EP4051773A1 - Extraits de malt de couleur claire - Google Patents

Extraits de malt de couleur claire

Info

Publication number
EP4051773A1
EP4051773A1 EP20808607.4A EP20808607A EP4051773A1 EP 4051773 A1 EP4051773 A1 EP 4051773A1 EP 20808607 A EP20808607 A EP 20808607A EP 4051773 A1 EP4051773 A1 EP 4051773A1
Authority
EP
European Patent Office
Prior art keywords
acid
wort
malt extract
antifoaming agent
normalized
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP20808607.4A
Other languages
German (de)
English (en)
Inventor
Kim AERNOUTS
Abdelfattah Bensouissi
Frank Derez
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of EP4051773A1 publication Critical patent/EP4051773A1/fr
Pending legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/04—Colouring additives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/282—Concentration or beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/285—Drying beerwort
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents

Definitions

  • the invention pertains to the field of malt extracts.
  • Malt extract is the concentrated wort i.e. extract of dried sprouted grains (malt).
  • a process called mashing is carried out to extract the sugars from the malted grains.
  • Cracked (or coarsely ground) malt is warmed in water, which activates the enzymes further, cleaving more of the malt's remaining starch into various sugars, the largest percentage of which is maltose.
  • the mashing at precise temperatures releases not only the sugars and enzymes, but also the proteins.
  • Modern mashing practices may include high enough temperatures after mash-out to deactivate the remaining enzymes, so that the composition is no longer diastatic.
  • the liquid produced from this mash after filtering (known in the field as “lautering”) out the insoluble material is called wort.
  • the wort can then be concentrated by removing water from the mixture.
  • Concentrated wort is also known as malt extract and is used herein interchangeably.
  • Liquid malt extract is a thick syrup and is used for a variety of purposes, such as in baking and beer brewing.
  • the LME may be further dried, for example in a spray drying tower, to produce dry malt extract (DME).
  • Fermented bakery foods it promotes yeast activity, such that oven temperatures can be lowered and/or bake times shortened as crust color is enhanced.
  • Hot or cold milk malted beverages for the unique flavor, for example Horlicks®.
  • Ice cream or milkshake formulations using a “double- thick malt” based on a malt extract as the primary flavor sweetener.
  • malt extract confers extra gravity and color to beers. Malt extracts are also used in home-brew kits to eliminate the need for mashing and filtering the wort, making the process more easily accessible to the amateur brewer.
  • normalized EBC units refers to the color in EBC units at a dry substance concentration of llwt%
  • the invention furthermore provides a process for preparing a malt extract according to the invention comprising the following steps: i. Providing a wort having a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, even more preferably less than 5 normalized EBC units, most preferably less than 4 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance concentration of llwt%; ii. Decreasing the pH of the wort to not greater than 5, preferably to a pH of from 3 to 5, more preferably from 3.5 to 5, most preferably from 4 to 5, by one or more of the following pH reducing agents:
  • the invention furthermore covers the use of an antifoaming agent in the preparation of a malt extract from wort, wherein the antifoaming agent is added to a wort, preferably having a pH not greater than 5, more preferably from 3 to 5, even more preferably 3.5 to 5, most preferably 4 to 5.
  • the antifoaming agent is preferably natural, for instance: a plant- based oil or a blend of plant-based oils.
  • a non- limiting example of a natural antifoaming agent is Biofoam 274.
  • Figure 1 shows the amount of foam formed when applying antifoaming agent at different pH at a dry substance concentration of 1 lwt%.
  • the photo illustrates the effect of pH on foaming. Level of initial foam is indicated with the line (acid used is ascorbic acid; antifoaming agent used is Biofoam 274 at a dosage of 25 g/metric ton of dry substance).
  • Figure 2 shows the difference in color to other malt extracts on the market at a dry substance concentration of llwt%.
  • the photo illustrates difference in color between the prototypes made according to the current invention and commercial product from Diastatische Producten B.V. (samples were re-diluted from about 75 to llwt% dry substance).
  • A protype made with Ascorbic acid
  • C protype made with citric acid
  • natural substance it is meant herein a substance that is produced by nature. Excluded are substances, which are made or caused by or interfered with by a human; and/or obtained with the help of synthetic chemicals, either to change their structure or composition, or that were used to extract the substance.
  • substance it is meant herein any ingredient, additive, processing aid, component, carbohydrate, molecule, foods, foodstuffs and the like.
  • Normalized EBC units refers to the EBC color, measured according to the method described below, normalized to an llwt% dry substance concentration.
  • Wort is the liquid extracted from the mash of malt i.e. dried, sprouted grains (for instance barley).
  • the mash is made by cracking the malt and soaking it in hot water to enable the enzymes to further convert the starch into sugars.
  • Filtering is the next step to obtain the wort, which means the sugar-extracted grist or solids remaining in the mash are separated from the wort.
  • the obtained wort has been heat treated in order to render it food-safe. This includes for instance reducing contamination with micro-organisms e.g. bacteria, spores, yeast etc. This heat treatment can be carried out at any stage of the process for preparing the wort, preferably after filtration (lautering) by heating the wort to a temperature of at least 90°C for at least 3 minutes.
  • the malt extract according to the invention is made by concentrating wort.
  • the terms “malt extract” and “concentrated wort” are used interchangeably herein and mean a wort that has been concentrated to a dry substance concentration of at least 50wt%. It has been shown that surprisingly the process of concentrating the wort to a malt extract according to the invention does not cause substantial coloring. According to the process of the invention, the final malt extract will have a similar color to the wort when compared at similar dry substance.
