Dry composition of a non-alcoholic beverage and method of its preparation

Abstract

The invention is related to a dry composition for a non-alcoholic beverage, prepared using the following technological process: Initially, grape pomace is removed from Qvevri wine structure and stored in a refrigerator. The wine is also separated from the lees, and the resulting lees are mixed with the aforementioned grape pomace, yielding an initial mass. Subsequently, the initial mass undergoes separation from the grape seeds, and the remaining residue is dried at 35°C until its moisture content falls within 30-35%. This low-temperature drying helps to preserve the product's color and aroma. Oil is extracted from the grape seeds using an extractor machine. Afterward, the grape seed oil and the dried residue are blended in a production mixer at a specific ratio: 3-5 wt.% grape seed extract and 95-97 wt.% dry mass. Following this, liquid is removed from the resulting mass using a filter or centrifuge. The mass then undergoes wet granulation in a granulator to produce uniformly sized particles. In the next stage, the granulated mass is transferred to a dryer and dried at 35-45°C until a moisture content of 5-7% is achieved. The dried mass is then passed through a dry granulation machine, and finally, the resulting granules are dried in a drying apparatus.

Description

[0001] Dry Composition of a Non-Alcoholic Beverage and Method of Its Preparation

[0002] The present invention relates to the food industry and can be used for producing a fastdissolving dry product containing ingredients obtained during grape wine production.

[0003] Various studies have shown that different alcoholic beverages have certain beneficial effects on human health. Red wine holds a prominent place in this regard, as it has been confirmed that moderate consumption of red wine prevents the development of cardiovascular diseases.

[0004] It has also been established that wine would be much healthier if consumed by humans in non-alcoholic form. Recent studies show that alcoholic and non-alcoholic red wine contain the same amount of heart-beneficial antioxidants; however, alcohol hinders polyphenols from performing their protective function for the cardiovascular system. The alcohol in red wine actually weakens its ability to lower blood pressure. Non-alcoholic red wine is associated with a significant reduction in blood pressure, lowering the risk of heart disease by 14% and stroke by 20%, whereas alcoholic red wine does not have such an effect. The improvement in blood pressure is caused by the impact of red wine's component, polyphenols, on nitric oxide. The theory is that nitric oxide molecules help relax blood vessels, which improves blood flow and delivers more blood to the heart and other organs.

[0005] Polyphenols also possess anti-inflammatory and antioxidant properties, which can be beneficial in preventing other diseases, such as diabetes.

[0006] The beneficial effects associated with consuming non-alcoholic wine include:

[0007] Lowering blood pressure

[0008] Reducing blood clotting ability

[0009] Decreasing low-density lipoprotein (LDL) cholesterol levels

[0010] Slowing the progression of Alzheimer's and Parkinson's diseases

[0011] Having anti-diabetic potential Lower calorie content

[0012] It's also worth noting that the consumption of alcoholic beverages is associated with numerous problems, such as weight gain, cardiomyopathy, alcoholism, an increased risk of breast cancer in women who consume alcohol excessively, etc.

[0013] Currently, more and more people are turning to non-alcoholic wine consumption as they prefer to find an alternative way to gain health benefits rather than consuming alcohol.

[0014] In winemaking regions, fermented grape must is highly popular. It is obtained by the gradual multiplication of naturally occurring yeast cells on grapes or added pure cultured yeasts, followed by the fermentation of the must after several weeks.

[0015] The beverage obtained from this fermentation, in addition to its pleasant, slightly sweet taste, has a high dietary effect because it aids digestion and supplies the body with a large number of vitamins.

[0016] Nevertheless, a significant drawback of such a beverage is that it loses its properties shortly after harvest - within a few weeks, as the typical transitional state of fermentation between unfermented and fully fermented cannot be maintained.

[0017] Another alternative to alcoholic wine could be granulated sake (Japanese wine), described in Japanese Patent Application JPS5699786 (A). It can be consumed by adding hot water to the granules.

[0018] A drawback of this beverage is its severely limited assortment, as it does not utilize widely available grape ingredients. Furthermore, it contains alcohol, and its beneficial health properties are not confirmed.

[0019] A dry food composition described in US Patent Application 20180125917 is also known. The composition contains ingredients derived from grapes, such as seeds, stems, skin, and grape proteins.

[0020] Although this composition possesses medicinal properties, it lacks the organoleptic qualities that would make it a viable alternative to alcoholic wine beverages. The present invention is a method for producing a dry composition for a non-alcoholic beverage, that includes the following steps: a) Providing dried mass containing natural components, syrup (grape must concentrate), and grape skin, lees, and pomace (grape skins and pips etc after pressing) which are components of Qvevri (traditional large, egg-shaped clay amphora) wine structure; b) Mixing the lees with the pomace to obtain an initial mass; c) Separating the initial mass from the grape seeds and drying the residue at 35°C until the moisture content decreases to within 30-35%; d) Extracting the grape seeds obtained in step c) using water and obtaining oil by pressing; e) Blending the grape seed extract obtained in step d) and the mass obtained in step c) in the following percentage ratio: 3-5 wt.% grape seed extract and 95-97 wt.% dry mass; f) Removing liquid from the mass obtained in step e) using a filter or centrifuge; g) Wet granulating the obtained mass in a granulator to divide it into uniformly sized particles; h) Drying the obtained mass in a drying apparatus at 35-45°C until the moisture content decreases to 5-7%; i) Dry granulating the obtained mass in a dry granulation apparatus; j) Drying the obtained granules in a drying apparatus.

