Single-serve capsules for producing beer-like beverages

Abstract

The present invention relates to a capsule with at least two compartments, including a first compartment and a second compartment. The first compartment contains 5-30 mL of an aqueous solution containing 0-10% ethanol ABV and 0.1-25% protein by weight. The second compartment contains 5-50 mL of an alcoholic solution containing 20-99.9% ethanol by weight, 0-60% water by weight, and 30-2,000 mg / kg of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, fructose, and combinations thereof, where the ethanol and water together constitute at least 80% by weight of the alcoholic solution. This capsule is suitable for producing hopped alcoholic beverages with a foam similar to regular beer. To produce such a beverage, the contents of the capsule are mixed with carbonated water and dispensed into a glass, for example.

Description

[Technical Field]

[0001] The present invention relates to a single-serve capsule for producing a beer-like beverage. More specifically, the present invention relates to a capsule whose contents can be mixed with carbonated water to produce a frothy, hopped alcoholic beverage.

[0002] The single-serve capsule has at least two compartments, including a first compartment and a second compartment. The first compartment contains an aqueous solution having an ethanol content of 0-10% ABV and 0.1-25% by weight of protein. The second compartment contains an alcoholic solution containing 20-99.9% by weight of ethanol, 0-60% by weight of water, and 30-2,000 mg / kg of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hop acids, and combinations thereof, where the ethanol and water together constitute at least 80% by weight of the alcoholic solution.

[0003] The present invention further provides a method for producing a foamy hopped alcoholic beverage from said capsules, comprising the steps of: Placing the single-serve capsule into a beverage production device; releasing the aqueous solution from the first compartment; · Releasing the alcohol solution from the second compartment; mixing the released aqueous solution, the released alcoholic solution, water and carbon dioxide to produce a hopped alcoholic beverage; pouring the hopped alcoholic beverage to produce a frothy hopped alcoholic beverage; The present invention relates to a method comprising: [Background technology]

[0004] The four basic ingredients used in brewing beer are barley malt, hops, yeast, and water. The barley malt and additives provide the starch. During mashing, the starch is converted into sugars that are fermented. During yeast fermentation, these sugars are converted into alcohol. Proteins derived from the barley malt and additives act as foaming agents, allowing the beer to form a stable head when poured.

[0005] In the brewing process, hops are introduced during the initial boil to impart bitterness to the brew and added during the final boil for aroma and flavor. Hops are the cone-shaped female flowers of the vine-like plant Humulus lupulus. After harvesting, hops are dried and processed into pellets, plugs, and extracts, or left in the cone form. The most important hop compounds are hop acids, which can be distinguished as alpha acids (or humulones) and beta acids (or lupulones). Neither alpha acids nor beta acids are responsible for the bitterness of hopped beer. Thermal isomerization of alpha acids during wort boiling produces iso-alpha acids, which are the primary cause of hop-derived bitterness in beer.

[0006] It is known that the light stability of beer can be improved by hydrogenating iso-alpha acids to produce bitter-tasting dihydro-, tetrahydro-, and hexahydroiso-alpha acids. It is also known that oxidized beta acids, particularly hulupones, can be used to impart hop-derived bitterness to beer.

[0007] Home appliances that produce and dispense carbonated beverages from concentrated syrups, such as Sodastream®, are rapidly increasing in popularity. These appliances create carbonated beverages by carbonating water and mixing it with flavored syrups. Given the versatility and convenience these appliances offer, it would be desirable to expand the range of beverages that can be produced in this manner to include more complex flavor compositions.

[0008] The advantages of producing beverages from concentrates are recognized in the art, but the production of concentrates that have adequate physicochemical stability and can be suitably used to produce quality, foamy, hopped alcoholic beverages presents a challenge.

[0009] Preparing cold beverages in a dispenser by reconstituting a powder typically suffers from the drawback that the powder does not dissolve effectively during the mixing process, resulting in a lower quality beverage and potentially damaging residue buildup within the dispenser.

[0010] Liquid beverage concentrates have the advantage of being very quickly dilutable and leaving no residue. However, providing liquid beverage concentrates with sufficient physical and chemical stability is challenging. For concentrates used to produce beer-like beverages, it is particularly challenging to provide a concentrate that is sufficiently stable and capable of forming a good-tasting beverage with consistent foam upon reconstitution. Concentrate stability can be adversely affected by precipitation of solutes (e.g., proteins, sugars, hop acids) and / or reactions between solutes (e.g., ethanol and acids).

[0011] US Patent Application Publication No. 2016 / 0230133 describes a method for producing a concentrate from an alcoholic beverage, comprising: membrane processing of an alcoholic beverage, wherein at least some water and alcohol pass through the membrane and become part of the permeate, and other components of the alcoholic beverage do not pass through the membrane and become part of the retentate; freezing the water in the retentate to form ice; and removing ice from said retentate to reduce the water content and form a beverage concentrate having a solids concentration of at least 30% and an alcohol concentration of not more than 20%; The present invention describes a method including:

[0012] US Patent Application Publication No. 2016 / 0073673 describes a beverage precursor useful for producing a beer-flavored beverage, the beverage precursor comprising at least one flavor compound selected from a first group of compounds, at least one flavor compound selected from a second group of compounds, and at least one compound selected from a third group of compounds, the first group of compounds consisting of 3-methylbutanol, 2-methylbutanol, 2,3-butanedione, vanillin, 2-methylpropanol, 3-methylbutanal, 2,3-pentanedione, 2-methylpropanal, 2-methylbutanal, furaneol, 2-aminoacetophenone, furfural, and ethylfuraneol; The second group consists of 2-phenylethanol, 2-phenylacetic acid, 2-phenylethyl acetate, phenylacetaldehyde, myrcene, geraniol, β-citronellol, and linalool, and the third group consists of hop extract, 10% tetraiso extract, 10% rho iso extract, 30% isomerized hop extract, cis-isohumolone, trans-isohumolone, cis-isocohumulone, trans-isocohumulone, isoadhumulone, and comultifidolglycoside, and the beverage precursors can be mixed with water, ethanol, and / or vodka to form a beer-flavored beverage without brewing, fermentation, or distillation.

