Non-alcoholic functional beverage with a malt base or based on non-alcoholic beer or a water-aroma base enriched with amino acids and dietary fibre as well as a method of manufacturing a non-alcoholic functional beverage with a malt base or based on non-alcoholic beer or a water-aroma base, enriched with amino acids and dietary fibre

Abstract

A non-alcoholic functional beverage with a malt base or based on non-alcoholic beer or a water-aroma base enriched with amino acids and dietary fibre contains at the same time autolysate obtained from waste yeast slurry and dietary fibre obtained from fragmented brewers' grains. A method of manufacturing a non-alcoholic functional characterised in that dietary fibre suspension and yeast autolysate are obtained in separate, parallel technological processes, and next they are combined with the base ingredients in the form of malt base or non-alcoholic beer or water-aroma base enriched with flavour and aroma additives to create a non-alcoholic functional beverage.

Claims

1. A non-alcoholic functional beverage with a malt base or based on non-alcoholic beer or a water-aroma base enriched with amino acids and dietary fibre characterised in that it contains at the same time autolysate obtained from waste yeast slurry and dietary fibre obtained from fragmented brewers' grains.

2. A method of manufacturing a non-alcoholic functional beverage with a malt base or based on non-alcoholic beer or a water-aroma base, enriched with amino acids and dietary fibre characterised in that dietary fibre suspension and yeast autolysate are obtained in separate, parallel technological processes where the dietary fibre suspension is obtained in such manner that brewers' grains are mixed with water in the ratio of 1:1, then fragmented at room temperature in a homogeniser, and then the obtained suspension is filtered through a filtration fabric in order to separate particles larger than 0.5 mm while yeast autolysate is obtained in such manner that yeast slurry is subjected to the process of incubation conducted in a reactor with a heating mantle of 45-50° C. and mixing with water in the ratio of 1:1 with added saponin, Quillaja extract, as the inducer where the saponin concentration is 0.04% w/v to relative to diluted yeast slurry; then, after completing the stage of autolysis, the solid fraction is separated by centrifuging in a cooled centrifuge, after which the dietary fibre suspension and/or autolysate is/are combined with the base ingredients in the form of malt base or non-alcoholic beer or water-aroma base enriched with flavour and aroma additives to create a non-alcoholic functional beverage.

3. A method of manufacturing a non-alcoholic functional beverage according to claim 2 characterised in that the obtained dietary fibre suspension and autolysate are in the first instance stored under refrigeration for up to 48 hours and afterwards they undergo pasteurisation, and then they are combined with the base ingredients in the form of malt base or non-alcoholic beer or water-aroma base enriched with flavour and aroma additives to create a non-alcoholic functional beverage.

4. A method of manufacturing a non-alcoholic functional beverage according to claim 2 characterised in that the obtained dietary fibre suspension and autolysate are in the first instance combined with the base ingredients in the form of malt base or non-alcoholic beer or water-aroma base enriched with flavour and aroma additives to create a non-alcoholic functional beverage which is subsequently subjected to pasteurisation.

Description

EMBODIMENT 1

[0036] Dietary fibre suspension and yeast autolysate are obtained in separate (parallel) technological processes, where: [0037] the dietary fibre suspension is obtained in such manner that brewers' grains are mixed with water in the ratio of 1:1, then the obtained suspension is fragmented in a homogeniser at room temperature and then filtered through a filtration fabric in order to separate particles larger than 0.5 mm; [0038] the yeast autolysate, being a source of essential and non-essential amino acids, is obtained in such manner that waste yeast slurry is subjected to the process of incubation conducted in a reactor with a heating mantle (45-50° C.) and mixing with water in the ratio of 1:1 with added saponin (Quillaja extract) as the inducer where the saponin concentration is 0.04% w/v relative to diluted yeast slurry; then, after completing the stage of autolysis, the solid fraction is separated by centrifuging in a cooled centrifuge.

[0039] The dietary fibre suspension and autolysate obtained in this way are stored under refrigeration for up to 48 hours or subjected separately to pasteurisation, which enables preventing intensive Maillard reactions resulting in reduced sugar and FAN content.

[0040] An alternative solution consists in adding only pasteurised dietary fibre from brewers' grains, under aseptic conditions, to mechanically sterilised (microfiltration) beverage base with autolysate.

[0041] After the process of pasteurisation, the dietary fibre suspension and the autolysate are combined with the base ingredients in the form of malt base or non-alcoholic beer or water-aroma base, enriched with flavour and aroma additives to create a non-alcoholic functional beverage.

[0042] In the beverage obtained acc. to the embodiment, autolysate content is 5.6% w/v and the content of dietary fibre from fragmented brewers' grains is at least 2 g/100 mL.

[0043] Furthermore, the functional beverage in the on malt base variant also contains other natural ingredients including malt base at 10% v/v, sugar (glucose) at 6.8% w/v, citrus pectin at 0.003% w/v, citric acid at 0.15% w/v, Quillaja saponaria extract (soap bark extract) at 0.0015% w/v, elderberry blossom syrup at 1-4% v/v; it is also enriched with beer aroma at 0.035% v/v and apple or mint aroma at 0.06% v/v.

[0044] On the other hand, the functional beverage in the variant based on non-alcoholic beer additionally contains barley malt, bitter and aromatic hops and lactic acid (as acidity regulator). After bottling the functional beverage is stored under refrigeration

EMBODIMENT 2

[0045] In the second embodiment, the dietary fibre suspension and autolysate obtained acc. to the first embodiment are in the first instance combined with the base ingredients in the form of a non-alcoholic beverage or a malt base or non-alcoholic beer, and thereafter subjected to pasteurisation.

[0046] The pasteurisation process takes place in a tunnel pasteuriser at 60° C. for 20 minutes or at 80° C. for 10 minutes, or using a flow pasteuriser at 90-93° C. for 60 seconds.

[0047] The pasteurisation process is characterised by effectiveness in maintaining the microbiological stability of the functional beverage provided that the appropriate pH level of the beverage is maintained as well as the CO.sub.2 saturation level and the storage temperature.

[0048] The embodiments presented herein should by no means be treated as an exhaustive list limiting the scope of the invention the idea of which has been characterised in the patent claims.