WO2020010421A1 - Method for producing a beverage using a microbial consortium for fermentation and mate tea as a raw material - Google Patents
Method for producing a beverage using a microbial consortium for fermentation and mate tea as a raw material Download PDFInfo
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- WO2020010421A1 WO2020010421A1 PCT/BR2019/050255 BR2019050255W WO2020010421A1 WO 2020010421 A1 WO2020010421 A1 WO 2020010421A1 BR 2019050255 W BR2019050255 W BR 2019050255W WO 2020010421 A1 WO2020010421 A1 WO 2020010421A1
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- fermentation
- tea
- preparation process
- beverage
- sucrose
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Definitions
- the present invention relates to biotechnology, with application in the food industry area, called a beverage preparation process using microbial fermentation consortium and mate tea as raw material.
- the invention is used to produce a non-alcoholic or low alcohol fermented beverage and biologically active microorganisms.
- Mate tea originates from a plant known as mate (llex paraguariensis), typical of the subtropical region of South America, and is widely marketed and consumed in countries such as convinced, Argentina, Brazil and Paraguay. In these countries the herb can be found in nature and in cultivars. In the production of drinks derived from this herb the leaves are fractionated and dried. The infusions of this herb have been consumed for hundreds of years in beverages popularly known as mate / tererê or as mate tea, which requires the leaves to be roasted for their preparation.
- the main active constituents derived from llex paraguariensis are B, C, A and E complex vitamins, minerals, flavonoids, caffeine, saponins and various types of polyphenols.
- Among the effects on human health presented by this infusion are weight reduction, anti-inflammatory effects, vasodilation, reduction of LDL (low density lipoprotein) rates and consequent decrease in the formation of arteriosclerosis, avoiding heart disease. decreased oxidative stress.
- Kombucha is formed by bacteria that excrete a mucilaginous matrix, which supports the associated growth of yeast (SCOBY).
- This consortium, or zoogleia develops as a single organism, due to the symbiosis between its members.
- the main bacteria present are Acetobacter xylinum, Bacterium gluconicum, Bacterium katogenum, along with yeasts of the genus Saccharomyces, Brettanomyces, Zygosaccharomyces.
- Kombucha is traditionally made using green or black tea (CN106720683, CN104957314, CN104957304, CN102805170, CN101843346), both from Camellia sinensis, and patents are from this process (RU2153816).
- the process is usually done in two stages, the first being fermented with sugar (sucrose) and then fermenting with herbs (CA21 1521 7, CN1028051 70), fruits (CN106720683). , CN105167068, CN1028051 70, CN101843346), flowers (CN104957304, CN105360376), roots (CN1 02440424), among others for flavoring.
- sugars other than sucrose may be used as xylitol (CN102669321).
- Mate tea will be placed in almost boiling water to extract as much active substance as possible without oxidizing or burning them. Sugar will be added at the same time to properly solubilize. The mixture will be capped until cool. The tea will be removed for addition of SCOBY and 10% fermented tea. The fermentation will last from 7 to 15 days and after this period a second tea or juice will be added for a new fermentation, now to add different flavors.
- the beverage will be separated from the film containing most microorganisms, mixed in a proportion of 25% with a herbal or flower tea (example: mate, hibiscus, mint, lemongrass, lemon balm) or rhizome (example : ginger) or juices (eg grape, pineapple, strawberry) or a mixture of these ingredients, sweetened with stevia sweetener, sucrose, xylitol or honey at a rate of up to 4% potted and allowed to ferment for one week. After this time the bottles can be quickly pasteurized to keep the microorganisms alive but without the ability to form film.
