CN117716013A - Preparation for preparing alcoholic water beverage - Google Patents
Preparation for preparing alcoholic water beverage Download PDFInfo
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- CN117716013A CN117716013A CN202280034040.0A CN202280034040A CN117716013A CN 117716013 A CN117716013 A CN 117716013A CN 202280034040 A CN202280034040 A CN 202280034040A CN 117716013 A CN117716013 A CN 117716013A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 230000001476 alcoholic effect Effects 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title description 3
- 239000000203 mixture Substances 0.000 claims abstract description 81
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 76
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 60
- 238000009472 formulation Methods 0.000 claims abstract description 60
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 30
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 9
- 239000012467 final product Substances 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 51
- 229920001353 Dextrin Polymers 0.000 claims description 41
- 239000004375 Dextrin Substances 0.000 claims description 41
- 235000019425 dextrin Nutrition 0.000 claims description 41
- 239000003795 chemical substances by application Substances 0.000 claims description 27
- 239000002253 acid Substances 0.000 claims description 24
- 229920002245 Dextrose equivalent Polymers 0.000 claims description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 7
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 7
- 239000011736 potassium bicarbonate Substances 0.000 claims description 7
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 238000001179 sorption measurement Methods 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 239000004872 foam stabilizing agent Substances 0.000 claims description 5
- 239000002775 capsule Substances 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 239000006072 paste Substances 0.000 claims description 4
- 239000003826 tablet Substances 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- -1 alkali metal bicarbonate Chemical class 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 229910052783 alkali metal Inorganic materials 0.000 claims description 2
- 229910000288 alkali metal carbonate Inorganic materials 0.000 claims description 2
- 150000008041 alkali metal carbonates Chemical class 0.000 claims description 2
- 238000005304 joining Methods 0.000 claims description 2
- 229920000642 polymer Polymers 0.000 claims description 2
- 239000002585 base Substances 0.000 claims 5
- 235000008694 Humulus lupulus Nutrition 0.000 claims 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims 2
- 239000000284 extract Substances 0.000 claims 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims 2
- 230000009969 flowable effect Effects 0.000 claims 1
- 229910000027 potassium carbonate Inorganic materials 0.000 claims 1
- 235000011181 potassium carbonates Nutrition 0.000 claims 1
- 229910000029 sodium carbonate Inorganic materials 0.000 claims 1
- 235000017550 sodium carbonate Nutrition 0.000 claims 1
- 239000004088 foaming agent Substances 0.000 abstract 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 16
- 229960004106 citric acid Drugs 0.000 description 16
- 235000013405 beer Nutrition 0.000 description 10
- 235000014633 carbohydrates Nutrition 0.000 description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000002245 particle Substances 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008103 glucose Substances 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- CQDGTJPVBWZJAZ-UHFFFAOYSA-N monoethyl carbonate Chemical compound CCOC(O)=O CQDGTJPVBWZJAZ-UHFFFAOYSA-N 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 229920002774 Maltodextrin Polymers 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000002028 premature Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 238000006116 polymerization reaction Methods 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 125000000129 anionic group Chemical group 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000021023 sodium intake Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000004135 Bone phosphate Substances 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000013011 aqueous formulation Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- SKMZPYILQSEODV-UHFFFAOYSA-N carbon dioxide;carbonic acid Chemical compound O=C=O.OC(O)=O SKMZPYILQSEODV-UHFFFAOYSA-N 0.000 description 1
- 150000005323 carbonate salts Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 229960002303 citric acid monohydrate Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000007911 effervescent powder Substances 0.000 description 1
- 239000007938 effervescent tablet Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000012667 polymer degradation Methods 0.000 description 1
- 238000010944 pre-mature reactiony Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/005—Solid or pasty alcoholic beverage-forming compositions
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
A formulation for preparing an alcoholic aqueous beverage also containing carbon dioxide, comprising ethanol adsorbed in a carbohydrate, a foaming agent which generates carbon dioxide upon addition of water, and a flavouring agent, the amount of foaming agent being such that 0.05 to 0.8mol of carbon dioxide is generated per mol of ethanol in the final product.
