauses, and the dialysis fluid contains a base selected from the group consisting of Ca(OH):, MO(OH)", KOH and maon. 56. The method according to any one of the previous clauses, and the second dialyzing fluid contains an inorganic acid. 57. The method according to any one of the preceding clauses, and the second dialysing fluid contains NzRoOx. 58. The method according to any one of the previous clauses, and stage a) provides for the removal of at least 15 96, for example at least 20 95, for example at least 30 90, at least one acidic ion. 59. The method according to any one of the previous items, and stage 4) involves removing at least 10 95, for example at least 20 95, for example at least 30 95, of at least one organic acid. 60. The method according to any one of the previous items, and stage a) provides for the removal of at least 10 95, for example at least 20 95, for example at least 30 95, of at least one organic acid selected from the group consisting of lactic acid, citric acid and malic acid. 61. The method according to any one of the previous items, and stage a) provides for the removal of at least 10 95, for example at least 20 95, for example at least 30 90, of at least two organic acids. 62. The method according to any one of the previous clauses, and stage a) provides for the removal of at least 1095, for example at least 2095, for example at least 30 95, of all organic acids. 63. The method according to any one of the previous items, and stage a) involves removing at least 10 95, for example at least 20 95, for example at least 30 95, of at least one organic acid selected from the group consisting of acetic acid, citric acid and malic acid. 64. The method according to any one of the previous items, and stage e) involves removing at least one cation until a specific conductivity of at most 7 mS/cm, preferably at most b mS/cm, even more preferably at most 5 mS/cm is achieved , for example in the range from 3 to 5 mS/cm. 65. The method according to any one of the previous clauses, and the removal of acid ions includes the stages: I) introduction of the source liquid into the chamber for the source liquid; and II) introduction of dialysis fluid into two additional chambers for dialysis fluid; and I) adding an electric field to the membrane package; IM) incubation of the specified source liquid in the specified chamber, during which the direction of the electric field is changed periodically, thus obtaining a liquid partially processed with the help of AO-60 ZED; M) circulation of liquid partially treated with AO-ZED in the tank; MI) introduction of liquid partially treated with AO-ZED into the chamber for the initial liquid; MY) adding an electric field to the membrane package; MI) incubation of the indicated partially processed with the help of AO-ZED liquid in the indicated chamber, during which the direction of the electric field is changed periodically; ХХ) optional repetition of stages MI)-M PP). 66. The method according to any one of the previous clauses, and the removal of cations includes the stages of: I) introducing the source liquid, partially treated with AO-ZED liquid or AO-ZED liquid into the chamber for the original liquid or AO-ZED liquid ; and II) introduction of the second dialysis fluid into two additional chambers for the second dialysis fluid; and I) adding an electric field to the membrane package; IM) incubation of the specified source liquid, partially processed with the help of AO-ZED liquid or AO-ZED liquid in the specified chamber, in which the direction of the electric field is changed periodically, thus obtaining a partially processed with the help of KO-ZED liquid; M) circulation of partially processed with the help of KO-ZED liquid in the tank, MI) introduction of partially processed with the help of KO-ZED liquid into the chamber for AO-ZED liquid, MII) addition of an electric field to the membrane package; MI) incubation of the specified partially treated liquid with the help of KO-ZED in the specified chamber, during which the direction of the electric field is changed periodically; ХХ) optional repetition of stages MI)-M PP). mi go p : t Ж i y | s se g 7 s i x / » | shk their "deer km B Fig. 1