Process for preparing a fermented beverage

Process for preparing fermented drinks comprises (a) preparing an aqueous extract of 0.5-2 % tea or coffee; (b) adding 4-13 % sugar to the extract; (c) effecting fermentation in one or more stages with at least one strain of yeast and at least one bacterial strain; (d) eliminating insolubles from th...

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Bibliographic Details
Main Authors BAENSCH, JOHANNES, WOOD, ROBERT DUSTAN, RIPPSTEIN, MICHEL
Format Patent
LanguageEnglish
French
German
Published 02.05.2003
Edition7
Subjects
COFFEE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
TEA
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Process for preparing fermented drinks comprises (a) preparing an aqueous extract of 0.5-2 % tea or coffee; (b) adding 4-13 % sugar to the extract; (c) effecting fermentation in one or more stages with at least one strain of yeast and at least one bacterial strain; (d) eliminating insolubles from the fermented drink and (e) subjecting the product to heat treatment at 85-140 degrees C for 30 seconds to 15 minutes.
Bibliography:Application Number: EP19960200359