Description
The present invention relates to a formulation comprising ethanol, a carbonation agent and a flavouring agent and optionally a foam stabilizer and a colouring agent adsorbed in a carbohydrate.
The invention further relates to a method for producing the formulation according to the invention and to the use thereof for producing carbonated alcoholic beverages.
Instant powders for preparing beverages are well known. In addition to flavouring, sweetener, colouring and vitamin formulations they generally contain bicarbonate or carbonate salts and acids, for example water-soluble carboxylic acids such as citric acid or tartaric acid, to name just two examples. If such powders are contacted with water, the soluble ingredients dissolve and the reaction of the acid with bicarbonate or carbonate produces free carbon dioxide (carbonic acid), some of which dissolves in the resulting beverage.
DE199 048 047 discloses an instant powder containing monoethyl carbonate for use in the production of carbonated alcoholic beverages. However, monoethyl carbonate is a highly unstable compound and thus the powder is not storable.
DE a 195 00 919 discloses an alcoholic instant drink mix containing an alcoholic component adsorbed on the non-volatile component of the instant drink mix. The non-volatile components include polysaccharides and, in particular, dextrins. In an exemplary embodiment, maltodextrin is used. Such a mixture is not suitable for producing a carbonated beverage because there is no carbonating agent that can produce carbon dioxide.
DE a 23 15 672 discloses an alcoholic powder substance containing ethanol adsorbed in carbohydrates. The powder material is also unsuitable for producing carbonated alcoholic beverages because there is no carbonating agent that can produce carbon dioxide.
US 3,956,511 discloses edible storable compositions containing hydrated dextrins having from 30% to 60% by weight of absorbed alcohol. The dextrin particles have a particle size of from 0.05 to 0.3g/cm 3 Density in the range, moisture content of 2% to 6% by weight, and Dextrose Equivalent (DE) in the range from 5 to 15. The absorbed alcohol has a water content in the range from 5% to 25% by weight.
DE 32 14 321 relates to a process for producing an alcoholic powder, which comprises mixing a hydrolyzed starch having at least 50% oligosaccharides (with a degree of polymerization of glucose up to 8) with up to 10% saccharides having a degree of polymerization of glucose up to 2 in an alcoholic aqueous solution and subsequently subjecting the resulting liquid mixture to spray drying.
One advantage of the so-called instant powder for preparing beverages is that transportation of large amounts of bottled water is avoided. Beverages typically contain up to 90% or more by weight of water, which results in considerable expense and transport inconvenience in terms of volume and weight.
The object of the present invention is to provide a formulation suitable for the production of carbonated alcoholic beverages which overcomes the drawbacks of the aforementioned products described in the prior art.
This object is achieved by a formulation as claimed in claim 1.
Preferred embodiments of the invention can be found in the dependent claims and in the detailed description that follows.
The formulation according to the invention for producing an alcoholic aqueous beverage with carbon dioxide content contains:
a) Ethanol adsorbed in the carbohydrate is used as a catalyst,
b) Carbonating agent that produces carbon dioxide after addition of water in an amount such that 0.05 to 0.8mol of carbon dioxide is produced per mol of ethanol in the final product, and
c) Flavoring agent.
In principle, suitable carbohydrates for alcohol adsorption are all carbohydrates which are capable of adsorbing the amount of alcohol required for the production of a specific beverage without resulting in an excessively high total volume.
Dextrins (also known as "starch gums") have been found to be particularly suitable carbohydrates for use in the formulations according to the present invention. Dextrins are starch degradation products, which range in molecular size between oligosaccharides and starches. When starch is cleaved by enzymes, the polymers it contains are cleaved into monosaccharides (dextrose), disaccharides (maltose) and oligosaccharides.
Products with dextrose equivalent (DE value) in the range of 3-20 are known as maltodextrins according to Bund f u r Lebensmittelrecht und Lebensmittelkunde [ German society for food and science (German Association for Food Law and Food Science) ] guidelines for starch products. Products having dextrose equivalent greater than 20 are commonly referred to as "dry dextrose".
The Dextrose Equivalent (DE) of a polysaccharide mixture refers to the percentage of reducing sugar (in terms of glucose) in mass in the dry matter. It corresponds to the amount of glucose (=dextrose) having the same reducing power per 100g of dry matter.
