ES2539731B1 - Procedure for obtaining an alcoholic carrot drink - Google Patents
Procedure for obtaining an alcoholic carrot drink Download PDFInfo
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- ES2539731B1 ES2539731B1 ES201330762A ES201330762A ES2539731B1 ES 2539731 B1 ES2539731 B1 ES 2539731B1 ES 201330762 A ES201330762 A ES 201330762A ES 201330762 A ES201330762 A ES 201330762A ES 2539731 B1 ES2539731 B1 ES 2539731B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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Abstract
Procedimiento de obtención de una bebida alcohólica de zanahoria, caracterizado porque comprende: a) obtención de zumo de zanahoria libre de sólido sin tratamiento térmico, y b) fermentación alcohólica en presencia de Saccharomyces cerevisiae var. bayanus. Opcionalmente, el procedimiento también comprende una etapa adicional c) de carbonatación para obtener una bebida alcohólica carbonatada de zanahoria. Así como el producto obtenido por el procedimiento de la invención.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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DESCRIPCIONDESCRIPTION
Procedimiento de obtencion de una bebida alcoholica de zanahoria SECTOR TECNICOProcedure for obtaining an alcoholic carrot drink TECHNICAL SECTOR
La presente invention se situa dentro del sector de la alimentation, en particular de bebidas alcoholicas obtenidas por fermentation.The present invention is located within the food sector, in particular alcoholic beverages obtained by fermentation.
ESTADO DE LA TECNICASTATE OF THE TECHNIQUE
Existen bebidas procedentes de la fermentacion de frutos o de cereales, mayoritariamente de vino o cerveza respectivamente.There are drinks from the fermentation of fruits or cereals, mostly wine or beer respectively.
Sin embargo, tambien se conocen documentos que hacen referencia a la obtencion de bebidas de fermentacion alcoholica de frutas diferentes al vino, entre ellas, la zanahoria. Por ejemplo, el documento de patente JP62282576 de Suntory Ltd describe el procedimiento de obtencion de sake vegetal a partir de zanahoria que comprende una primera fermentacion lactica y, posteriormente, una fermentacion alcoholica utilizando Saccharomyces cerevisiae como levadura.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.
Por otro lado, el documento de patente JP56169563 de Kagome KK describe un procedimiento de obtencion de salsa Worcester a partir de zanahoria entre otros vegetales. El procedimiento comprende una etapa de calentamiento previa a la fermentacion alcoholica, en la que se utiliza Saccharomyces cereviciae como levadura.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.
La solicitud de patente JP4320669 de Asahi Breweries Ltd describe la obtencion de una bebida por fermentacion de zanahoria utilizando lacrobasillus, donde la bebida comprende menos de un 1 % de alcohol.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.
Hasta el momento las levaduras de Sacharomyces cerevisiae utilizadas para la fermentacion de zanahoria pertenecen a la variedad cerevisiae. Sin embargo, no se conoce un procedimiento de obtencion de una bebida alcoholica de zanahoria que comprenda la fermentacion alcoholica en presencia de levadura Sacharomyces cerevisiae var. bayannus.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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DESCRIPCION DETALLADA DE LA INVENCIONDETAILED DESCRIPTION OF THE INVENTION
La presente invention proporciona una bebida alcoholica procedente de la fermentation de la zanahoria. Las caracteristicas fisicoqwmicas y organolepticas del producto obtenido son completamente diferentes a otros productos fermentados conocidos en el estado de la tecnica.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.
Esta bebida alcoholica esta disenada principalmente para consumo hedonico, como es conocido por todos son muchas las bebidas y productos que no satisfacen una necesidad basica al estilo de Maslow, como saciar la sed o alimentarse, sino que mas bien buscan colmar una necesidad personal dentro del ambito del placer para los sentidos. Nuestro producto pretende satisfacer esa necesidad de despertar diferentes sensaciones a nuestros sentidos.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.