- a herbal or flower tea exa herbal or flower tea
- hibiscus mint, lemongrass, lemon balm
- rhizome example : ginger
- juices eg grape, pineapple, strawberry
- the beverage After fermentation, the beverage will be separated from the film containing most microorganisms and mixed in a proportion of 25% to an herbal or flower tea (example: mate, hibiscus, mint, lemongrass, lemongrass) or rhizome (example : ginger) or juices (example: grape, pineapple, strawberry) or a mixture of these ingredients, sweetened with sweetened with stevia, sucrose, xylitol or honey at a rate of up to 4% potted and allowed to ferment for one week. After this time the bottles can be quickly pasteurized to keep the microorganisms alive but without the ability to form film.
- an herbal or flower tea example: mate, hibiscus, mint, lemongrass, lemongrass
- rhizome example : ginger
- juices example: grape, pineapple, strawberry
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The application relates to a method for producing a non-alcoholic fermented beverage called kombucha which is made by fermenting yerba mate tea (Ilex paraguariensis) with sucrose or honey for 7 to 15 days at ambient temperature, using a microbial compound, the main bacteria of which are Acetobacter xylinum, Bacterium gluconicum and Bacterium katogenum, together with yeasts of the genera Saccharomyces, Brettanomyces and Zygosaccharomyces. After fermentation, the beverage is separated from the film containing the majority of the microorganisms by filtration, part of the permeate being added to a herbal or floral tea (e.g.: mate, hibiscus, peppermint, lemongrass, lemon balm) or a rhizome tea (e.g.: ginger) or juices (e.g.: grape, pineapple, strawberry) or a mixture of same and a proportion of up to 4% of sweeteners (stevia, sucrose, xylitol or honey) so that the second fermentation takes place over a week. Optionally, the packaged beverage is then pasteurised.
Description
PROCESSO DE PREPARO DE BEBIDA USANDO CONSÓRCIO MICROBIANO PARA A FERMENTAÇÃO E CHÁ MATE COMO MATÉRIA- PRIMA BEVERAGE PREPARATION PROCESS USING MICROBIAN CONSORTIUM FOR FERMENTATION AND TEA MATTER AS RAW MATERIAL
[001 ] O presente invento diz respeito à biotecnologia, com aplicação na área da indústria de alimentos, chamado de processo de preparo de bebida usando consórcio microbiano para fermentação e chá mate como matéria-prima. A invenção é utilizada para produzir uma bebida fermentada não alcoólica ou com baixo teor de álcool e microrganismos biologicamente ativos. [001] The present invention relates to biotechnology, with application in the food industry area, called a beverage preparation process using microbial fermentation consortium and mate tea as raw material. The invention is used to produce a non-alcoholic or low alcohol fermented beverage and biologically active microorganisms.
[002] O chá mate é originado de uma planta conhecida como erva mate ( llex paraguariensis ), típica da região subtropical da América do Sul, sendo amplamente comercializada e consumida em países como Uruguai, Argentina, Brasil e Paraguai. Nesses países a erva pode ser encontrada na natureza e em cultivares. Na produção de bebidas derivadas dessa erva as folhas são fracionadas e secas. As infusões desta erva têm sido consumidas por centenas de anos em bebidas popularmente conhecidas como chimarrão/tererê ou como chá mate, o qual demanda que as folhas sejam assadas para o seu preparo. Os principais constituintes ativos derivados de llex paraguariensis são as vitaminas do complexo B, C, A e E, minerais, flavonóides, cafeína, saponinas e diversos tipos de polifenóis. Dentre os efeitos na saúde humana apresentados por essa infusão pode-se citar redução de peso, efeitos anti-inflamatórios, vasodilatação, redução das taxas de LDL (lipoproteínas de baixa densidade) e consequente diminuição na formação de arteriosclerose, evitando doenças cardíacas, além de diminuição do estresse oxidativo. [002] Mate tea originates from a plant known as mate (llex paraguariensis), typical of the subtropical region of South America, and is widely marketed and consumed in countries such as Uruguay, Argentina, Brazil and Paraguay. In these countries the herb can be found in nature and in cultivars. In the production of drinks derived from this herb the leaves are fractionated and dried. The infusions of this herb have been consumed for hundreds of years in beverages popularly known as mate / tererê or as mate tea, which requires the leaves to be roasted for their preparation. The main active constituents derived from llex paraguariensis are B, C, A and E complex vitamins, minerals, flavonoids, caffeine, saponins and various types of polyphenols. Among the effects on human health presented by this infusion are weight reduction, anti-inflammatory effects, vasodilation, reduction of LDL (low density lipoprotein) rates and consequent decrease in the formation of arteriosclerosis, avoiding heart disease. decreased oxidative stress.