The DE value is a measure of how much polymer degradation occurs and thus products with low DE values maintain a high proportion of polysaccharides and low levels of low molecular weight sugars, while products with high DE values consist mainly of low molecular weight sugars. Thus, the DE value of starch (undegraded) is 0 and the DE value of glucose is 100.
The dextrins preferred in the formulation according to the invention have a DE value in the range from 5 to 25, preferably in the range from 8 to 20.
The bulk density of the preferred dextrins for the formulation according to the invention is preferably from 0.05 to 0.5g/cm 3 In the range from 0.10 to 0.40g/cm, particularly preferred 3 Within a range of (2). Has been found to have a particle size of from 0.1 to 0.3g/cm 3 Dextrins of bulk density in the range are particularly advantageous in some applications.
Dextrins or maltodextrins (i.e., dextrins having a DE value in the range from 3 to 20) commercially available and having bulk densities above the above range may be expanded or swollen to achieve bulk densities in the above range. Suitable methods are known per se to the person skilled in the art, who will choose them using his general knowledge, so that a detailed explanation is not necessary here. By way of example only, mention may be made here of dissolving dextrins having a relatively high bulk density in water and subsequently drying, for example using a drum dryer or in an oven or drying cabinet with hot air convection. By these methods, the bulk density can be adjusted to a desired value.
By forming a closed film of the aqueous dextrin solution and subsequently drying it on a drum dryer, the adsorption capacity of the dextrins for ethanol is particularly well improved. Preferably, this is achieved by drying an aqueous dextrin solution having a dextrin content in the range from 40 to 60% by weight (the amount of water should be sufficient to form a closed film during drying) on a drum dryer operating at standard pressure. The dextrin film should be dried to as low a water content as possible (preferably less than 1% by weight, particularly preferably less than 0.5% by weight), since water can react with the carbonation agent contained in the formulation according to the invention and thus an undesired premature release of carbon dioxide takes place, which can lead to undesired pressure build-up during storage or transport in the case of formulations according to the invention which are present in closed packages.
Before the addition of ethanol, it was found that particularly preferred dextrins had a concentration of from 0.1 to 0.4g/cm 3 In the range from 0.15 to 0.30g/cm, very particularly advantageously 3 Bulk density in the range.
Dextrins which do not readily change physical state after swelling generally have the advantageous property that they are readily soluble in water and thus form clear solutions which have no or only very weak intrinsic taste, which is advantageous for the intended use of the formulation according to the invention.
Dextrins having a relatively low content of oligomers with a degree of polymerization exceeding 10 have been found to be effective in practice due to their particularly good solubility in water.
Wherein dextrins in which the sum of the trimer, hexamer and pentamer components amounts to more than 50% units based on the total oligomer component of oligomers having up to 10 units are advantageous when used in the formulation according to the invention.
It has also been found to be advantageous in some cases if the dextrins contain not more than 1% glucose and only a very limited amount of maltose.
The average molecular weight of the dextrins in the composition according to the invention is preferably in the range from 500 to 1500 g/mol. Methods for determining the average molecular weight of dextrins are known per se to the person skilled in the art and are described in the literature and therefore need not be described in detail here.
In some cases, it has additionally been found to be advantageous if the dextrins in the formulation according to the invention have such a particle size distribution: so that more than 80% of the particles pass through a sieve having a mesh size of 0.84mm while at least 80% of the particles are retained in the sieve having a mesh size of 0.25 mm. Maltodextrin having a particle size in the range of from 0.1 to 0.5mm has been found to be advantageous in practice in many cases. The particle size can be determined optically, for example by means of a microscope using suitable evaluation software.
Dextrins are commercially available in a variety of forms from different manufacturers. The person skilled in the art will choose and use the appropriate dextrins based on his general knowledge and a general overview of the specific requirements and taking into account the aforementioned product parameters, so that no details of the commercial product are needed here.
