Method for Producing a Beverage

Simple SummaryContent extracted from patent full text and abstract with AI.

This patent describes a method for making a low-alcohol (<0.5% by volume) beverage from malt, by fermenting a malt-based wort using maltose-negative yeast strains. The process may include various types of malt and can involve fermentation by lactic acid bacteria or the addition of lactic acid and other flavors, resulting in a naturally produced, energizing, and health-promoting drink with minimal alcohol content. The beverage can be produced in different flavors and colors, optionally with carbonation and pasteurization, and is suitable for consumers seeking alcohol-free malt-based drinks with health benefits.

Use CasesContent extracted from patent full text and abstract with AI.

• Manufacturing alcohol-free or low-alcohol malt beverages ('malz limo', malt sodas) for health-conscious consumers.
• Producing alcohol-free beers with a natural malt flavor and low calorie content.
• Creating flavored, non-alcoholic malt drinks for children, adolescents, and adults.
• Providing a base beverage for new organic, prebiotic, or probiotic soft drinks.
• Supplying drinks to markets with strict alcohol consumption regulations or for individuals who avoid alcohol.
• Extending the product range for breweries to capture the growing market for healthy, non-alcoholic beverages.

BenefitsContent extracted from patent full text and abstract with AI.

• Alcohol content below 0.5% vol, enabling 'alcohol-free' labelling according to regulations.
• Natural production process using malt and fermentation without added sugar, resulting in lower calorie content compared to traditional malt drinks.
• High in carbohydrates, polyphenols, essential amino acids, vitamins, and minerals, offering health-promoting benefits.
• Suitable for all age groups, including children and youths.
• Widely customizable in flavor and color, including the possibility for 'bio/organic' variants.
• Can be produced using standard brewing equipment, making adoption cost-effective for breweries.
• Potential for functional beverage claims due to prebiotic and probiotic characteristics.
• Offers anti-cancerogenic, antioxidative, anti-inflammatory, and other beneficial health effects linked to polyphenols.

Technical Classifications (CPCs)

Inventors & Applicants

Patent Abstract

The invention relates to a method for producing a beverage having an ethanol content of under 0.5 vol %. According to the invention, the method comprises the following steps: a) providing malt for producing a wort; b) processing the malt into a wort; and c) fermenting the wort by means of a maltose-negative yeast.