WO2000045653A1 - Fermented beverage and method for its production - Google Patents
Fermented beverage and method for its production Download PDFInfo
- Publication number
- WO2000045653A1 WO2000045653A1 PCT/DK2000/000028 DK0000028W WO0045653A1 WO 2000045653 A1 WO2000045653 A1 WO 2000045653A1 DK 0000028 W DK0000028 W DK 0000028W WO 0045653 A1 WO0045653 A1 WO 0045653A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- yeast
- concentration
- fermentation
- microorganisms
- leuconostoc
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Definitions
- the invention relates to a fermented beverage of the kind in which microbial metabolites, such as e.g. flavour constituents and alcohol, are produced by a combination of microorganisms in form of yeast and bacteria in an aqueous culture medium having a content of plant material.
- microbial metabolites such as e.g. flavour constituents and alcohol
- Fermented beverages are known from e.g. cider and beer.
- Cider has traditionally been produced by letting apples be left alone in water. The microorganisms that are naturally found on the apples will become decisively important for the fermentation, and the flavour and appearance of the finished cider of each fermentation will therefore be different.
- a Saccharomyces strain is therefore used to ensure that the finished product always obtains a well- defined uniform quality.
- a fermented dietetic drink is known from German utility model DE 297 13 010 that is produced by means of a combination of microorganisms. According to the German utility model, the dietetic drink has probiotic qualities as the microorganisms that are used for producing the dietetic drink are neither removed from nor inactivated in the finished drink.
- a fermented beverage is known from US 4,579,739 that is fermented with a combination of at least one yeast and at least one Lactobacillus, in which the yeast is selected from the group of Saccharomyces cerevisiae and Kluyeveromyces lactis and Lactobacillus is selected from the group of Lactobacillus casei and Lactobacillus hilgardii .
- the fermented beverage is inoculated with 10-500 times more bacteria than yeast and, after the fermentation has been stopped by cooling, it is centrifuged to separate the finished drink. This method is possible with this combination of microorganisms but it cannot be applied in the cases where dextrin-producing bacteria are used.
- the kefir culture has been used in the daily household for making a tasty and sparkling beverage having a pleasant taste of fruit.
- the drink differed from production to production.
- a first object of the invention is to provide a tasty and sparkling fermented beverage which is suited for large scale production, which has a carbohydrate content not exceeding 10%, and which is not added preservatives.
- a second object of the invention is to provide a method for producing such a fermented beverage.
- the beverage is fermented with a combination of microorganisms that includes one yeast and at least one Leuconostoc .
- bacteria and yeast can be standard cultures approved for use in food. By using standard cultures, an advantage is furthermore obtained in that the homogeneity of the cultures can easily be maintained.
- bacteria and yeast can advantageously be isolated from the above kefir culture, after which these microorganisms can be cultivated, identified, multiplied and possibly preserved by using conventionally known techniques .
- the yeast Saccharomyces cerevisiae and the bacterium Leuconostoc mesenteroid.es subsp. mesenteroides/dextranicum are isolated from the original kefir culture, and by combining these two microorganisms and when lemon is used as plant material, a beverage can be produced that by a tasting panel was judged as having a fine lemon and elder flower flavour. The tasting panel also appraised that the drink gave a sparkling and effervesce gustatory sensation resembling the prickly sensation of champagne bubbles on the tongue.
- beverages can advantageously be produced having very different taste profiles .
- the yeast can advantageously be a stock culture of Saccharomyces cerevisiae or the Saccharomyces cerevisiae that the inventor has isolated himself. Saccharomyces cerevisiae utilise under aerobic conditions carbohydrates to CO. and water. In case of absence of oxygen or if the carbohydrate concentration is high, the fermentation will take place forming ethanol and C0 2 . Within the scope of the invention, it is possible to use other types of yeast.
- the fermentation conditions can therefore advantageously be arranged to provide the desired end product so that if a drink having a high ethanol content is wanted, the fermentation can e.g. take place in batches in oxygen deficit.
- the at least one Leuconostoc that is used in combination with yeast can preferably be selected from among the group of Leuconostoc mesenteroides, Leuconostoc lactis, Leuconostoc paramesenteroides and Leuconostoc oenos .
- the stock culture Leuconostoc mesenteroides or the inventor's own isolate Leuconostoc mesenteroides subsp . mesenteroides/dextranicum is selected.
