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Low-alcohol beer or beer-like refreshment beverages containing palatinose

A technology of non-alcoholic beer and palatinose, applied in the field of low-alcohol or non-alcoholic beer or beer-like soft drinks, can solve the problems of low-alcohol or non-alcoholic beer expensive, high waste water treatment and energy costs, cost increase, etc., to achieve The effect of lowering the alcohol content

Inactive Publication Date: 2007-01-10
SUDZUCKER AG MANNHEIM OCHSENFURT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In summary, it is evident that the production of currently known low-alcohol or no-alcohol beers is resource-intensive and therefore expensive
Cost increases are not only due to investment in equipment for alcohol removal, but also due to the need for higher water consumption and consequently higher wastewater treatment and energy costs
In addition, there is a gap between the known taste of non-alcoholic beer and the taste of regular beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Production of Malt Beverage Using Palatinose

[0055] a) Brewing of draft beer that is cooled, filtered and filled into containers without fermentation and without addition of microbial cultures. The palatinose-containing syrup or palatinose-containing solution is added during boiling, before filtration or directly before filling into containers.

[0056] b) Production of malt beverages or malt beers containing palatinose according to the yeast-cooling-contacting procedure or a procedure modified therefrom.

[0057] Finished wort of any original wort content was cooled to 0°C and added about 30×10 6 yeast cells. The yeast-wort mixture is isolated from the air. By joining CO 2 further reduce the oxygen content. The yeast is in contact with the wort for 24-48 hours around 0°C. A beverage having an alcohol content of less than 0.5-1.5% by volume is thus obtained, to which palatinose is added to improve the taste. Palatinose is added in crystalline or dissolved form....

Embodiment 2

[0059] Production of slimming non-alcoholic beverages using palatinose

[0060] Traditionally produced beer has been freed of alcohol according to prior art such as dialysis, reverse osmosis, vacuum evaporation and the like. To enhance the organoleptic appearance, palatinose or palatinose solution is added to the beverage either before or after alcohol removal at low concentrations of 1 g to 5 g palatinose per 100 ml of the final beverage. The beverage thus acquires more volume and volume.

Embodiment 3

[0062] Production of reduced alcohol beer with palatinose

[0063] Beer produced according to the prior art was freed of alcohol by using one of the means described in Example 2. However, the alcohol removal is not complete, only allowing to achieve a residual alcohol content of 1% to 3% (volume ratio). As before, palatinose was added to this beer in small quantities in crystalline or pre-dissolved form to a final concentration of about 1 to 5 grams per 100 ml.

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PUM

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Abstract

The present invention relates to methods for producing a low-alcohol or alcohol-free beer or a beer-like soft drink as well as a low-alcohol or alcohol-free beer or beer-like soft drink produced through the use of this method.

Description

technical field [0001] The present invention provides a method for producing low-alcohol or non-alcohol beer or beer-like soft drinks, and low-alcohol or non-alcohol beer or beer-like soft drinks produced using said method. Background technique [0002] Over the years, there has been a trend in beer consumption to reduce the consumption of regular beer with usual alcohol content in favor of beverages with substantially lower alcohol content. This trend is evident, for example, from the decline in beer sales in Germany and the rise in sales of beer mixes, lemonade mixes and beverages with lower alcohol content, especially non-alcoholic beer. [0003] Beer mixed drinks are usually obtained by mixing beer with a suitable flavored syrup, which makes the drink high in calories. Some beer mixes are produced using syrups containing sweeteners. However, taste tests showed that beer mixes containing sweetener syrup were not as good as beer mixes containing sugar. However, since th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/04C12C5/00C12C5/02A23L2/60
CPCC12C12/04C12C5/00A23L2/60C12C5/02
Inventor 约尔格·科瓦尔奇克蒂尔曼·德尔卢茨·古德雅恩哈特穆特·埃弗斯扬-卡尔·尼勒博克
Owner SUDZUCKER AG MANNHEIM OCHSENFURT
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