La materia prima principal de la bebida alcoholica objeto de esta invencion es la Zanahoria (Daucus carota L.), preferiblemente variedades del tipo Nantesa. Este cultivo tiene una importante presencia en la comunidad autonoma de Castilla y Leon, ocupando una superficie de 2500 ha. que producen cerca del 150.000 toneladas, abarcando el 26% de la produccion espanola.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.
Adicionalmente, esta hortaliza tiene importantes propiedades nutritivas y dieteticas. Entre estos elementos dieteticos, cabe senalar en primer lugar un elevado contenido en carotenoides, en particular p-caroteno. Esta provitamina A ademas de contribuir al tipico color naranja, protege de problemas de la vision y mantiene en buen estado los tejidos del organismo, especialmente la piel y los bronquios.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.
Por otra parte, la zanahoria presenta azucares sencillos, generalmente entre 8-12% en peso, como glucosa, oligosacaridos como sacarosa y polisacaridos heterogeneos, que son los que al transformarse durante la fermentacion aportan el alcohol a la bebida.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.
En un primer aspecto, la presente invencion se refiere a un procedimiento de obtencion de una bebida alcoholica de zanahoria, caracterizado porque comprende: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) obtencion de zumo de zanahoria libre de solido sin tratamiento termico, ya) obtaining solid-free carrot juice without heat treatment, and
b) fermentacion alcoholica en presencia de Saccharomyces cerevisiae var. bayanus.b) alcoholic fermentation in the presence of Saccharomyces cerevisiae var. bayanus
En el procedimiento de la presente invention puede utilizarse cualquier variedad de zanahoria, siendo preferible la utilization de zanahoria del tipo Nantesa, Predor, Nanda, Concerto, Nandrin o mezclas. Mas preferiblemente, el procedimiento de la invencion utiliza zanahoria del tipo Nantesa como, por ejemplo, de la variedad Maestro.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.
Por otro lado, en el procedimiento de la presente invencion puede utilizarse cualquier cepa de levadura Saccharomyces cerevisiae var. bayanus, asi como tambien puede utilizarse una mezcla de diferentes cepas de levadura Saccharomyces cerevisiae var. bayanus. Entre otras, pueden utilizarse las cepas comerciales Lavin®-EC1118 de Lallemand, Viniferm PDM de Agrovin o Actiflore® de Laffort.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.
El uso de la levadura Saccharomyces cerevisiae var. bayanus proporciona a la bebida alcoholica de zanahoria obtenida por el procedimiento de la presente invencion las caracteristicas organolepticas deseadas. En particular, las caracteristicas organolepticas mencionadas en el apartado de ejemplos.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.
El uso de una levadura espedfica condiciona tanto la composition final del producto fermentado obtenido, como sus propiedades organolepticas; por lo que la election de la levadura Saccharomyces bayanus, cuya nueva taxonomia corresponde a Saccharomyces cerevisiae var. bayanus para obtener el producto de la invencion no es evidente para el experto en la materia. Esta levadura se ha utilizado previamente para la obtencion de vino (P.A. Henschke et al., Australian Journal of Grape and Wine Research, vol. 6, N° 3, 2000, pags. 190-196). Sin embargo, para el experto en la materia no es evidente que el uso de esta levadura diera lugar a un fermentado con caracteristicas adecuadas para ser comercializado como bebida alcoholica a partir de una materia prima, las zanahorias, cuya composicion es diferente al vino.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.
Asi como tampoco resultan evidentes para el experto en la materia las condiciones preferidas en las que el procedimiento de obtencion de la bebida de zanahoria de la presente invencion tiene lugar de forma ventajosa.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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En una realization preferida, la etapa a) de obtencion de zumo de zanahoria del procedimiento de la presente invention comprende:In a preferred embodiment, step a) of obtaining carrot juice from the process of the present invention comprises:
a-1) eliminar la yema apical y el apice final de la zanahoria,a-1) eliminate the apical yolk and the final carrot apice,
a-2) triturar la zanahoria,a-2) crush the carrot,
a-3) separar el zumo de zanahoria de la pulpa, ya-3) separate the carrot juice from the pulp, and
a-4) adicionar antioxidante al zumo de zanahoria obtenido en la etapa anterior, donde todo el procedimiento de obtencion de zumo de zanahoria tiene lugar sin tratamiento termico. Preferiblemente, la obtencion del zumo de zanahoria tiene lugar a una temperatura inferior a 75 °C, mas preferiblemente inferior a 50 °C.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.
