TECHN I CAL Fl ELD

The invention relates to a method for preparing a ginger-containing beverage.

PRI OR ART

Ginger is extracted from the rhizome of the ginger plant, Zingiber officinale, of the ginger family, and comes in various varieties in several countries, including Peru, China, India and Kenya. Ginger is an ingredient used in food and beverages with a specific taste. Ginger is used, for example, in ginger beer, ginger soft drinks, ginger syrup and ginger tea. Main flavors and fragrances in ginger are the stimulating compounds gingerol, zingerone and shogaol, but gingerdiol, gingerdione, beta-carotene, capsaicin, caffeic acid and curcumin are also present in ginger.

Non-alcoholic beverages comprising ginger can provide an alternative to alcoholic beverages. Due to the unique taste experience associated with ginger, such gingercontaining beverages can replace alcoholic beverages thanks to their aromatic character and sharp aftertaste.

In this context US 2002/0122861 discloses a beverage comprising ginger root juice, a sweetener, citrus juice and water, heated to a temperature and held at that temperature for a certain time for pasteurization, thereby forming an improved, healthier and tastier margarita mix offering the feeling of alcohol.

US 2002/0122861 has the problem that the described preparation of the beverage can be improved in terms of homogeneity and color. A ginger-based drink obtained by carrying out a method as described in US 2002/0122861 is characterized by nonhomogeneity and brown color formation: the non-homogeneity due to the ginger- derived starch, this in the form of a separate layer of white sediment, and the brown color formation, due to the presence of enzymes, resulting in discoloration from a light shade to a dark shade of brown.

The present invention aims to provide a solution for at least some of the above- mentioned problems. SUMMARY OF THE I NVENTI ON

In a first aspect, the invention relates to a method for preparing a ginger-containing beverage according to claim 1. Preferred forms of the method are set out in claims 2 to 19.

DETAI LED DESCRI PTI ON OF THE I NVENTI ON

Quoting numerical intervals by endpoints comprises all integers, fractions and/or real numbers between the endpoints, these endpoints included.

The expression "weight percent", here and throughout the text, refers to the relative weight of a respective constituent (e.g., a fruit juice) relative to the total weight of a composition, such as for example a mixture.

The terms "fruit juice", "fruit pulp", "fruit concentrate", and "fruit puree" in this text refer not only to juice, pulp, concentrate and puree of one or more fruits, respectively, but also to juices, pulp, concentrate and puree, respectively, from vegetables or from other plants, shrubs or trees.

The term "fruit base" is to be understood as fruit juice, fruit pulp, fruit concentrate or fruit puree of one or more fruits, whether or not as a combination of one or more selected from the list of fruit juice, fruit pulp, fruit concentrate and fruit puree. The fruit base is typically sour and varies in sweetness value according to the selected fruits, vegetables, other plants, shrubs or trees. Preferred embodiments of fruit juice, fruit pulp, fruit concentrate and fruit puree according to the invention are juices, pulp, concentrate and puree of ginger, lemon, lime, yuzu, and cranberry, respectively.

The term "ginger juice", as used in this text, is to be understood as the juice of one or more ginger fruits. A non-limiting example of a ginger juice is the juice from the roots of Peruvian ginger, which is characterized by a sharper taste and yellower color than other types of ginger.

The term "citrus juice", as used in this text, is to be understood as the juice of one or more citrus fruits. Non-limiting examples of citrus juices include lime juice and lemon juice.

The term "dye" as used herein is to be understood as meaning any compound which imparts color, including, without limitation, natural dyes, synthetic dyes, color additives and mixtures thereof. Preferably, the dye is food grade or in other words may be used in food or beverages for consumption. Non-limiting examples of natural dyes are fruit and/or vegetable juices, concentrates or powders, riboflavin, carotenoids, for example beta-carotene, lycopene and turmeric. A preferred embodiment of a dye is carrot juice or turmeric juice.