[003] O Kombucha é formado por bactérias que excretam uma matriz mucilaginosa, a qual serve como suporte para o crescimento associado de leveduras (SCOBY). Este consórcio, ou zoogleia, se desenvolve como um único organismo, devido à simbiose existente entre os seus integrantes. Dentre as principais bactérias presentes tem-se Acetobacter xylinum, Bacterium gluconicum, Bacterium katogenum, juntamente com leveduras do gênero Saccharomyces, Brettanomyces, Zygosaccharomyces. O Kombucha é feito tradicionalmente utilizando chá verde ou preto (CN106720683, CN104957314,
CN104957304, CN102805170, CN101843346), ambos de Camellia sinensis, e as patentes são deste processo (RU2153816). Kombucha is formed by bacteria that excrete a mucilaginous matrix, which supports the associated growth of yeast (SCOBY). This consortium, or zoogleia, develops as a single organism, due to the symbiosis between its members. Among the main bacteria present are Acetobacter xylinum, Bacterium gluconicum, Bacterium katogenum, along with yeasts of the genus Saccharomyces, Brettanomyces, Zygosaccharomyces. Kombucha is traditionally made using green or black tea (CN106720683, CN104957314, CN104957304, CN102805170, CN101843346), both from Camellia sinensis, and patents are from this process (RU2153816).
[004] O processo, normalmente é feito em duas fases, em que a primeira é feita a fermentação do chá com açúcar (sacarose) e posteriormente é feita a fermentação com adição de ervas (CA21 1521 7, CN1028051 70), frutas (CN106720683, CN105167068, CN1028051 70, CN101843346), flores (CN104957304, CN105360376), raízes (CN1 02440424), entre outros para dar sabor. Nessa segunda fermentação podem ser usados açúcares diferentes da sacarose como xilitol (CN102669321 ). Existe um produto no mercado nacional que utiliza a fermentação de chá mate, no entanto, o processo é feito de maneira não protegida por patente e não divulgado, sendo considerado segredo industrial (https://www.ciadosfermentados.com.br/loja-online/kombucha/kombucha-de- cha-mate-com-cravo/). Todas as patentes encontradas usam como base o chá preto, chá verde ou chá branco para a fermentação, o que difere deste pedido, já que se usa o chá mate, produto muito utilizado na cultura brasileira e que possui diversos produtos ativos importantes para a saúde humana. O uso do kombucha agrega valor biológico ao chá mate, diminuindo o teor de cafeína presente, mas mantendo os outros ativos. [004] The process is usually done in two stages, the first being fermented with sugar (sucrose) and then fermenting with herbs (CA21 1521 7, CN1028051 70), fruits (CN106720683). , CN105167068, CN1028051 70, CN101843346), flowers (CN104957304, CN105360376), roots (CN1 02440424), among others for flavoring. In this second fermentation, sugars other than sucrose may be used as xylitol (CN102669321). There is a product in the national market that uses the fermentation of mate tea, however, the process is done in a non-patent protected way and not disclosed, being considered an industrial secret (https://www.ciadosfermentados.com.br/loja- online / kombucha / kombucha-de-cha-mate-with-carnation /). All patents found use black tea, green tea or white tea as a base for fermentation, which differs from this application, as it uses mate tea, a product widely used in Brazilian culture and which has several active products important for health. human The use of kombucha adds biological value to mate tea, reducing the caffeine content present, but keeping the other active ones.