[0013] U.S. Patent Application Publication No. 2016 / 0280455 describes a disposable package for a beverage forming machine for producing a beverage in which a liquid is delivered to the disposable package by the beverage forming machine, the disposable package including an impermeable rupturable capsule including a bottom wall and a tubular side wall extending upwardly from the bottom wall and defining an interior space having a flavor medium therein, the flavor medium can have the aroma, taste, and / or mouthfeel of beer, wine, sparkling wine, cider, whiskey, gin, vermouth, rum, tequila, and / or mixed alcoholic beverages.

[0014] WO 2017 / 167865 states that the concentrate is liquid and has a kinematic viscosity of up to 40.10 3 mPa·s, a true extract density of at least 2.6°P, and an alcohol content of at least 1% by volume. a. providing a first single-serve container containing a malt-based beverage concentrate; b. providing a second single-serve container containing an ethanol solution having an ethanol concentration of at least 75% by volume; c. providing a source of liquid diluent; d. mixing a portion of said diluent source with the contents of said second single-serve container to obtain an intermediate liquid mixture having an alcohol content of 30% or less by volume; e. mixing the contents of said first single-serve container with said intermediate liquid mixture and optionally further with said liquid diluent to obtain a beverage; Also described is a method for obtaining a beverage, comprising: Summary of the Invention

[0015] The present inventors have developed a capsule suitable for use in producing a hopped alcoholic beverage with a foam similar to that of regular beer. To produce such a beverage, the contents of the capsule are mixed with carbonated water and dispensed into, for example, a glass.

[0016] The capsule of the present invention comprises at least two compartments, including a first compartment and a second compartment, wherein the first compartment contains 5-30 mL of an aqueous solution having an ethanol content of 0-10% ABV and 0.1-25% by weight of protein, and the second compartment contains 5-50 mL of an alcoholic solution containing 20-99.9% by weight ethanol, 0-60% by weight water, and 30-2,000 mg / kg of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hupponates, and combinations thereof, wherein the ethanol and water together constitute at least 80% by weight of the alcoholic solution.

[0017] The advantages of the present invention are realized by separating ethanol and hop acids from other components necessary for producing a high-quality hopped alcoholic beverage. Flavor changes due to the formation of ethyl esters (e.g., ethyl acetate) and / or haze formation due to precipitation of proteins and / or sugars are avoided. Furthermore, precipitation of the water-insoluble hop acids is prevented by dissolving the hop acids in the alcoholic solution. In other words, by separating the water and proteins on one side and the ethanol and hop acids on the other, both the aqueous and alcoholic solutions are highly stable.

[0018] The present invention also provides a method for producing the capsules of the present invention, comprising the steps of: mixing a liquid aqueous composition with a source of proteinaceous foaming agent to produce an aqueous solution, wherein the source of proteinaceous foaming agent contains at least 3% by weight of solids of proteinaceous foaming agent; mixing a liquid alcoholic composition with a source of hop acids to produce an alcoholic solution, wherein the liquid alcoholic composition comprises at least 30% by weight of ethanol and no more than 60% by weight of water, the ethanol and water together comprising at least 80% by weight of the liquid alcoholic composition, and the source of hop acids comprises at least 10% by weight of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hulponates, and combinations thereof; Providing a capsule with at least two compartments, including a first compartment and a second compartment; placing an aqueous solution into a first compartment of the capsule; placing an alcoholic solution in a second compartment of the capsule; and Closing the first and second compartments of the capsule; The present invention relates to a method comprising:

[0019] A high quality, effervescent, hopped alcoholic beverage can be produced using the single-serve capsules of the present invention. Placing the single-serve capsule into a beverage production device; releasing the aqueous solution from the first compartment; · Releasing the alcohol solution from the second compartment; mixing the released aqueous solution, the released alcoholic solution, water and carbon dioxide to produce a hopped alcoholic beverage; · Providing a hopped alcoholic beverage to produce a foamy hopped alcoholic beverage; It can be produced by [Brief explanation of the drawings]

[0020] [Figure 1] FIG. 1 shows a cross-sectional view of a single-serve capsule according to the present invention. [Figure 2] FIG. 2 shows a beverage production machine in which a single-serve capsule according to the present invention is installed. DETAILED DESCRIPTION OF THE INVENTION

[0021] One aspect of the present invention relates to a single-serve capsule for producing a foamy hopped alcoholic beverage, the capsule having at least two compartments, including a first compartment and a second compartment, the first compartment containing 5-30 mL of an aqueous solution having an ethanol content of 0-10% ABV and 0.1-25% by weight of protein, and the second compartment containing 5-50 mL of an alcoholic solution containing 20-99.9% by weight ethanol, 0-60% by weight water, and 30-2,000 mg / kg of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, furupons, and combinations thereof, wherein the ethanol and water together constitute at least 80% by weight of the alcoholic solution.

[0022] The term "capsule" as used herein refers to a compartmentalized container suitable for separately containing two liquid components according to the present invention.

[0023] The term "single serve," as used herein, is synonymous with "portion" or "single serving" and refers to a capsule containing a sufficient amount of aqueous and alcoholic solution to produce one serving of a reconstituted, frothy, hopped alcoholic beverage. Typically, one serving of the beverage is between 120 ml and 1000 ml. Preferably, one serving of the beverage is between 180 ml and 300 ml.

[0024] Concentrations of acids herein, unless otherwise indicated, also include dissolved salts of these acids, as well as dissociated forms of these same acids and salts.

[0025] The term "isoalpha acids," as used herein, refers to a substance selected from the group consisting of isohumulone, isoadhumulone, isocohumulone, pre-isohumulone, post-isohumulone, and combinations thereof. The term "isoalpha acids" encompasses different stereoisomers (cis-isoalpha acids and trans-isoalpha acids). Isoalpha acids are extremely bitter, with an estimated threshold of approximately 6 ppm in water.

[0026] The term "hydrogenated isoalpha acids" refers to materials selected from dihydro-isoalpha acids, tetrahydro-isoalpha acids, hexahydro-isoalpha acids, and combinations thereof.