The term "antioxidant" as used herein is to be understood as any compound that inhibits or reduces oxidative damage to cells and biomolecules. Non-limiting examples of antioxidants are vitamins, cofactors of vitamins, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols, e.g., bioflavonoids, flavonols, flavones, phenols, phenolic esters, polyphenolic esters, non-flavonoid phenols, isothiocyanates and combinations thereof. In a preferred embodiment, vitamin C is selected as an antioxidant.

The term "fiber product", as used herein, is to be understood as a product comprising dietary fiber or consisting of dietary fiber. The term "dietary fiber" refers to numerous polymeric or oligomeric carbohydrates with substantially different characteristics of both structure and linkages. Such polymeric and oligomeric carbohydrates are well known to those skilled in the art, and non-limiting examples thereof include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, 0-glucans, pectin, gums, vegetable glue, wax, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and their combinations. A preferred embodiment of a fiber product is an apple fiber preparation.

The term "thickener" as used herein is to be understood as any material that increases the viscosity of a food product or beverage or has water-binding properties. Non-limiting examples of suitable thickeners are carbohydrates, fruit fibers, proteins, fats, lipids, hydrocolloids, gums and the like, or combinations thereof. Non-limiting specific examples of suitable thickeners are gum arabic, gum tragacanth, ghatti gum, agar- agar, guar gum, locust bean gum, konjac gum, alginates, carrageenan, pectin, gum gum[ml], tara gum, gellan gum, pullulan, curdlan, cellulose, microcrystalline cellulose, carboxymethyl cellulose, gelatin, chitosan, maltodextrin or combinations thereof. A preferred embodiment of a thickener is gum arabic.

The term "sweetener", as used herein, refers to any substance which, when consumed, imparts a sweet taste and is considered safe for human consumption. Non-limiting examples of sweeteners are natural sweeteners such as cane sugar, honey, e.g., acacia honey, fruit bases, e.g., fruit bases with a high fructo-oligosaccharide content, high- fructose corn syrup, and alternative sweeteners, such as e.g., stevia infusions, sweet proteins or any combination of these.

The term "herbs", as used in this text, refers to any herbs that may be used in the preparation of food or beverages, and also refers to spices. The term "herbs" can refer to one herb as well as to a combination of several herbs. Non-limiting examples of herbs include basil, coca leaf, cinnamon, cardamom, kola nut, coriander, cloves, turmeric, galangal, lavender, mustard seed, mint, nutmeg, nutmeg blossom, oregano, paprika, rosemary, thyme, lemon verbena, and elderberry.

The term "enzymatic liquefaction", as used herein, refers to the use of one or more enzymes, preferably organic ones, to convert polysaccharides to oligosaccharides.

The term "enzymatic saccharification", as used herein, refers to the use of one or more enzymes, preferably organic ones, to convert polysaccharides and oligosaccharides to monosaccharides and disaccharides.

In a first aspect, the invention relates to a method for preparing a ginger-containing beverage according to claim 1.

By heating the first mixture of ginger root juice and optionally water, i.e. ginger root juice, whether or not diluted, without addition of a fruit base, such as a fruit juice and preferably citrus juice, to a temperature for pasteurization and then pasteurizing it in the first pasteurization step, a desired swelling of the ginger starch can be obtained as well as an intended browning, this also partly due to the reactions of sugars and amino acids, for example Maillard and Amadori reactions, which occur at the temperatures during the initial heating, thus resulting in less discoloration in the perception of a consumer during long-term storage, but also by the enzymatic activity of polyphenol oxidases and polyphenol peroxidases, under suitable conditions of temperature and acidity, with final inactivation of said enzymes.

By the aforementioned heating to a temperature for pasteurization is meant a step of heating to a temperature suitable for pasteurization of the mixture.

Optionally, prior to the step of heating up to a temperature suitable for pasteurization of the mixture, the ginger juice can already be treated to reduce the particle size, in order to obtain a more homogeneous swelling of the ginger starch, for example by means of a high shear mixing process, a milling process or a high-pressure treatment. Optionally, part of the fruit base can already be added during this process, in order to obtain a different degree of starch swelling and browning.