In the formulation according to the invention, the dextrins used contain a higher amount of adsorbed ethanol, preferably at least 30% by weight based on the total weight of dextrins and ethanol; particularly preferably, the proportion of ethanol is from 30 to 60%, in particular from 35 to 55% by weight, based on the total weight of dextrin and ethanol.
Ethanol is preferably anhydrous, as the water content may lead to an undesired premature formation of carbon dioxide when mixed with the carbonation agent, and thus pressure build-up may occur when storing or transporting the formulation according to the present invention, which is often the case for the production of carbonated alcoholic beverages. Preferably, the ethanol used has a water content of up to 1% by weight, but preferably less than 0.5% by weight. Particularly preferred is absolute ethanol having a water content of less than 0.2% by weight.
As a further component in addition to the ethanol adsorbed in the carbohydrate, the formulation according to the invention contains a carbonation agent which releases carbon dioxide upon addition of water. In a preferred use of the formulation according to the invention for producing a carbonated alcoholic beverage, when water is added to the formulation according to the invention for producing a beverage, it ensures the formation and release of the required amount of carbon dioxide.
Preferably, a mixture known as effervescent tablets or effervescent powders and consisting of an organic acid and a carbonate or bicarbonate, preferably an alkali metal carbonate or alkali metal bicarbonate, is used. The acid used is preferably citric acid, ascorbic acid or tartaric acid, particularly preferably citric acid.
The organic acid and carbonate or bicarbonate are preferably used in amounts such that the pH after addition of water is about 4 (carbon dioxide in solution) to about 6 (after the carbon dioxide formed has been stirred out). These pH values are typical for beer beverages, and the composition according to the invention is particularly advantageously suitable for its production.
In practice, it has been found that when a molar ratio of bicarbonate to acid of from 1:1 to 4:1, preferably from 1.5:1 to 3:1 is used when the desired amount of water is added to the formulation according to the invention, a pH in the desired range from 4 to 6 is obtained in the formulation according to the invention.
Thus, it is preferred to use in the formulation according to the invention a mixture of citric acid and bicarbonate, preferably sodium bicarbonate or potassium bicarbonate, particularly preferably a mixture thereof, wherein the molar ratio of bicarbonate to acid is in the range from 1:1 to 4:1, preferably from 1.5:1 to 3:1. In some cases, it has been found to be advantageous to have a bicarbonate to acid molar ratio in the range from 2.2:1 to 2.8:1. This generally results in a pH of about 5.5 before the carbon dioxide formed is stirred out. When the corresponding carbonate is used instead of bicarbonate, a double molar amount of citric acid is correspondingly required, i.e. the molar ratio of carbonate to citric acid must then be adjusted accordingly.
In practice, it has been found to be advantageous to use a mixture of sodium bicarbonate and potassium bicarbonate. The molar mixing ratio of sodium bicarbonate to potassium bicarbonate is preferably in the range from 1:1.5 to 1:4, preferably in the range from 1:2 to 1:3.5, and particularly preferably about 1:3.
The use of a mixture of sodium bicarbonate and potassium bicarbonate or corresponding carbonates within the indicated ranges not only achieves an improvement in taste, but also better satisfies the recommended daily sodium intake, since the amount of sodium consumed by the beverage produced by the formulation according to the invention will additionally account for a significant part of the Recommended Daily Intake (RDI) of sodium, which may be disadvantageous, since sodium is present in many foods in the form of table salt, and thus the overall result may be an excessive sodium intake.
When other organic acids or other salts are used, the molar ratio of salt to acid must also be adjusted accordingly in order to obtain a pH in the desired range. The person skilled in the art will utilize his common knowledge to determine the appropriate molar ratio, as well as the nature and chemical structure of the salts and acids used.
The amount of carbonation depends on the desired carbon dioxide content in the final product. Preferably, the formulation according to the invention is used for the production of carbonated alcoholic beverages. The determination of the amount of carbonation required will be explained below using the production example of a beer beverage using the composition of the present invention with a mixture of bicarbonate and citric acid as carbonation. When producing alcoholic beverages with carbon dioxide content different from beer or using other components in the carbonic acid agent, the amount must be adjusted accordingly. This will be done by the skilled person using their common general knowledge.