[0027] The term "hulupones," as used herein, refers to substances selected from kofulupones, n-hulupones, adhulupones, and combinations thereof. Hulupones are oxidation products of hop beta acids.

[0028] The term "amyl alcohols" as used herein refers to compounds of the formula CH 12 Refers to alcohol.

[0029] The concentration of a component in an aqueous or alcoholic solution can be conveniently determined by gas chromatography and / or high-pressure liquid chromatography using a calibration curve. A calibration curve is constructed by preparing a set of standard solutions containing varying amounts of decreasing analyte concentration. For each solution, the detector response (FID, MS, MS-MS, etc.) is measured. A calibration curve is obtained by plotting the detector response against the analyte concentration.

[0030] The protein content of an aqueous solution is suitably determined by the Kjeldahl method as described in EBC Method 9.9.1.

[0031] The single-serve capsules of the present invention may comprise two or more compartments, most preferably the capsule comprises two compartments, one containing an aqueous solution and the other containing an alcoholic solution.

[0032] In a preferred embodiment, the capsule of the present invention comprises a container with at least two compartments separated by a partition, a first compartment containing an aqueous solution and a second compartment containing an alcoholic solution, the compartments being closed, for example, by a sealing foil or a lid.

[0033] Preferably, the first compartment of the single-serve capsule contains 7 to 28 mL, more preferably 10 to 25 mL, most preferably 15 to 23 mL of aqueous solution.

[0034] The second compartment of the single-serve capsule preferably contains 7 to 40 mL, more preferably 9 to 35 mL, and most preferably 10 to 32 mL of alcoholic solution.

[0035] The sum of the internal volumes of the first and second compartments preferably does not exceed 60 mL, more preferably said volume is 12 to 50 mL, even more preferably 15 to 45 mL, and most preferably said volume does not exceed 40 mL.

[0036] The aqueous solution and alcohol solution of the present invention are contained in a capsule at a weight ratio of preferably 6:1 to 1:1, more preferably 4:1 to 1.1:1, and most preferably 3:1 to 1.2:1.

[0037] In one embodiment of the invention, the aqueous solution contained in the first compartment of the capsule is a liquid mixture of a liquid aqueous composition with a source of protein and, optionally, additional ingredients.

[0038] In another embodiment, the aqueous solution is a beer concentrate, in particular a beer concentrate obtained by removing water and / or ethanol from beer (including non-alcoholic beer) by nanofiltration, reverse osmosis, forward osmosis and / or freeze concentration.

[0039] The aqueous and / or alcoholic solution preferably contains a colorant selected from yellow, orange, red, brown, and combinations thereof. In a particularly preferred embodiment, the aqueous solution preferably contains a colorant selected from yellow, orange, and combinations thereof.

[0040] Preferably, the coloring agent is selected from riboflavin, carotenes, malt extract, curcumin, lutein, carthamin, and combinations thereof. More preferably, the coloring agent is malt extract, and most preferably, malt extract caramel.

[0041] The EBC color units of the aqueous solution are preferably 6-79, more preferably 8-57, and most preferably 8-33.

[0042] The ethanol content of the aqueous solution preferably does not exceed 8% ABV, more preferably does not exceed 5% ABV, and most preferably does not exceed 2% ABV.

[0043] The pH of the aqueous solution at 20° C. is preferably less than 5.5, more preferably 3.0 to 5.0, even more preferably 3.5 to 4.5, and most preferably 3.7 to 4.3.

[0044] In a preferred embodiment, the aqueous solution contains at least one acidulant at a concentration of 50 to 2,000 mmol / L, more preferably 80 to 1,200 mmol / L by weight, and most preferably 100 to 1,000 mmol / L.

[0045] Preferably, the at least one acidulant is lactic acid, citric acid, acetic acid, propionic acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid, hydrochloric acid, phosphoric acid, salts of these acids, and combinations thereof. More preferably, the at least one acidulant is selected from citric acid, gluconic acid, lactic acid, salts of these acids, and combinations thereof. Most preferably, the at least one acidulant is selected from citric acid, gluconic acid, salts of these acids, and combinations thereof.

[0046] The capsules of the present invention can be used to produce hopped alcoholic beverages with an attractive foam. The protein in the aqueous solution contributes to the formation of foam upon pouring of the reconstituted carbonated beverage. The protein further stabilizes the foam by preventing it from collapsing immediately after pouring of the reconstituted carbonated beverage. Preferably, the aqueous solution contains 0.05 to 10% by weight of the proteinaceous foaming agent, more preferably 0.1 to 5% by weight, and most preferably 0.2 to 3% by weight.

[0047] Preferably, the proteinaceous foaming agent is selected from lipid transfer protein 1 (LTP1), hordein, casein, wheat protein, egg white protein, whey protein, soy protein, pea protein, Z protein, hydrolysates of these proteins, and combinations thereof.

[0048] In a preferred embodiment, the aqueous solution contains a proteinaceous foaming agent selected from LTP1, hordein, protein Z4, protein Z7, and combinations thereof. Even more preferably, the proteinaceous foaming agent is selected from LTP1, protein Z4, protein Z7, and combinations thereof. The LTP1 used in the method of the present invention is preferably obtained from barley. The Z proteins, particularly protein Z4 and protein Z7, are preferably obtained from cereals, more preferably from malt, and most preferably from barley malt.

[0049] In a preferred embodiment, the proteinaceous foaming agent is derived from an extract of malt. In a particularly preferred embodiment, both the colorant and the proteinaceous foaming agent are derived from one or more extracts of malt.

[0050] The solid content of the aqueous solution is preferably 20 to 70 wt %, more preferably 30 to 65 wt %, and most preferably 40 to 60 wt % of the solid content of the malt extract.

[0051] The water content of the aqueous solution is preferably 50 to 98% by weight, more preferably 60 to 96% by weight, and most preferably 70 to 94% by weight.

[0052] In a preferred embodiment, the aqueous solution contains 3 to 50% by weight, more preferably 5 to 30% by weight, and most preferably 6 to 20% by weight of sugars selected from maltose, sucrose, lactose, glucose, fructose, and combinations thereof.

