Process for producing malt-based beverage using malt...

C - Chemistry – Metallurgy – 12 – C

Patent

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Details

C12C 1/16 (2006.01) C12G 3/08 (2006.01)

Patent

CA 2527103

A process for producing malt-based drink, in which any components, affecting flavor, froth quality, flavor stability and suspension stability, of the malt- based drink can be regulated by separating dried malt barley as a raw material for malt-based drink by tissues. In particular, the process for producing malt- based drink comprises separating dried malt barley into albumen, endothelial layer, rhytidome, plumelet, malt root and unseparated part fractions and preparing a feedstock of malt-based drink from each or a blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, froth quality, flavor stability and suspension stability, of the malt-based drink can be regulated.

L'invention porte sur un procédé de production d'une boisson à base de malt dans lequel tous composants affectant l'arôme, la qualité de la mousse, la stabilité de l'arôme et la stabilité de la suspension de la boisson à base de mal peuvent être régulés par séparation par tamis textiles de l'orge de brasserie comme matière brute dans la boisson à base de malt. Le procédé de production d'une boisson à base de malt consiste à fractionner l'orge de brasserie séchée en albumine, couche endothéliale, rhytidome, plumelet, racine de malt et des fractions de parties non séparées, et préparer une matière de base de boisson à base de malt à partir de chacune des fraction ou d'un mélange de ces fractions par tissu obtenues, chacune des fraction ou le mélange étant éventuellement mélangé à du malt en grains entiers non soumis au fractionnement de sorte que tous composants affectant l'arôme, la qualité de la mousse, la stabilité de l'arôme et la stabilité de la suspension, de la boisson à base de malt puissent être régulés.

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