The beer contained an average of 5g of carbon dioxide per liter. 5g of carbon dioxide correspond to 0.114mol. If the salt used is NaHCO 3 Then 0.114mol CO is generated 2 0.114mol NaHCO is required 3 Corresponding to an amount of 9.6g NaHCO 3 . When a mixture of sodium bicarbonate and potassium bicarbonate is used, which is preferred according to the present invention, the molar ratio must be changed according to the molar mixing ratio of the two bicarbonates. Then this requires 0.114 mole acid equivalent to produce the desired theoretical amount of CO with complete conversion of the acid and salt 2 . When citric acid (tribasic acid) is used, this corresponds to 0.114/3 or 0.038mol (8 g) of citric acid. However, with this amount of citric acid, the resulting product will have an excessively high pH of around 8, as the acid will be completely converted to anion A, according to FIG. 1 (for the ideal system) 3- . Therefore, a higher amount of citric acid must be used. As is evident from FIG. 1, in an ideal aqueous system (containing only bicarbonate or carbonate and acid), if anionic AH is present after the bicarbonate has reacted with the acid 2- A desired pH of about 5.5 should be obtained. This means that two of the three acid groups of citric acid will be converted. To achieve this, either 0.057mol or 12g of citric acid are required, depending on the stoichiometry. To achieve a pH of 4 (if anionic AH is present after the reaction 2 This is the case), 0.114mol or 24g of citric acid are required. The above weight in g is applicable when using citric acid monohydrate (210 g/mol), whereas if citric acid (192 g/mol) is used instead, which does not bind crystal water, the weight has to be adjusted accordingly, the latter being preferred, since for the reasons already given above as little water as possible should be present in the formulation.
It should be noted at this point that the pH value that occurs in practice may deviate from the value that occurs in fig. 1. Figure 1 shows schematically the stoichiometry of an ideal system containing only acid and bicarbonate or carbonate in an aqueous system.
In fact, it has been found that for the formulation according to the invention, a smaller amount of acid is required than suggested in fig. 1 in order to achieve the desired pH. This also accounts for the preferred molar ratios of the components in the carbonation agent described above.
If the composition according to the invention is designed such that 250ml of beer beverage can ultimately be produced, this would require 0.0285mol or 2.4g of NaHCO in terms of stoichiometry 3 Or in the case of using a mixture of sodium bicarbonate and potassium bicarbonate, a total of 0.0285mol of all bicarbonate and 0.0143mol or 3g of citric acid are required to achieve the desired carbon dioxide content and pH of about 5.5 according to fig. 1. It should be noted at this point that the pH calculated according to the invention is only that of the CO formed 2 Is completely stirred out.
Beer contains about 5% alcohol by volume. If a formulation according to the invention is dispensed to produce 250ml of a beverage having a corresponding alcohol content, about 12.5ml (corresponding to about 9.9 g) of alcohol must be adsorbed in the amount of carbohydrate used. If, after adsorption, the dextrin contains 30% by weight of ethanol based on the total weight of dextrin and adsorbed ethanol, about 23g of dextrin is required in order to adsorb the desired amount of ethanol. In case of an alcohol content of 60% by weight, based on the total weight of dextrin and adsorbed alcohol, this would require 6.6g of dextrin. In order to obtain a mixed beer drink having a volume of e.g. 250ml as the final product, the person skilled in the art will suitably choose the amount of dextrin needed in order to achieve the desired amount of alcohol in the final product, taking into account its adsorption capacity.
The carbonating agent is used in an amount such that 0.05 to 0.8mol, preferably 0.075 to 0.6mol, of carbon dioxide is produced per mole of ethanol in the final product. This excludes the fact that when using ethyl carbonate as salt in the carbonating agent, the total alcohol content of the product is only introduced into the composition by means of the salt, as is necessary in the case according to DE199 48 047, for example. If the required amount of alcohol is introduced only by the salt of the carbonating agent, i.e. one mole of carbon dioxide is produced per mole of ethanol, this carries a considerable risk: such large amounts of carbon dioxide are generated during the premature reaction event of the carbonation agent that unacceptable pressure build-up will occur during transportation or storage of the formulation and, in addition, its reaction with the carbonation agent will be difficult to control when water is added.
