A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: —providing a malt-based fermented liquid; —subjecting the malt-based fermented liquid to a CO.sub.2 or N.sub.2-stripping step or, at least partially, degassing the malt-based liquid, thereby creating a gas stream comprising volatile flavour components; —collecting the gas stream comprising volatile flavour components; and —separating, by a carbon dioxide or N.sub.2 scrubber, at least partially, the CO.sub.2 or N.sub.2 in the gas stream from the volatile flavour components, obtaining a concentrated volatile flavour fraction; —collecting said volatile flavour fraction and packaging the volatile flavour fraction.

The present invention discloses a novel probiotic fermented beverage based on whey, comprising whey and a high probiotic microorganism concentration in the range of 10.sup.7-10.sup.8 CFU/mL, and a method for producing said beverage. The probiotic microorganism is a commercial yogurt culture of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus and a commercial culture of Lactobacillus acidophilus. The method for producing the probiotic fermented whey based beverage comprises recovering whey by an enzymatic coagulation process, percolation, enriching and pasteurizing whey, fermentation, sweeting and flavoring. The beverage comprises the following physico-chemical characteristics: pH 5.0±0.00; titratable acidity 68.0±1.4 mL NaOH 0.1N/100 mL; total solids 12.4±0.1% w/v; fat 0.8±0.1% w/v; protein 1±0.1% w/v; cinder 0.55±0.02% w/v; Total sugar 10.0±0.2% w/v; Reducing sugar 4.20±0.15% w/v; and Energic value 87.2±0.00 cal/100 g sample. The beverage comprises the following physico-chemical characteristics and probiotics count at 4° C. and 8° C.: 1-21 day shelf-life; pH 4.77-4.85; titratable acidity 72-73 mL NaOH 0.1N/100 mL; and probiotic count of about 31×10.sup.7-39×10.sup.7 CFU/mL.

A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has got been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof.

A method of producing beer comprises the steps of producing or supplying a beer intermediate, wherein the beer intermediate is manufactured through a brewing process, storing the beer intermediate in a container, transporting the container containing the beer intermediate to a processing station where the beer intermediate is discharged from the container for further processing and mixing CO with the discharged beer intermediate. Before the step of storing the beer intermediate at least one of alcohol, malt syrup, wheat syrup, hop and sugar is added to the beer intermediate such that the stored beer intermediate forms a beer concentrate, wherein removal of water from the beer intermediate after the brewing process is omitted. Water is mixed with the discharged beer concentrate so as to obtain ready-to-consume beer or a ready-to-consume beer-like beverage. The produced or supplied beer intermediate has a CO2 concentration which is lower than 3 g/kg.

The disclosure herein discloses L. plantarum CCFM1019, fermented foods thereof, and application thereof in preparation of a medicine for promoting excretion of plasticizers and metabolites thereof from the body. The L. plantarum CCFM1019 not only is significantly better than the intestinal resident bacteria E. coli and E. faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain L. rhamnosus LGG. Therefore, the L. plantarum CCFM1019 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and has no toxic side effects of drugs. L. plantarum CCFM1019 can be used to prepare pharmaceutical compositions and fermented foods for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species Lactobacillus rossiae (DSM 15814.sup.T) or with lactic acid bacteria of at least two kinds of species including Lactobacillus rossiae (DSM 15814.sup.T). Furthermore, a corresponding food and corresponding uses are claimed.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl n-butyrate content of 140 ppb by mass or more, and comprising at least one lactone selected from γ-decanolactone and γ-undecalactone, wherein a ratio of the content (unit:ppb by mass) of ethyl n-butyrate to the total content (unit:ppb by mass) of the lactone [ethyl n-butyrate/lactone] is 1100 or less.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, and having an ethyl n-butyrate content of 140 ppb by mass or more, a ratio of the content (unit: ppb by mass) of ethyl n-butyrate to the content (unit: ppb by mass) of γ-nonalactone [ethyl n-butyrate/γ-nonalactone] is 23 or less.

Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-containing beverage that relies on a complex combination of living yeast and bacteria for production, is especially difficult to administer. The present invention provides a consistent, standardized dosage form and novel combinations of a traditional medicinal drink that is otherwise unsuitable for widespread natural medicine. By providing kombucha as a soft, chewable and orally dissolvable and/or disintegrable compositions, such as a gummie, a gummie with probiotics, or a gummy made from tapioca syrup, a unique, desirable flavor and mouthfeel is obtained and which is also alcohol free. This expands the number of people who can enjoy the benefits of the traditional tea.

An unpasteurized bottled kombucha beverage including kratom, and method thereof. The method includes providing kratom in a sweetened aqueous solution. The kratom includes major kratom alkaloids including mitragynine (MTG), speciogynine (SPG), speciocilliatine (SPC), corynantheidine (COR), 7-hydroxymitragynine (7HMG) and paynantheine (PAY) to define a first alkaloid mix. Next a scoby is added to the aqueous solution to ferment the aqueous solution including the kratom. The step of fermentation yields a second alkaloid mix that do not significantly vary from the first alkaloid mix on a percentage basis e.g. within 10%. The scoby thus produces suspended probiotics and naturally yields a complex of B vitamins during fermentation. The second alkaloid mix, B vitamins and probiotics cooperate to sooth stress in a consumer, particularly stress caused by addictions.