Kombucha fermented with monosaccharides and having a reduced alcohol content
OwnerFilipp Mirzakhanovinventor
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Abstract
The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.
Claims20
A method for producing a fermented beverage with reduced alcohol content, comprising:
- preparing a base comprising brewed tea;
- adding allulose or an analogue thereof as a primary sweetener at a concentration of 5 mg/mL to 500 mg/Ml;
- inoculating the base with a symbiotic culture of bacteria and yeast (SCOBY);
- and
- fermenting the inoculated base under conditions sufficient to produce a beverage with an alcohol content of less than 0.5% by volume.
A composition comprising:
- providing a fermented tea base produced using SCOBY;
- adding allulose or an analogue thereof;
- adding kratom extract or alkaloids;
- and
- wherein the composition has an alcohol content of less than 0.5% by volume and exhibits prebiotic properties.
A non-alcoholic fermented beverage composition comprising:
- a tea base fermented with SCOBY;
- allulose at a concentration of 5 mg/mL to 500 mg/mL;
- kratom-derived alkaloids at 0.1% to 5% by weight;
- and
- wherein the beverage has an ethanol content of less than 0.5% by volume, a caloric content from sweeteners of less than 1 kcal per gram, and contains live probiotics.
Dependencies are inferred from the claim text.