[0053] The sugars in the aqueous solution may suitably be provided as a starch hydrolysate, particularly a starch hydrolysate containing a significant amount of maltose and / or glucose.

[0054] Preferably, the aqueous solution contains 0.5 to 20% by weight of maltose, more preferably 1 to 18% by weight, even more preferably 2 to 16% by weight, and most preferably 4 to 15% by weight.

[0055] Preferably, the aqueous solution contains 0.5 to 25% by weight of glucose, more preferably 0.8 to 15% by weight, even more preferably 1.0 to 12% by weight, and most preferably 1.2 to 10% by weight.

[0056] The aqueous solution preferably contains 3 to 50% by weight of water-soluble fiber, more preferably 6 to 45% by weight, and most preferably 12 to 40% by weight. These water-soluble fibers have a favorable effect on the mouthfeel of the reconstituted beverage, and are therefore advantageously included in the aqueous solution. Examples of water-soluble fibers that may be used include dextrin (including resistant maltodextrin), inulin, and polydextrose. Preferably, the water-soluble fiber is selected from dextrin and polydextrose. In a particularly preferred embodiment, the water-soluble fiber used is dextrin having a degree of polymerization of 4 to 10.

[0057] In a preferred embodiment, the aqueous solution contains 0.05 to 1.0 wt. %, more preferably 0.1 to 0.5 wt. %, and most preferably 0.2 to 0.4 wt. % of a foam stabilizer selected from pectins, alginates, xanthan gum, gellan gum, carboxymethylcellulose, locust bean gum, carrageenans, and combinations thereof.

[0058] In a particularly preferred embodiment, the aqueous solution contains 0.05 to 1.0 wt %, more preferably 0.1 to 0.5 wt %, and most preferably 0.2 to 0.4 wt % of a foam stabilizer selected from pectins, alginates, and combinations thereof.

[0059] The aqueous solution preferably contains 0 to 2 mg / L, more preferably 0 to 1 mg / L, and most preferably 0 to 0.5 mg / L of dissolved carbon dioxide.

[0060] In view of the poor water solubility of hop acids, the aqueous solution preferably contains 0 to 100 mg / L, preferably 0 to 30 mg / L, more preferably 0 to 10 mg / L of hop acids selected from isoalpha acids, hydrogenated alpha acids, hulupons, and combinations thereof.

[0061] Isoalpha acids, hydrogenated alpha acids, and oxidized alpha acids (fulupones) contribute to the pleasant bitterness of beer flavor, which is appreciated by consumers. In a preferred embodiment, the alcoholic solution contains 10 to 1,000 mg / L, more preferably 25 to 500 mg / L, and most preferably 50 to 200 mg / L of hop acids selected from isoalpha acids, hydrogenated alpha acids, fulupones, and combinations thereof.

[0062] In a particularly preferred embodiment, the alcoholic solution contains 10 to 1,000 mg / L of isoalpha acids, more preferably 25 to 500 mg / L, and most preferably 50 to 200 mg / L.

[0063] The isoalpha acids may be suitably provided as an isomerized hop extract. Preferably, the alcoholic solution contains 10 to 10,000 mg / L of isomerized hop extract, more preferably 50 to 2,000 mg / L, and most preferably 250 to 1,000 mg / L.

[0064] The alcoholic solution in the second compartment of the capsule preferably contains at least 30% by weight of ethanol, more preferably at least 40% by weight, even more preferably at least 50% by weight, and most preferably at least 60% by weight.

[0065] The ethanol and water combined preferably constitute at least 85% by weight of the alcohol solution, more preferably 90 to 99.9% by weight.

[0066] The alcoholic solution preferably contains 10 to 800 mg / L, more preferably 20 to 600 mg / L, and most preferably 50 to 400 mg / L of a flavor ester selected from ethyl acetate, ethyl hexanoate, ethyl valerate, isoamyl acetate, and combinations thereof, which impart a desirable flavor reminiscent of beer to the reconstituted beverage.

[0067] In another preferred embodiment, the alcohol solution contains 50 to 4,000 mg of amyl alcohols, more preferably 100 to 3,000 mg, and even more preferably 250 to 2,000 mg.

[0068] The alcoholic solution utilized in the capsules of the present invention may suitably comprise ethanol obtained by dealcoholization of an alcoholic beverage, preferably dealcoholization of beer.

[0069] Vacuum distillation is usually used to remove alcohol from beer. The distillate thus obtained contains ethanol, water, and various volatile beer flavoring substances. The distillate may be advantageously used in the alcohol solution of the capsules of the present invention. The term "vacuum distillation" as used herein also includes "vacuum evaporation."

[0070] Thus, in a preferred embodiment, the alcoholic solution comprises a distillate obtained by dealcoholization of alcohol-containing beer by distillation, and most preferably, the alcoholic solution consists of such a distillate or is an aqueous dilution of such a distillate.

[0071] The distillate obtained by dealcoholization by distillation usually contains volatile beer flavoring substances such as ethyl acetate, isoamyl acetate, amyl alcohols, phenylethyl alcohol, and phenylethyl acetate.

[0072] Preferably, the alcohol solution contains 50 to 2,000 mg, more preferably 70 to 1,500 mg, even more preferably 90 to 1,200 mg, and most preferably 100 to 800 mg of ethyl acetate per 1 kg of ethanol.

[0073] Preferably, the alcohol solution contains 5 to 200 mg, more preferably 7 to 150 mg, even more preferably 9 to 120 mg, and most preferably 10 to 80 mg of isoamyl acetate per 1 kg of ethanol.

[0074] In a preferred embodiment, the alcohol solution contains 400 to 5,000 mg, more preferably 600 to 4,000 mg, even more preferably 700 to 3,500 mg, and most preferably 800 to 3,000 mg of amyl alcohols per 1 kg of ethanol.

[0075] In another preferred embodiment, the alcohol solution contains 8 to 240 mg, more preferably 11 to 170 mg, even more preferably 13 to 140 mg, and most preferably 15 to 100 mg of phenylethyl alcohol per 1 kg of ethanol.