[005] DESCRIÇÃO DETALHADA DA INVENÇÃO DETAILED DESCRIPTION OF THE INVENTION
[006] O chá mate será colocado na água quase fervente para extrair o máximo possível de substâncias ativas sem oxidá-las ou queimá-las. O açúcar será adicionado no mesmo momento para solubilizar adequadamente. A mistura será tampada até esfriar. O chá será retirado para adição do SCOBY e de 1 0% de chá já fermentado. A fermentação durará de 7 a 15 dias e passado esse período será adicionado um segundo chá ou suco para uma nova fermentação, agora para adicionar diferentes sabores. [006] Mate tea will be placed in almost boiling water to extract as much active substance as possible without oxidizing or burning them. Sugar will be added at the same time to properly solubilize. The mixture will be capped until cool. The tea will be removed for addition of SCOBY and 10% fermented tea. The fermentation will last from 7 to 15 days and after this period a second tea or juice will be added for a new fermentation, now to add different flavors.
[007] Exemplo 1 [007] Example 1
[008] Para fazer o chá, adiciona-se 20 g de sacarose e 40 g de chá mate em 500 ml de água fria. Deixa-se a mistura aquecer até início da fervura (90 °C), deliga-se o fogo e aguarda a mistura esfriar. Após resfriamento, coa-se a mistura, adiciona-se a 50 ml do chá fermentado e 20 g do consórcio microbiano kombucha. A fermentação ocorrerá em até sete dias a 35 °C sem agitação em
ambiente aeróbico. Após a fermentação, a bebida será separada do filme contendo a maior parte dos microrganismos, misturada numa proporção de 25% a um chá de ervas ou flores (exemplo: mate, hibisco, hortelã, capim limão, erva- cidreira) ou rizoma (exemplo: gengibre) ou sucos (exemplo: uva, abacaxi, morango) ou ainda mistura destes ingredientes, adoçado com adoçado com stévia, sacarose, xilitol ou mel a uma proporção de até 4% envasado e deixado fermentar por uma semana. Após esse tempo, as garrafas poderão ser rapidamente pasteurizadas para manter os microrganismos vivos, mas sem a capacidade de formar filme. To make the tea, add 20 g of sucrose and 40 g of mate tea in 500 ml of cold water. The mixture is allowed to warm to the beginning of boiling (90 ° C), the fire is turned off and the mixture is allowed to cool. After cooling, the mixture is strained, added to 50 ml of fermented tea and 20 g of the kombucha microbial consortium. Fermentation will occur for up to seven days at 35 ° C without agitation in aerobic environment. After fermentation, the beverage will be separated from the film containing most microorganisms, mixed in a proportion of 25% with a herbal or flower tea (example: mate, hibiscus, mint, lemongrass, lemon balm) or rhizome (example : ginger) or juices (eg grape, pineapple, strawberry) or a mixture of these ingredients, sweetened with stevia sweetener, sucrose, xylitol or honey at a rate of up to 4% potted and allowed to ferment for one week. After this time the bottles can be quickly pasteurized to keep the microorganisms alive but without the ability to form film.
[009] Exemplo 2 Example 2
[010] Para fazer o chá, adiciona-se 20 g de mel e 40 g de chá mate em 500 ml de água fria. Deixa-se a mistura aquecer até início da fervura (90 °C), deliga-se o fogo e aguarda a mistura esfriar. Após resfriamento, coa-se a mistura, adiciona-se a 50 ml do chá fermentado e 20 g do consórcio microbiano kombucha. A fermentação ocorrerá em até sete dias a 35 °C sem agitação em ambiente aeróbico. Após a fermentação, a bebida será separada do filme contendo a maior parte dos microrganismos e misturada numa proporção de 25% a um chá de ervas ou flores (exemplo: mate, hibisco, hortelã, capim limão, erva-cidreira) ou rizoma (exemplo: gengibre) ou sucos (exemplo: uva, abacaxi, morango) ou ainda mistura destes ingredientes, adoçado com adoçado com stevia, sacarose, xilitol ou mel a uma proporção de até 4% envasado e deixado fermentar por uma semana. Após esse tempo, as garrafas poderão ser rapidamente pasteurizadas para manter os microrganismos vivos, mas sem a capacidade de formar filme.
