Method for preparing beverages with a low alcohol content

Abstract

The present invention relates to a method for preparing beverages with a low alcohol content that consists of using disaccharides such as maltose, isomaltose or trehalose which do not produce alcohol with the microorganisms naturally present in fermented beverage matrices, in addition to using typical starter microorganisms for those beverages that do not ferment said disaccharides. This makes it possible to produce a balanced structure, in other words, a beverage has a better mouthfeel without increasing alcohol content.

Description

[0001] DESCRIPTION

[0002] Procedure for obtaining low-alcohol beverages.

[0003] TECHNICAL SECTOR

[0004] The present invention relates to a process that has been specifically designed for obtaining low-alcohol beverages that have a balanced structure, in order to obtain a beverage that is harmonious in the mouth and that does not lack the volume required to be tasty.

[0005] The invention is specifically designed for the treatment of kombucha, although it is equally applicable to low-grade fruit drinks, cider, and fermented fruits such as cherry, mango, pineapple, etc.

[0006] BACKGROUND OF THE INVENTION

[0007] The problem with low-alcohol beverages is that they are based on matrices with low concentrations of total sugars, such as sucrose, glucose, fructose, etc., naturally present in fruits.

[0008] This problem is equally applicable to the use of fruits such as cereals for beer production, where the carbon source is maltose or maltotriose, since these sugars are also converted into ethanol.

[0009] The problem also affects other popular products, such as kombucha, that are popular due to their probiotic and low alcohol content.

[0010] Focusing on this type of product, this low alcohol content means the final product lacks structure and has a watery mouthfeel.

[0011] In the particular case of kombucha, it is a tea to which sugar, specifically sucrose, is artificially added to generate fermentation, seeking a specific flavor and aroma caused by the tea's own microbiota and a probiotic effect, due to the growth of lactic acid bacteria, typical and common in this type of beverage.

[0012] The problem with this type of drink is that almost all microorganisms degrade this sugar into alcohol.

[0013] However, if this sugar is added before fermentation to obtain only 1-2% ethanol, the sugar that would be needed, specifically sucrose as mentioned, would be very little, between 17-30 grams / l, and this amount of sucrose, necessary to achieve an alcoholic strength as low as that desired for a healthy drink with a low alcohol content, would be detrimental to achieving the desired final structure in the mouth, voluminous and tasty, which is now achieved with a higher percentage of initial sugar.

[0014] Typically, concentrations of around 70 grams / L of sucrose are initially added to kombucha. Kombucha microbiota is not particularly heat-promoting, but after sufficient time, these microorganisms native to kombucha can ferment all of the sugars, generating ethanol levels between 4% and 5%, which is not desirable since the final product would not be classified as kombucha.

[0015] On the other hand, if not all the sugars are consumed, which is common, it could happen that once it has been bottled, fermentation could continue and generate a large overpressure, even reaching 8-10 bars, posing a danger to the consumer or even causing the bottle to break, if it is made of glass.

[0016] EXPLANATION OF THE INVENTION

[0017] The process proposed by the invention addresses the problem described above and consists of providing disaccharides such as maltose, somaltose, trehalose, somali, lactulose, lactose, nigerose or cellobiose that are not fermentable, achieving a structured, tasty product that does not increase the alcohol concentration, thereby allowing the addition of just the right amount of saccharose to achieve the required alcohol and bubble pressure, and adding this type of non-fermentable disaccharides to give it the required structure, remaining resident in the beverage without being fermentable. The incorporation of each of the aforementioned disaccharides or a mixture of them will depend on the capacity of the microorganisms present in the matrix to degrade them for this purpose.

[0018] In this sense, maltose cannot be used in beer, since the yeast that ferments beer contains the enzyme maltase, since maltose is found in malt.

[0019] Therefore, the invention focuses on introducing into low-grade beverages, such as kombucha, low-grade fruit drinks, cider, fermented fruits such as cherry, mango, pineapple, etc., sources of disaccharides, which are tasty and provide body, but are not fermentable, in order to structure said low-alcohol beverages, in such a way that said sources of disaccharides provide structure, but do not provide more alcohol.

