Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1997-04-24
2000-11-21
Sherrer, Curtis E.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 29, 426 30, C12C 1107, C12C 1109
Patent
active
061499498
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a method for pasteurisation and fermentation of yeast fermentable extracts in the production of an alcoholic beverage and products produced thereby, and more particularly, but not exclusively, to a low temperature method for pasteurising fermentable extracts.
BACKGROUND ART
These techniques which achieve pasteurisation at lower temperatures also provide for improvements in maturation processes during pasteurisation of fermentable extracts.
In the traditional method used in many breweries the liquid extract from the mashing process is boiled at about 103.degree. C. (218.degree. F.) after which the liquid extract is clarified, cooled and fermented after addition of brewers yeast. The fermentation occurs at about 13.degree. C. (55.degree. F.). Under these conditions an alcohol level of about 6% by volume is achieved by fermentation.
Brewing literature reveals that during and after the traditional process of boiling at about 103.degree. C. (218.degree. F.), the processes of coagulation and adsorption of nutrients on the coagulant are responsible for the removal from the germinated grain extract of many of the important nutrients required by yeast for fermentation and propagation.
With a view to preventing the loss of yeast nutrients resulting from the boiling process, a further known process has been developed which allows for the processing of the germinated grain at temperatures below 82.degree. C. (180.degree. F.) after which the liquid extract from the processed grain is cooled to about 13.degree. C. (55.degree. F.) and is fermented with brewer's yeast. Under these conditions where the liquid extract from the processed germinated grain is not boiled but is cooled directly to fermentation with brewer's yeast an alcohol content of about 9% by volume will result. This method is described in New Zealand patent specification no. 248338 248503/248973/250413/250975, and the processes described in that specification for preparing a soluble extract including yeast nutrients are as follows. Disclosed is a method of manufacturing an alcoholic beverage comprising the steps of: from processed moisture infused germinated grain where the processing temperature(s) (including any temperature of any of those temperatures used to activate the various germinated grain enzymes) is or are kept below 180.degree. F. to prevent said yeast nutrients being entrapped in coagulate such as that which would be produced were the processed moisture infused germinated grain to be boiled at atmospheric pressure; to a temperature below that where coagulates are formed which would cause yeast nutrient material to be entrapped in coagulate such as that which would be produced were the liquid extract to be boiled at atmospheric pressure; F. and about 60.degree. F. and fermenting the cooled liquid extract with oxygenated brewers yeast in the presence of an added fermented extract which has been prepared according to said steps (i), (ii), and (iii) so that the mixture begins fermenting with an alcohol content of about 3% by volume or higher and other products of fermentation to provide said alcoholic beverage.
The prior art, although extensive, does not disclose a method for achieving pasteurisation of fermentable extracts at temperatures below 71.degree. C. (160.degree. F.). Carrying out pasteurisation at temperatures below 71.degree. C. (160.degree. F.) would be advantageous in order to avoid the coagulation which occurs above 71.degree. C. (160.degree. F.) and which results in loss by adsorption of important nutrients required by yeast for fermentation.
It will be appreciated by persons skilled in the art that the term soluble extract, when taken from a brewer's mash, and as used in this specification, refers to an extract containing both fermentable material and yeast nutrients used in part for propagation.
It is therefore an object of the present invention to provide a method whereby pasteurisation of a fermentable extract from a germinated grain brewers mash can be achieved at temperatures below
REFERENCES:
patent: 4495204 (1985-01-01), Weaver et al.
patent: 4840802 (1989-06-01), Lindberg et al.
patent: 5762991 (1998-06-01), Dziodziak et al.
patent: 6077549 (2000-06-01), Bodmer et al.
Morton Coutts Limited
Sherrer Curtis E.
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