Optionally, the sweetener or part of the sweetener can already be added during this process, in order to obtain an increased degree of dissolution of the sweetener.

Optionally, the herbs or part of the herbs can already be added during this process, in order to obtain an increased degree of dissolution of the herbs.

By initially heating only the diluted ginger root juice to a temperature of pasteurization, specific browning is therefore first intentionally obtained by the activity of polyphenol oxidases and polyphenol peroxidases, under optimal conditions, i.e. a sufficient time in an optimal temperature range, for example between 50°C and 80°C, and at a suitable acidity, e.g. between pH 5.5 and pH 6.5, which would otherwise be too low if the fruit base, such as a fruit juice and preferably citrus juice, had already been added. After inactivation of these enzymes, a brown color is obtained, which is thus stable over time.

Mainly by adding the fruit base, e.g., in the form of a fruit juice and preferably in the form of citrus juice, and partly through the possible addition of sweetener, if the sweetening power of the fruit base(s) used is insufficient to achieve the intended sweet taste and the optional addition of herbs, a drop in temperature of the mixture comprising ginger root juice is obtained. This drop in temperature does not pose a problem in the case of the present invention, since the first mixture was already stabilized towards degradation in the preceding first pasteurization step. Moreover, the second mixture is heated again afterwards to a temperature for pasteurization and pasteurized in a second pasteurization step, this given the addition of the fruit base, possibly optionally the sweetener, and possibly optionally the herbs. Afterwards, the resulting gingercontaining beverage is filled, preferably aseptically, into suitable containers. Alternatively, an initial hot fill can be done in a container (e.g., water bottle or barrel), followed by aseptic filling in the bottles themselves. Preferably, the aseptic filling takes place after cooling in the container, optionally in combination with a high-pressure pasteurization of the final bottle.

By the aforementioned heating to a temperature for pasteurization is meant a step of heating to a temperature suitable for pasteurization of the mixture.

Optionally, prior to the step of heating up to a temperature suitable for pasteurization of the mixture, the fruit base can already be treated to reduce the particle size, in order to obtain a more homogeneous mixture, for example by means of a high shear mixing process, a milling process or a high-pressure treatment.

Optionally, prior to the step of heating up to a temperature suitable for pasteurization of the mixture, the fruit base can already be treated to separate the suspended fraction, whether or not completely, from the fruit base, for example to obtain a clear lemon juice.

In this second step, a ginger juice can also be added, it should be added, for example to introduce ginger with a specific aromatic quality but with a low starch content.

Due to its composition, and mainly due to the ginger root juice, the prepared gingercontaining beverage has a desirable aromatic character and sharp (after)taste, so that the ginger-containing beverage offers a valuable alternative to alcoholic beverages. Moreover, this ginger-containing beverage has an extended shelf life due to the pasteurization steps mentioned, this in combination with the acidic pH of the mixture, this due to the presence of the fruit base in the ginger-containing beverage.

In a more preferred embodiment of the method according to claim 1, the first mixture is pasteurized while stirring in the first pasteurization step. In a preferred embodiment, the second mixture is pasteurized while stirring in the second pasteurization step.

Optionally, the first or second mixture may or may not be additionally mixed via a pump- controlled mixing.

Optionally, the first or second mixture may also be additionally treated or not to reduce the particle sizes of the suspended fraction, for example by a high-pressure treatment or a milling process.

In a more preferred embodiment of the method according to claim 1, the fruit base, for example a fruit juice and preferably a citrus juice, is pressure treated before addition for stabilization, mainly to reduce or avoid microbial degradation. Furthermore, the insides of said containers are preferably treated aseptically beforehand.

Preferred embodiments of the method are set out in claims 2 to 19.

The preferred embodiment of the method as set forth in claim 2 has the effect that in case the sweetening power of a fruit base used is insufficient to obtain an intended sweet taste, this intended sweet taste can be obtained by adding sweetener. The latter embodiment also has the effect that the taste of the ginger-containing beverage can be adjusted as desired by adding herbs.

