Sport Beverages and Methods for Their Production

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

This invention provides a method for producing non-alcoholic or low-alcohol sport beverages using malt and/or unmalted grains, incorporating mashing liquor derived from spent grains (to extract proteins), fermenting with specific yeasts, and optionally adding flavors, vitamins, and functional, non-fermentable sugars. The resulting beverage is rich in carbohydrates, proteins, amino acids, polyphenols, vitamins, and minerals, with an optimized nutrient profile for consumption before, during, or after physical activity to support hydration, energy supply, and muscle recovery.

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

• Hydration and recovery drink for athletes after exercise or sports events
• Pre-workout beverage for sustained energy during endurance activities
• Functional beverage for general consumers seeking health-conscious or non-alcoholic alternatives to beer
• Product for children, adolescents, or adults wanting natural, protein-rich, isotonic drinks
• Post-exercise muscle recovery and rehydration therapy in sports medicine or fitness centers

BenefitsContent extracted from patent full text and abstract with AI.

• Non-alcoholic (or very low alcohol), making it suitable for all age groups and health contexts
• Rich in protein, carbohydrates, electrolytes (NaCl), amino acids, polyphenols, vitamins, and minerals for optimal recovery and energy supply
• Slow and steady release of energy due to functional, non-fermentable sugars (like isomaltulose, trehalulose) supporting sustained performance
• Utilizes spent grains as a resource for high-protein content, adding value to brewery by-products and improving sustainability
• Customizable flavors and vitamin content to match consumer preference and nutritional needs
• Clinically demonstrated to have similar hydration efficacy as leading commercial sports drinks
• Supports muscle synthesis and rapid glycogen replenishment post-exercise
• Free from artificial sweeteners and can be produced with organic or 'natural' positioning
• Palatable taste and mouthfeel due to careful recipe design and ingredient selection

Technical Classifications (CPCs)

Inventors & Applicants

Patent 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.