Process of producing a carbonated hop-malt beverage

Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...

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426 11, 426 28, 426 29, C12C 1104, A23L 1185

Patent

active

048105058

DESCRIPTION:

BRIEF SUMMARY
This invention relates to a process of producing a carbonated hop-malt beverage, in which a wort concentrate is produced from malt extract, hop concentrate and yeast by a heat treatment, fermentation, filtration and pasteurization. The wort concentrate is packaged for a long shelf life and is diluted with water and carbon dioxide for consumption.
The resultant beverage may be dispensed from a dispenser adapted to mix water, CO.sub.2 and the concentrate in adjustable proportions.
For a long time there has been desire for a hop-malt beverage which is equal or similar in taste to the conventional kinds of beer but is non-alcoholic or at least has a very low alcohol content. Such a beverage also should be substantially similar or identical to conventional kinds of beer as regards frothing and consistency of froth. The use of a concentrate, to which water and carbon dioxide are added only before the beverage is consumed, decreases the volume and weight to be transported.
It has repeatedly been proposed first to produce a substantially finished, normal beer, then to expel the carbon dioxide (CO.sub.2) and to separate the alcohol by fractional distillation, and to thicken the residue so as to obtain a concentrate, from which a potable beverage is produced by admixing it to carbonated water. The taste, consistency and frothing are not satisfactory. Specifically, the thickening and distillation result in a decisive change of the taste from the typical taste of beer. At best, a thickening and a subsequent dilution in a ratio of 1:4 are possible.
Published German Application No. 1,417,566 discloses a process of producing non-alcoholic malt-containing foodstuffs in which a maltose solution is boiled in the presence of a substance which contains tannic acid, such as hops, so that the dregs are separated by flocculation and filtration, and that boiled maltose solution is permitted to cool and is subsequently contacted with brewer's yeast for a short time and is subsequently centrifuged or filtered. In that case the brewer's yeast is used mainly as an agent for assisting the separation of the undesired substances and is prevented by refrigeration from breaking down the maltose. After that treatment the maltose solution is thickened to form a powder or sirup and may then be used as a baking aid or foodstuff as well as for the preparation of non-alcoholic beverages. For the latter purpose the thickened product is diluted with carbonated water. Whereas a taste like that of malt beer can be achieved, the beverage differs from conventional kinds of beer as regards frothing and actual taste. The thickened product is highly hygroscopic and is protected by an admixture of carbon dioxide before it is transported.
Low-alcohol beers or hop-malt beverages can also be made in accordance with special recipes, like conventional kinds of beer, in that the fermentation is interrupted soon so that alcohol is produced only in small quantities. Such beers differ in taste from other kinds of beer and it is virtually impossible to process them so as to form a concentrate.
Dispensers for the preparation of non-alcoholic beverages are known, e.g., from Published German Applications Nos. 28 55 839, 30 46 545, 32 13 580 and 34 17 005, wherein a concentrate is supplied under substantially normal pressure through a metering nozzle or an outlet pipe to a mixing vessel, which is fed in a corresponding proportion which CO.sub.2 -containing, i.e., carbonated water so that the concentrate and carbonated water mix to form a beverage, which can be discharged from the tap under normal pressure. It is also known to accommodate the supply tank for the concentrate and the carbonizer in an icebox or another refrigerator. In that case there is no strong frothing, as is encountered in the dilution of a wort concentrate. If beer and beerlike beverages were dispensed under normal pressure, the wort concentrate would not be sufficiently dissolved and the correct proportioning of wort concentrate and carbonated water would not be ensured. Other known dispensers, in

REFERENCES:
patent: 1117613 (1914-11-01), Wahl
patent: 3066026 (1962-11-01), Shaler
patent: 4399744 (1983-08-01), Ogden
patent: 4622224 (1986-11-01), Owades

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