- mesenteroides/dextranicum has surprisingly turned out, in combination with Saccharomyces cerevisiae, to be able to produce a fermented beverage having a so far unknown or undescribed aroma and flavour that can be described as elder flower. Together with flavour constituents originating from the at least one plant material, this drink in total appears as a refreshing, delicate drink.
- Leuconostoc mesenteroides are known for producing dextrin in considerable amounts, and this bacterium is therefore not an obvious choice as fermentation organism in a culture medium containing plant material which can have a varying content of types and amounts of carbohydrates.
- the dextrin production is highest when the carbohydrate source is sucrose, and even a low content of sucrose in the plant material can result in dextrin production.
- the concentration of yeast is at least twice as high as the concentration of bacteria, preferentially at least five times as high as the concentration of bacteria, and especially at least ten times as high.
- the carbohydrate source also is chosen as either glucose or fructose, or a combination of glucose and fructose
- the fermentation advantageously takes place with a very small production of dextrin, without the gustatory sensation being altered.
- yeast generally needs metal ions such as zinc, manganese, magnesium, calcium, copper, potassium and iron to assist growth, and ordinary tap water usually contains adequate amounts of metal ions .
- tests have shown that it is important to the yeast's growth that the zinc concentration is higher than or equal to 0.1 mg/1 and lower than or equal to 0.6 mg/1. If iron ions and manganese ions also are present, the concentration of these two metal ions and the zinc concentration each have to be higher than 0.6 mg/1.
- a zinc concentration lower than 0.1 mg/1 would cause a slow fermentation while a zinc concentration higher than 0.6 mg/1 would slow down the growth unless manganese and iron ions also were present in corresponding concentrations.
- the water quality is therefore crucially important for the fermentation result, and the water content of metal ions must be known, and if necessary the zinc concentration must be adjusted.
- the combination of microorganisms can furthermore comprise at least one bacterium selected from the I/acfcoJacillus-group that includes Lactobacillus brevis, Lactobacillus pastorianus, Lactobacillus hilgardii , Lactobacillus casei , Lactobacillus kefir and Lactobacillus plantarum, or the actococcus-group that includes Lactococcus lactis, Lactococcus garvieae, Lactococcus piscium and Lactococcus plantarum, or a Bifidobacterium.
- the actococcus-group that includes Lactococcus lactis, Lactococcus garvieae, Lactococcus piscium and Lactococcus plantarum, or a Bifidobacterium.
- C0 2 and ethanol can be produced in desired amounts at the same time as lactate is produced in an amount that contributes to the characteristic aroma and fragrance of the finished beverage that a tasting panel judged as being lightly fermented in the nature of buttermilk.
- Lactobacillae any of the mentioned Lactobacillae can be used but in an especially preferred embodiment, Lactobacillus brevis or Lactobacillus casei is used as both these microorganisms when combined with different Leuconostoc in tests have shown to be especially fitted for giving the finished beverage the above flavour and fragrance in the nature of buttermilk.
- said combination can include a Lactococcus, selected from among the group consisting of Lactococcus lactis , Lactococcus garvieae, Lactococcus piscium and Lactococcus plantarum .
- Lactococcus lactis is selected as this microorganism in tests also has shown to be fit for giving the finished beverage a taste somewhat like buttermilk.
- a fermented beverage can be produced that has a percentage of alcohol which is higher than
- Such an alcohol content is furthermore preservative and contributes therefore in an especially advantageous way to prolonging the life of the beverage.
- the alcohol percentage can be varied, and the flavour constituents in form of esters, alcohol, ketones and aldehydes be developed to a great or small extent, for in this way being able to, using the same base material, produce a wide range of beverages having different flavour compositions.
- the beverage can be produced either as a ready for sale product or as a base drink which can be added further flavour constituents .
- Both the yeast strain and many of the bacteria of the Lactobacillus strain will produce ethanol as primary metabolite, and the finished beverage can therefore be made to contain alcohol in different concentrations which among others can be controlled by adjusting factors such as applied volume of bacteria, applied volume of yeast, applied volume of carbohydrate, applied volume and type of plant material, fermentation temperature, and fermentation duration and oxygen concentration .
- the inventor's own tests have shown that at fermentation with a combination of Lactobacillus brevis, Leuconostoc mesenteroides , and Saccharomyces cerevisiae in an aqueous medium containing sucrose and at least one plant material, a tasty beverage can be produced that a testing panel has found both pleasant and aromatic .