[0020] This is a novelty, since more sugars cannot be added to the natural source of each matrix, as it would be fermentable, due to the fact that these naturally present microorganisms generate alcohol through the sugars specific to each matrix.

[0021] However, adding sources of disaccharides other than the matrix to be fermented, which are not fermentable by the microorganisms in that same matrix, is a process that is not at all obvious and which nevertheless allows a new structure to be produced without increasing the alcohol content.

[0022] Finally, it remains to be noted that the process of the invention is applicable both before and after the fermentation process of the beverage in question.

[0023] DESCRIPTION OF THE DRAWINGS

[0024] Figure 1. Shows a table with the experimental results obtained according to the method of the present invention.

[0025] PRACTICAL IMPLEMENTATION EXAMPLE

[0026] The table in Figure 1 shows the results of kombucha fermentation, where it can be seen that with the addition of sucrose the pressure increases, that is, carbon dioxide is generated in the bottle and the alcohol content increases, using three different microorganisms as fermentation starters in the kombucha matrix, microorganisms that frequently appear in this type of fermentation.

[0027] However, it is observed that by incorporating the same concentration of disaccharides such as maltose, somaltose or trehalose, the generation of pressure in the bottle and the degree of alcohol do not increase, which is the effect that is sought to be obtained with the process of the invention.

[0028] This example shows the addition of 20 grams / l of sucrose to kombucha, with three very different microorganisms added as starters from the matrix to be fermented, and the bottles being capped to control pressure and alcohol.

[0029] With 20 grams per liter of sucrose, as in the Champagne model, a pressure of 6 bars and 1.2% alcohol are obtained.

[0030] A Saccharomyces cerevisiae yeast strain, a Torulaspora delbrekii yeast strain and a Lactobacillus spp. lactic acid bacteria strain, all of them native to kombucha, were used.

[0031] As can be seen, the sugar consumption, blood pressure generation, and alcohol production are shown after 31 days.

[0032] This confirms what was previously advocated, as the incorporation of these disaccharides is the key to achieving in low-alcohol beverages a structure and flavor that are lacking due to the composition of the starting matrix itself.

[0033] The invention opens the way to solving problems of overpressure and stability in beverages where sugar sources that can be fermentable are added and where a high alcohol content is not desired, such that a fermentable sugar could be added to achieve a predetermined alcohol content and subsequently add the amount of non-fermentable disaccharides tailored to achieve the desired structure.

[0034] If fermentation does not occur spontaneously, starter microorganisms capable of fermenting the sugars in the matrix must be added to generate the alcohol content and CO2 pressure, in the case that a natural carbonated beverage is desired, but without these "typical" starter microorganisms being capable of fermenting added sugars other than those in the matrix.

Claims

CLAIMS 1.- Procedure for obtaining low-alcohol beverages, characterized in that it consists of adding disaccharides that are not fermentable in the beverage in question to the product prior to its fermentation or once fermented, said disaccharides defining the means of regulating the sugar concentration and bubble pressure without increasing the alcoholic degree in the beverage in question, adding starter microorganisms that temper the sugars of the matrix but not temper the added disaccharides, when fermentation is not generated spontaneously.

2. Method for obtaining low-alcohol beverages, according to claim 1, characterized in that the disaccharides added are maltose, somaltose, trehalose or a mixture of these disaccharides.

3. Method for obtaining low-alcohol beverages, according to claim 1, characterized in that the disaccharides added are somali, lactulose, lactose, nigerose, cellobiose or a mixture of these disaccharides.

4. Method for obtaining low-alcohol beverages, according to claim 1, characterized in that the starter microorganism is Torulaspora delbrekii.

5. Method for obtaining low-alcohol beverages, according to claim 1, characterized in that the starter microorganism is Saccharomyces cerevisae.

6. Method for obtaining low-alcohol beverages, according to claim 1, characterized in that the starter microorganism is Lactobacillus spp.

Images