PL450282A1 - Sposób otrzymywania napojów fermentowanych oraz napoje fermentowane - Google Patents

Sposób otrzymywania napojów fermentowanych oraz napoje fermentowane

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Publication number
PL450282A1
PL450282A1 PL450282A PL45028224A PL450282A1 PL 450282 A1 PL450282 A1 PL 450282A1 PL 450282 A PL450282 A PL 450282A PL 45028224 A PL45028224 A PL 45028224A PL 450282 A1 PL450282 A1 PL 450282A1
Authority
PL
Poland
Prior art keywords
pomace
amount
weight
fermented beverages
temperature
Prior art date
Application number
PL450282A
Other languages
English (en)
Other versions
PL248564B1 (pl
Inventor
Patryk Lichocki
Edyta Malinowska-Pańczyk
Original Assignee
Politechnika Gdańska
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Politechnika Gdańska filed Critical Politechnika Gdańska
Priority to PL450282A priority Critical patent/PL248564B1/pl
Priority claimed from PL450282A external-priority patent/PL248564B1/pl
Publication of PL450282A1 publication Critical patent/PL450282A1/pl
Publication of PL248564B1 publication Critical patent/PL248564B1/pl

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166—Addition of, or treatment with, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungi isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/206—Bacterial extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/76—Yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/38—Multiple-step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób otrzymania napoju fermentowanego obejmujący fermentację przy pomocy grzybka herbacianego, charakteryzujący się tym, że w pierwszym etapie prowadzi się ekstrakcję wytłoków owocowych lub warzywnych w ilości od 3,0% do 10,0% wag., wodą lub naparem herbacianym, w ilości od 0,3% do 1,0% wag., z dodatkiem sacharozy w ilości 3,0% do 10,0% wag., w temperaturze od 90°C do 100°C przez okres od 15 do 30 minut. Następnie prowadzi się filtrację uzyskanych ekstraktów i dalej sterylizację. W trzecim etapie wyjałowione ekstrakty zaszczepiane są w temperaturze 20°C kulturą starterową, którą jest grzybek herbaciany w ilości od 0,5% do 2,0% wag., z dodatkiem płynu pofermentacyjnego w ilości 1% obj. i fermentowane przez okres od 7 do 21 dni, w temperaturze od 22°C do 28°C. Jako wytłoki owocowe stosuje się wytłoki z aronii i/lub wytłoki z jabłek, zaś jako wytłoki warzywne stosuje się wytłoki z buraków i/lub wytłoki z marchwi. Przedmiotem zgłoszenia jest również napój fermentowany wykazujący właściwości przeciwdrobnoustrojowe.
PL450282A 2024-11-16 Sposób otrzymywania napojów fermentowanych oraz napoje fermentowane PL248564B1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL450282A PL248564B1 (pl) 2024-11-16 Sposób otrzymywania napojów fermentowanych oraz napoje fermentowane

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL450282A PL248564B1 (pl) 2024-11-16 Sposób otrzymywania napojów fermentowanych oraz napoje fermentowane

Publications (2)

Publication Number Publication Date
PL450282A1 true PL450282A1 (pl) 2025-06-23
PL248564B1 PL248564B1 (pl) 2025-12-29

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012144937A2 (ru) * 2011-04-19 2012-10-26 Skripitsyna Mariya Andreevna Консорциумы микроорганизмов, штаммы микроорганизмов, способы получения сброженной основы, кваса брожения, безалкогольного кваса, способы получения культуральной жидкости чайного гриба, концентрата чайного гриба, напитков чайного гриба и способ получения экстрактов овощей
CN105779330A (zh) * 2016-03-04 2016-07-20 杭州清正生物科技股份有限公司 一种复合菌种及其发酵生产的饮料

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012144937A2 (ru) * 2011-04-19 2012-10-26 Skripitsyna Mariya Andreevna Консорциумы микроорганизмов, штаммы микроорганизмов, способы получения сброженной основы, кваса брожения, безалкогольного кваса, способы получения культуральной жидкости чайного гриба, концентрата чайного гриба, напитков чайного гриба и способ получения экстрактов овощей
CN105779330A (zh) * 2016-03-04 2016-07-20 杭州清正生物科技股份有限公司 一种复合菌种及其发酵生产的饮料

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ALEXANDRE, E.M.C.; AGUIAR, N.F.B.; VOSS, G.B.; PINTADO, M.E.: "Beverages 2023, 9, 45. https://doi.org/10.3390/beverages9020045", PROPERTIES OF FERMENTED BEVERAGES FROM FOOD WASTES/BY-PRODUCTS. *
BARAKAT, N.; BOUAJILA, J.; BEAUFORT, S.; RIZK, Z.; TAILLANDIER, P.; EL RAYESS, Y.: "Beverages 2024, 10, 29. https://doi.org/10.3390/beverages10020029", DEVELOPMENT OF A NEW KOMBUCHA FROM GRAPE POMACE: THE IMPACT OF FERMENTATION CONDITIONS ON COMPOSITION AND BIOLOGICAL ACTIVITIES. *
LEONARSKI E., CESCA K., ZANELLA E., STAMBUK B. U., DÉBORA DE OLIVEIRA, POLETTO P.:: "LWT Vol. 135, 01.2021, 110075.", PRODUCTION OF KOMBUCHA-LIKE BEVERAGE AND BACTERIAL CELLULOSE BY ACEROLA BYPRODUCT AS RAW MATERIAL, *

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