The preferred embodiment of the method as set forth in claim 3 has the effect that in said temperature-time treatments no starch flakes are obtained, which starch flakes would be present in case of heat treatment at a temperature lower than or equal to 75°C, but also still at a temperature of 80°C. Due to the absence of the flakes, a finally prepared ginger-containing beverage shows an acceptable homogeneity. Yet another advantage is that upon the initial gradual heating to said temperature of 85 to 95°C, the polyphenol oxidase and the polyphenol peroxidase are in an optimum temperature range to provide the intended browning. This provides optimum conditions for the action of said enzymes, for which reference is also made to the optimum pH values discussed above. Yet another advantage is that said temperature-time treatments according to claim 3 are sufficient to finally inactivate both polyphenol oxidase and polyphenol peroxidase.

In the preferred embodiment of the method as set forth in claim 3, and in more preferred embodiments thereof, in the first pasteurization step, the first mixture is maintained at a temperature of 85°C to 95°C for 5 to 30 minutes, more preferably for 10 to 20 minutes, and more preferably at a temperature of 88°C to 90°C. In an even more preferred embodiment of the method as set forth in claim 3, in the first pasteurization step, the first mixture is maintained at a temperature of 88°C to 90°C for 12 to 16 minutes. The heating of the first mixture to said temperatures is preferably done by heating the first mixture from its initial temperature, for example a temperature of 5°C, to said temperatures during a heating period of 5 to 30 minutes.

In addition, methods other than temperature treatment can be used to inactivate polyphenol oxidases and polyphenol peroxidases present and to avoid browning, such as for example by adding tropolone.

The preferred embodiment of the method as set forth in claim 4 has the effect that in this manner a more homogeneous ginger-containing beverage can be ensured, and the ginger-containing beverage has a desired consistency.

In the preferred embodiment of the method as set forth in claim 4, and in more preferred embodiments thereof, in the second pasteurization step, the second mixture is maintained at a temperature of 70°C to 85°C, and more preferably of 76°C to 80°C, until a Brix value of the second mixture of 5°Bx to 40°Bx and more preferably 10°Bx to 40°Bx and more preferably of 20°Bx to 37°Bx, and most preferably of 29°Bx to 33°Bx is obtained. In a more preferred embodiment of the method as set forth in claim 4, in the second pasteurization step, the second mixture is maintained at a temperature of 78°C to 80°C until a Brix value of the second mixture of 29°Bx to 33°Bx is obtained. More preferably, pasteurization is carried out at said temperature in the second pasteurization step until said Brix value and also homogeneity of the second mixture is obtained. Alternatively or additionally to said criterion of Brix values, in the second pasteurization step the second mixture is kept at said temperatures for 5 to 30 minutes. The heating of the second mixture to said temperatures is preferably done by heating the second mixture from its initial temperature, for example a temperature of 30°C to 70°C, to said temperatures during a heating period of 5 to 30 minutes.

In the preferred embodiment of the method as set forth in claim 5, and in more preferred embodiments thereof, during the addition, cooling is carried out to a temperature of from 30°C to 70°C, more preferably from 40°C to 65°C and even more preferably from 50°C to 60°C. Preferably, the cooling to said temperatures is carried out over a period of 5 to 20 minutes. In this context, the fruit base, such as a fruit juice and preferably a citrus juice, preferably has a temperature of 3°C to 30°C, and more preferably a temperature of 4°C to 20°C, and even more preferably of 5°C to 15 °C, before being added to the first mixture.

The preferred embodiment of the method as set forth in claim 6 has the advantage that all the advantageous effects as described for the foregoing claims are reflected herein, which ensures that the specific sequence of steps performed as well as the considered temperature-time treatments are highly suited to prepare a ginger-containing beverage with an extended shelf life and which offers an alternative to alcoholic beverages.

