GB2484112A

GB2484112A - Powder for making a carbonated malt beverage

Info

Publication number: GB2484112A
Application number: GB1016404.4A
Authority: GB
Inventors: Ibrahim Fernandez
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-09-30
Filing date: 2010-09-30
Publication date: 2012-04-04
Anticipated expiration: 2030-09-30
Also published as: GB2484112B; GB201016404D0

Abstract

A dried powder for making a drink such as non-alcoholic beer comprises a malt component, an acidic agent and a cold-soluble foaming agent. The foaming agent may be sodium or potassium carbonate or bicarbonate and the acidic agent may comprise malic, citric, ascorbic, aspartic or tartaric acid. The powder may further comprise sweeteners or flavourings such as quinine, sucralose or Acesulfame K and may also comprise whey powder. A beverage formed by hydrating the powder in liquid, preferably water, is also described.

Description

CARBONATED MALT DRINK

Fieki of Invention The present invention relates to carbonated malt drinks.

Bacicqound of Invention There is much of the world that does not drink alcoholic beverages, however there is known to be something refreshing about a pint of sparkling beer, whether drunk in the heat or cool. Common soft drinks such as Coca-Cola® have attributes that lend more readily to sweeter less-refined palates and serve less to quench thirst. Sparkling drinks provide a sensation that refreshes the drinker and it is recognised that sparkling malt drinks have particular refreshing characteristics when correctly composed and often encourage repeat drinking.

However sparkling drinks typically need to be kept in fluid form, as the addition of carbon dioxide is typically at manufacture, and the storage of vacuum sealed containers is not always possible in all environments, as well as creating logistical problems due to the mass to be transported.

In other cases the carbonation is added at serving such as in the case of most draught beers. This too requires a set-up including separate barrels of beverage and gas that is clearly not appropriate in many cases.

Carbonation is the act of dissolving carbon dioxide in the water. A slightly bitter, acidic taste is a feature of most carbonated water because of the carbonic acid (a byproduct of carbonation). Carbonating water involves passing a large amount of pressurized carbon dioxide through water. More pressure allows for more carbon dioxide to dissolve in the water.

I

The need is for an acceptable flavour to a drink powder delivering carbonation, in a powdered form.

In particular therefore there has for some time been an interest in the global beverage industry to produce a stable and good tasting carbonated and powdered malt drink for the African market.

Prior Art

Alcohol free beers are available and have been commercially widely available since the 1980s.

Whereas fruit flavoured powdered drinks already exist, these products are not carbonated. The problem to be overcome is achieving an acceptable flavoured drink that delivers a fizz sensation when consumed. This fizz is referred as a desirable mouthfeel.

Soft drinks that are carbonated also exist in dried form, having typically high sugar or sweetener levels and levels of flavouring to mask any sourness.

The reaction of sodium bicarbonate and acid to create carbonation is well known in the field of pulverised drinks, however as a result of the reaction, sodium citrate salts are formed, which are unpleasant to taste.

In the production of candy powder the fizzing sensation results from the endothermic reaction between sodium carbonate and a weak acid, commonly citric acid, releasing carbon dioxide gas, which occurs when the sherbet is moistened.

US patent application US 2002 136 816A1 (CHANG) discloses a dry composition capable of generating carbonated alcoholic beer. This comprises a blend of an edible carbonation source and a source of alcoholic beer. This edible carbonation source is present as agglomerates having various particle sizes, wherein the smaller particle sizes are adapted to rapidly release carbon dioxide in the presence of water and the larger particle sizes adapted to slowly release carbon dioxide in the presence of water.

UK patent application GB 883 169 A (DILLER) discloses a dry powder for adding to water to produce an effervescent soft drink, in which the ebullient reacting agent is a carbonate and an acid reacting substance is present, characterised by selecting for either the carbonate or the acid ingredient or both a readily water-soluble substance in association with a sparingly water-soluble substance sufficiently finely divided to produce a colloidal dispersion thereof when the powder is added to water. This is such that an immediate generation of carbon dioxide is produced followed by a slow and prolonged generation of carbon dioxide.

UK patent application GB 906323(A) discloses a method for the preparation of a readily water-soluble sugar preparation comprising ingredients which react together in the presence of more than 8 % by weight of water based on the dry ingredients. A solution of sugar in water is mixed with one or more substances from which, in the presence of water, by reaction with one or more reagents lowering the p H of the water a gas can be liberated, the mixture is subsequently dried to form grains consisting of a very intimate mixture of sugar and said substance or substances, and the grains are finally mixed with the powdered reagent or reagents, or sugar is mixed with a substance or substances from which in the presence of water, by reaction with one or more reagents lowering the p H of the water a gas can be liberated, one or more reagents lowering.

Summary and Descjpflon of the Invention

According to a first aspect of the invention there is provided a dried form, a mixture to which a liquid is added, for making a beverage, the mixture including: a malt component, an acidic agent and a cold soluble foaming agent.

The cold soluble foaming agent is a dry carbon dioxide generating particulate reacting with the acidic agent such that to obtain a carbonation effect. In the preferred embodiment sodium bicarbonate and malic acid are combined together and create this reaction in a. Said two ingredients react with water to release carbon dioxide gas and deliver a pleasant mouthfeel. The malt is provided in a granulated or crystalline form, such as malt graduals.

In the preferred embodiment malic acid is used, having notable flavour-blending characteristics and sour/sweet balance. The beverage is provided in granular form ready for reconstituting with liquid, ideally water.

In further embodiments the acidic agent may be a combination with citric acid, ascorbic, aspartic, tartaric acid.

The cold soluble foaming agent is ideally such as edible water-soluble carbonate or bicarbonate salt such as sodium or potassium carbonate or bicarbonate that evolves carbon dioxide.

