Sport beverages and methods for their production
Inventors
Methner, Frank-Jürgen • Kunz, Thomas • SEEWALD, Torsten • DESBROW, Ben
Assignees
Griffith University • Technische Universitaet Berlin
Publication Number
US-11939558-B2
Publication Date
2024-03-26
Expiration Date
2036-04-14
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Abstract
The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.
Core Innovation
The invention relates to a method for producing a sport beverage by providing malt and/or unmalted grains, providing mashing liquor made from spent grains, processing these to obtain a wort, and fermenting the wort using a yeast, preferably maltose-negative yeast. Optionally, the beverage is blended with flavours and/or vitamins and/or sugars are added. The resulting sport beverage is non-alcoholic or has a low alcohol content of less than about 1.2 vol-%, preferably less than 0.5 vol-%.
The problem addressed by the invention is the need for improved non-alcoholic beverages, especially sport beverages, that supply nutrients naturally and comply with evolving consumer health consciousness. Existing beverages or biotechnologically fermented products often have limitations related to fermentation agents or nutritional needs. There is a specific need to create sport beverages that provide health-enhancing qualities such as energy-rich carbohydrates, polyphenols, essential amino acids, vitamins, and minerals in an optimal, naturally achieved ratio that supports physical activities and regeneration.
Claims Coverage
The claims include one independent claim directed to a production method and several dependent claims detailing specific process steps and compositions. There are ten main inventive features extracted from the independent claim and its key dependencies.
Method of producing a sport beverage with controlled low alcohol content
A method for producing a sport beverage with an alcohol content below about 1.2 vol-%, involving steps of providing malt and/or unmalted grains; providing mashing liquor produced from spent grains with protein content about 10 to 30 g/L; processing these to obtain a wort; fermenting the wort using maltose-negative yeast; and blending or adding flavours, vitamins, and non-fermentable sugars.
Use of malt and/or unmalted grains including special malts
Providing malt alone or in combination with unmalted grains such as unmalted barley, and optionally including special malts like colour malt, flavour malt, munich malt, melanoidine malt, and roasted malt or roasted barley for varied colour and flavour profiles.
Selection of unmalted grains
Using one or more unmalted grains selected from barley, wheat, rye, corn, and their combinations in the malt and grain mixture for wort production.
Thermal treatment during mashing with defined rests
Mashing involving thermal treatment with at least three rests: first rest at about 45°C for 20 min; second rest after heating to 66°C for 20 min; third rest after heating to 75°C for 10-20 min followed by heating to 78°C for 3 min, to optimize wort mash.
Lautering and wort boiling with controlled bitterness
Lautering followed by boiling the wort for at least 50 min at about 100°C with a hop dosage delivering 0 to 20 IBUs (International Bitter Units) bitterness, and cooling the wort to about 10°C after boiling.
Use of specific yeast strains for fermentation
Fermentation employing maltose-negative yeasts preferably selected from Saccharomycodes sp. TK 67, Saccharomycodes sp. TK 77, Saccharomyces cerevisiae (Saflager S-23), and Saccharomyces pastorianus HEBRU to control alcohol production and flavor.
Wort acidification by lactic acid bacteria fermentation
Acidification of the wort during boiling by adding fermented wort obtained via a separate fermentation step with lactic acid bacteria, specifically Lactobacillus plantarum strains.
Blending flavors and vitamins before bottling
Blending the wort or fermented wort with selected flavours such as lemon, apple, pomegranate, ginger, pineapple, elder, raspberry, rhubarb, strawberry, maracuja and vitamins including ascorbic acid, vitamin E, vitamin B complex, vitamin D, prior to bottling and pasteurization.
Adding non-fermentable sugars at specific process stages
Adding non-fermentable sugars such as isomaltulose, trehalulose, polydextrose, maltodextrin either after wort boiling at the whirlpool rest or before cooling and fermentation, to modify carbohydrate profile and energy supply.
Preparation of high-protein mashing liquor from spent grains using enzymes
Producing mashing liquor from spent grains by mechanical crushing mixed with brewing liquor in 1:1 to 1:1.5 ratio, followed by enzymatic degradation involving at least a protease and one or more of glucanase/xylanase, pullulanase, or endoprotease added during defined thermal rests for solubilizing proteins to achieve a protein content between 10 and 30 g/L in the mashing liquor.
The inventive features collectively define a method to produce a low-alcohol, non-alcoholic sport beverage with a specific nutrient profile through controlled mash preparation including protein extraction from spent grains by enzymatic treatment, specific thermal process steps, fermentation with maltose-negative yeasts, wort acidification via lactic acid bacteria, and addition of flavours, vitamins, and non-fermentable sugars, producing a beverage suitable to support physical activity and regeneration.
Stated Advantages
The sport beverage naturally achieves an optimal ratio of nutrients including carbohydrates, proteins, amino acids, polyphenols, vitamins, and minerals, leading to enhanced nutritional quality.
The method results in a sport beverage that supports regeneration after physical activity by replenishing carbohydrate reserves and supplying necessary proteins and micronutrients.
Use of maltose-negative yeasts reduces alcohol content while increasing organic acids and fruit esters, improving taste and health qualities.
The production of mashing liquor from spent grains recovers proteins that enhance the protein content of the beverage.
The inclusion of functional non-fermentable sugars enables a sustained energy supply over several hours, improving performance during sportive activities.
The beverage is well tolerated by adults, children, and juveniles due to balanced composition and nutritional availability.
The beverage can be declared alcohol-free (less than 0.5 vol-% alcohol content) making it suitable for broader consumer acceptance.
Documented Applications
Use of the sport beverage before and/or after physical or sports activities to support hydration and regeneration.
Consumption as a non-alcoholic, prebiotic, probiotic, and protein-rich drink to provide nutrients such as carbohydrates, proteins, vitamins, minerals, and polyphenols.
Use by adults, children, and juveniles to support the biological regeneration processes following sportive activities.
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