Alcoholic beverage with improved foaming properties and...

C - Chemistry – Metallurgy – 12 – C

Patent

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Details

C12C 5/02 (2006.01) A23L 2/38 (2006.01)

Patent

CA 2532030

The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter, an improving substance for a generating of foam and for the foam stability and water as raw materials with a brewers' yeast.

Boisson alcoolisée mousseuse dont l'effet moussant présente une durée prolongée et procédé de production de ladite boisson, qui consiste à faire fermenter une solution de préfermentation caractérisée en ce que ladite solution est chargée d'une protéine de pois obtenue par extraction à partir de pois. Ce procédé est appliqué en particulier au brassage d'une boisson alcoolisée mousseuse par fermentation, à l'aide de levure, de la solution de préfermentation produite à partir d'une matière première contenant du malt, ou de la solution de préfermentation produite à partir d'un sirop contenant une source de carbone, d'une source d'azote, de houblon, d'une matière colorante, d'une substance améliorant la durée de la mousse ou de l'écume et d'eau en tant que matières premières.

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