[0021] The method additionally provides for mixing the obtained mass with natural components in a mixing apparatus after step g), where the natural components include: cloves 1 wt.%, cinnamon 1 wt.%, orange zest 2 wt.%, fructose 5 wt.%, pekmez powder 5 wt.%, or any combination thereof. The method additionally provides for adding syrup in a proportion of 10-15 wt.% before step g).

[0022] Another aspect of the invention provides a dry composition for a non-alcoholic beverage, which is produced by the method described above.

[0023] The technical effect of the present invention is the broadening of the product range, improvement of organoleptic properties, and the preservation of the beneficial properties of natural wine.

[0024] The dry composition for a non-alcoholic beverage according to the present invention is prepared using the following technological process:

[0025] At the initial stage, grape pomace is removed from the Qvevri wine structure and stored in a refrigerator.

[0026] Similarly, wine is separated from the lees, and the resulting lees are mixed with the aforementioned grape pomace, yielding an initial mass.

[0027] Following this, the initial mass is separated from the grape seeds, and the remaining residue is dried at 35°C until its moisture content falls within 30-35%. This low- temperature drying helps to preserve the product's color and aroma.

[0028] Extract is obtained from the grape seeds using water with an extractor machine, and oil is extracted through pressing.

[0029] Subsequently, the grape seed extract and the aforementioned residual mass are blended in a production mixer at the following percentage ratio: 3-5 wt.% grape seed extract and 95- 97 wt.% dry mass.

[0030] Next, liquid is removed from the resulting mass using a filter or centrifuge.

[0031] Finally, the obtained mass undergoes wet granulation in a granulator to produce uniformly sized particles. In one embodiment of the invention, after this stage, the obtained mass is mixed with various natural components, such as cloves (1 wt.%), cinnamon (1 wt.%), orange zest (2 wt.%), fructose (5 wt.%), pekmez powder (5 wt.%), or any combination thereof.

[0032] In the next stage, the mass is transferred to a dryer and dried at 35-45°C, aiming for a moisture content of 5-7%.

[0033] Then, the obtained mass is processed in a dry granulation machine.

[0034] Following that, the resulting granules are dried in a drying apparatus.

[0035] Next, the dry mass is ground in a production grinding machine.

[0036] Finally, the obtained product is packaged.

[0037] If a semi-sweet or sweet product is desired, syrup (grape must concentrate) is mixed in before wet granulation, along with the grape seed extract. The proportion is 10 wt.% for a semi-sweet product or 15 wt.% for a sweet product.

[0038] The present invention is particularly advantageous because it enables the complete utilization of components generated during the traditional Georgian wine-making process. Specifically, as is known, Qvevri wine has the following structure: top wine, middle wine, bottom wine, lees, pomace, main stalk of bunch of grapes, and seeds. Of these, the method according to this invention directly uses the lees, pomace, main stalk, and seeds.

[0039] The resulting dry granulated mass obtained by the method according to the present invention can be consumed as tea by placing it in a cup and adding hot water. For this purpose, the granules can be placed in water-permeable, non-woven fabric sachets, also known as tea bags. This is particularly convenient for people who enjoy drinking tea and, at the same time, prefer to consume non-alcoholic wine.

[0040] The resulting tea stands out for its exceptional qualities, as its taste and aroma are naturally produced without the addition of additives or flavorings. This makes it a full- fledged alternative to natural wine, and it can be enjoyed as a tea in any convenient situation by all categories of consumers without restrictions.

Claims

Claims1. A method for producing a dry composition for a non-alcoholic beverage, comprising the following steps: a) Providing grape lees and their own pomace, which are components of Qvevri wine structure; b) Mixing the lees with the pomace to obtain an initial mass; c) Separating the initial mass from the grape seeds and drying the residue at 35°C until the moisture content decreases to within 30-35%; d) Extracting the grape seeds obtained in step c) by water and obtaining oil by pressing; e) Blending the grape seed oil obtained in step d) and the mass obtained in step c) in the following percentage ratio: 3-5 wt.% grape seed extract and 95-97 wt.% dry mass; f) Removing liquid from the mass obtained in step e) using a filter or centrifuge; g) Wet granulating the obtained mass in a granulator to divide it into uniformly sized particles; h) Drying the obtained mass in a drying apparatus at 35-45°C until the moisture content decreases to 5-7%; i) Dry granulating the obtained mass in a dry granulation apparatus; j) Drying the obtained granules in a drying apparatus.

2. The method for producing a dry composition for a non-alcoholic beverage according to claim 1, characterized in that, after step g), the obtained mass is additionally mixed with natural components in a mixing apparatus, where the natural components are selected from: cloves 1 wt.%, cinnamon 1 wt.%, orange zest 2 wt.%, fructose 5 wt.%, pekmez powder 5 wt.%, or any combination thereof, according to the obtained mass.

3. The method for producing a dry composition for a non-alcoholic beverage according to claim 1, characterized in that, before step g), syrup (grape must concentrate) is additionally added in a proportion of 10-15 wt.%.

4. A dry composition for a non-alcoholic beverage, produced by the method according to any of claims 1-3.