- the fermentation can advantageously be made using sucrose as carbohydrate source and lemon and orange as the plant material which is to provide the rest of the nutrients, especially assimilable nitrogen which is a condition for the microbial activity which is to give the beverage its final form and character, e.g. in form of colour and flavour.
- sucrose as carbohydrate source
- lemon and orange as the plant material which is to provide the rest of the nutrients
- assimilable nitrogen which is a condition for the microbial activity which is to give the beverage its final form and character, e.g. in form of colour and flavour.
- a low concentration of carbon in relation to nitrogen will mean that esters are produced that have a fruity aroma.
- the yeast content of the enzyme invertase will quickly hydrolyse sucrose into equal parts glucose and fructose which quickly will enter as culture substrate in the further fermentation process. Glucose is converted more quickly than fructose which is sweeter than glucose.
- the carbohydrate source can for that matter be any easily utilised carbohydrate and is in this way not limited to sucrose.
- carbohydrate e.g. the monosaccharides glucose and fructose, and the disaccharide maltose or arabinose can be mentioned.
- Invert sugar and confectioners' glucose can furthermore be used.
- the finished beverage can preferably have a carbohydrate content of no more than 10%, and especially no more than 5%. This content can e.g. be compared with the average carbohydrate content of 9,8% of fizzy lemonade.
- the beverage is an attractive and new alternative to fizzy lemonade.
- the invention also relates to a method for producing a fermented beverage .
- the method comprises a preparatory treatment of the raw plant material from which large components possibly have been removed first by e.g. sifting.
- the purpose of the preparatory treatment is to inactivate microorganisms that would contaminate the fermentation and that exist in or on the plant material, or merely to reduce the concentration of microorganisms on the plant material by e.g. using one or more of the following processes: rinsing, blanching, heat treatment, such as pasteurisation, or irradiation. Some of the enzyme activity of the plant material might possibly be maintained either when an inactivation is limited to the surface of the plant material, as for example by blanching, or by inactivation processes in which the temperature is not so high that the protein is denatured.
- Another purpose of the preparatory treatment is to extract specific parts of the plant material, such as pulp, oils, rind parts etc., before the plant material is to be used in the fermentation .
- the pretreated plant material is transferred to a fermentation reactor together with mineral containing water and no or at least one type of carbohydrate which can be e.g. sucrose, glucose or fructose depending on the demands determined by the selected specific combination of microorganisms.
- the microorganisms are added to the fermentation reactor in form of a combination of microorganisms at least comprising at least one yeast and at least one Leuconostoc .
- the concentration of yeast is chosen to be higher than the concentration of bacteria.
- the concentration of yeast is preferably twice as high as the concentration of bacteria, preferentially five times higher, and especially ten times higher, and is determined in such a way that the start concentration of both yeast and bacteria preferably is no lower than 10 5 Cfu/ml and preferably no higher than 10 10 Cfu/ml .
- the fermentation can be carried out on a large scale as a batch fermentation or as a fed-batch fermentation in which the carbohydrate source is added continuously.
- the fermentation temperature is determined in advance and will be around 20 and 40°C, preferentially between 25 and 35°C, and especially between 25 and 32°C.
- the oxygen supply is set at a level at which the yeast grows faster than the bacteria and/or at a level at which the production of specific desirable aroma constituents is encouraged.
- the fermentation time is determined in advance to between 6-48 hours depending on the alcohol content, the flavour constituents and the sugar content wanted in the finished drink.
- the fermentation is advantageously stopped by in random order treating the fermentation mixture with one or more of the processes filtration, e.g. depth filtration, filtration with filter aid, high-pressure filtration, rotary vacuum filtration or cross-flow filtration, centrifugation, irradiation, high- pressure preservation, pasteurisation, high-temperature pasteurisation or UHT treatment.
- processes filtration e.g. depth filtration, filtration with filter aid, high-pressure filtration, rotary vacuum filtration or cross-flow filtration, centrifugation, irradiation, high- pressure preservation, pasteurisation, high-temperature pasteurisation or UHT treatment.
- Each of the processes can be used alone but in connection with some of the combinations of microorganisms, especially where the especially preferred dextrin-producing microorganisms are used, one process alone cannot always remove biomass and dextrin sufficiently to be able to produce a clear drink that is not siimy .
- centrifuge it is necessary to e.g. centrifuge first. To preserve the drink, it can subsequently be heat-treated. As the heat treatment will produce sediment in form of protein depositions, a final centrifugation might prove necessary for which reason it in some cases is especially preferred to heat- treat first and then centrifuge.
