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 based on non-alcoholic beer enriched with amino acids and dietary fibre containing: 5.6%-10% v/v of yeast autolysate obtained from waste yeast slurry containing all free protein amino acids, both exogenous and endogenous, as well as three non-protein amino acids, i.e. taurine, ornithine and gamma aminobutyric acid, wherein the total content of free amino acids ranges from 30 to 49 g/l of autolysate and wherein the pH of the autolysate ranges from 4.7 to 5.9; 10%-20% v/v of a suspension of dietary fiber derived from crushed brewers spent grain, wherein this suspension is a mixture of soluble and insoluble dietary fiber fractions containing particles of the size up to 0.5 mm; 70% to 84.4% of non-alcoholic bee.

Claims

1. A non-alcoholic functional beverage containing: 5.6%-10% v/v of yeast autolysate obtained from waste yeast slurry containing all free protein amino acids, both exogenous and endogenous, as well as three non-protein amino acids, i.e. taurine, ornithine and gamma aminobutyric acid, wherein the total content of free amino acids ranges from 30 to 49 g/l of autolysate and wherein the pH of the autolysate ranges from 4.7 to 5.9; 10%-20% v/v of a suspension of dietary fiber derived from fragmented brewers spent grain, wherein this suspension is a mixture of soluble and insoluble dietary fiber fractions containing particles of the size up to 0.5 mm, 70% to 84.4% of non-alcoholic beer, wherein the non-alcoholic beer is a product resulting from bottom fermentation of malt wort, wherein the beer contains no more than 0.5% ethanol by volume and has a pH in the range of 4.2 to 4.7 and a bitterness in the range of 25-35 IBU, wherein the content of free amino acids in the non-alcoholic functional beverage ranges from 1.68 to 4.9 g/l of the finished product.

2. The non-alcoholic functional beverage according to claim 1, wherein the pH of the non-alcoholic beverage ranges from 4.2 to 4.7.

3. The non-alcoholic functional beverage according to claim 1, wherein the yeast autolysate is from post-fermentation yeast of the genus Saccharomyces.

4. The non-alcoholic functional beverage according to claim 1, wherein the yeast autolysate contains from 30 to 31 g/l of free amino acids.

5. The non-alcoholic functional beverage according to claim 1, comprising 3 g/l of free amino acids.

6. The non-alcoholic functional beverage according to claim 1, wherein the content of dietary fiber in the suspension of dietary fiber ranges from 20% to 30% of dry mass, preferably from 21% to 25% of dry mass.

7. The non-alcoholic functional beverage according to claim 1, wherein the content of dietary fiber in the suspension of dietary fiber ranges from 24.5% to 25% of dry mass.

8. The non-alcoholic functional beverage according to claim 1, wherein the content of insoluble fraction of dietary fiber in the suspension of dietary fiber ranges from 20% to 27.5% DM (dry mass), and the soluble fraction of dietary fiber in the suspension of dietary fiber ranges from 2.5% to 5% DM.

9. The non-alcoholic functional beverage according to claim 1, wherein the content of insoluble fraction of dietary fiber in the suspension of dietary fiber is 21% DM, and the soluble fraction of dietary fiber in the suspension of dietary fiber is 3.5% DM.

10. The non-alcoholic functional beverage according to claim 1, wherein the dietary fiber content per liter of beverage is 15 g/l.

11. The non-alcoholic functional beverage according to claim 1, comprising: 6.4% v/v of yeast autolysate wherein the content of free amino acids is 47 g per 1 liter of yeast autolysate, 10% v/v of dietary fiber suspension containing 250 g of dietary fiber per 1 liter of dietary fiber suspension 83.6 v/v of non-alcoholic beer, wherein the non-alcoholic functional beverage contains 3g/l of free amino acids and 25 g/l of dietary fiber.

Description

EMBODIMENT 1

[0081] Dietary fibre suspension and yeast autolysate are obtained in separate (parallel) technological processes, where: [0082] 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; [0083] 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.

[0084] 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.

[0085] An alternative solution consists in adding only pasteurised dietary fibre from brewers' grains, under aseptic conditions, to mechanically sterilised (microfiltration) beverage base with autolysate.

[0086] 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.

[0087] 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.

[0088] 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.

[0089] 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).

[0090] Malt, hops and lactic acid as acidity regulators are ingredients of non-alcoholic beer, lactic acid is used to regulate the pH of non-alcoholic beer mainly at the stage of the brewing process.

[0091] After bottling the functional beverage is stored under refrigeration

EMBODIMENT 2

[0092] 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.

[0093] 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.

[0094] 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.

[0095] 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.

Definitions

[0096] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. Preferred methods and materials are described below, although methods and materials similar or equivalent to those described herein can be used in practise or testing of the present invention. All publications, patent applications, patents and other references mentioned herein are incorporated by reference in their entirety. The materials, methods, and examples disclosed herein are illustrative only and not intended to be limiting.

[0097] Autolysate refers to a liquid obtained as a result of autolysis (perforation) of cells; the term autolysis means that the process took place with the help of the internal enzymes of the yeast cells.

[0098] Beverage (drink) refers to a liquid intended for human consumption.

[0099] Non-alcoholic beverage refers to a beverage containing less than 1.2% alcohol by volume (volume/volume %, abbreviation v/v %).

