ES2539731B1 - Procedure for obtaining an alcoholic carrot drink - Google Patents

Abstract

Procedure for obtaining an alcoholic carrot drink, characterized in that it comprises: a) obtaining solid-free carrot juice without heat treatment, and b) alcoholic fermentation in the presence of Saccharomyces cerevisiae var. bayanus Optionally, the process also comprises an additional stage c) of carbonation to obtain a carbonated carrot alcoholic beverage. As well as the product obtained by the process of the invention.

Description

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DESCRIPTION

Procedure for obtaining an alcoholic carrot drink TECHNICAL SECTOR

The present invention is located within the food sector, in particular alcoholic beverages obtained by fermentation.

STATE OF THE TECHNIQUE

There are drinks from the fermentation of fruits or cereals, mostly wine or beer respectively.

However, documents are also known that refer to obtaining alcoholic fermentation beverages from fruits other than wine, including carrots. For example, patent document JP62282576 from Suntory Ltd describes the process of obtaining vegetable sake from carrots comprising a first lactic fermentation and subsequently an alcoholic fermentation using Saccharomyces cerevisiae as a yeast.

On the other hand, patent document JP56169563 of Kagome KK describes a procedure for obtaining Worcester sauce from carrots among other vegetables. The process comprises a heating stage prior to alcoholic fermentation, in which Saccharomyces cereviciae is used as yeast.

Patent application JP4320669 of Asahi Breweries Ltd describes the obtaining of a beverage by carrot fermentation using lacrobasillus, where the beverage comprises less than 1% alcohol.

So far the yeasts of Sacharomyces cerevisiae used for carrot fermentation belong to the cerevisiae variety. However, there is no known method of obtaining an alcoholic carrot drink comprising alcoholic fermentation in the presence of yeast Sacharomyces cerevisiae var. Bayannus

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DETAILED DESCRIPTION OF THE INVENTION

The present invention provides an alcoholic beverage from carrot fermentation. The physicochemical and organoleptic characteristics of the product obtained are completely different from other fermented products known in the state of the art.

This alcoholic beverage is designed primarily for hedonic consumption, as it is known by all, there are many drinks and products that do not satisfy a basic need in the style of Maslow, such as quenching thirst or feeding, but rather seek to fill a personal need within the Scope of pleasure for the senses. Our product aims to satisfy that need to awaken different sensations to our senses.

The main raw material of the alcoholic beverage object of this invention is Carrot (Daucus carota L.), preferably varieties of the Nantesa type. This crop has an important presence in the autonomous community of Castilla y Leon, occupying an area of 2500 ha. They produce about 150,000 tons, covering 26% of Spanish production.

Additionally, this vegetable has important nutritional and dietary properties. Among these dietary elements, a high carotenoid content, in particular p-carotene, should be noted first. This provitamin In addition to contributing to the typical orange color, protects from vision problems and keeps the body tissues, especially the skin and bronchi, in good condition.

On the other hand, the carrot has simple sugars, generally between 8-12% by weight, such as glucose, oligosaccharides such as sucrose and heterogeneous polysaccharides, which are those that when transformed during fermentation contribute alcohol to the drink.

In a first aspect, the present invention relates to a method of obtaining an alcoholic carrot drink, characterized in that it comprises:

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a) obtaining solid-free carrot juice without heat treatment, and

b) alcoholic fermentation in the presence of Saccharomyces cerevisiae var. bayanus

Any carrot variety may be used in the process of the present invention, the use of carrots of the Nantesa, Predor, Nanda, Concerto, Nandrin or mixtures being preferable. More preferably, the method of the invention uses carrots of the Nantesa type, for example, of the Maestro variety.

On the other hand, in the process of the present invention any strain of yeast Saccharomyces cerevisiae var. bayanus, as well as a mixture of different strains of yeast Saccharomyces cerevisiae var. bayanus Among others, commercial Lavin®-EC1118 strains from Lallemand, Viniferm PDM from Agrovin or Actiflore® from Laffort can be used.

The use of yeast Saccharomyces cerevisiae var. Bayanus provides the desired organoleptic characteristics to the alcoholic carrot beverage obtained by the process of the present invention. In particular, the organoleptic characteristics mentioned in the examples section.

