Beer and beer-based beverages and method of modification of polyphenols and silicon content in these beverages
OwnerMilan Stuchlik, Jiri Kopenecinventors
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Abstract
Beer and beer-based beverages in which the content of polyphenols and/or silicon is enhanced by the addition of polyphenols of Silybum marianum in a water-soluble form comprising their mixture with at least one basic amino acid or aminohexitol in the molar ratio of from 1:1 to 1:2 and/or by the addition of colloidal silicon dioxide in a water-soluble form and comprising its mixture with at least one basic amino acid or aminohexitol in the molar ratio of from 1:3 to 1:4. A method of modification of the content of these substances in beverages is also described.
Claims8
Beer or beer-based beverage, characterized in that it contains
- polyphenols of Silybum marianum in a water-soluble form comprising a mixture of the Silybum marianum polyphenols with at least one basic amino acid or aminohexitol in the molar ratio of from 1:1 to 1:2, and/or
- colloidal silicon dioxide in a water-soluble form comprising a mixture of the colloidal silicon dioxide with at least one basic amino acid or aminohexitol in the molar ratio of from 1:3 to 1:4.
A method of modification of the polyphenols content in beer or beer-based beverages, characterized in that a dry extract of the Silybum marianum fruit is added to the beer or beer-based beverage an amount corresponding to up to 100 mg of silymarin/liter of the beverage, preferably 10 to 50 mg of silymarin/liter of the beverage, most preferably 40 to 50 mg of silymarin/liter of the beverage, in the form of a mixture with at least one basic amino acid or aminohexitol in the molar ratio of from 1:1 up to 1:2, optionally with other auxiliary substances, preferably with a physiologically indifferent wetting agent, at any production stage.
A method of modification of the polyphenols content in beer or beer-based beverages, characterized in that the Silybum marianum pericarp or its defatted fruit is added to beer or beer-based beverage in an amount corresponding to up to 100 mg of silymarin/liter of the beverage, preferably 10 to 50 mg of silymarin/liter of the beverage, most preferably 40 to 50 mg of silymarin/liter of the beverage, in the form of a mixture with at least one basic amino acid or aminohexitol in molar ratio of from 1:1 to 1:2, optionally with other auxiliary substances, preferably with a physiologically indifferent wetting agent, at any production stage, preferably at the production stage of mashing.
A method of modification of the silicon content in beer or beer-based beverages, characterized in that silicon is added to the beer or beer-based beverage in an amount corresponding to up to 100 mg of silicon/liter of the beverage, preferably up to 50 mg of silicon/liter of the beverage, in the form of an aqueous solution of colloidal silicon dioxide with the specific surface of particles of from 200 to 380 m2/g in a mixture with at least one basic amino acid or aminohexitol in the molar ratio of from 1:3 to 1:4, optionally with other auxiliary substances, preferably with a physiologically indifferent wetting agent, at any production stage, preferably at the production stage of fermentation.
Dependencies are inferred from the claim text.