METHOD AND MEANS FOR PROCESSING BEVERAGES

Abstract

The invention discloses a method for the manufacture of a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur— and/or other preservation compounds, which includes the steps of providing a suitable beverage substrate to suitable processing vessel; of undertaking suitable treatment of the substrate within the processing vessel; of adding suitable plant material to the substrate prior to—and/or during and/or post suitable treatment to render a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds. The beverage substrate is of fruit and/or vegetable and/or grain origin.

Claims

1.-60. (canceled)

61. A method for the manufacture of a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds, which includes the steps a. of providing a beverage substrate to a processing vessel; b. of undertaking treatment of the substrate within the processing vessel; c. of adding plant material to the substrate prior to—and/or during and/or post treatment to render a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds.

62. The method as claimed in claim 61, in which the beverage substrate is of fruit and/or vegetable and/or grain origin, and/or fresh and/or processed and/or a sugar and/or a starch.

63. The method as claimed in claim 61, in which the treatment is fermentation and/or heating and/or cooling and/or separation and/or fining and/or clarification and/or filtration and/or pasteurization and/or sterilization and/or packaging.

64. The method as claimed in claim 61, in which the plant material is subjected to at least one treatment step(s) to retain and augment desired phytochemical characteristics.

65. The method as claimed in claim 64, in which the treatment step is enzyme deactivation/inactivation.

66. The method as claimed in claim 65, in which the enzyme deactivation is accomplished by heating.

67. The method as claimed in claim 64, in which the treatment step is at least one selected from the group consisting of drying and stress induction.

68. The method as claimed in claim 67, in which the stress induction is light/UV treatment.

69. The method as claimed in claim 64, in which phytochemical characteristics is at least one selected from the group consisting of antioxidant activity, enhanced antioxidant activity and color stability.

70. The method as claimed in claim 61, in which plant material is at least one selected from the group consisting of the plant family Theaceae, the plant family Aquifoliaceae, the plant family Fagaceae, the plant family Lamiaceae, the plant family Apiaceae, the plant family Poaceae, and the plant family Rubiaceae.

71. The method as claimed in claim 61, in which the plant material contains simple phenolics and/ polyphenolic components classified as hydrolysable—or condensed tannins, and the repeat chemical units that make them up, generally referred to as “total polyphenols” that act as antioxidants and preservatives.

72. The method as claimed in claim 61, in which the plant material is de-flavored, de-aromatized, processed to enhance the bioavailability of components within the plant material and processed and augmented into a comminute, extract, derivative or infusion of plant material.

73. The method as claimed in claim 61, which includes a processing aid to assist in the dosing and/or dispersion of plant material or plant material derivative and the addition to—, or removal of alcohol to the substrate or beverage to render a fortified—or low alcohol—or de-alcoholized beverage.

74. A naturally preserved beverage, which contains natural preservatives and/or antioxidants originating from plant material which acts as alternative to sulphur compounds traditionally used for the preservation of alcoholic, as well as other beverages.

75. A naturally preserved beverage as claimed in claim 74, which contains at least one natural preservatives and/or antioxidants selected from the group consisting of that are non-volatile and barrier-stable to permeation, that protect the natural color of beverages and that extend a natural color to beverages and that enhance the shelf life of beverages and that can be certified/labelled “Preservative Free” and that can be certified/labelled “Organic” and that produce beverages that can be positioned “Clean Label” and that render a healthier beverage than those conventionally preserved with sulphur compounds and that with a preferred dosage of total polyphenols originating from plant material (or derivative, i.e. extract) of between 2.5 mg and 5000 mg per liter at final beverage dilution as measured using the Folin-Ciocalteu (“F-C”) method and that are a more preferred dosage of total polyphenols originating from plant material of between 25 mg and 1500 mg per liter at final beverage dilution as measured using the Folin-Ciocalteu (“F-C”) method and that with a most preferred dosage of total polyphenols originating from plant material of between 50 mg and 750 mg per litre at final beverage dilution as measured using the Folin-Ciocalteu (“F-C”) method.

76. A processing plant for the manufacture of a naturally preserved beverage that is substantially free from added sulphur compounds—, or substantially reduced in supplementary (added) sulphur compounds—, or a naturally preserved beverage containing combined levels of supplementary sulphur—and/or other preservation compounds include a processing vessel where beverage substrate can undergo treatment; plant material supply means for supplying plant material to the beverage substrate and/or processing vessel; and transfer means to transfer the beverage that is substantially free from added sulphur compounds—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds onto further processing.

