Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1993-11-05
1995-04-11
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 16, 426 28, 426 29, C12C 1100
Patent
active
054056241
ABSTRACT:
A process for producing a product with an intensified beer flavor is disclosed. The process comprises: steeping barley with water to produce steeped-out barley; treating the steeped-out barley with an enzyme promoter; preferably gibberellic acid; germinating the steeped-out barley to produce a green malt; heating the green malt to 70-89 C. for 0.5 to 3 hours while maintaining the moisture content of the green malt at 30-55 weight percent; drying the heated green malt to produce dried malt, the dried malt having a moisture content of 3.5-5.5 weight percent; making a mash from the dried malt by grinding and adding brewing water, thus producing a wort and a residue; separating the wort from the residue; boiling the wort to produce boiled wort; cooling and pitching the boiled wort with yeast to produce pitched wort; and fermenting the pitched wort to produce the product with an intensified beer flavor.
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Sfat, M. R., and Doncheck, J. A., "Brewers Digest" vol. 65, No. 2, pp. 20-22 (1990).
"New Brewing Technology Creates Beer Flavor" reprint from Food Engineering Jul. 1989.
Morton, B. J. and Sfat M. R., "Development In Industrial Microbiology" vol. 20, pp. 217-224 (1979).
M. R. Sfat and J. A. Doncheck, Malts and Malting, in Kirk-Othmer: Encyclopedia of Chemical Technology, 3rd Ed., vol. 14, Wiley, New York, 1981, pp. 810-823.
Doncheck James A.
Morton Bruce J.
Sfat Michael R.
Wege Ann C.
Bio-Technical Resources
Czaja Donald E.
Wong Leslie
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