Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1992-10-27
1994-09-13
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 13, 426 16, 426 29, 426592, C12C 1100
Patent
active
053467060
ABSTRACT:
A cold contact process for the production of non-alcoholic malt beverages comprising the steps of preparing a boiled malt wort of about 12-20 degrees Plato; acidifying the wort through the addition of an edible acid, to a pH of greater than about 4.0, and less than 4.6. To the acidified wort is added an amount of about 25% to 75% wet packed yeast slurry suspended in a freshly harvested regularly brewed, barm beer. The slurry is added in sufficient proportions to produce a yeast cell concentration in the resulting wort/slurry mixture, of about 40 million to 80 million yeast cells per milliliter thereof. The yeast and the wort are held in contact in the mixture for greater than 10, up to a maximum of 30 hours, at a temperature of greater than zero up to a maximum of less than 7 degrees Centigrade. The resulting beverage is then aged after separating the thusly contacted wort from all but 0.5-2 million yeast cells per milliliter of the separated wort. The resulting product may be organoleptically supplemented with beer ester flavors to form an ester and beer-flavor supplemented mixture which is then diluted with water to produce a non-alcoholic malt beverage.
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Hough, J. . et al. Malting and Brewing Science, vol. II Hopped Wort and Beer, pp. 692-695 and 791-797, Chapman and Hall, London, 1971.
Murray Cameron R.
Van der Meer William J.
Czaja Donald E.
John Labatt Limited
Wong Leslie
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