The preferred embodiment of the method as set forth in claim 8 offers the advantage that in this manner one can control the preparation process of the ginger root juice oneself, so that the required quality can be monitored.

The preferred embodiment of the method as set forth in claim 9 has the effect that by applying cold pressing, more juice, less fiber and more nutrients are obtained than in a method in which heat is applied. For example, up to more than 50 and even more than 70 weight percent of juice can be obtained relative to the weight of the ginger roots.

The preferred embodiment of the method as set forth in claim 10 has the effect that the high-pressure treatment increases the shelf life of the ginger root juice, up to a period of one month. See in this context also the above-described embodiment of high- pressure treatment of the fruit base, for example a fruit juice and preferably citrus juice. In addition, for instance high pressure-treated fruit base, for instance a fruit juice and preferably citrus juice, can be added in a small amount directly to an optionally filtered ginger root juice, in order to obtain an increase in shelf life.

The preferred embodiment of the method as set forth in claim 11 has the effect that such a composition imparts to the prepared ginger-containing beverage an intended aromatic character and desirable sharp aftertaste, so that the ginger-containing beverage offers a valuable alternative to any alcoholic beverage.

Furthermore, a prepared ginger-containing beverage according to claim 11 can be used as a concentrate because of its rather low water content, or in some cases even because of its absence of water. For example, a consumer can water down or dilute the gingercontaining beverage as desired, for example with water, whether or not carbonated, or soft drink. Preferably, this is diluted according to a factor of 4 to 8. According to the above-mentioned brown color that is stable during storage, a desired deep, full color can still be obtained after this dilution. This results in the advantages that a consumer can prepare many non-alcoholic beverages based on a limited amount of the gingercontaining beverage, and storage and transportation costs are minimized.

In the preferred embodiment of the method as set forth in claim 11, and in more preferred embodiments thereof, the following amounts of the ingredients, expressed on a weight basis with respect to the ginger-containing beverage, are used during the method:

- 20 to 70 weight percent, more preferably 20 to 50 weight percent, even more preferably 20 to 40 weight percent, and most preferably 25 to 35 weight percent ginger root juice;

- 0 to 30 weight percent, more preferably 10 to 20 weight percent and even more preferably 12 to 17 weight percent water;

- 15 to 50 weight percent and more preferably 20 to 25 weight percent fruit base, such as a fruit juice and preferably citrus juice, more preferably lemon juice or lime juice;

- 0 to 40 weight percent and more preferably 5 to 30 weight percent and even more preferably 27 to 33 weight percent sweetener; and

- 0 to 3.5 weight percent and more preferably 1.5 to 2.5 weight percent herbs.

Preferably all ingredients are organic or of biological origin. The preferred embodiment of the method as set forth in claim 12 has the effect that the ginger juices mentioned in claim 12 are, because of their specific taste, very suitable for giving the prepared ginger-containing beverage its aromatic character and sharp aftertaste, making the ginger-containing beverage a valuable alternative for any alcoholic beverage.

The preferred embodiment of the method as set forth in claim 13 offers the advantages of lemon juice and/or lime juice as the selected fruit base with a pleasant taste and low pH value, which low pH value offers further protection against spoilage of the gingercontaining beverage. Preferably, the lemon juice or lime juice has a pH of 2.2 to 2.8.

According to preferred embodiments of the method, one or more natural sweeteners, one or more alternative sweeteners, or a combination thereof are selected as sweeteners.

The preferred embodiment of the method as in claim 14 describes cane sugar because of its sweetening ability and its very rich and distinct taste. In particular, the cane sugar has a suitable composition of sucrose, lactose and fructose, a pleasant molasses taste and a light golden color.

The preferred embodiment of the method as set forth in claim 15 offers the advantage that due to the strong sweetening capacity of a stevia infusion a lower total amount of sweetener is required in the ginger-containing beverage. As a result, the calorie content of the drink can be significantly reduced, which can be beneficial for health reasons. An addition of cane sugar, preferably in moderate amounts so as not to increase the calorie count too much, can serve to mask the slightly bitter aftertaste of stevia as perceived by a fraction of the population.