The use of a specific yeast determines both the final composition of the fermented product obtained and its organoleptic properties; So the choice of the yeast Saccharomyces bayanus, whose new taxonomy corresponds to Saccharomyces cerevisiae var. Bayanus to obtain the product of the invention is not apparent to the person skilled in the art. This yeast has been previously used to obtain wine (P.A. Henschke et al., Australian Journal of Grape and Wine Research, vol. 6, No. 3, 2000, pages 190-196). However, for the person skilled in the art, it is not obvious that the use of this yeast gave rise to a fermented one with suitable characteristics to be marketed as an alcoholic beverage from a raw material, carrots, whose composition is different from wine.

Nor are the preferred conditions under which the process for obtaining the carrot beverage of the present invention takes place advantageously.

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In a preferred embodiment, step a) of obtaining carrot juice from the process of the present invention comprises:

a-1) eliminate the apical yolk and the final carrot apice,

a-2) crush the carrot,

a-3) separate the carrot juice from the pulp, and

a-4) add antioxidant to carrot juice obtained in the previous stage, where the whole procedure of obtaining carrot juice takes place without heat treatment. Preferably, the carrot juice is obtained at a temperature below 75 ° C, more preferably below 50 ° C.

The tests carried out by the inventors of the present patent application show better results, in particular a higher content of vitamin and antioxidants, when fermentation takes place from carrot juice free of solid parts and without thermal pretreatment either before or after stage a-2) crushing. Additionally, not performing this thermal pre-treatment stage avoids unpleasant "cooked" aromas that were obtained in tests carried out by heating at a temperature of 75 ° C.

The inventors observed that when heated to a temperature of 75 ° C or higher, the beta-carotenes from the starting carrot were completely destroyed and reduction aromas appeared in the beverage. Therefore, such thermal treatment would decrease the commercial value of the carrot alcoholic beverage obtained.

The elimination of the apical yolk, where the leaves are inserted, and the final apex of the carrots, which usually have necrotic tissue, prevents these parts from providing an unpleasant herbaceous taste to the alcoholic carrot drink obtained.

Additionally, the method of obtaining the carrot alcoholic beverage of the present invention may comprise a previous stage of washing and defoliation of the carrots received in the manufacturing plant.

In an even more preferred embodiment, steps a-2) and a-3) take place simultaneously in a crusher-centrifuge where carrot crushing takes place

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and the separation of carrot juice from the pulp by centrifugation. Preferably, the pulp obtained after centrifugation can be pressed, for example using a pneumatic press, at a pressure of less than 2 atm, to obtain an additional fraction of carrot juice which is mixed with the fraction obtained in the centrifuge.

In another preferred embodiment, in step a-4) an antioxidant selected from the group consisting of ascorbic acid and an alkali metalbisulfite salt, such as sodium or potassium salt, is added, with the addition of potassium metabisulfite being preferred to avoid problems for Health associated with excessive sodium intake.

Preferably, the method of obtaining an alcoholic carrot beverage of the present invention may comprise adding potassium metabisulfite in an amount sufficient to achieve a concentration of 50 mg total sulfur / liter before stage b) of fermentation. This protects carrot juice from oxidation and spontaneous fermentation.

More preferably, at the end of the alcoholic fermentation comprised in step b) of the process of the invention, an additional amount of potassium metabisulfite can be added to achieve a concentration between 25-30 mg / l of free sulfur. This prevents the fermentation from continuing.

In another preferred embodiment, the present invention relates to the method of obtaining the carrot alcoholic beverage as described in this patent application, which comprises adjusting the pH of the carrot juice between 4.0-4.5 before stage b) fermentation. These pH values generally correspond to between 2.0-2.5 g / L of total titratable acidity.

This stage of acidification of the juice makes microbial contamination difficult, favors the fermentation of the selected yeast and improves the organoleptic characteristics of the beverage obtained.

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In an even more preferred embodiment, to adjust the pH of the juice between 4.0 and 4.5, a sufficient amount of one or more acids selected from the group consisting of lactic acid, citric acid and tartaric acid is added.

The carrot is very basic, usually pH 5.8-6.3, and having no acid results in a very heavy fermentation and burning sensation in the mouth. The inventors of the present invention have tested different acids, alone or in combination, finding the best option is to use a mixture of lactic acid, tartaric acid, and citric acid.