77. A processing plant as claimed in claim 76, in which the processing vessel and plant material supply means are combined.

78. A processing plant for the manufacture of a naturally preserved beverage that is substantially free from added sulphur compounds—, or substantially reduced in supplementary (added) sulphur compounds—, or a naturally preserved beverage containing combined levels of supplementary sulphur—and/or other preservation compounds also includes further processing means conventionally found in the beverage industry, including heating and cooling means, agitation means, comminution means, fining—, filtration—and separation means, filling means, alcohol standardization means to add—or remove alcohol to render a fortified, low alcohol or alcohol free beverage, means to lower or remove chemical components from suitable plant material, substrate or beverage.

79. A processing plant for the manufacture of plant material in accordance with the method of claim 1, said plant comprises means to treat plant material to retain and augment desired phytochemical characteristics of the plant material including direct heating means for enzyme deactivation within the plant material, including steam and/or hot water or indirect heating means for enzyme deactivation within the plant material, including microwave or similar technological means; stress induction means for enhancing or augmenting the antioxidative levels within plant material; comminution means as well as further processing means conventionally associated with the tea, herbals and plant processing industries, including extraction and further processing (including physical separation and drying); means to lower or remove chemical components from plant material and/or extracts thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0088] The invention will now be described by way of example and embodiments. These embodiments are not to be limited in terms of the particular embodiments described, nor dosage or type of plant material used. Furthermore, due to the fact that phytochemical actives/constituents may vary between different plant species as well as different physiological parts of the plant material itself (e.g. leaf vs stalk), these dosage levels are not to be interpreted as a minimum or maximum value are intended only as illustrations of various aspects. In addition, different types of beverages (alcoholic and/or non-alcoholic) may have different preservative—, antioxidant—or taste requirements, which implies a need for higher or lower dosages. And as a result, many modifications and variations can be made without departing from the spirit or scope of the invention including application of this invention within the soft drink industry

[0089] According to a first embodiment of the invention there is provided an improved process for the manufacture of a red wine that is substantially free from added sulphur compounds.

[0090] Pinotage grapes were harvested, de-stemmed and crushed to render a must which is subjected to primary fermentation in a stainless-steel vessel. Suitable oenological yeast is added per fermentation specification, whilst 1.5 g of finely ground unfermented plant material of the plant family Aquifoliaceae with a soluble content of approximately 12.5% antioxidants per gram of plant material is also added per litre of must during this step of primary fermentation. During this time plant polyphenols and Phyto-components are extracted from both grape skins, as well as plant material from the plant family Aquifoliaceae.

[0091] At the onset of a 9 month secondary fermentation/maturation step, 2.0 g of finely ground unfermented, enzyme deactivated plant material of the plant family Theaceae with a content of approximately 15% soluble antioxidants per gram of plant material is added per litre of wine in second-fill oak barrels. During this time, plant polyphenols and Phyto-components are also extracted from plant material from the plant family Theaceae.

[0092] Following the maturation step, the wine is conventionally processed (filtered etc.) and bottled, but without the addition of any sulphur compounds to render a Pinotage wine that is free from added sulphur compounds. The total antioxidant dosage added to the beverage amounts to 480 mg per litre (1.5 g×12%+2 g×15%/1000).

[0093] 12 months following bottling, the wine is compared to a “Control” that contains sulphites. Both wines appear similar in terms of colour. The sulphite-free wine is notably fruity with a well-defined nose as well as a very pleasant mouthfeel, which is indicative of protection against oxidation.

[0094] According to a second embodiment of the invention there is provided an improved process for the manufacture of a white wine that is substantially free from added sulphur compounds.

[0095] Sauvignon Blanc grapes were harvested, de-stemmed and crushed to render a must that is cold settled and racked in a stainless-steel vessel. Suitable oenological yeast is added per fermentation specification, whilst special care is taken to prevent oxidation of must by using a carbon dioxide blanket to block oxygen from coming into contact with the must.

[0096] Following fermentation, 1.0 g of unfermented (non-aerated), decaffeinated extract of the plant family Theaceae with a water-soluble content of approximately 30% antioxidants per gram of extract is added per litre. The wine is conventionally processed, i.e. racked off, cold—and protein stabilized and thereafter filtered, before being bottled, but without the addition of any sulphur compounds to render a Sauvignon Blanc wine that is free from added sulphur compounds. The total antioxidant dosage added to the beverage amounts to 300 mg per litre (1×30%/1000).

