Verfahren zur Herstellung eines fermentierten Getränkes

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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Bibliographische Detailangaben
Hauptverfasser:	BAENSCH, JOHANNES, WOOD, ROBERT DUSTAN, RIPPSTEIN, MICHEL
Format:	Patent
Sprache:	ger
Schlagworte:	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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Beschreibung
Zusammenfassung:	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.