This beverage therefore may in its preferred embodiment include a combination of the following: Dark malt powder without sugar Cold soluble foaming agent Colour Malic acid Flavour Quinine In addition artificial sweetener such as acesulfame potassium, aspartame, saccharine and/or sucralose is used. Sugar variations may be possible depending on combinations, using compressible sucrose, or maltose or dextrose or fructose or one of the many sugar alcohols like maltitol or xylitol or lactitol or similar compounds.

The proportions used in the preferred embodiment are calculated to produce a beverage that gives the adequate fizz but minimises the production of citrate salts, to deliver the perfect balance of bitter and sweet flavours.

The carbonation found in carbonated seltzers is tasted on the same grouping of taste buds that detect sour flavours. So in a carbonated malt drink, the fizz and sour taste are competing for the same protein receptors, resulting in a taste that's less sour.

The colour may be for example as caramel colour, made by heating corn or cane sugar and other carbohydrates under controlled conditions to achieve the desired colour and utilised to give a cola colour to the beverage.

Ideally the beverage powder will be moisture and temperature stable, although preferably supplied in moisture and air tight containers.

In the preferred embodiment combination quinine is used as a flavouring agent but other flavouring agents may be used artificial or essential oil or extract which contains the flavouring constituents derived from a spice, fruit, vegetable, herb, dairy product, or other foods, whose significant function in food is flavouring rather than nutritional..

In addition the combination of ingredients may be varied or added to add variations and different complexity of aroma and taste and produce varying blends for varying markets or appetites, such as for instance providing lighter blends or more sparkling aromas.

The combination of ingredients used in the preferred formulation helps to cover the taste resulting from the sodium citrate. Sodium citrate can refer to any of the sodium salts of citric acid (though most commonly the third). In this case the referred to is monosodium citrate.

The drying of the whole or part of the beverage solution to grains, consisting of a mixture of the above, can be effected in any known way, such as in a current of hot air, spray drying or by granulation.

The product furthermore provides an acceptable amount of white powder visible in the final blend, said visibility otherwise causing a question on the viability of the consumer to believe the product is a malt drink.

The beverage may be provided in powder, lozenge or tablet form, or other form that lend itself to powdered substances. As a powder, sachets may be provided such that powder is kept in a sealed container for single or plural use. This means the beverage can be easily transported for travel.

As tablets or other compressed form the beverage may be simply stored and transported with maximum flexibility. Other commercial packaging might include tubes.

In use, the preferred embodiment of the beverage will be in a container and have water poured over.

It will dissolve rapidly in water to ensure that a drink is instantaneous, not needing repeat stirring or agitation to form an evenly dissolved liquid. The carbonate source dissolves more slowly to release carbon dioxide into the beer over a longer period of time, providing a fizzy beverage fluid that is not sour or tart.

The invention has been described by way of examples only and it will be appreciated that variation may be made to the above-mentioned embodiments without departing from the scope of invention. With respect to the above description then, it is to be realised that the optimum dimensional relationships for the parts of the invention, to include variations in size, materials, shape, form, function and manner of operation, assembly and use, are deemed readily apparent and obvious to one skilled in the art, and all equivalent relationships to those illustrated in the drawings and described in the specification are intended to be encompassed by the present invention.

Therefore, the foregoing is considered as illustrative only of the principles of the invention. Further, since numerous modifications and changes will readily occur to those skilled in the art, it is not desired to limit the invention to the exact construction and operation shown and described, and accordingly, all suitable modifications and equivalents may be resorted to, falling within the scope of the invention. Examp

Example I shows an embodiment of the invention.

Example I

The beverage is produced by blending a range of ingredients together at specific percentage addition levels. The product formulation is as follows; Dark malt powder without sugar, Sodium bicarbonate, Cold soluble foaming agent, Colour, Malic acid, Flavour, Quinine, Acesulfame K, Sucralose.

Following this, 1 -2 kilo of the liquid malt is spray dried to achieve a powdered product that has similar flavour characteristics to the liquid malt with good cold water solubility. Particle size is similar to the other raw materials used in the recipe so in the region of: <63pm = 35%, 63 -400pm = 58%, >400pm = 7%.

The brix of the liquid malt to be provided for the trial is in the region of 60-70.

The dryer settings are as follows: Inlet temperature = in the region of 150°C to 180°C Outlet temperature = in the region of 75°C to 100°C 2 fluid nozzle

Claims

CLAIMS1. A dried form, a mixture to which a liquid is added, for making a beverage, the mixture including: a malt component, an acidic agent and a cold soluble foaming agent.
2. An effervescent beverage including: a malt component and an acidic agent.
3. A beverage according to claims I or 2 wherein the malt component is malt graduals.
4. A beverage according to claims 1, 2 or 3 wherein the cold soluble foaming agent is sodium bicarbonate.
5. A beverage according to claims I to 4 wherein the acid is malic acid.
6. A beverage according to any preceding claim wherein there is provided at least one further aromatising, flavouring and sweetening agent.
7. A beverage according to claim 7 wherein there is included quinine.
8. A beverage according to claim 7 wherein there is included at least one flavouring additive.
9. A beverage according to claim 7 wherein there is included at least one high potency sweetening agent.
10.A beverage according to claim 10 wherein the high potency sweetener is sucralose.
11.A beverage according to claim 10 wherein there is included Acesulfame K.
12.A beverage according to any preceding claim wherein the proportions in which the ingredients are mixed -malt component 50 to 60%, dextrose or sugar 25 to 30%, maltodextrin 5 to 6%, acidic agent 3 to 4%, whey powder 4 to 5%.
13.A beverage according to any preceding claim provided in a powdertablet or lozenge.
14.A beverage formed by hydrating the dried form to any of the preceding claims.