[0097] 3 months following bottling, the wine is compared to a “Control” that contains sulphites. Both wines appear very similar in colour. However, the sulphite-free wine has a markedly fruity nose. Mouthfeel and taste of the sulphite-free wine is also “clean and crisp” in character, indicating protection against oxidation.

[0098] According to a third embodiment of the invention there is provided an improved process for the manufacture of a Beer (Pale Ale) that is substantially free from added sulphur compounds.

[0099] An 80%/20% mixture of barley and wheat is malted and mashed in the conventional manner to render a wort. The conventional amount of hops is decreased by 50% to produce a less bitter beer. In addition to the hops, 1.5 g of finely ground, decaffeinated and unfermented plant material of the plant family Theaceae with a hot water soluble content of approximately 13% soluble antioxidants per gram of plant material is added per litre of wort, thereby increasing the protective characteristics rendered by the phytochemicals conventionally present within the hops.

[0100] Following an hour-long boil, the wort is conventionally cooled, strained and filtered and transferred to a fermentation vessel where commercial yeast is added to initiate fermentation of the sugar to alcohol.

[0101] Following fermentation, the substantially uncarbonated beer is (artificially) carbonated and bottled. One month following bottling, the naturally preserved beer with a total antioxidant dosage added to the beverage amounts to 195 mg per litre (1.5 g ×13%/1000) is compared to a “Control” that contains sulphites. Both appear very similar in colour, but the sulphite-free beer has a very pleasant, notably less bitter, but still “crisp” taste in comparison to the sulphite-containing control.

[0102] According to a fourth embodiment of the invention there is provided an improved process for the processing, packaging and preservation of bag-in-box “BIB” type beverages with enhanced barrier-stability than preservation by sulphur compounds alone.

[0103] Three different Sauvignon Blanc wines (which already contain sulphur dioxide as antioxidant/preservative) are blended in equal parts with each other for packaging into BIB containers.

[0104] 30 grams of a filtered extract containing 7.5% antioxidants on a dry basis of the plant family Theaceae (which had been extracted within a 70% water/30% alcohol mixture) is added per litre of the blend and packaged as BIB. The total antioxidant dosage added to the beverage thus amounting to 225 mg per litre (30 g×7.5% / 1000). 2 treated—and 2 untreated BIBs are thereafter subjected to 24 months accelerated storage, where one week at 30 degree C. equals 1 month storage at room temperature and the wine containing the 7.5% extract of the plant family Theaceae is compared to a “Control” which had not been supplemented with the extract of the plant family Theaceae.

[0105] The control has a markedly “flat” nose and slightly tainted taste in comparison to the beverage containing the extract of the plant family Theaceae, indicating that oxidation had taken place within the Control, whilst the wine containing the extract of the plant family Theaceae had been substantially preserved.

[0106] According to a fifth embodiment of the invention there is provided an improved process for extending the shelf life of a packaged beverage following opening and partial consumption thereof and comparison to a non-opened beverage.

[0107] Three identical 3 litre BIB Sauvignon Blanc wines (which already contain sulphur dioxide as antioxidant/preservative) are purchased, 2 BIBs are subjected to the following treatment:

[0108] Into one corner of a BIB #1 bag (Control) is injected via hypodermic needle 3×30 ml of a 70% water/30% alcohol mixture only, the corner is immediately sealed to prevent any leakage or oxygen ingress.

[0109] Into one corner of a BIB #2 bag is injected via hypodermic needle 3×30 ml of a 5% filtered extract containing approximately 5% soluble antioxidants made by extracting a 50/50 blend of unfermented, enzyme deactivated plant material from the plant families Theaceae and Aquifoliaceae within a 70% water/30% alcohol mixture, the corner immediately sealed to prevent any leakage or oxygen ingress. The total antioxidant dosage added to the beverage thus amounting to 150 mg per litre (30 g×5%/1000).

[0110] 2 weeks following treatment the two treated BIBs are subjected to an initial tasting with 7 subsequent tastings at one-week intervals to assess the wines over an eight-week period.

[0111] BIB #2 (treated) outperforms BIB #1 (Control) on taste, freshness, fruitiness as well as mouthfeel from the onset of the trial and for the duration of all the tastings over the eight-week period.

