FERMENTED BEVERAGES AND PROCESSES OF PREPARING THE SAME

A process for the preparation of a fermented beverage comprising :a) providing a mixture comprising: i) aqueous vegetal base, ii) yeast, and iii) bacteria; and b) fermenting the mixture to provide a fermented beverage having a pH of 5 or lower and c) removing a part of the yeast and bacteria to prov...

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Bibliographische Detailangaben
Hauptverfasser:	BOUARD, Fabien, CREPEL, Pascal, MARCHAL, Laurent, TRONSMO, Kari, TEISSIER, Philippe, DAVAL, Christophe, COLOMBAN, Francois, PHILIPPE, Jean-marc
Format:	Patent
Sprache:	eng ; fre
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:	A process for the preparation of a fermented beverage comprising :a) providing a mixture comprising: i) aqueous vegetal base, ii) yeast, and iii) bacteria; and b) fermenting the mixture to provide a fermented beverage having a pH of 5 or lower and c) removing a part of the yeast and bacteria to provide a beverage comprising at least 10 cfu/ml of each of said yeast and bacteria. A fermented beverage comprising i) a fermented aqueous vegetal base, ii) at least 10 cfu/ml of yeast, iii) at least 10 cfu/ml of bacteria, and iv) a pH of less than 5. L'invention concerne un procédé de préparation d'une boisson fermentée comprenant : a) la fourniture d'un mélange comprenant : i) une base végétale aqueuse, ii) de la levure, et iii) des bactéries ; et b) la fermentation du mélange pour obtenir une boisson fermentée ayant un pH de 5 ou moins ; et c) l'élimination d'une partie de la levure et des bactéries pour obtenir une boisson comprenant au moins 10 cfu/ml de ladite levure et desdites bactéries. L'invention concerne une boisson fermentée comprenant i) une base végétale aqueuse fermentée, ii) au moins 10 cfu/ml de levure, iii) au moins 10 cfu/ml de bactéries, et iv) un pH inférieur à 5.