In order to produce a beer beverage having about 5% alcohol and about 5g carbon dioxide by volume per liter, the formulation according to the invention preferably contains 70% to 90% by weight of the dextrin adsorbed with alcohol based on the total weight of dextrin and adsorbed alcohol and carbonating agent, and 10% to 30% by weight of carbonating agent based on the total weight of dextrin adsorbed with alcohol and carbonating agent.
To avoid the risk of premature carbon dioxide formation, it has been found to be advantageous in some cases to provide the formulation according to the invention into two or more separate containers, wherein not all of the components of the carbonation agent are present in one container. In case a preferred combination of the above mentioned acids and carbonates is used, the acids and carbonates will be provided in separate containers and not combined until immediately before the finished beverage is prepared (i.e. immediately before the water is added). The remaining components of the formulation according to the invention may then be provided in any available container without limitation.
The only prerequisite provided in a separate container is to avoid contact between the carbonator components. Thus, this preferred embodiment of the invention can be easily implemented with so-called dual chamber packages. In such a dual-chamber package there are two chambers (which then represent separate containers) which are separated from each other and the contents of which do not come into contact with each other before opening the package and adding water. Thus, in the context of the present invention, two or more separate containers also include the possibility of using two or more chambers or components, such as a single bag or container, which may be connected to each other in such a way that contact between the contents of the different chambers or components is not possible. Such multi-compartment packages are known to those skilled in the art and are commercially available from a variety of manufacturers and therefore need not be described in detail herein.
Thus, the present invention further provides a multi-chamber package containing a formulation according to the present invention as described above, wherein not all components of the carbonation agent are contained in a single chamber.
It has been found to be advantageous to obtain a multi-chamber package by placing at least three film layers on top of each other (in principle flat films and flat tubular films are suitable, preferably flat films), wherein three of the four transverse film edges are suitably connected to each other. Thus, three films placed one on top of the other create two chambers that can be filled with the formulation according to the invention through openings along the remaining unattached edges. As described above, according to the preferred embodiment, the components of the carbonator are filled into the two chambers separately (the other components can be freely selected to be distributed to different chambers), so that the carbonator components can be prevented from prematurely reacting to form carbon dioxide. After the two chambers are filled, the last edges of the membranes are also connected together, thus realizing a design that allows shipping and transporting the formulation according to the invention without risk of premature pressure build-up.
The edges of these films may be joined in a manner known per se. By way of example only, heat sealing or adhesive bonding may be mentioned here. In principle, however, all methods for joining edges known to the person skilled in the art and described in the literature are suitable. It is important that the chambers of the multi-chamber package have sufficient tightness to prevent moisture ingress and physical contact between the components in the different chambers during transport or shipment.
In some cases it has been found to be advantageous if the multi-compartment package can be opened along the edges, for example by tearing without the aid of tools such as knives or scissors or the like. For this purpose, for example, when closing the opening along the last edge after the multi-compartment package has been filled, it is already possible to select a closing method which lays a foundation for easy opening after the package. Suitable blocking methods of this type are known per se to the person skilled in the art and are described in the literature and therefore do not need to be described in detail here.
To produce an alcoholic aqueous formulation, the multi-chamber package may then be re-opened along one of the edges, which allows simultaneous access to both (or all) of the chambers of the package. The formulation according to the invention may then be placed in a container or drinking vessel already containing water, alternatively the formulation according to the invention is introduced into the container or drinking vessel and then water is added. In the latter mentioned variants, better mixing of the components is achieved overall than in the first mentioned variants, so that the second variant is preferred.
In the above, preferred embodiments of multi-chamber packages are described using an example of a dual chamber package as may be obtained from three films placed one on top of the other. In principle, more than three films may also be placed one on top of the other, which makes possible a multi-chamber package with more than two chambers. However, since this is more complex than a dual-chamber package, a dual-chamber package made of three films placed one on top of the other is preferred.
Suitable materials for producing films for multi-compartment packaging are, for example, plastics, but also coated or uncoated paper films or other materials. The materials are not particularly limited and the skilled person will utilize his general knowledge to select the materials most suitable for the particular application.