The preferred embodiment of the method as set forth in claim 16 has the effect that a suitable distribution of particle sizes in the micrometer range can be obtained via high- pressure homogenization or high shear mixing process and milling process.

In a preferred embodiment of the method, after filling the ginger-containing beverage into one or more containers, the ginger-containing beverage is additionally homogenized; this to further increase the homogeneity of the drink. This can be achieved by shaking the containers filled with ginger-containing beverage. In a preferred embodiment, one or more containers filled with ginger-containing beverage are shaken simultaneously, e.g., while they are all grouped on a pallet. The preferred embodiment of the method as set forth in claim 17 has the effect that a viscosity decrease can be obtained in a natural way by enzymatic liquefaction. Endogenous or exogenous enzymes can be used for this, preferably of the organic type.

The preferred embodiment of the method as set forth in claim 18 has the effect that monosaccharides and/or disaccharides can be obtained in the ginger root juice, the first mixture and/or the second mixture in a natural manner by enzymatic saccharification, which can ensure in a natural way a pleasant sweet taste of the drink and can also provide the effect that less sweetener needs to be added, and that additionally the drink can be marketed (and the containers can be labeled) stating "without added sugars". Endogenous or exogenous enzymes, preferably organic ones, can be used for this.

The preferred embodiment of the method as set forth in claim 19 has the effect that the properties of the ginger-containing beverage can be adjusted where necessary by adding the one or more additives.

In what follows, the invention is described by way of non-limiting examples illustrating the invention, and which are not intended to and should not be interpreted as limiting the scope of the invention.

EXAM PLES

For advantages and technical effects of elements described below in the Examples, reference is made to the advantages and technical effects of corresponding elements described above in the detailed description.

Example 1: Preparing ginger root juice

Organic ginger roots are first washed. The washed ginger roots are then cold pressed, whereby a yield of 50 to 70 weight percent juice is obtained by the cold pressing, relative to the weight of the ginger roots. The juice obtained is then filtered through a mesh filter, after which the obtained filtrate is filled into high-density polyethylene bags which are then sealed. Subsequently, the ginger root juice in the bags is high-pressure treated at a pressure level of up to 1000 MPa, after which the ginger root juice has a shelf life of up to one month. For example, a small amount of lemon juice can also be added to the ginger root juice, in order to further extend the shelf life due to a lowered pH.

Example 2: Preparing a ginger-containing beverage

80 to 100 kg of ginger root juice and 40 to 50 kg of water are combined in a mixing vessel. The resulting mixture is here referred to as a "first mixture". The ginger root juice is preferably prepared according to the procedure of Example 1. The ginger root juice preferably has a pH of 5 to 7.5 and a Brix value of 2°Bx to 10°Bx.

In a next step, the first mixture of ginger root juice and water is heated to a temperature of 88°C to 90°C for pasteurization, and then the first mixture is kept at said temperature for 12 to 16 minutes.

Then to the pasteurized first mixture thus obtained, while cooling to a temperature of 50°C to 60°C, are added successively 50 to 60 kg of lemon juice, 70 to 80 kg of cane sugar and 2 to 8 kg of herbs, thus obtaining a second mixture. This cooling effect is largely obtained by adding the lemon juice. Preferably, the lemon juice has a temperature of 18°C to 28°C before addition. The lemon juice preferably has a pH of 2 to 3 and a Brix value of 7°Bx to 10°Bx. The lemon juice has been pressure treated for stabilization before addition, mainly to reduce or avoid microbial degradation.

Then the second mixture is heated to a temperature of 78°C to 80°C for pasteurization, and then the second mixture is kept at said temperature until homogeneity is obtained and a Brix value of 29°Bx to 33°C is established, thus obtaining a ginger-containing beverage with a shelf life of one year. Finally, the ginger-containing beverage is aseptically filled into several glass bottles, the glass bottles being closed with caps formed for this purpose.