Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1982-09-13
1985-02-12
Jones, Raymond
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426 14, 426 15, 426385, 426493, 426494, 426804, 203DIG13, 210652, C12G 308, C12G 100, B01D 1300
Patent
active
044991177
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method of preparing natural beverages having a low alcohol content, and the beverages and other products obtained by carrying out the method.
The various alcoholic beverages currently found in a commerce, such as wines, beers, ciders, perrys, aperitives, liqueurs . . . are generally obtained by the alcoholic fermentation of different vegetable sugars contained in various fruits and berries (raisins, apples, pears, prunes, etc.).
The high alcohol content of these beverages, developed heretofore, constitutes at the present time a handicap if not a defect because the frequent ingestion and abuse of these beverages has grave and injurious consequences for human health and public hygiene.
The need to develop and commercialize nonalcoholic beverages thus appears to be an obligation to health and society. At the present time, various attempts to produce beverages with a low alcohol level have been reported in the literature. These efforts, in the case of wine and of beer, generally involve a modification of the alcohol fermentation process so as to reduce the latter in a qualitative and quantitative sense by the utilization of appropriate musts and yeasts.
On a laboratory level, tests of dealcoholization by chromatography have equally been carried out but the extrapolation of this technique to an industrial scale has been too onerous and inconsistent with wine-making rules.
It is also convenient to note that distillation constitutes a classical extraction process for alcohol in fermented beverages such as wine. This technique is energy-consuming and onerous and, when used in the production of alcohols of quality, invariably gives rise to by-products such as low grade wines and distillation residues whose physical, chemical and organoleptic qualities show modifications and denaturing with respect to the original beverages.
The production of beverages of a low alcohol level by passage through semi-permeable membranes has also been mentioned in various patents. Certain of these use a single reverse osmosis process to separate a beverage into a concentrate and a filtrate (Belgian Pat. No. 717 847, German Pat. No. 2 323 094, German Pat. No. 2 339 206) whose respective molecular compositions, and thus the physical, chemical and organoleptic properties, are strictly functions of the splitting (molecular weight separation) threshold of the membrane used. The concentrate, generally retained as a dealcoholized beverage, is of a reduced content or, depending upon the case, totally free of low molecular weight molecules, such as the salts, esters and the aldehydes rejected with the alcohol in the filtrate. Furthermore, the high pressures exerted during the reverse osmosis causes denaturation of a certain number of molecules and of intermolecular bonds which manifests itself as an alteration of the physical-chemical properties (increased turbidity, flocculation, etc.) and organoleptic properties (modified flavor and taste) of the final product. The same considerations apply to dealcoholization processes using other physical phenomena such as a single technique of ultrafiltration with a semipermeable membrane (German Pat. Nos. 2 145 298 and 2 413 236).
The nature of the retentate and of the filtrate obtained essentially depends upon the molecular weight separation threshold of the membrane used and in a given time the dealcoholization generally results in a retentate of large molecules free from the esters, aldehydes and salts necessary for a good taste of the final beverage.
The dialysis process which utilizes still another physical phenomenon (Belgian Pat. No. 883 829) results in the entrainment of the alcohol through a dialysis membrane by a counterelution solution giving the same drawbacks as the preceding with resepct to the final dealcoholized product.
The principal object of the invention is to provide for the preparation and fabrication, starting from a natural liquid already alcoholic and whose fermentation cycle has been completed, of a beverage reconstituted but of low alcohol level (less
REFERENCES:
patent: 3291613 (1966-12-01), Raible
patent: 4083779 (1978-04-01), Combe et al.
patent: 4265920 (1981-05-01), Thijssen
patent: 4322448 (1982-03-01), Matsuura et al.
patent: 4401678 (1983-08-01), Beaumont
Dubno Herbert
Jones Raymond
Ross Karl F.
Weimar Elizabeth C.
LandOfFree
Method of preparing natural beverages having a low alcohol level does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of preparing natural beverages having a low alcohol level, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of preparing natural beverages having a low alcohol level will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1389370