[0076] Preferably, the alcoholic solution contains 2 to 50 mg, more preferably 3 to 40 mg, even more preferably 3.5 to 32 mg, and most preferably 4 to 25 mg of phenylethyl acetate per 1 kg of ethanol.

[0077] In a preferred embodiment, the alcoholic solution is prepared by combining an ethanol-containing liquid, preferably an ethanol-containing distillate as described above, with hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hulponates, and combinations thereof. Even more preferably, the alcoholic solution is prepared by combining an ethanol-containing liquid with isoalpha acids. The isoalpha acids may suitably be provided in the form of a pre-isomerized hop extract.

[0078] Another aspect of the invention is a method for producing a capsule of the invention, comprising the steps of: mixing a liquid aqueous composition with a source of proteinaceous foaming agent to produce an aqueous solution, wherein the source of proteinaceous foaming agent contains at least 3% by weight of proteinaceous foaming agent by weight of solids; mixing a liquid alcoholic composition with a source of hop acids to produce an alcoholic solution, wherein the liquid alcoholic composition contains at least 30% by weight of ethanol and no more than 60% by weight of water, and the ethanol and water together constitute at least 80% by weight of the liquid alcoholic composition, and the source of hop acids contains at least 10% by weight of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hulpons, and combinations thereof; Providing a capsule with at least two compartments, including a first compartment and a second compartment; placing an aqueous solution into a first compartment of the capsule; placing an alcoholic solution in a second compartment of the capsule; and Closing the first and second compartments of the capsule; The present invention relates to a method comprising:

[0079] The proteinaceous foaming agent included in the source of proteinaceous foaming agent is preferably a proteinaceous foaming agent as previously described.

[0080] The source of proteinaceous foaming agent used in this method preferably contains at least 4% by weight of proteinaceous foaming agent, more preferably at least 5% by weight, more preferably at least 10% by weight, by weight of solids.

[0081] In a particularly preferred embodiment, the source of the proteinaceous foaming agent used in the present invention is an extract of malt.

[0082] Most preferably, the source of proteinaceous material is an extract of malt, which has the advantage of providing color in addition to the proteinaceous foaming agent (e.g., LTP1 protein and / or Z protein).

[0083] According to another preferred embodiment, the method comprises mixing a colorant with a liquid aqueous composition and / or a liquid alcoholic composition, the colorant being selected from riboflavin, carotenes, malt extract, curcumin, lutein, carthamin, and combinations thereof. More preferably, the colorant is a malt extract, and most preferably, the colorant is caramel malt extract. Preferably, the colorant is mixed with the liquid aqueous composition.

[0084] Preferably, the method comprises mixing the liquid aqueous composition with at least one acidulant selected from lactic acid, citric acid, acetic acid, propionic acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid, salts of these acids, and combinations thereof. More preferably, the at least one acidulant is selected from citric acid, gluconic acid, lactic acid, salts of these acids, and combinations thereof. Most preferably, the at least one acidulant is selected from citric acid, gluconic acid, salts of these acids, and combinations thereof.

[0085] In this method, the aqueous liquid composition is preferably mixed with one or more sugars selected from maltose, sucrose, lactose, glucose, and fructose. More preferably, the aqueous solution is mixed with a hydrolyzed starch component containing at least 5% by weight, more preferably at least 10% by weight, and most preferably 15 to 100% by weight, of maltose and / or glucose, based on the weight of the solid content.

[0086] In another advantageous embodiment of this method, the aqueous liquid composition is mixed with a source of water-soluble fiber. Examples of water-soluble fibers that may be used include dextrin (including resistant maltodextrin), inulin, and polydextrose. Preferably, the water-soluble fiber is selected from dextrin and polydextrose. In a particularly preferred embodiment, the water-soluble fiber used is dextrin with a degree of polymerization of 4 to 10. Preferably, the source of water-soluble fiber contains at least 20% by weight of water-soluble fiber, more preferably at least 40% by weight, and most preferably at least 50% by weight.

[0087] The method preferably comprises mixing the aqueous liquid composition with a foam stabilizer selected from pectins, alginates, xanthan gum, gellan gum, carboxymethylcellulose, locust bean gum, carrageenans, and combinations thereof. In a particularly preferred embodiment, the foam stabilizer is selected from pectins, alginates, and combinations thereof.

[0088] The hop acid source used in this method preferably contains at least 15% by weight, more preferably 18-80% by weight, of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hulponates, and combinations thereof. Most preferably, the hop acid source contains at least 10% by weight, more preferably 15-80% by weight, of isoalpha acids.

[0089] The source of hop acids used in this method is preferably a hop extract, most preferably an isomerized hop extract.

[0090] In a particularly preferred embodiment, the liquid alcoholic composition of this method is obtained by dealcoholization of an alcoholic beverage, more preferably by dealcoholization of beer. The liquid alcoholic composition is preferably obtained by dealcoholization of an alcoholic beverage by vacuum distillation. More preferably, the liquid alcoholic composition is obtained by dealcoholization of alcoholic beer. The liquid alcoholic composition obtained by dealcoholization of beer, especially when the alcohol is removed by vacuum distillation, contains significant amounts of beer flavor esters (especially ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate) and higher alcohols (especially n-propanol, isobutanol, amyl alcohol, isoamyl alcohol, 2-phenylethanol).

[0091] Yet another aspect of the present invention is a method for producing a foamy hopped alcoholic beverage, comprising the steps of: placing a single-serve capsule according to the invention in a beverage production device; releasing the aqueous solution from the first compartment; · Releasing the alcohol solution from the second compartment; mixing the released aqueous solution, the released alcoholic solution, water and carbon dioxide to produce a hopped alcoholic beverage; pouring the hopped alcoholic beverage to produce a frothy hopped alcoholic beverage; The present invention relates to a method comprising:

[0092] The release of the aqueous and alcoholic solutions may be simultaneous or sequential in any order.