Las pruebas realizadas por los inventores de la presente solicitud de patente muestran mejores resultados, en particular un mayor contenido de vitamina y antioxidantes, cuando la fermentation tiene lugar a partir de zumo de zanahoria libre de partes solidas y sin pre- tratamiento termico ya sea antes o despues de la etapa a-2) de triturado. Adicionalmente, no realizar esta etapa de pre-tratamiento termico evita aromas desagradables a “cocido” que si se obtuvieron en las pruebas realizadas calentando a una temperatura de 75 °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.
Los inventores observaron que al calentar a una temperatura de 75 °C o superior se destruian completamente los betacarotenos procedentes en la zanahoria de partida y aparedan aromas de reduction en la bebida. Por lo tanto, dicho tratamiento termico disminuiria el valor comercial de la bebida alcoholica de zanahoria obtenida.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.
La elimination de la yema apical, donde se insertan las hojas, y del apice final de las zanahorias, que suele presentar tejido necrosado, evita que estas partes aporten un sabor herbaceo desagradable a la bebida alcoholica de zanahoria obtenida.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.
Adicionalmente, el procedimiento de obtencion de la bebida alcoholica de zanahoria de la presente invencion puede comprender una etapa previa de lavado y deshoje de las zanahorias recepcionadas en la planta de fabrication.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.
En una realizacion aun mas preferida, las etapas a-2) y a-3) tienen lugar de forma simultanea en una trituradora-centrifugadora donde tiene lugar la trituracion de la zanahoriaIn 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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y la separation del zumo de zanahoria de la pulpa mediante centrifugation. Preferiblemente, la pulpa obtenida tras la centrifugacion se puede prensar, por ejemplo utilizando una prensa neumatica, a una presion inferior a 2 atm, para obtener una fraction adicional de zumo de zanahoria que se mezcla con la fraccion obtenida en el centrifugado.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.
En otra realization preferida, en la etapa a-4) se adiciona un antioxidante seleccionado del grupo que consiste en acido ascorbico y una sal alcalina de metabisulfito, tal como sal sodica o potasica, siendo preferible la adicion de metabisulfito potasico para evitar los problemas para la salud asociados con un consumo excesivo de sodio.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.
Preferiblemente, el procedimiento de obtencion de una bebida alcoholica de zanahoria de la presente invention, puede comprender anadir metabisulfito potasico en cantidad suficiente para conseguir una concentration de 50 mg sulfuroso total/ litro antes de la etapa b) de fermentation. De esta forma se protege el zumo de zanahoria de oxidaciones y fermentaciones espontaneas.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.
Mas preferiblemente, al finalizar la fermentacion alcoholica comprendida en la etapa b) del procedimiento de la invencion, se puede anadir una cantidad adicional de metabisulfito potasico para conseguir una concentracion entre 25-30 mg/l de sulfuroso libre. De esta forma se evita que continue la fermentacion.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.
En otra realizacion preferida, la presente invencion se refiere al procedimiento de obtencion de la bebida alcoholica de zanahoria tal como se describe en esta solicitud de patente, que comprende ajustar el pH del zumo de zanahoria entre 4,0-4,5 antes de a etapa b) de fermentacion. Estos valores de pH generalmente corresponden a entre 2,0 - 2,5 g/L de acidez total titulable.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.