Thus, preferably the pH of carrot juice is adjusted by adding a mixture of citric acid, lactic acid and tartaric acid. In a particularly preferred embodiment, using between 0.2-0.5 g / L of citric acid, between 1-2 g / L of lactic acid and between 1-2 g / L of tartaric acid.

In another preferred embodiment, the present invention provides the process for obtaining the carrot alcoholic beverage as described in this patent application, which comprises correcting the sugar content of the juice before stage b) of fermentation between 12 and 16 ° Brix.

In an even more preferred embodiment, the sugar content of the carrot juice is corrected by the addition of one or more compounds selected from the group consisting of beet sugar, cane sugar and invert sugar. Preferably, the sugar content is corrected by adding sucrose from sugar beet.

In another preferred embodiment, the method for obtaining the carrot alcoholic beverage of the present invention comprises a stripping stage between 0 and 2 ° C, preferably for 24-48 hours, which comprises the addition of pectolrtic enzymes, preferably Vegazym of ERBSLOH. This stage allows the removal of pectins and other solid particles that interfere with fermentation and make subsequent clarification difficult. Additionally, the addition of pectolrtic enzymes allows the release of valuable compounds such as beta-carotenes.

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In another preferred embodiment, the present invention relates to the method of obtaining the carrot alcoholic beverage as described in this patent application, where stage b) of fermentation comprises:

b-1) ferment the carrot juice obtained in step a) in the presence of Saccharomyces cerevisiae var. bayanus, at a temperature between 15 and 25 ° C, until a sugar content of less than 1% of the initial concentration is obtained, generally between 1-2 g / l depending on the carrot.

The sugar content can be controlled by measuring the density of the fermentation liquid and, once its value is less than 1006 g / L, by analyzing the sugar content.

In an even more preferred embodiment, stage b) of fermentation also comprises: b-2) transferring the liquid obtained in stage b-1) to a cold tank, b-3) keeping at a temperature between 2 and 5 ° C for 24 to 36 hours, b-4) add clarification agent and keep between 5 and 10 ° C for 24 to 48 hours, b-5) transfer to a clean tank and keep at least 30 days at rest, b -6) separate the sediments from the filtrate, and b-7) add invert sugar to the filtrate.

Once this first stage b-1) of fermentation is finished, the liquid obtained is transferred to a cold deposit, where it is kept at a temperature between 2 and 5 ° C for 24 to 36 hours, preferably at 4 ° C for 24 hours.

Subsequently, a clarifying agent is added such as, for example, sodium bentonite. Preferably, sodium bentonite at a concentration between 0.5-1 g / l. This compound allows a more effective and faster clarification. Additionally, sodium bentonite is cheaper and has less possible toxicity and allergy effects compared to other clarification agents such as jellies or casema. However, by lengthening the time other clarification agents could be used with acceptable turbidity results.

Then the fermented liquid is maintained at a temperature between 5 and 10 ° C, for 24 to 48 hours.

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The next stage of this even more preferred embodiment corresponds to the transfer of the fermented liquid obtained after step b-4) to a clean tank, where it is kept for at least 30 days. During this time the fermentation stabilizes resulting in the decantation of the finest sediments. Subsequently, in step b-6) the sediments are separated from the filtrate, that is, from the fermented carrot juice. Preferably, this separation step takes place by filtration through a filter with a pore size of less than 1 ^ m.

In the stabilized and filtered fermented liquid, invert sugar is added in order to adjust the final sugar value of the carrot alcoholic beverage between 30-50 g / l. This invert sugar can be prepared in advance using an aqueous solution of sucrose 70% w / w or clean carrot juice obtained by the procedure as described in this patent application, after removing proteins and pectins with the enzymatic treatment. To this starting product, 5 g / l of lactic acid can be added and brought to a boil, then it is allowed to cool and when it reaches 60 ° C, 5g / l of sodium bicarbonate is added and stirred until it evaporates completely the carbonic resulting from the reaction.

In another preferred embodiment, the method of obtaining the carrot alcoholic beverage as described in this patent application comprises an additional step c) of carbonation to obtain a carbonated carrot alcoholic beverage.