[0093] The mixing of the released aqueous liquid with water may occur at least in part within the first compartment of the capsule, for example by flushing said compartment with water, which may already contain carbon dioxide and / or an alcoholic solution. Similarly, the mixing of the released alcoholic liquid with water may occur at least in part within the first compartment of the capsule, for example by flushing said compartment with water or water containing carbon dioxide and / or an aqueous solution.

[0094] The mixing of the aqueous solution, alcohol solution, water and carbon dioxide can be accomplished in a variety of ways.

[0095] In a particularly preferred embodiment, water and carbon dioxide are first mixed to produce carbonated water, a portion of the carbonated water is mixed with the released alcoholic solution to produce a carbonated alcoholic solution, the remainder of the carbonated water is mixed with the released aqueous solution to produce a diluted aqueous carbonated solution, and the carbonated alcoholic solution and the diluted aqueous carbonated solution are mixed to produce a hopped alcoholic beverage.

[0096] In a further preferred embodiment, water and carbon dioxide are mixed to produce carbonated water, which is then mixed with the released alcohol solution to produce a carbonated alcohol solution that is ultimately mixed with the released aqueous solution of the present invention.

[0097] In another preferred embodiment, water is first mixed with the released alcohol solution to produce a diluted alcohol solution, which is then mixed with carbon dioxide to produce a carbonated alcohol solution that is finally mixed with the released aqueous solution of the present invention.

[0098] In yet another preferred embodiment, water, carbon dioxide and the released alcohol solution are mixed in a single step to produce a carbonated alcohol solution, which is then mixed with the released aqueous solution.

[0099] Preferably, the carbonated water contains 1 to 8 g / L, more preferably 2 to 7 g / L, of dissolved carbon dioxide.

[0100] In a preferred embodiment, the beverage production machine comprises a water tank and a vessel containing pressurized carbon dioxide.

[0101] Figure 1 shows a single-serve capsule (10) comprising a body (20) constructed from a sheet of aluminum and having an overall shape that is a truncated cone with a rim (30) at its base. The small end of the body (20) is an obtuse cone (21).

[0102] The rim (30) is formed by pinching the body around the foil (40) and heat sealing the body (20) and foil (40) to enclose the capsule (10). The foil (40) may be constructed of aluminum.

[0103] The capsule (10) has a first compartment (50) and a second compartment (60) separated by a dividing wall (70). The larger first compartment (50) contains an aqueous solution (51) of the present invention, and the smaller second compartment (60) contains an alcoholic solution (61).

[0104] The obtuse cone (21) includes a weakened recess (22) in the portion defining the first section (50). The obtuse cone (21) further includes a weakened recess (23) in the portion defining the second section (60).

[0105] The foil (40) has a plurality of weakened sections (41) in the area defining the first compartment (50) and weakened recesses (42) in the area defining the second compartment (60).

[0106] In use, the tubular inlet punctures both weakened recesses (22) and (23) and the tubular outlet penetrates weakened sections (41) and (42) in the foil. Carbonated water is then injected from the tubular inlet into the first compartment (50) and the second compartment (60), flushing the aqueous solution (51) from the first compartment (50) and the alcoholic solution (61) from the second compartment (60) through the production channel.

[0107] Figure 2 shows an apparatus (10) for producing a foamy, hopped alcoholic beverage using the single-serve capsule shown in Figure 1. The apparatus includes a housing (11) that houses the mechanical and electronic components of the apparatus (10). The housing (11) can be made of plastic and / or metal.

[0108] The device (10) includes a power source (20) and a control system (30) capable of operating the device and controlling its functions (e.g., the volume, temperature, and / or alcohol content of the hopped alcoholic beverage dispensed). Also shown is an empty glass (40) positioned below the dispensing unit (50).

[0109] The device (10) also has a water source in the form of a water tap (60) and a cooling unit (70). The device (10) further has a cylinder (80) containing pressurized carbon dioxide, a carbonation unit (90), a mixing unit (100), and a location (110) for a two-compartment single-serve capsule (120).

[0110] The single-serve capsule (120) comprises a first compartment (121) containing an aqueous solution (123) of the present invention and a second compartment (122) containing an alcoholic solution (124). The compartments (121, 122) are sealed by a foil (125).

[0111] The device (10) includes means for opening the upper and lower ends of the first and second compartments (121, 122) of the single-serve capsule (120).

[0112] In use, a consumer can place a single-serve capsule (120) in a location (110) on the device (10), and then use the control system (30) to operate the device (10) and wait for the hopped alcoholic beverage to be dispensed from the dispensing unit (50) into a glass (40) to produce a hopped alcoholic beverage (41) with a froth (42).

[0113] When the device (10) is operated, water from the tap (60) and pressurized carbon dioxide from the cylinder (80) are dispensed by the carbonation unit (90). The water is cooled by the refrigeration unit (70) on its way to the carbonation unit (90). Once the appropriate amounts of water and carbon dioxide have been mixed in the carbonation unit (90), carbonated water is released from the carbonation unit (90) and flows through the single-serve capsule (120) and into the mixing unit (100). The flow of carbonated water from the carbonation unit (90) follows two paths: one path passes through a first compartment (121) of the single-serve capsule (120) and the other path passes through a second compartment (123) of the single-serve capsule (120).

[0114] While passing through the single-serve capsule (120), the carbonated water washes the aqueous solution (123) and the alcoholic solution (124) into the mixing unit (100), where the carbonated water, the washed-out aqueous solution, and the washed-out alcoholic solution are intimately mixed to produce a clear hopped alcoholic beverage.

[0115] The hopped alcoholic beverage then travels from the mixing unit (100) through the dispensing unit (50) and is released into the glass (40) forming a foam.

[0116] It will be appreciated that in Figure 1, the single-serve capsule (120) may be replaced by two separate capsules, one containing an aqueous solution and the other containing an alcoholic solution.

[0117] The present invention is further illustrated by the following non-limiting examples. [Example]

[0118] Example 1 Single-serve capsules according to the present invention were manufactured using capsules containing two compartments, one compartment (compartment A) having an internal volume of 18 mL and the other compartment (compartment B) having an internal volume of 50 mL.

