Process for preparing a concentrated beer flavor product

Details Process for preparing a concentrated beer flavor product Process for preparing a concentrated beer flavor product

C - Chemistry, Metallurgy

12

C

C12C 1/18 (2006.01) C12G 3/02 (2006.01) C12G 3/06 (2006.01)

Patent

CA 2129653

A process for forming a beer flavored concentrate by germinating barley (e.g., in the presence of the enzyme promoting agent gibberellic acid) to produce a green malt of approximately 43% moisture content that is heated in a closed container at 85° to 95°C for 2 to 6 hours (i.e., raising the internal bed temperature to 70° to 89°C for one half to 3 hours) to reduce amylolytic enzyme activity. By kiln drying in an opened container (e.g. at 50° to 65°C for 12 to 18 hours) an amylolytic enzyme deficient green malt of 3.5 to 5.5 wt.% moisture content is produced. This dried malt when used to make a mash (e.g. upon grinding and the addition of brewing water) results in the preparation of a wort that when boiled and pitched with brewers yeast can be fermented by conventional methods. The fermented wot can be diluted with water to yield a malt beverage containing less than 0.5 volume % alcohol and less than 40 calories per 12 ounces or alternatively concentrated by vacuum evaporation, freeze concentration, spray-drying and/or freeze drying to produce an intense beer flavored product.

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