- Centrifugation can be used alone or in combination with initial centrifugation. Centrifugation can e.g. be carried out as ultracentrifugation or as continuous centrifugation. Out of consideration for the life of the beverage, centrifugation must however be followed by a treatment that also stops the enzyme activity.
- the microbial activity is advantageously stopped by e.g. heat inactivation, high-pressure pasteurisation, high-pressure preservation or irradiation.
- the product can moreover be kept at specific, predetermined carbohydrate and alcohol levels.
- the beverage is an alternative to known beverages and can be produced on the basis of e.g. ecological ingredients.
- the drink can be bottled in packaging in form of e.g. tightly sealed bottles or cartons which are quickly sealed to preserve the sparkling character of the drink. It is furthermore possible to enrich the drink with e.g. a vitamin or mineral supplement whereby the drink can be aimed at particular target groups, such as sportsmen.
- the drink can be given different flavour compositions and colours.
- the plant material can be from any plant at all, e.g. apple, pear, lemon, orange, raisin, fig, grape or carrot, but other fruits or vegetables can be used.
- the plant material can advantageously initially be processed by e.g. blending, comminution or pressing.
- pH in the finished drink will typically be in the area of under 4.5. At higher pH values the fermentation will easily be exposed to microbial contamination, the result of which is change in flavour, aroma and life of the product.
- a culture medium made of 1 litre boiled, cooled tap water, 50g sucrose (not analytic grade) which is not dissolved but merely spread, and 32g lemon slices were inoculated with 1% yeast and 1% bacterium from bouillon and incubated at 25°C for 48 hours, after which the fermented beverage was sensorial judged by a tasting panel with a view to select the combination of microorganisms that gave the same gustatory sensation as the original kefir culture.
- the testing panel judged that this was the case when the fermentation had been carried out using microorganisms from a medium-sized colony of yeast which was isolated and cultivated on PC, in combination with a small colony of bacteria which was isolated and cultivated on PC.
- the tasting panel appraised the taste as sweet lemonade which further was experienced as being slightly sour and sparkling and with a mild fragrance of buttermilk and lemon.
- the two isolated cultures were spread again on PCA plates and cultivated in a so-called PC-medium made of 5 g/1 casein peptone, 2.5 g/1 yeast extract, 1.0 g/1 sucrose. After incubation at 25°C for 48 hours, the strains were identified as the yeast Saccharomyces cerevisiae and the bacterium Leuconostoc mesenteroides subsp. mesenteroides/dextranicum.
- microorganisms are both known cultures which are often used in food and stimulants like bread, beer, wine, acidulated dairy products and cheese.
- Culture substrates were made from the following formula: 5 g/1 casein peptone, 2.5 g/1 yeast extract and 40 g/1 carbohydrate. Three different kinds of carbohydrate were used: sucrose, fructose and glucose respectively, which resulted in three different culture substrates. Each type of substrate was sterilised partly by autoclave treatment for 15 min. at 121°C, partly by sterilisation by filtration. The thus made six culture substrates were all inoculated with 1% Leuconostoc mesenteroides subsp . mesenteroides/dextranicum and were allowed to incubate at 25°C and 32°C for 48 hours, after which the viscosity was estimated visually and by centrifugation. The degree of slime development together with the viscosity was taken as a demonstration of the dextrin production. It appears from the results in Table 1 below that the slime development and thus the dextrin production is reduced considerably when the fermentation temperature rises.
- Basic culture substrates were made of 5 g/1 casein peptone, 2.5 g/1 yeast extract and 1 g/1, 10 g/1, 30 g/1, and 50 g/1 respectively sucrose.
- the substrates were inoculated with 1% of the isolated Saccharomyces cerevisiae for fermentation with agitation, 1% of the isolated Saccharomyces cerevisiae for fermentation without agitation, and 1% of the isolated Leuconostoc mesenteroides subsp . mesenteroides/dextranicum respectively, which in total gave twelve fermentation reactors that were incubated at 25°C. After 0, 8, 24 and 32 hours, OD and pH were determined. At pH lower than 5.5, adjustment was made with ammonia to pH 5.5. If pH was higher than 5.5, no adjustment was made. The results are shown in table 2 below:
- a culture medium was made by adding % slice of blanched orange and V. slice of blanched lemon to an autoclaved mixture of 30g sucrose in half a litre of water. To the culture medium was added 1 ml of the standard cultures Leuconostoc mesenteroides and Lactobacillus brevis so that the start bacterial count in the culture medium was 2-10* Cfu/ml. 1 ml Saccharomyces cerevisiae was also added so that the start bacterial count was 1-10 5 Cfu/ml. The mixture was incubated at 25°C for 48 hours without air supply. To remove the microorganisms in the drink, the mixture was finally high-pressure filtered by means of conventionally known techniques.