[0119] Aqueous solutions were prepared based on the compositions shown in Table 1.

[0120] [Table 1]

[0121] An alcohol solution with an ethanol content of 21.6% ABW was prepared based on the composition shown in Table 2.

[0122] [Table 2]

[0123] 15 mL of the aqueous solution was placed in compartment A of the capsule. Additionally, 45 mL of the alcohol solution was placed in compartment B. After filling, the compartments were sealed with flexible foil.

[0124] The contents of the single-serve capsule were mixed with carbonated water (dissolved carbon dioxide 6.5 g / L) to a total volume of 250 mL.

[0125] The resulting beverage had a consistent head. A trained beer-tasting panel evaluated the beverage and gave it positive reviews. While opinions varied somewhat, everyone agreed that the beverage tasted the same as regular beer. The main difference the panel noticed from regular beer was the beverage's lighter color.

[0126] Example 2 A single-serve capsule according to the invention is manufactured using a capsule comprising two compartments, one compartment (compartment A) having an internal volume of 12 mL and the other compartment (compartment B) having an internal volume of 33 mL.

[0127] An aqueous solution is prepared based on the composition shown in Table 3.

[0128] [Table 3]

[0129] An alcohol solution with an ethanol content of 33.1% ABW is prepared based on the composition shown in Table 4.

[0130] [Table 4]

[0131] 10 mL of the aqueous solution is placed in compartment A of the capsule. Additionally, 30 mL of the alcoholic solution is placed in compartment B. After filling, the compartments are sealed with flexible foil.

[0132] The contents of the single-serve capsule are mixed with carbonated water (6 g / L dissolved carbon dioxide) to a total volume of 250 mL.

[0133] The drink thus obtained resembles a pilsner in taste and appearance.

[0134] Example 3 A 5% ABV unhopped lager was dealcoholized by vacuum distillation (Schmidt-Bretten, Bretten, Germany - feed: 5 hL / h; steam flow: 100 kg / h; outlet pressure: 3.5 bar; vacuum setting: 90 mbar; outlet temperature: 3°C). The resulting dealcoholized beer had an ethanol content of 0.01% ABV.

[0135] The distillate produced during dealcoholization was collected and analyzed, and the results are shown in Table 5.

[0136] [Table 5]

[0137] The dealcoholized unhopped lager was concentrated by nanofiltration using the following equipment:

[0138] [Table A]

[0139] structure [ka]

[0140] A (total length) = 1016mm B(ATD diameter)=100.3mm C (connection diameter) = 19.1 mm D F (Core tube extension - supply side) = 26.7 mm D C (Core tube extension - concentrated side) = 26.7 mm

[0141] Maximum Operating Limits Pressure: 80bar ·Temperature: 28℃ Pressure drop: 0.7bar ·Supply flow rate: 3.6m 3 / time Chlorine concentration: <0.1 ppm ·Supply water SDI (15 minutes): 5.0 ·Feed water turbidity: 1.0NTU ·Supply water pH: 3.0~10.0 Maximum permeate to concentrate ratio: 5:1

[0142] Filtration operation The beer was circulated by a piston pump with a capacity of 1 m 3 / hr, with a maximum discharge pressure of 20-80 bar. The test unit was limited to approximately 30 bar and protected by an overpressure relief valve with a set point of 40 bar.

[0143] The production of the first permeate started at a pressure (osmotic pressure) of around 15 bar.

[0144] A total of 100 L of beer was filtered, yielding 84.6 L of permeate and 16.1 L of concentrate. The concentration factor was 100 / 15.4 = 6.5.

[0145] The composition of the beer concentrate thus obtained is shown in Table 6.

[0146] [Table 6]

[0147] The surface tension of the beer concentrate was 46 mN / m.

[0148] Comparative example A A commercially available hopped lager beer with an alcohol content of 5.0% ABV and an isoalpha acid content of 19 mg / L was concentrated by nanofiltration using the same equipment as in Example 3.

[0149] The production of the first permeate was started at a pressure (osmotic pressure) of around 4 bar. A total of 200 L of beer was filtered, yielding 172.3 L of permeate and 27.7 L of concentrate. The concentration factor was 200 / 27.7 = 7.2.

[0150] The resulting hopped alcoholic beer concentrate was hazy, had an ethanol content of 4.71% ABV, a specific gravity of 1.8298 (20°P), and a surface tension of 39.7 mN / m. The concentrate contained 78.7 mg / L of iso-alpha acids, which means that 42.5% of the iso-alpha acids were lost during nanofiltration.

[0151] Example 4 The beer concentrate of Comparative Example A and the beer concentrate of Example 3 were standardized to a concentration factor of 6 (i.e., 6 times more concentrated than the original unhopped lager) by adding the diluents shown in Table 7.

[0152] [Table 7]

[0153] After preparation, the samples were kept at 0° C. for 7 days. The turbidity of the samples was then measured (in triplicate) at 0° C. at scattering angles of 25° and 90° using a Sigrist photometer. The average results are shown in Table 8 in EBC units.

[0154] [Table 8]

[0155] These results indicated that the addition of isoalpha acids to beer concentrates caused haze, likely as a result of precipitation of the isoalpha acids.

[0156] Portions of Samples A, B, C, and D are stored at 30°C and 40°C for 3 months, and the concentration, turbidity, and color of the ethyl ester are observed during this period.

[0157] Samples B and D were found to be more stable than the other samples. Unlike Samples B and D, Samples A and C showed significant formation of ethyl esters during storage.

[0158] Example 5 Dealcoholized unhopped lager and alcoholic distillate are produced in the same manner as in Example 3.

[0159] Dealcoholized, unhopped beer is concentrated by reverse osmosis using a flat sheet reverse osmosis filtration membrane (RO90, ex Alfa Laval, operating pressure 5-25 bar) made of a thin film composite consisting of a polyamide membrane layer on a polyester (PET) support material. The membrane has a rejection rate of at least 90% at 2000 ppm NaCl, measured at 9 bar and 25°C.

[0160] Example 6 A single-serve capsule according to the invention is manufactured using a capsule comprising two compartments, one compartment (compartment A) having an internal volume of 20 mL and the other compartment (compartment B) having an internal volume of 35 mL.