In an even more preferred preferred embodiment, the additional stage c) of carbonation comprises impregnating the fermented liquid obtained after stage b) with carbonic anhydride until reaching a pressure between 2 and 4 kg / cm2 in the fermented carrot liquid, thus obtaining a carbonated carrot alcoholic beverage.

The addition of carbonic anhydride brings greater freshness to the alcoholic carrot drink obtained by the process of the present invention.

On the other hand, a natural carbonation can also be carried out by carrying out a second fermentation from the carrot alcoholic beverage obtained after step b) of the process of the present invention. This second fermentation can take place from

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similar to the process carried out with non-carbonated natural sparkling wines, for example, elaboration by champagne, charmant and similar methods.

In another preferred embodiment, the method of obtaining the carrot alcoholic beverage may comprise a step d) of aging in oak wood to give the beverage a greater complexity of aromas and flavors. With this stage the drink is enriched in aromatic compounds, thus affecting the taste balance of the alcoholic carrot drink obtained.

In a second aspect, the present invention relates to the alcoholic carrot beverage obtained by the process as described in this patent application.

In a preferred embodiment, the carrot alcoholic beverage of the present invention has the following characteristics:

Alcohol between 5 and 9 °, preferably 8.5 °

Total acidity 3.5 - 4.5 g / L tartaric acid pH between 3.5 and 4.0, preferably pH 4.0

In an even more preferred embodiment, the carrot alcoholic beverage as described in this patent application has the following additional characteristics: Residual sugar 30-50 g / L

lower 0.2 g / l acetic acid 20 - 30 mg / L 80 - 110 mg / L 1-3 mg / 100 mL

Volatile acid Free sulphurous Total sulfur Betacarotenes

In another preferred embodiment, the alcoholic carrot beverage of the present invention is a carbonated beverage. Preferably, with overpressure at 20 ° C of carbonic anhydride between 2.5 and 3.5 bar, more preferably 3.5 bar.

The alcoholic carrot drink of the present invention, in comparison with other beverages of this type, is a beverage with a moderate concentration of alcohol, low acid and with a high pH, which remains balanced in the mouth. Additionally, the drink

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Carrot alcoholic of the present invention is resistant to microorganisms, as shown by a volatile acidity value of less than 0.2 g / l acetic acid.

EXAMPLE:

Example 1: Carrot Alcoholic Beverage

In a first stage of the procedure, carrots of the Maestro variety were harvested and defoliated, harvested at the first time (July, August and September), with a minimum of 10% in total soluble solids and 1mg / 100 ml of beta-carotenes; from the province of Valladolid and mainly from the municipality of Valdestillas. Subsequently, the apical yolk and the final apex were removed.

The clean carrots were introduced directly into a crusher-centrifuge where the liquid fraction (juice) was separated from the solid parts (pulp or fiber). The juice obtained was transferred to the fermentation tanks, while the solid parts were pressed using a pneumatic press, at a pressure of 2 atmospheres, obtaining an extra part of the juice that was mixed with the juice obtained after centrifugation.

The juice obtained was added potassium metabisulfite in sufficient quantity to achieve a concentration of 30 mg of total sulfur per liter. Additionally, sucrose from sugar beet was added until reaching 14 ° Brix and a mixture of lactic acid, dric acid and tartaric acid.

The alcoholic fermentation was carried out by Saccharomyces cerevisiae var. active dry bayanus (Lavin®-EC-1118) from Lamemand. The fermentation was carried out between 15 and 25 ° C until the sugar content in the resulting fermentation was less than 1%.

Once the fermentation was finished, the resulting liquid was transferred to cold deposits where it was kept at 4 ° C for 24 hours. After this time, sodium bentonite was added and kept at a temperature of 4 ° C.

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Subsequently, the transfer was carried out to a clean tank and the fermentation was maintained stabilizing for 30 days. After this time, it is filtered through a pore filter of less than 1 ^ m.

To the stabilized and filtered fermented liquid, invert sugar was added to a sugar amount of 42 mg / mL.

This invert sugar was prepared previously using a 70% w / w aqueous sucrose solution to which 5 g / l of lactic acid was added and boiled. Subsequently, it was allowed to cool to 60 ° C, 5 g / l of sodium bicarbonate was added and stirred until the carbonic resulting from the reaction was completely evaporated.