Esta etapa de acidification del zumo dificulta la contamination microbinana, favorece la fermentacion de la levadura seleccionada y mejora las caracteristicas organolepticas de la bebida obtenida.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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En una realizacion aun mas preferida, para ajustar el pH del zumo entre 4,0 y 4,5 se adiciona la cantidad suficiente de uno o mas acidos seleccionados del grupo que consiste en acido lactico, acido dtrico y acido tartarico.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.
La zanahoria es muy basica, generalmente pH 5,8-6,3, y al no tener ningun acido resulta un fermentado muy pesado y con sensacion de quemazon en la boca. Los inventores de la presente invencion han probado diferentes acidos, solos o en combination, encontrando la que mejor option es utilizar una mezcla de acido lactico, acido tartarico y acido dtrico.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.
Asi, preferiblemente el pH del zumo de zanahoria se ajusta mediante adicion de una mezcla de acido dtrico, acido lactico y acido tartarico. En una realizacion especialmente preferida, utilizando entre 0,2-0,5 g/L de acido dtrico, entre 1-2 g/L de acido lactico y entre 1-2 g/L de acido tartarico.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.
En otra realizacion preferida, la presente invencion proporciona el procedimiento para obtener la bebida alcoholica de zanahoria tal como se describe en esta solicitud de patente, que comprende corregir el contenido de azucar del zumo antes de la etapa b) de fermentation entre 12 y 16° Brix.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.
En una realizacion aun mas preferida, el contenido de azucar del zumo de zanahoria se corrige mediante la adicion de uno o mas compuestos seleccionados del grupo que consiste en azucar de remolacha, azucar de cana y azucar invertido. Preferiblemente, el contenido de azucar se corrige adicionando sacarosa procedente de remolacha azucarera.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.
En otra realizacion preferida, el procedimiento para obtener la bebida alcoholica de zanahoria de la presente invencion comprende una etapa de desfangado entre 0 y 2°C, preferiblemente durante 24-48 horas, que comprende la adicion de enzimas pectolrticas, preferiblemente Vegazym de ERBSLOH. Esta etapa permite eliminar pectinas y otras particulas solidas que interfieren en la fermentacion y dificultan la clarification posterior. Adicionalmente, la adicion de enzimas pectolrticas permite liberar compuestos valiosos como los betacarotenos.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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En otra realization preferida, la presente invention se refiere al procedimiento de obtencion de la bebida alcoholica de zanahoria tal como se describe en esta solicitud de patente, donde la etapa b) de fermentation comprende: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) fermentar el zumo de zanahoria obtenido en la etapa a) en presencia de Saccharomyces cerevisiae var. bayanus, a una temperatura entre 15 y 25°C, hasta obtener un contenido de azucar inferior a 1 % de la concentration inicial, generalmente entre 1-2 g/l dependiendo de la zanahoria.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.
El contenido de azucar se puede controlar midiendo la densidad del liquido de fermentacion y, una vez su valor sea inferior a 1006 g/L, analizando el contenido de azucar.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.
En una realizacion aun mas preferida, la etapa b) de fermentacion ademas comprende: b-2) trasegar el liquido obtenido en la etapa b-1) a un deposito de frio, b-3) mantener a una temperatura entre 2 y 5°C durante de 24 a 36 horas, b-4) anadir agente de clarification y mantener entre 5 y 10°C durante de 24 a 48 horas, b-5) trasegar a un deposito limpio y mantener al menos 30 dias en reposo, b-6) separar los sedimentos del filtrado, y b-7) anadir al filtrado azucar invertido.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.
Una vez ha finalizado esta primera etapa b-1) de fermentacion, el liquido obtenido se trasiega a un deposito de frio, donde se mantiene a una temperatura entre 2 y 5°C durante de 24 a 36 horas, preferiblemente a 4 °C durante 24 horas.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.
Posteriormente, se anade un agente de clarificacion tal como por ejemplo, bentonita sodica. Preferiblemente, bentonita sodica a una concentracion entre 0,5-1 g/l. Este compuesto permite una clarificacion mas efectiva y mas rapida. Adicionalmente, la bentonita sodica es mas barata y tiene menos posibles efectos de toxicidad y alergias respecto a otros agentes de clarificacion como gelatinas o casema. Sin embargo, alargando el tiempo se podrian utilizar otros agentes de clarificacion con resultados aceptables de turbidez.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.