In addition to the carbonation and the ethanol-adsorbed dextrins, the formulation according to the invention also contains a flavouring agent or flavouring composition and optionally further additives such as foam stabilizers, which impart the desired viscosity (e.g. foam head in the case of beer beverages) and the desired taste to the beverage after addition of water.
The relevant additives are known per se to the person skilled in the art and are described in the literature and need not be described in detail here. The person skilled in the art will select and use the appropriate additives from the available components, considering the specific application. By way of example only, in addition to flavourings and foam stabilisers, mention may be made here of sweeteners and/or sugars, vitamin preparations, minerals, emulsifiers and food colours. By selecting the appropriate additives, different beer types can be produced, such as sparkling wine drinks, alcoholic juice drinks or mug drinks.
By way of example only, malt extract or saponins may be mentioned here as foam stabilizers and hop oils as flavoring agents. However, in principle other foam stabilizers or flavouring agents described in the literature and commercially available can be used.
The total amount of such additives is generally in the range from 0.5 to 10% by weight, preferably from 1 to 6% by weight, based on the total weight of the formulation according to the invention. Particularly preferably, the total amount of additives is in the range of 5-10% by weight and very preferably in the range of 6-8% by weight, based on the total weight of the formulation according to the invention.
The formulation according to the present invention is used for producing alcoholic beverages having a carbon dioxide content. For this purpose, the formulation according to the invention is mixed with the required amount of water in order to achieve the desired alcohol content.
The individual components of the formulation according to the invention are mixed, as much as possible excluding water, and then preferably processed into dosage units in the form of powders, pastes, tablets or capsules.
The preferred method comprises the steps of:
a) Carbohydrates intended for the adsorption of ethanol are provided,
b) Mixing a carbohydrate with a foam stabilizer,
c) Mixing in a carbonation agent and subsequently adding ethanol (optionally containing flavouring agents), and
d) The formulation is processed into dosage units in the form of powders, tablets, pastes or capsules.
Since the required amount of water, which is the largest proportion by weight, is not added until immediately before the drink is consumed, a significant weight reduction is achieved during transport and storage, which is one of the advantages of the present invention. Furthermore, there is no need to handle and transport bottles whose cleaning and storage uses a large amount of cleaning agent and storage space.
Claims (14)
1. A formulation for producing an alcoholic aqueous beverage having a carbon dioxide content comprising ethanol adsorbed in a carbohydrate, a carbonation agent that produces carbon dioxide upon addition of water, and a flavouring agent, wherein the carbonation agent is present in an amount such that 0.05 to 0.8 moles of carbon dioxide are produced per mole of ethanol in the final product.
2. The formulation of claim 1, wherein the formulation further comprises other additives, wherein the other additives particularly comprise foam stabilizers.
3. The formulation of any one of the preceding claims, wherein the proportions by weight, based on the total weight of the dextrin and carbonating agent to which ethanol is adsorbed, are:
70% by weight to 90% by weight of the ethanol-adsorbed carbohydrate
The carbonating agent is 10% by weight to 30% by weight.
4. The formulation of any one of the preceding claims, wherein the carbohydrate is dextrin having a dextrose equivalent in the range of from 5 to 25 and 0.1 to 0.5g/cm 3 And in particular 0.15 to 0.35g/cm 3 Is a bulk density of the polymer.
5. The formulation of any one of the preceding claims, wherein the proportion of ethanol is 30% to 60% by weight based on the total weight of the ethanol-adsorbed carbohydrate.
6. The formulation of any one of the preceding claims, wherein the ethanol is anhydrous.
7. The formulation of any one of the preceding claims, wherein the carbonation agent in particular consists of an acid and a base, wherein CO is in particular released when the acid reacts with the base 2 And the molar ratio of acid to base is chosen such that the pH after the reaction of the acid with the base is in particular 4-6.
8. Formulation according to claim 7, wherein in a preferred embodiment the acid is powdered citric acid and/or tartaric acid and the base is in particular alkali metal bicarbonate and/or alkali metal carbonate, particularly preferably sodium carbonate or sodium bicarbonate and potassium carbonate or potassium bicarbonate mixtures.
