Preparing a neutral tasting alcoholic base专利检索-啤酒酵母食品及食品专利检索查询-专利查询网

Preparing a neutral tasting alcoholic base

阅读：931发布：2022-08-17

专利汇可以提供Preparing a neutral tasting alcoholic base专利检索，专利查询，专利分析的服务。并且A process of preparing a generally neutral-tasting alcoholic base or substrate by fermentation of a boiled, hopped wort and a fermentable carbohydrate. In carrying out the process, a low soluble protein, low-kiln malt is mashed at a temperature of 66*C to 77*C to produce a wort and the wort is boiled for a short period of 5 to 40 minutes. An adjunct is added to the boiled wort and the mixture is immediately cooled to a temperature of below 16*C. Brewer''s yeast and a nitrogen-containing compound are then added to the cooled mixture which is fermented under conventional conditions to produce a bland alcoholic substrate which can be subsequently flavored to produce a wide variety of beverages.，下面是Preparing a neutral tasting alcoholic base专利的具体信息内容。

权利要求

1. A METHOD OF PREPARING A NEUTRAL TASTING ALCOHOLIC BASE, COMPRISING THE STEPS OF MIXING A LOW SOLUBLE PROTEIN, LOW-KILN MALT WITH WATER AT A TEMPERATURE IN THE RANGE OF 66*C TO 77*C TO PROVIDE A MASH, SAID MALT HAVING A MOISTURE CONTENT IN THE RANGE OF 5% TO 6% BY WEIGHT, A DIASTASE VALUE IN THE RANGE OF 150 TO 240, AND A SOLUBLE PROTEIN CONTENT BASED ON TOTAL PROTEIN IN THE RANGE OF 30% BY WEIGHT, MAINTAINING THE MASH AT SAID TEMPERATURE FOR A PERIOD OF TIME SUFFICIENT TO PROVIDE A WORT, BOILING THE WORT FOR A PERIOD OF 10 TO 40 MINUTES, MIXING THE BOILED WORT WITH AN ADJUNCT CONTAINING FROM 40% TO 95% BY WEIGHT OF FERMENTABLE CARBOHYDRATE TO PROVIDE A FERMENTABLE EXTRACT, SAID ADJUNCT BEING PRESENT ON A SOLIDS BASIS IN THE AMOUNT OF 70% TO 95% BY WEIGHT OF THE COMBINED WEIGHT OF SAID WORT AND SAID ADJUNCT, ADDING BREWER,S YEAST TO SAID EXTRACT, ADDING TO THE EXTRACT PRIOR TO FERMENTATION A WATER-SOLUBLE, FOOD-COMPATIBLE NITROGEN-CONTAINING COMPOUND IS AN AMOUNT SUFFICIENT TO PROVIDE A NITROGEN CONTENT OF 50 TO 500 PPM IN THE EXTRACT, FERMENTING THE EXTRACT TO PROVIDE A FERMENTED SUBSTRATE, AND THEREAFTER REMOVING THE YEAST FROM THE SUBSTRATE TO PROVIDE A NEUTRAL-TASTING ALCOHOLIC SUBSTRATE.

2. The method of claim 1, wherein the nitrogen-containing compound is ammonium phosphate.

3. The method of claim 2, wherein the extract is fermented at a temperature in the range of 7.2*C to 21*C.

4. The method of claim 1, and including the step of mixing an isomerized hop constituent with said fermentable extract.

5. The method of claim 1, wherein said mash is maintained at said temperature for 30 to 90 minutes.

6. A method of preparing a neutral tasting alcoholic base, comprising the steps of mixing a low soluble protein-low-kiln malt with water at a temperature in the range of 66*C to 77*C to provide a mash, said malt having a moisture content in the range of 5% to 6% by weight, a diastase value in the range of 150 to 240, and a soluble protein content based on total protein in the range of 30 to 37% by weight, maintaining the mash at said temperature for a period of time of 30 to 90 minutes to produce a wort, boiling the wort for a period of 10 to 40 minutes, mixing the boiled wort with an adjunct containing from 40% to 95% by weight of fermentable carbohydrate and an isomerized hop constituent to provide a fermentable extract, said hop constituent being present in an amount equivalent to at least 7 pounds of 4% alpha acid hops per 100 barrels of said fermentable extract, said adjunct being present on a solids basis in the amount of 70% to 95% by weight of the combined weight of said wort and said adjunct, adding to the extract prior to fermentation a water-soluble, food-compatible nitrogen-containing compound in an amount sufficient to provide a nitrogen content of 50 to 500 Ppm in the extract, adding brewer''s yeast to said extract, fermenting the extract to provide a fermented substrate, and thereafter removing the yeast from the substrate to provide a neutral-tasting alcoholic substrate.

7. The method of claim 6, and including the step of diluting the adjunct with water prior to mixing the adjunct with said wort to provide an adjunct solution having a gravity of 9* to 28* Plato.

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