- a culture medium was made by adding x slice of blanched orange and 2 slice of blanched lemon to an autoclaved mixture of 30g sucrose in half a litre of water.
- To the culture medium was added 1 ml of the standard cultures Leuconostoc mesenteroides and Lactobacillus brevis and Lactococcus lactis so that the start bacterial count in the culture medium was 2-10 * Cfu/ml.
- 1 ml Saccharomyces cerevisiae was also added so that the start bacterial count was 1-10 5 Cfu/ml.
- the mixture was incubated at 25°C for 48 hours with air supply. To remove the microorganisms in the drink, the mixture was finally high-pressure filtered by means of conventionally known techniques.
- the isolated Saccharomyces cerevisiae is cultivated by inoculation with 1% from the previous cultivation in an autoclaved culture substrate made of 5 g/1 casein peptone, 2.5 g/1 yeast extract and 30 g/1 sucrose.
- mesenteroides/dextranicum is cultivated by inoculation with 1% from the previous cultivation in an autoclaved culture substrate made of 5 g/1 casein peptone, 2.5 g/1 yeast extract and 40 g/1 sucrose.
- Leuconostoc mesenteroides subsp is cultivated by inoculation with 1% from the previous cultivation in an autoclaved culture substrate made of 5 g/1 casein peptone, 2.5 g/1 yeast extract and 40 g/1 sucrose.
- mesenteroides/dextranicum is incubated at 32°C and Saccharomyces cerevisiae at 25°C for 24-30 hours.
- probiotic standard cultures Lactobacillus casei and Bifidobacterium are cultivated in MRS (Merck 1.10660) at 32°C.
- Inoculation is made with 1% of each of the isolates Saccharomyces cerevisiae and Leuconostoc mesenteroides subsp . mesenteroides/dextranicum in 5 1 of the lemon culture substrate used in example 1, and it is incubated at 25°C.
- the above process is repeated using an additional 1% of the cultivation of Lactobacillus casei and 1% of the cultivation of Bifi doba cterium.
- the product is like the standard product .
- the product has a fainter smell of lemon
- the product has a strong taste of lemon
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Abstract
Description
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Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU20930/00A AU2093000A (en) | 1999-01-22 | 2000-01-21 | Fermented beverage and method for its production |
EP00901051A EP1150581A1 (en) | 1999-01-22 | 2000-01-21 | Fermented beverage and method for its production |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DKPA199900081 | 1999-01-22 | ||
DKPA199900081 | 1999-01-22 | ||
DKPA200000091 | 2000-01-20 | ||
DKPA200000091 | 2000-01-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2000045653A1 true WO2000045653A1 (en) | 2000-08-10 |
Family
ID=26063267
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/DK2000/000028 WO2000045653A1 (en) | 1999-01-22 | 2000-01-21 | Fermented beverage and method for its production |
Country Status (3)
Country | Link |
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EP (1) | EP1150581A1 (en) |
AU (1) | AU2093000A (en) |
WO (1) | WO2000045653A1 (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6022174A (en) * | 1995-06-07 | 2000-02-08 | Aker Engineering As | Method for installing a tension leg platform |
WO2002070642A1 (en) * | 2001-03-02 | 2002-09-12 | Natu-Licores, S.L. | Method for obtaining a fermented beverage from fruits and/or other agricultural produce |
EP1820406A1 (en) * | 2006-01-24 | 2007-08-22 | Kagome Co., Ltd | Fermented drink, fermented food, and method for producing thereof |
WO2013157692A1 (en) * | 2012-04-16 | 2013-10-24 | 한국식품연구원 | Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same |
CN112237244A (en) * | 2020-10-19 | 2021-01-19 | 中商构能生态科技(天津)有限公司 | Broussonetia papyrifera beverage and preparation method thereof |
