Method of preparing beer using lipid-removed malt

Details Method of preparing beer using lipid-removed malt Method of preparing beer using lipid-removed malt

1993-08-04

1995-10-24

Wong, Leslie A.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 16, 426429, 426592, C12C 1100

Patent

active

054608368

ABSTRACT:
The present invention is directed to a malt for brewing beer prepared by removing lipids by using subcritical or supercritical carbon dioxide, a beer using the said malt, and a method of preparing the said beer. In the beer obtained by using the malt prepared by the method of the present invention, wort clarity is good, filtration becomes rapid, and filtration efficiency is improved. Also, the obtained beer has good foam head retention, good foam lacing, a refreshingly clean taste and good flavor stability.

REFERENCES:
patent: 3939281 (1976-02-01), Schwengers
patent: 4507329 (1985-03-01), Grant
Iemura et al., JP-60-224487, Nov. 1985, Preparation of koji (malt), abstract only.
Taylor et al, J. Inst.Brew., Jul.-Aug. 1979, vol. 85, pp. 219-227.
G. Jackson, J. Inst.Brew., vol. 87, pp. 242-243, Jul.-Aug. 1981.
Anness et al, J. Inst.Brew., vol. 91, pp. 313-317, Sep.-Oct. 1985.
Brewer's Guardian, Aug. 1983, pp. 25-29.
Abstract 73-48632U/34 (Derwent World Patents Index).
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Abstract 83-755463/36 (Derwent World Patents Index).
Abstract 85-279136/45 (Derwent World Patents Index).
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Abstract 84-212535/35 (Derwent World Patents Index).
Patent Abstract of Japan, vol. 10, No. 36, 13 Feb. 1986 & JP-A-60 188 053 (Mitsubishi Kakouki) Sep. 25, 1985.
Patent Abstract of Japan, vol. 10, No. 94, 11 Apr. 1986, & JP-A-60 224 487 (Kikumasamune Shiyuzuo) Nov. 8, 1985.

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