A continuation el liquido fermentado se mantiene a una temperatura entre 5 y 10°C, durante de 24 a 48 horas.Then the fermented liquid is maintained at a temperature between 5 and 10 ° C, for 24 to 48 hours.
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La siguiente etapa de esta realization aun mas preferida corresponde al trasiego del Kquido fermentado obtenido tras la etapa b-4) a un deposito limpio, donde se mantiene al menos 30 dias. Durante este tiempo el fermentado se estabiliza dando lugar a la decantation de los sedimentos mas finos. Posteriormente, en la etapa b-6) se separan los sedimentos del filtrado, es decir, del zumo de zanahoria fermentado. Preferiblemente, esta etapa de separation tiene lugar mediante filtration a traves de un filtro con tamano de poro inferior a 1^m.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.
Al Kquido fermentado estabilizado y filtrado se le adiciona azucar invertido con el objetivo de ajustar el valor de azucar final de la bebida alcoholica de zanahoria entre 30-50 g/l. Este azucar invertido se puede preparar previamente utilizando una disolucion acuosa de sacarosa 70% p/p o zumo de zanahoria limpio obtenido mediante el procedimiento tal como se describe en esta solicitud de patente, tras eliminar proteinas y pectinas con el tratamiento enzimatico. A este producto de partida se le puede anadir 5 g/l de acido lactico y se lleva hasta ebullition, posteriormente se deja enfriar y cuando alcance los 60°C se le adiciona 5g/l de bicarbonato sodico y se agita hasta que se evapore totalmente el carbonico resultante de la reaccion.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.
En otra realizacion preferida, el procedimiento de obtencion de la bebida alcoholica de zanahoria tal como se describe en esta solicitud de patente comprende una etapa adicional c) de carbonatacion para obtener una bebida alcoholica carbonatada de zanahoria.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.
En una realizacion preferida aun mas preferida, la etapa adicional c) de carbonatacion comprende impregnar el liquido fermentado obtenido tras la etapa b) con anhidrido carbonico hasta alcanzar una presion entre 2 y 4 kg/cm2 en el liquido fermentado de zanahoria, obteniendo asi una bebida alcoholica carbonatada de zanahoria.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.
La adicion de anhidrido carbonico aporta una mayor frescura a la bebida alcoholica de zanahoria obtenida por el procedimiento de la presente invencion.The addition of carbonic anhydride brings greater freshness to the alcoholic carrot drink obtained by the process of the present invention.
Por otro lado, tambien se puede realizar una carbonatacion natural realizando una segunda fermentation a partir de la bebida alcoholica de zanahoria obtenida tras la etapa b) del procedimiento de la presente invention. Esta segunda fermentacion puede tener lugar deOn 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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forma similar al proceso realizado con los vinos espumosos naturales no gasificados, por ejemplo, elaboration por metodo champagne, charmant y similares.similar to the process carried out with non-carbonated natural sparkling wines, for example, elaboration by champagne, charmant and similar methods.
En otra realization preferida, el procedimiento de obtencion de la bebida alcoholica de zanahoria puede comprender una etapa d) de crianza en madera de roble para aportar a la bebida una mayor complejidad de aromas y sabores. Con esta etapa se enriquece la bebida en compuestos aromaticos, afectando asi al equilibrio gustativo de la bebida alcoholica de zanahoria obtenida.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.
En un segundo aspecto, la presente invencion se refiere a la bebida alcoholica de zanahoria obtenida por el procedimiento tal como se describe en esta solicitud de patente.In a second aspect, the present invention relates to the alcoholic carrot beverage obtained by the process as described in this patent application.