[0100] Free amino acids refer to molecules that exist as single molecules and are not bound by peptide bonds or other bonds into larger peptide complexes.

[0101] Functional beverage refers to a beverage that provides the consumer with a specific nutrient, e.g. protein, fibre, magnesium, etc. or, through its composition, has a specific effect on the consumer's body, e.g. by hydrating it, providing medical or health benefits as well as a reduction in disease risk. Functionality can be attributed only to soft drinks (functional beverages are non-alcoholic). Alcoholic beverages, in accordance with the principles of upbringing in sobriety, cannot be functional beverages.

[0102] bottom fermentation of malt wort or bottom fermentation refers to the fermentation that takes place using bottom fermenting yeast, i.e. yeast that sinks to the bottom of the fermentation tank after the fermentation process. Top-fermenting yeast remains on the surface of the fermented liquid after the fermentation process and, among other things, it distinguishes top-fermenting yeast from bottom-fermenting yeast. All pilsners and lagers are made using bottom-fermenting yeast.

[0103] bitterness refers to the content of bitter substances in hops. Bitterness is determined in International Bitterness Units, (abbreviated to IBU) established by the European Brewery Convention. IBU units indicate how hoppy/bitter the beer is. 1 IBU corresponds to the content of 1 milligram of iso-alpha acids from hops in 1 liter of beer.

[0104] Brewers grainsbrewing grains, for example malt,

[0105] brewers spent grain is a byproduct of the brewing industry. It is obtained as a mostly solid residue after wort production in the brewing process.

[0106] Dietary fiber refers to a plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber.

[0107] In the present invention dietary fiber obtained from fragmented brewers' grains preferably contains: [0108] soluble fiber consisting of: -glucan, arabinoxylans (consisting of arabinose and xylose molecules), as well as xyloglucans; [0109] insoluble fiber is lignin whose monomers are derivatives of coniferyl, sinapyl and coumaryl alcohols. Insoluble fiber is also made of cellulose and some of the hard-hydrolyzing hemicellulosesa heterogeneous group of polysaccharides consisting of pentoses and hexoses linked by -glycosidic bonds and from acids.

[0110] suspension of dietary fiber refer to mixture of soluble and insoluble dietary fiber in water

[0111] Dry mass abbreviation DM refers to the mass of a biological sample after the water content has been removed. The determination was made after drying the material at a temperature of approximately 103 C. to 105 C. to constant weight. The result is given in % DM. As an example, 10% DM suggests that the suspension contained 10 g solid and 90 g of water.

[0112] The term beer as used herein refers to an alcoholic beverage produced by the brewing and fermentation of starches, which are primarily derived from cereal grains (e.g., malted barley, wheat, corn and rice, or mixtures thereof). The term beer also refers to beers prepared with all possible alcohol contents.

[0113] Non-alcoholic beer refers to a beer (created in the fermentation process) with an alcohol content of no more than 0.5% alcohol by volume.

[0114] Conditionally essential amino acids refers to amino acids considered exogenous, which are essential in specific conditions of the human body, e.g. during intensive growth. They include arginine, cysteine (cystine), tyrosine, proline, glycine, glutamine.

[0115] Essential amino acids refers to exogenous amino acids that cannot be synthesized from scratch by the human organism and must therefore come from the diet; they are the basic building block of protein, they include: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine.

[0116] Non-essential amino acids (dispensable, endogenous) refers to amino acids that can be synthesized in sufficient quantities in the human body and do not have to be supplied from food. They include alanine, aspartic acid, asparagine, glutamic acid, serine, glutamine.

[0117] nutraceutical refers to products derived from food sources that are purported to provide extra health benefits, in addition to the basic nutritional value found in foods.

[0118] Malt base refers to a liquid resulting from mashing malt, usually barley, with water. During the mashing process, carbohydrates, proteins, polyphenols and mineral salts are released into the water phase. Then the liquid is filtered out in the filtration process from the grain residue, i.e. spent grains. Further, malt base is subjected to cold protein phenolic stabilization followed by filtration, preferably through a diatomaceous earth filter or for e.g. by centrifugation to eliminate proteins and polyphenols. The malt base obtained in this way is clear because the compounds causing haze are eliminated and thus we receive malt base suitable for beverage according to the invention.

[0119] Water-aroma base refers to a liquid consisting of water and various food additives approved for product categories in accordance with Regulation 1333 of the European Parliament. Thus, water-aroma base as defined herein refers to all non-alcoholic food liquids other than non-alcoholic beer, malt base and water (because the latter is simply supposed to be clean). Thus, it refers to non-alcoholic food drinks created by dissolving ingredients approved for consumption in water and dosing them in drinks.

[0120] Yeast slurry refers to post-fermentation excess yeast; that have been collected from the fermentation vessels after the fermentation process has been completed.

[0121] % w/v refers to weight in volume. It indicates that a particular weight of a solid is contained in a total volume of solution, for example 0.1% w/v means 1 gram per liter or % w/v=g of solute in 100 ml of solution.

[0122] v/v refers to volume in volume, and volume percentage % v/v, i.e. ml of a given substance per 100 ml, for example 10% (v/v) means 10 ml in 100 ml.