Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1993-02-09
1994-03-15
Golian, Joseph
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 7, 426 16, 426592, C12G 300, C12H 100
Patent
active
052944506
ABSTRACT:
A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is heated, and liquid extracted therefrom. The liquid is combined with a fermentable carbohydrate to yield a mixture which is boiled and combined with yeast. The resulting yeast-fermented product is decolorized to produce a clear/colorless base which is combined with a sweetener, tartaric acid, a buffer, and a flavoring agent, followed by carbonation until the product is about 0.48-0.57% by weight CO.sub.2. The completed product is clear/colorless, has an alcohol : real extract weight % ratio of 1 : 0.4 to 1 : 1.5, and has 8-15 calories/ounce. These parameters minimize consumer sensations of fullness and excess tartness/sweetness/astringency, while producing desirable taste characteristics and an attractive appearance.
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Head Gregory P.
Neu John A.
Patino Hugo
Pflugfelder Richard L.
Word Kathryn M.
Coors Brewing Company
Golian Joseph
Sherrer Curtis E.
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