Method for production of a flavorless malt base
AssigneeBrown-Forman Corporation
InventorWilliam T. Effler
Life of this patent
Estimating the term…
Abstract
A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the presence of a yeast to convert carbohydrates to ethyl alcohol. The yeast and activated carbon are then removed and the fermented intermediate beer is subjected to treatment in series with an anion exchange resin, a cation exchange resin and an adsorption resin to remove undesired colors, odors and/or flavors. The resulting flavorless malt base can be used to formulate flavored malt beverages.
Claims35
A method for the preparation of a flavorless malt base comprising the steps of:
- a) subjecting a malt base derived from a malted grain suitable for fermentation to a heating step in an aqueous solution in the presence of an absorbent in sufficient amount to absorb proteins from the malt base mixture prior to or subsequent to adding yeast to the mixture to convert the carbohydrates contained in the malt base mixture to ethyl alcohol and form a fermented intermediate beer;
- b) separating the insolubles from the resulting fermented intermediate beer;
- and
- c) subjecting the fermented intermediate beer to treatment with an at least an adsorption exchange resin to decharacterize the beer and remove undesirable colors, odors and/or flavors.
A method for the preparation of a flavorless malt base comprising the steps of:
- a) subjecting a malt base derived from a malted grain suitable for fermentation to a heating step in an aqueous solution in the presence of an absorbent in sufficient amount to absorb proteins from the malt base mixture;
- b) adding yeast to the mixture to convert the carbohydrates contained in the malt base mixture to ethyl alcohol;
- c) continuing the fermentation until substantially all the carbohydrates have been converted to ethyl alcohol and form a fermented intermediate beer;
- d) separating the insolubles from the resulting fermented intermediate beer;
- and
- e) subjecting the fermented intermediate beer to treatment with an at least an adsorption exchange resin to decharacterize the beer and remove undesirable colors, odors and/or flavors.
A method for the preparation of a flavorless malt base comprising the steps of:
- a) subjecting a malt base derived from a malted grain suitable for fermentation to a heating step in an aqueous solution;
- b) adding yeast to the mixture to convert the carbohydrates contained in the malt base mixture to ethyl alcohol, and continuing the fermentation until substantially all the carbohydrates have been converted to ethyl alcohol and form a fermented intermediate beer;
- c) adding an absorbent to the fermented intermediate beer in sufficient amounts to absorb proteins;
- d) separating the insolubles from the resulting fermented intermediate beer;
- and
- e) subjecting the fermented intermediate beer to treatment with an at least an adsorption exchange resin to decharacterize the beer and remove undesirable colors, odors and/or flavors.
A flavorless, colorless and odorless malt base comprising a beer fermented from a malt base derived from a malted grain, the malt base being characterized by the following characteristics:
- (a) Alcohol content:
- Typically 10 to 12% v/v/;
- (b) ph:
- 4.5 plus or minus 0.2;
- (c) Color:
- absorbance at 430 nanometers:
- 0.03 (Color Test Method:
- AOAC 9.006);
- (d) Acetaldehyde content:
- 2-8 ppm, preferably about 4 ppm;
- (e) N-propyl alcohol content:
- 6-12 ppm, preferably about 8 ppm;
- (f) Methanol content:
- 7-12 ppm, preferably about 10 ppm;
- (g) Total Solids:
- less than 1%;
- (h) Residual carbohydrates content:
- 2000-4000 ppm, preferably about 3000 ppm;
- (i) Glycerol content:
- 5000-7000 ppm, preferably about 6000 ppm.
Dependencies are inferred from the claim text.