[010] To make tea, add 20 g of honey and 40 g of mate tea in 500 ml of cold water. The mixture is allowed to warm to the beginning of boiling (90 ° C), the fire is turned off and the mixture is allowed to cool. After cooling, the mixture is strained, added to 50 ml of fermented tea and 20 g of the kombucha microbial consortium. Fermentation will occur for up to seven days at 35 ° C without agitation in an aerobic environment. After fermentation, the beverage will be separated from the film containing most microorganisms and mixed in a proportion of 25% to an herbal or flower tea (example: mate, hibiscus, mint, lemongrass, lemongrass) or rhizome (example : ginger) or juices (example: grape, pineapple, strawberry) or a mixture of these ingredients, sweetened with sweetened with stevia, sucrose, xylitol or honey at a rate of up to 4% potted and allowed to ferment for one week. After this time the bottles can be quickly pasteurized to keep the microorganisms alive but without the ability to form film.
Claims
REIVINDICAÇÕES
1 - PROCESSO DE PREPARO DE BEBIDA USANDO CONSÓRCIO MICROBIANO PARA A FERMENTAÇÃO E CHÁ MATE COMO MATÉRIA- PRIMA caracterizado por constituir de duas fases em que a primeira se faz a fermentação do chá mate com o consórcio microbiano kombucha (SCOBY) e sacarose e a segunda fermentação faz uso de ervas, flores, rizomas, sucos ou a mistura destes elementos com stevia, sacarose ou mel, podendo ser pasteurizado ao final da segunda fermentação. 1 - BEVERAGE PREPARATION PROCESS USING MICROBIAN CONSORTIUM FOR FERMENTATION AND MATE TEA AS RAW MATERIAL characterized by constituting two phases in which the first is made the fermentation of mate tea with the microbial consortium kombucha (SCOBY) and the sucrose and the second Fermentation makes use of herbs, flowers, rhizomes, juices or the mixture of these elements with stevia, sucrose or honey and can be pasteurized at the end of the second fermentation.
2 PROCESSO DE PREPARO DE BEBIDA, conforme reivindicação 1 caracterizado por utilizar o chá mate como matéria prima na fermentação. BEVERAGE PREPARATION PROCESS according to claim 1, characterized in that the mate tea is used as a raw material for fermentation.
3 PROCESSO DE PREPARO DE BEBIDA, conforme reivindicação 1 caracterizado por a fermentação ocorrer entre 3 e 30 dias. BEVERAGE PREPARATION PROCESS according to claim 1, characterized in that the fermentation takes place between 3 and 30 days.
4 PROCESSO DE PREPARO DE BEBIDA, conforme reivindicação 1 caracterizado por a fermentação ocorrer entre 20 °C e 40 °C. BEVERAGE PREPARATION PROCESS according to claim 1, characterized in that the fermentation takes place between 20 ° C and 40 ° C.
5- PROCESSO DE PREPARO DE BEBIDA, conforme reivindicação 1 caracterizado por utilizar sacarose como adoçante. BEVERAGE PREPARATION PROCESS according to claim 1, characterized in that sucrose is used as a sweetener.
6- PROCESSO DE PREPARO DE BEBIDA, conforme reinvindicação 1 caracterizado por possuir duas fases de fermentação, em que a primeira ocorre conforme reivindicação 2 e a segunda utilizando-se de ervas, flores, rizomas, sucos ou a mistura destes elementos. 6. BEVERAGE PREPARATION PROCESS according to claim 1, characterized in that it has two fermentation stages, the first one according to claim 2 and the second one using herbs, flowers, rhizomes, juices or a mixture of these elements.