CN112826076A (en) * | 2020-12-31 | 2021-05-25 | 国投中鲁果汁股份有限公司 | Body-building type sugar-cored apple flavor enzyme |
WO2022120379A1 (en) * | 2020-12-03 | 2022-06-09 | Anheuser-Busch, Llc | Hard seltzer compositions and methods of making |
WO2024175164A1 (en) | 2023-02-25 | 2024-08-29 | Piovanelli Tiziano Francesco | New procedure for obtaining alcoholic beverages |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5668377A (en) * | 1979-11-06 | 1981-06-09 | Gunmaken | Preparation of fermented refreshing drink |
US4579739A (en) * | 1983-01-13 | 1986-04-01 | Nestec S. A. | Process for the manufacture of a naturally carbonated beverage |
US4671962A (en) * | 1985-12-10 | 1987-06-09 | S.A.R.L. "Chicoree Leroux" | Chicory base drink and method of preparing same |
FR2672614A1 (en) * | 1991-02-08 | 1992-08-14 | Rochade | PROCESS FOR THE MANUFACTURE OF A NEW CARBOHYDRATE, NEW LEAF OBTAINED, MANUFACTURE OF FRUITY BEVERAGE FROM THIS LEAVEN AND PRODUCT OBTAINED. |
DE29713010U1 (en) * | 1997-07-16 | 1998-02-26 | Hartwig, Norbert, 42651 Solingen | Tasty fermentation preparation |
-
2000
- 2000-01-21 AU AU20930/00A patent/AU2093000A/en not_active Abandoned
- 2000-01-21 EP EP00901051A patent/EP1150581A1/en not_active Withdrawn
- 2000-01-21 WO PCT/DK2000/000028 patent/WO2000045653A1/en not_active Application Discontinuation
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5668377A (en) * | 1979-11-06 | 1981-06-09 | Gunmaken | Preparation of fermented refreshing drink |
US4579739A (en) * | 1983-01-13 | 1986-04-01 | Nestec S. A. | Process for the manufacture of a naturally carbonated beverage |
US4671962A (en) * | 1985-12-10 | 1987-06-09 | S.A.R.L. "Chicoree Leroux" | Chicory base drink and method of preparing same |
FR2672614A1 (en) * | 1991-02-08 | 1992-08-14 | Rochade | PROCESS FOR THE MANUFACTURE OF A NEW CARBOHYDRATE, NEW LEAF OBTAINED, MANUFACTURE OF FRUITY BEVERAGE FROM THIS LEAVEN AND PRODUCT OBTAINED. |
DE29713010U1 (en) * | 1997-07-16 | 1998-02-26 | Hartwig, Norbert, 42651 Solingen | Tasty fermentation preparation |
Non-Patent Citations (1)
Title |
---|
DATABASE WPI Week 198130, Derwent World Patents Index; AN 1981-54136D, XP002946115, GUNMA-KEN.: "Fermented soft drink prodn. - by digesting starch by saccharification and lactic acid fermenting with citric acid-resistance bacteria of genus leuconostoc" * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6022174A (en) * | 1995-06-07 | 2000-02-08 | Aker Engineering As | Method for installing a tension leg platform |
WO2002070642A1 (en) * | 2001-03-02 | 2002-09-12 | Natu-Licores, S.L. | Method for obtaining a fermented beverage from fruits and/or other agricultural produce |
EP1820406A1 (en) * | 2006-01-24 | 2007-08-22 | Kagome Co., Ltd | Fermented drink, fermented food, and method for producing thereof |
WO2013157692A1 (en) * | 2012-04-16 | 2013-10-24 | 한국식품연구원 | Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same |
CN104245913A (en) * | 2012-04-16 | 2014-12-24 | 韩国食品研究院 | Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same |
CN112237244A (en) * | 2020-10-19 | 2021-01-19 | 中商构能生态科技(天津)有限公司 | Broussonetia papyrifera beverage and preparation method thereof |
WO2022120379A1 (en) * | 2020-12-03 | 2022-06-09 | Anheuser-Busch, Llc | Hard seltzer compositions and methods of making |
CN112826076A (en) * | 2020-12-31 | 2021-05-25 | 国投中鲁果汁股份有限公司 | Body-building type sugar-cored apple flavor enzyme |
WO2024175164A1 (en) | 2023-02-25 | 2024-08-29 | Piovanelli Tiziano Francesco | New procedure for obtaining alcoholic beverages |
Also Published As
Publication number | Publication date |
---|---|
EP1150581A1 (en) | 2001-11-07 |
AU2093000A (en) | 2000-08-25 |
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