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US 2026/0215460 A1Published application
Fermented beverage composition
AssigneeSociete des Produits Nestle S.A.
InventorsJIYUAN ZHANG, CYRIL MOCCAND, CATHERINE NGOM-BRU, AXEL ANDRE
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Abstract
A beverage composition contains fermented cascara or fermented cascara extract. A further aspect is a method of preparing a beverage composition, the method including steeping cascara in water to form an aqueous cascara extract and steeped cascara; and fermenting the aqueous cascara extract in a presence or absence of the steeped cascara. The fermenting is performed by yeast in an absence of acetic acid bacteria. A still further aspect is the yeast Pichia kluyveri NYSC 5485 (CNCM I-5525).
Claims7
1:
- A container for use in a beverage preparation device, the container containing a beverage composition comprising fermented cascara or fermented cascara extract wherein the weight ratio of 2-phenylethyl acetate to benzaldehyde is greater than 1.
2:
- A method of preparing a beverage composition, the method comprising;
- a. steeping cascara in water to form an aqueous cascara extract and steeped cascara;
- b. fermenting the aqueous cascara extract in a presence or absence of the steeped cascara;
- and
- wherein the fermenting is performed by yeast in an absence of acetic acid bacteria.
2 more elements
3:
- The method of claim 2, wherein the yeast comprises Pichia kluyveri.
4:
- The method of claim 2, wherein the yeast comprises a genetic sequence having a global nucleotide identity of at least 98% to the combination of SEQ IDs NO:
- 1-12.
5:
- The method of claim 2, wherein the fermenting is performed in an absence of Saccharomyces cerevisiae.
6:
- The method of claim 2, comprising separating the aqueous cascara extract from the steeped cascara after fermentation.
7:
- The method of claim 2, wherein the steeped cascara is present during the fermenting of the aqueous cascara extract, and the method comprises drying the steeped cascara together with the aqueous cascara extract after the fermenting.