Process for producing a product with an intensified beer flavor
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Apr 11, 1995
Issued Date -
N/A
app pub date -
Nov 5, 1993
filing date -
Feb 14, 1991
priority date (Note) -
Expired
status (Latency Note)
Importance
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.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully