Powdered malt wort beverage product
AssigneeAsahi Breweries, Ltd.
InventorAtsushi Nakagawa
Life of this patent
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Abstract
A powdered malt wort product for preparing beverages is produced by fermenting a brewer's malt wort with a lactic acid producing bacteria such as Streptococcus faecalis and then spray-drying the fermented wort. The resultant powdered fermented wort may be mixed with cocoa or chocolate, plus milk solids and sugar to produce a beverage.
Claims13
A powdered malt wort product adapted to be mixed with cocoa or chocolate, plus milk solids and sugar, and then dissolved in water to form a beverage, said product being prepared by a process consisting essentially of inoculating a fermentable brewer's malt wort having an extract concentration of from 5 to 18%, with a lactic acid producing bacteria consisting of Streptococcus faecalis in an amount effective for fermenting the wort;
- then fermenting the wort at a temperature of from about 25.degree. C. to about 40.degree. C. to obtain a fermented wort having a pH above 4.0;
- and then spray-drying the fermented wort to obtain the powdered malt wort product.
A process for preparing a powdered malt wort product which consists essentially of inoculating a fermentable brewer's malt wort having an extract concentration of from 5 to 18%, with a lactic acid producing bacteria consisting of Streptococcus faecalis in an amount effective for fermenting the wort;
- then fermenting the wort at a temperature of from about 25.degree. C. to about 40.degree. C. to obtain a fermented wort having a pH above 4.0;
- and then spray-drying the fermented wort to obtain the powdered malt wort product.
Dependencies are inferred from the claim text.