7 PROCESSO DE PREPARO DE BEBIDA, conforme reinvindicações 1 e 6 caracterizado por a mistura conter 5% a 50% da primeira fermentação. BEVERAGE PREPARATION PROCESS according to claims 1 and 6, characterized in that the mixture contains 5% to 50% of the first fermentation.
8- PROCESSO DE PREPARO DE BEBIDA, conforme reivindicações 1 e 6 caracterizado por utilizar stevia, sacarose ou mel como adoçantes da segunda fermentação. A BEVERAGE PREPARATION PROCESS according to claims 1 and 6 using stevia, sucrose or honey as sweeteners of the second fermentation.
9- PROCESSO DE PREPARO DE BEBIDA, conforme reivindicação 1 caracterizado por poder ser pasteurizado em temperaturas de aquecimento 60 Drink preparation process according to claim 1, characterized in that it can be pasteurized at heating temperatures.
FOLHA DE SUBSTITUIÇÃO (REGRA 26)
°C a 90 °C por 5 a 20 minutos e resfriamento de 40 °C a 10 °C por 20 a 60 minutos com posterior armazenamento em geladeira. REPLACEMENT SHEET (RULE 26) ° C to 90 ° C for 5 to 20 minutes and cooling from 40 ° C to 10 ° C for 20 to 60 minutes with subsequent storage in a refrigerator.
FOLHA DE SUBSTITUIÇÃO (REGRA 26)
REPLACEMENT SHEET (RULE 26)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102018014077-9A BR102018014077A2 (en) | 2018-07-10 | 2018-07-10 | BEVERAGE PREPARATION PROCESS USING MICROBIAN CONSORTIUM FOR FERMENTATION AND TEA MATE AS RAW MATERIAL |
| BRBR1020180140779 | 2018-07-10 |
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| Publication Number | Publication Date |
|---|---|
| WO2020010421A1 true WO2020010421A1 (en) | 2020-01-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/BR2019/050255 WO2020010421A1 (en) | 2018-07-10 | 2019-07-07 | Method for producing a beverage using a microbial consortium for fermentation and mate tea as a raw material |
Country Status (2)
| Country | Link |
|---|---|
| BR (1) | BR102018014077A2 (en) |
| WO (1) | WO2020010421A1 (en) |
Cited By (3)
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| WO2021249870A1 (en) * | 2020-06-08 | 2021-12-16 | Société des Produits Nestlé S.A. | Method for preparing a comestible product |
| WO2022080507A1 (en) * | 2020-10-16 | 2022-04-21 | Suntory Holdings Limited | Fermented infusions |
| US11311033B1 (en) | 2020-10-30 | 2022-04-26 | Imvela Corp. | Fermented beverages and methods of production thereof |
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| KR20150124258A (en) * | 2014-04-28 | 2015-11-05 | 나눔허브 주식회사 | Kombucha fermentated composition |
| CN108485901A (en) * | 2018-03-20 | 2018-09-04 | 上海理工大学 | A kind of preparation method of fermented tea fruit vinegar |
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2018
- 2018-07-10 BR BR102018014077-9A patent/BR102018014077A2/en not_active IP Right Cessation
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- 2019-07-07 WO PCT/BR2019/050255 patent/WO2020010421A1/en active Application Filing
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| KR20150124258A (en) * | 2014-04-28 | 2015-11-05 | 나눔허브 주식회사 | Kombucha fermentated composition |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021249870A1 (en) * | 2020-06-08 | 2021-12-16 | Société des Produits Nestlé S.A. | Method for preparing a comestible product |
| WO2022080507A1 (en) * | 2020-10-16 | 2022-04-21 | Suntory Holdings Limited | Fermented infusions |
| US11311033B1 (en) | 2020-10-30 | 2022-04-26 | Imvela Corp. | Fermented beverages and methods of production thereof |
| US11464245B2 (en) | 2020-10-30 | 2022-10-11 | Imvela Corp. | Fermented beverages and methods of production thereof |
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| BR102018014077A2 (en) | 2019-09-17 |
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