9. The formulation of any one of the preceding claims, wherein the flavouring agents are in particular hops extracts or contain hops extracts.
10. A formulation as claimed in any one of the preceding claims which is presented as a tablet, powder, paste or capsule.
11. A multi-chamber package comprising a formulation according to the invention of any one of claims 1 to 10, wherein not all components of the carbonation agent are contained in a chamber.
12. A multi-compartment package according to claim 11 obtainable by placing at least three films in a layer-by-layer stack and subsequently joining the edges of the films.
13. A method for producing a flowable formulation as claimed in the preceding claim, comprising the following steps, in particular in the following order:
a) Providing a carbohydrate intended for adsorption of the ethanol,
b) Mixing the carbohydrate with a foam stabilizer,
c) Mixing the carbonation and subsequently adding the desired amount of ethanol (optionally containing flavoring), and
d) The formulation is processed into dosage units in the form of powders, pastes, tablets or capsules.
14. Use of a formulation according to any one of claims 1 to 11 for producing a carbonated alcoholic beverage by dissolving the formulation in water.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102021105709.4 | 2021-03-09 | ||
| DE102021105709.4A DE102021105709A1 (en) | 2021-03-09 | 2021-03-09 | Preparation for the production of alcoholic aqueous beverages |
| PCT/EP2022/055572 WO2022189294A1 (en) | 2021-03-09 | 2022-03-04 | Preparation for preparing alcohol-containing aqueous beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117716013A true CN117716013A (en) | 2024-03-15 |
Family
ID=80819654
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202280034040.0A Pending CN117716013A (en) | 2021-03-09 | 2022-03-04 | Preparation for preparing alcoholic water beverage |
Country Status (5)
| Country | Link |
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| EP (1) | EP4305148A1 (en) |
| CN (1) | CN117716013A (en) |
| AU (1) | AU2022235151A1 (en) |
| DE (1) | DE102021105709A1 (en) |
| WO (1) | WO2022189294A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4115741B1 (en) * | 2021-11-16 | 2024-09-25 | Pompadour Ibérica S.A. | A beverage composition with controlled effervescence for infusion in a cold liquid |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3795747A (en) | 1972-03-31 | 1974-03-05 | Gen Foods Corp | Alcohol-containing powder |
| US3956511A (en) | 1972-03-31 | 1976-05-11 | General Foods Corporation | Alcohol-containing dextrin powder |
| JPS5937074B2 (en) | 1981-11-27 | 1984-09-07 | 佐藤食品工業株式会社 | Manufacturing method of alcohol-containing powder |
| WO1989003642A1 (en) * | 1987-10-26 | 1989-05-05 | University Of Georgia Research Foundation, Inc. | Instant reconstitutable alcoholic beverages |
| DE19500919A1 (en) | 1995-01-13 | 1996-07-18 | Krueger Gmbh & Co Kg | Alcohol-containing instant drink mix, their preparation and use |
| DE19948047A1 (en) | 1999-08-24 | 2001-03-01 | Basf Ag | Instant powder for the preparation of carbon dioxide-containing alcoholic beverages |
| US20090029026A1 (en) * | 2007-07-26 | 2009-01-29 | Mcclure Alan D | Lightweight packaging system |
| CN108603152A (en) * | 2015-12-24 | 2018-09-28 | 红马控股私人有限公司 | Instant alcoholic beverage and its preparation |
-
2021
- 2021-03-09 DE DE102021105709.4A patent/DE102021105709A1/en not_active Ceased
-
2022
- 2022-03-04 WO PCT/EP2022/055572 patent/WO2022189294A1/en active Application Filing
- 2022-03-04 AU AU2022235151A patent/AU2022235151A1/en active Pending
- 2022-03-04 EP EP22711512.8A patent/EP4305148A1/en active Pending
- 2022-03-04 CN CN202280034040.0A patent/CN117716013A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2022189294A1 (en) | 2022-09-15 |
| DE102021105709A1 (en) | 2022-09-15 |
| EP4305148A1 (en) | 2024-01-17 |
| AU2022235151A1 (en) | 2023-10-19 |
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