En una realizacion preferida, la bebida alcoholica de zanahoria de la presente invention presenta las siguientes caracteristicas:In a preferred embodiment, the carrot alcoholic beverage of the present invention has the following characteristics:
Alcohol entre 5 y 9°, preferiblemente 8,5°Alcohol between 5 and 9 °, preferably 8.5 °
Acidez total 3,5 - 4,5 g/L acido tartarico pH entre 3,5 y 4,0, preferiblemente pH 4,0Total acidity 3.5 - 4.5 g / L tartaric acid pH between 3.5 and 4.0, preferably pH 4.0
En una realizacion aun mas preferida, la bebida alcoholica de zanahoria tal como se describe en esta solicitud de patente presenta las siguientes caracteristicas adicionales: Azucar residual 30-50 g/LIn 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
inferior 0,2 g/l acido acetico 20 - 30 mg/L 80 - 110 mg/L 1-3 mg/100 mLlower 0.2 g / l acetic acid 20 - 30 mg / L 80 - 110 mg / L 1-3 mg / 100 mL
Acidez volatil Sulfuroso libre Sulfuroso total BetacarotenosVolatile acid Free sulphurous Total sulfur Betacarotenes
En otra realizacion preferida, la bebida alcoholica de zanahoria de la presente invencion es una bebida carbonatada. Preferiblemente, con sobrepresion a 20°C de anhidrido carbonico entre 2,5 y 3,5 bares, mas preferiblemente 3,5 bares.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.
La bebida alcoholica de zanahoria de la presente invencion, en comparacion con otras bebidas de este tipo, es una bebida con una moderada concentracion de alcohol, poco acida y con un pH elevado, que se mantiene equilibrada en boca. Adicionalmente, la bebidaThe 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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alcoholica de zanahoria de la presente invention es resistente a microorganismos, como muestra un valor de acidez volatil inferior a 0,2 g/l acido acetico.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.
EJEMPLO:EXAMPLE:
Ejemplo 1: Bebida alcoholica de zanahoriaExample 1: Carrot Alcoholic Beverage
En una primera etapa del procedimiento se procedio a lavar y deshojar zanahorias de la variedad Maestro, cosechada en 1° epoca (Julio, Agosto y Septiembre), con un mmimo de 10% en solidos solubles totales y 1mg/100 ml de betacarotenos; procedentes de la provincia de Valladolid y principalmente del municipio de Valdestillas. Posteriormente se elimino la yema apical y el apice final.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.
Las zanahorias limpias se introdujeron directamente en una trituradora-centrifugadora donde se separo la fraction liquida (zumo) de las partes solidas (pulpa o fibra). El zumo obtenido se trasego a los depositos de fermentation, mientras que las partes solidas se prensaron utilizando una prensa neumatica, a una presion de 2 atmosferas, obteniendo una parte extra de zumo que se mezclo con el zumo obtenido tras el centrifugado.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.
Al zumo obtenido se le adiciono metabisulfito potasico en cantidad suficiente para conseguir una concentration de 30 mg de sulfuroso total por litro. Adicionalmente, se anadio sacarosa procedente de remolacha azucarera hasta alcanzar los 14° Brix y una mezcla de acido lactico, acido dtrico y acido tartarico.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.
La fermentacion alcoholica se realizo mediante levadura Saccharomyces cerevisiae var. bayanus seca activa (Lavin®-EC-1118) de Lamemand. La fermentacion se realizo entre 15 y 25 °C hasta que el contenido de azucar en el fermentado resultante fue menor de 1 %.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%.
Una vez finalizada la fermentacion, el liquido resultante se trasego a depositos de frio donde se mantuvo a 4 °C durante 24 horas. Pasado este tiempo se adicionaron adiciono bentonita sodica y se mantuvo a una temperatura de 4 °C.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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Posteriormente, se procedio al trasiego a un deposito limpio y se mantuvo el fermentado estabilizando durante 30 dias. Pasado este tiempo se filtro a traves de un filtro de poro inferior a 1 ^m.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.
