Process for producing a product with an intensified beer flavor
US5405624A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 5, 1993 |
| Grant date | Apr 11, 1995 |
| Priority date | — |
| Expiry date | Nov 5, 2013 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12H3/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.