[0112] By week 4 there is a slight oxidative taste in BIB #1, attributed to oxidation taking place as a result of oxygen ingress when decanting a glass from BIB and an inability of SO2 to scavenge the oxygen. Oxidation of BIB #1 is even more noticeable by weeks 5-7, whilst no oxidation is perceived in BIB #2 indicating a very potent antioxidant capability attributed to the plant material.

[0113] By week 8, BIB #3 (unopened) is opened and compared to BIB #1 and BIB #2 with the following results. BIB #1 has a marked oxidative taste. BIB #2 has no discernible oxidative taste and is perceived as being on par to BIB #3 which has just been opened in terms of freshness, fruitiness and mouthfeel.

[0114] According to a sixth embodiment of the invention there is provided an improved process for extending the shelf life of a packaged beverage following opening and partial consumption thereof as well as comparison to a non-opened beverage.

[0115] Three identical 750 ml Shiraz bottles fitted with screw caps (which already contain sulphur dioxide as antioxidant/preservative) are purchased.

[0116] Approximately half (375 ml) of two of the bottles are conventionally decanted. One bottle is thereafter closed by screwing the cap in place (Control). The other bottle is treated by addition of a 500 mg pelletized lozenge containing 300 mg of a spray dried extract of unfermented, enzyme deactivated plant material from the plant family Theaceae containing approximately 35% soluble antioxidants, The lozenge also contains 100 mg maltodextrin (as bulking—) and 100 mg effervescent powder (as dissolution agent). The effervescent powder, when coming into contact with the wine assists with the dissolution of the lozenge and as by-product also creates a small blanket/headspace of CO.sub.2 thereby assisting in preventing oxidation. All bottles are thereafter stored upright, at room temperature.

[0117] Seven days later, all three bottles are re-opened and tasted. The untreated (Control) has lost freshness and tastes “stale—a sign of oxidation. The treated bottle with a total antioxidant dosage added to the beverage of 380 mg per litre (300 mg×35%/375 ml) has a marked improvement in comparison to the untreated (Control) and compares very favourably to the unopened bottle.

[0118] According to a seventh embodiment of the invention there is provided a differently processed plant materials of the same species to illustrate the importance of correct processing conditions for this invention to produce a beverage that is substantially free from added sulphur compounds.

[0119] Sauvignon Blanc grapes were harvested, de-stemmed and crushed and transferred into three stainless steel tanks. Special care is taken to prevent oxidation of must by using a carbon dioxide blanket to block oxygen from coming into contact with the juice.

[0120] To tank 1 is added 0.5 g of finely milled enzyme deactivated dried plant material of the family Theaceae, containing 12% antioxidants per gram as measured by F-C method.

[0121] To tank 2 is added 0.6 g of finely milled non-enzyme deactivated dried plant material of the plant family Theaceae, containing 10% antioxidants per gram as measured by F-C method.

[0122] Tank 3 is processed per conventional method, utilising sulphur compounds as preservative.

[0123] The must is cold settled and thereafter racked, whilst suitable oenological yeast is added per fermentation specification to each tank.

[0124] Following fermentation, the tanks are treated as follows:

[0125] To tank 1 is added another 0.5 g of finely milled, enzyme deactivated dried plant material of the family Theaceae, containing 12% antioxidants per gram as measured by F-C method. The total antioxidant dosage to the beverage thus amounts to 120 mg per litre [(0.5×12% +0.5×12%)/1000].

[0126] To tank 2 is added another 0.6 g of finely milled non-enzyme deactivated dried plant material of the plant family Theaceae, containing 10% antioxidants per gram as measured by F-C method. The total antioxidant dosage to the beverage in tank 2 also amount to 120 mg per litre [(0.6×10%+0.6×10%)/1000].

[0127] The three tanks are thereafter conventionally processed, i.e. racked off, cold—and protein stabilized and thereafter filtered, before being bottled, to render 3 different Sauvignon Blanc wines.

[0128] 6 months following bottling, the three wines are compared, Tank 3 being the “Control” that contains sulphites and the results are as follows: Wine from Tank 1 (enzyme deactivated plant material) appear very similar in colour to the Control. Wine from Tank 2 (non-enzyme deactivated plant material) has a notably darker appearance to both Tank 1 as well as the Control, which is undesirable from a colour perspective. Regarding taste, Wine from Tank 1 has a fresher (crispier) and more fruity taste than Control. Wine from Tank 2 has a notably different taste (not unpleasant) but not befitting the character of this cultivar.