The alcoholic carrot drink obtained in example 1 is characterized by: [complete]

Alcohol Total acidity pH

Reducing sugars Volatile acidity Free sulphurous Total sulfur Betacarotenes

8.48% vol

4.23 mg / L a. Tartaric 3.84

42 mg / mL 0.17 g / L 26 mg / mL 101mg / L 2.59 mg / 100 ml

Example 2: Carrot carbonated alcoholic beverage

The procedure was as described in example 1 to obtain an alcoholic carrot drink. Subsequently, said beverage was carbonated by impregnating carbonic anhydride until reaching a 20 ° C overpressure of 2.5 bar. For this, carbonic anhydride was added up to 4 g / l.

The organoleptic analysis of the carrot alcoholic beverage of the present invention shows:

• Visual phase: orange gold with green iridescence, clean and bright. Foam with small bubble of medium persistence, which once on the surface forms a crown around the edge of the cup.

5 • Nasal phase: remember its vegetable origin (carrot), accompanied by earthy touches and

Herbal

• Gustatory phase: Sweet entry but with a fresh and lively touch, thanks to its fine bubble that leaves a very pleasant sensation in the mouth. Balanced and light. Mean retronasal

10 reminding us of the aromas of wet earth.

The result is a unique and genuine drink with different characteristics than other fermented drinks.

Claims (12)

5 10 fifteen twenty 25 30 1. Procedure for obtaining an alcoholic carrot drink, characterized in that it comprises: a) obtaining solid-free carrot juice without heat treatment, and b) alcoholic fermentation in the presence of Saccharomyces cerevisiae var. bayanus 2. Method of obtaining an alcoholic beverage according to claim 1, wherein step a) of obtaining carrot juice comprises: a-1) eliminate the apical yolk and the final carrot apice, a-2) crush the carrot, a-3) separate the carrot juice from the pulp, and a-4) add antioxidant to carrot juice obtained in the previous stage, where the whole procedure of obtaining carrot juice takes place without heat treatment. 3. Method of obtaining an alcoholic carrot beverage according to any one of claims 1 to 2 which comprises adjusting the pH of the carrot juice between 4.04.5 before the fermentation stage. 4. Procedure for obtaining an alcoholic carrot beverage according to claim 3, wherein the pH is adjusted by adding a mixture of tartaric acid, lactic acid and citric acid. 5. Method of obtaining an alcoholic carrot beverage according to any one of claims 1 to 4, which comprises correcting the sugar content before fermentation between 12 and 16 ° Brix. 6. Method of obtaining an alcoholic carrot beverage according to any one of claims 1 to 5, wherein the stage b) of fermentation comprises: b-1) ferment the carrot juice obtained in step a) in the presence of Saccharomyces cerevisiae var. bayanus, at a temperature between 15 and 25 ° C, until a sugar content of less than 1% is obtained. 5 10 fifteen twenty 25 7. Method of obtaining an alcoholic carrot beverage according to any one of claims 1 to 6, comprising an additional step c) of carbonation to obtain a carbonated carrot alcoholic beverage. 8. Method of obtaining an alcoholic carrot beverage according to claim 7, which comprises impregnating the fermented liquid obtained after stage b) with carbonic anhydride until reaching a pressure between 2 and 4 kg / cm2 in the fermented carrot liquid. 9. Carrot alcoholic beverage obtained by the process as described in any one of claims 1 to 8. 10. Carrot alcoholic beverage according to claim 9, with the following characteristics Alcohol between 5 and 9 ° Total acidity 3.5 - 4.5 g / L tartaric acid pH between 3.5 and 4.0 11. Carrot alcoholic beverage according to claim 10, with the following additional characteristics: Reducing sugars 30-50 g / L Lower volatile acidity 0.2 g / l acetic acid Sulphurous free 20 - 30 mg / L Total sulphurous 80 - 110 mg / L Beta-carotene 1-3 mg / 100 mL 12. Carrot alcoholic beverage according to any one of claims 9 to 11, with overpressure at 20 ° C of carbonic anhydride between 2.5 and 3.5 bar.