[0161] The alcoholic distillate of Example 3 is mixed with the pre-isomerized hop extract to produce a solution containing 210 mg / L of isoalpha acids.

[0162] 18 mL of a concentrated alcoholic solution containing hop extract is placed in compartment A of the capsule. Additionally, 32 mL of the beer concentrate of Example 3 is placed in compartment B. After filling, the compartments are sealed with flexible foil.

[0163] Example 7 The dealcoholized unhopped lager was concentrated by nanofiltration as described in Example 3. The beer concentrate thus obtained (concentrate A) was subjected to accelerated storage at 30° C. and 40° C. The same storage test was carried out on the same concentrate with an ethanol concentration of 5% by weight (concentrate B).

[0164] The concentrations of beer flavor substances were measured before and after 3 months of storage. The analytical results are shown in Table 9.

[0165] [Table 9]

[0166] Example 8 A lager beer with an ethanol content of 5% by volume was concentrated by nanofiltration as described in Comparative Example A. This concentrate (Concentrate A) was subjected to accelerated storage tests at 30°C and 40°C.

[0167] The concentrations of beer flavor substances were measured before and after the 3-month storage test. The analytical results are shown in Table 10.

[0168] [Table 10]

[0169] Example 9 Two reconstituted beers were produced by mixing 32 mL of beer concentrate with 11.4 mL of alcohol solution and 205 mL of carbonated water (Royal Club™ soda water, the Netherlands).

[0170] The compositions of the beer concentrate and alcohol solution used to produce the reconstituted beer are shown in Table 11.

[0171] [Table 11]

[0172] Reconstituted Beer A was completely clear, had a nice head and a pleasant bitter taste. Reconstituted Beer B had some sediment.

Claims

1. 1. A single-serve capsule for producing a foamy hopped alcoholic beverage, comprising: the capsule comprises at least two compartments, including a first compartment and a second compartment; the first compartment contains 5-30 mL of an aqueous solution containing 0.1-25% by weight of protein with an ethanol content of 0-10% ABV; the second compartment contains 5-50 mL of an alcoholic solution containing 20-99.9% by weight ethanol, 0-60% by weight water, and 50-2,000 mg / kg of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hop acids, and combinations thereof, wherein the ethanol and water together are at least 80% by weight of the alcoholic solution; Single-serve capsule.

2. 10. The single-serve capsule of claim 1, wherein the aqueous and / or alcoholic solution contains a colorant selected from yellow, orange, red, brown, and combinations thereof.

3. 3. The single-serve capsule of claim 2, wherein the coloring agent is selected from riboflavin, carotenes, caramel, malt extract, curcumin, lutein, carthamin, and combinations thereof.

4. 4. The single-serve capsule of claim 1, wherein the aqueous solution has an EBC color unit of 6 to 79.

5. 5. The single-serve capsule of claim 1, wherein the aqueous solution has a pH of less than 5.

5.

6. 6. The single-serve capsule of claim 1, wherein the aqueous solution contains 50 to 2,000 mmol / L of an acidulant selected from lactic acid, citric acid, acetic acid, propionic acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid, hydrochloric acid, phosphoric acid, salts of these acids, and combinations thereof.

7. 7. The single-serve capsule of claim 1, wherein the aqueous solution contains 0.05 to 10% by weight of a proteinaceous foaming agent.

8. 8. The single-serve capsule of claim 7, wherein the proteinaceous foaming agent is selected from LTP1, hordein, casein, wheat protein, egg white protein, whey protein, soy protein, pea protein, Z protein, hydrolysates of these proteins, and combinations thereof.

9. 9. The single-serve capsule of claim 1, wherein the aqueous solution contains 3 to 50% by weight of a sugar selected from maltose, sucrose, lactose, glucose, fructose, and combinations thereof.

10. 10. The single-serve capsule of claim 9, wherein the aqueous solution contains 3 to 50% by weight of water-soluble fiber.

11. 11. The single-serve capsule of claim 1, wherein the aqueous solution contains 0.05 to 1.0% by weight of a foam stabilizer selected from pectins, alginates, xanthan gum, gellan gum, carboxymethylcellulose, locust bean gum, carrageenans, and combinations thereof.

12. 12. The single-serve capsule of claim 1, wherein the alcoholic solution contains 10 to 800 mg / L of a beer flavor ester selected from ethyl acetate, ethyl hexanoate, ethyl valerate, isoamyl acetate, and combinations thereof.

13. 13. The single-serve capsule of any one of claims 1 to 12, wherein the combined internal volumes of the first and second compartments do not exceed 60 mL.

14. A method for producing a single-serve capsule according to any one of claims 1 to 13, comprising the steps of: mixing a liquid aqueous composition with a source of proteinaceous foaming agent to produce said aqueous solution, wherein said source of proteinaceous foaming agent contains at least 3% proteinaceous foaming agent by weight of solids; mixing a liquid alcoholic composition with a source of hop acids to produce the alcoholic solution, wherein the liquid alcoholic composition contains at least 30% by weight of ethanol and no more than 60% by weight of water, and the ethanol and water together constitute at least 80% by weight of the liquid alcoholic composition, and the source of hop acids contains at least 10% by weight of hop acids selected from isoalpha acids, hydrogenated isoalpha acids, hulpons, and combinations thereof; - Providing a capsule with at least two compartments, including a first compartment and a second compartment; - placing said aqueous solution into a first compartment of said capsule; - placing the alcoholic solution in a second compartment of the capsule; and - closing the first and second compartments of the capsule; A method comprising:

15. 1. A method for producing a foamy hopped alcoholic beverage, comprising: - Placing a single-serve capsule according to any one of claims 1 to 13 in a beverage production machine; - releasing the aqueous solution from the first compartment; - releasing the alcohol solution from the second compartment; mixing the released aqueous solution, the released alcoholic solution, water and carbon dioxide to produce a hopped alcoholic beverage; providing said hopped alcoholic beverage to produce a frothy hopped alcoholic beverage; A method comprising:

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