Al liquido fermentado estabilizado y filtrado se adiciono azucar invertido hasta una cantidad de azucar de 42 mg/mL.To the stabilized and filtered fermented liquid, invert sugar was added to a sugar amount of 42 mg / mL.
Este azucar invertido se preparo previamente utilizando una disolucion acuosa de sacarosa 70% p/p a la que se anadio 5 g/l de acido lactico y se llevo a ebullicion. Posteriormente se dejo enfriar a 60 °C, se adiciono 5 g/l de bicarbonato sodico y se agito hasta que se evaporo totalmente el carbonico resultante de la reaccion.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.
La bebida alcoholica de zanahoria obtenida en el ejemplo 1 se caracteriza por: [completar]The alcoholic carrot drink obtained in example 1 is characterized by: [complete]
Alcohol Acidez total pHAlcohol Total acidity pH
Azucares reductores Acidez volatil Sulfuroso libre Sulfuroso total BetacarotenosReducing sugars Volatile acidity Free sulphurous Total sulfur Betacarotenes
8,48 % vol8.48% vol
4,23 mg/L a. tartarico 3,844.23 mg / L a. Tartaric 3.84
42 mg/mL 0,17 g/L 26 mg/mL 101mg/L 2,59 mg/100 ml42 mg / mL 0.17 g / L 26 mg / mL 101mg / L 2.59 mg / 100 ml
Ejemplo 2: Bebida alcoholica carbonatada de zanahoriaExample 2: Carrot carbonated alcoholic beverage
Se procedio tal como se describe en el ejemplo 1 para obtener una bebida alcoholica de zanahoria. Posteriormente se procedio a carbonatar dicha bebida impregnando anhidrido carbonico hasta alcanzar una sobrepresion a 20°C de 2,5 bares. Para ello se anadio anhidrido carbonico hasta 4 g/l.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.
El analisis organoleptico de la bebida alcoholica de zanahoria de la presente invencion muestra:The organoleptic analysis of the carrot alcoholic beverage of the present invention shows:
• Fase visual: dorado anaranjado con irisaciones verdes, limpio y brillante. Espuma con burbuja pequena de persistencia media, que una vez en superficie forma una corona en torno al borde de la copa.• 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 • Fase nasal: recuerda su origen vegetal (zanahoria), acompanado de toques terrosos y5 • Nasal phase: remember its vegetable origin (carrot), accompanied by earthy touches and
herbales.Herbal
• Fase gustativa: Entrada dulce pero con un toque fresco y vivo, gracias a su fina burbuja que deja una sensacion muy agradable en boca. Equilibrado y ligero. Retronasal media• 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 recordandonos los aromas a tierra humeda.10 reminding us of the aromas of wet earth.
El resultado es una bebida unica y genuina con caracteristicas diferentes a otras bebidas fermentadas.The result is a unique and genuine drink with different characteristics than other fermented drinks.
Claims (12)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201330762A ES2539731B1 (en) | 2013-05-27 | 2013-05-27 | Procedure for obtaining an alcoholic carrot drink |
| PCT/ES2014/070425 WO2014191596A1 (en) | 2013-05-27 | 2014-05-26 | Method for producing an alcoholic carrot beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| ES201330762A ES2539731B1 (en) | 2013-05-27 | 2013-05-27 | Procedure for obtaining an alcoholic carrot drink |
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| ES2539731B1 true ES2539731B1 (en) | 2016-05-09 |
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| ES201330762A Expired - Fee Related ES2539731B1 (en) | 2013-05-27 | 2013-05-27 | Procedure for obtaining an alcoholic carrot drink |
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| DE69829696D1 (en) * | 1998-09-21 | 2005-05-12 | Chandra Jhawar Ramesh | ISOLATION OF NUTRIENT-rich carotenoids and their formulations |
| CN1388237A (en) * | 2002-02-05 | 2003-01-01 | 安徽古井贡酒股份有限公司 | Carrot wine and its brewing process |
| CN101085956A (en) * | 2007-06-28 | 2007-12-12 | 范传玲 | Preparation method for carrot wine |
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