  • a light-colored wort a light-colored malt extract can be obtained using the process of the invention.
  • the wort thus preferably has a light color to begin with. Light-colored worts are known for the production of light-colored beers. However, concentrating the wort on a large scale and maintaining the light color to prepare a light-colored malt extract that could also be labelled as natural has been a technical challenge that the invention has now overcome.
  • the EBC unit is the unit of color as mentioned in the European Brewery Convention (EBC) method typically used to measure the color of beer.
  • EBC European Brewery Convention
  • E430 European Brewery Convention
  • EBC color [(E430 x 25) - (E700 x 25)] x Dilution factor [00032]
  • normalized EBC units refers to the EBC color either normalized (i.e. calculated) to an llwt% dry substance concentration or measured on a sample having a 1 lwt% dry substance concentration.
  • a light-colored wort is one that has a color of less than 15 normalized EBC units, preferably less than 10 normalized EBC units, even more preferably less than 5 normalized EBC units, most preferably less than 4 normalized EBC units, wherein normalized EBC units refers to the color in EBC units at a dry substance of 1 lwt%.
  • the pH of wort is above pH 5.
  • the protein content of the wort to be concentrated can be reduced by first decreasing the pH down to a pH not greater than 5, preferably from 3 to 5, more preferably from 4 to 5. This can be done for instance using a pH reducing agent e.g. one or more of:
  • the above pH reducing agents in particular the food-grade acid(s) and/or salt(s) are natural.
  • the decrease in pH causes at least the partial precipitation of proteins from the solution.
  • the one or more food-grade acid(s) are preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof. Most preferably the food-grade acid is selected from gluconic acid and ascorbic acid and derivatives thereof, which have been shown to provide a less pronounced acidic/sour taste.
  • the one or more food-grade acid(s) are preferably selected from natural food- grade acid(s).
  • the pH can be reduced by adding acidified malt to the wort.
  • the precipitate can then be optionally separated from the wort. This can be done by any suitable means known to the skilled person. This can be done by decantation, centrifugation, filtration or a combination thereof. Most preferably this is done by centrifugation. 5. Addition of antifoaming agent
  • Antifoaming agents include, but are not limited to, Biofoam 274, Glanpon DG 196, Glanpon DG 197, Glanpon DG 121, Glanpon DS 22, Glanpon BR-Bio, Glanpon DB 944.
  • the Glanpon products are available from Bussetti & Cio.
  • Biofoam 274 is available from NCR Biochemica SPA.
  • a natural antifoaming agent is selected. This allows for the malt extract to be labelled as a natural substance.
  • Natural antifoaming agents can be selected from plant-based oils and blends of plant-based oils. Preferred antifoaming agents are Biofoam® 274 or Glanapro BR-Bio, both being commercially available blends of vegetable oils.
  • Antifoaming agents to be used according to the invention preferably have a contact angle lower than 90°C (on a glass surface) but higher than the one of water, as measured with the device and protocol mentioned above.
  • the antifoaming agent more preferably has an initial contact angle of from 50° to 90° or 55° to 90°, as measured with the device and protocol mentioned above.
  • the antifoaming agent more preferably has a contact angle at 25 s of from 25° to 60° or 30° to 50°, as measured with the device and protocol mentioned above.
  • the antifoaming agent more preferably has a %change of contact angle (from initial to 25 s) of from 30% to 70%, or 30% to 60%, or 30% to 55%, or 30% to 50%, as measured with the device and protocol mentioned above.
  • At least 10 g of antifoaming agent per metric ton of dry substance in the wort is added to the wort. More preferably at least 15 g, at least 25 g, at least 35 g, at least 45 g, at least 55 g or at least 100 g of antifoaming agent per metric ton of dry substance in the wort is added; and most preferably at most 250 g, at most 200 g, at most 150 g, at most 125 g, at most 100 g, at most 80 g or at most 70 g of antifoaming agent per metric ton of dry substance in the wort is added to the wort.
  • the antifoaming agent is preferably added at a temperature above the antifoaming agent’s cloud point temperature.
  • the cloud temperature is defined as the temperature where the light transmittance (Helium-Neon laser at 633nm) decreases by 50% from an optically clear solution (See Liu C et al. (1996). “Phase separation in aqueous solutions of lens l-crystalline” Proceedings of the National Academy of Science USA 96(1) 377-382 and Pincemaille J et al. (2016) “Methods for screening cloud point temperature. Food Biophysics 13 422-431 ”). A skilled person in the art would know what is or how to measure the appropriate cloud point of an antifoaming agent.
  • the antifoaming agent and the wort are mixed at a temperature above the cloud point temperature of the antifoaming agent i.e. preferably from 7 to 80°C, preferably from 10 to 80°C, preferably from 20 to 80°C, more preferably from 40 to 60°C, most preferably at around 60°C.
  • the antifoaming agent Biofoam 274 was mixed with the wort at 60 °C.
  • the wort can be concentrated to a malt extract.
  • the targeted final dry substance of the malt extract is at least 50wt%, in particular of from 50 to 90wt%, preferably 60 to 85wt%, more preferably 65 to 85%, most preferably 70 to 85wt%. Particularly preferred is a dry substance content of about 75wt%.
  • the concentration step (step (vi)) for preparing a malt extract according to the process of invention is carried out by vacuum evaporation At a temperature ranging from 30 to 60°C; At a pressure ranging from 10 to 220 mbar; preferably from 10 to 150 mbar; more preferably from 10 to 100 mbar; most preferably from 10 to 50 mbar; and For a total residence time of not more than 1 hour, preferably not more than 45 minutes; and preferably using a multi-effect evaporator or alternatively a series of evaporators, for example a spinning cone evaporator in series with a thin film evaporator.
  • normalized EBC units refers to the color in EBC units at a dry substance concentration of 1 lwt%
  • the malt extract according to the invention preferably has a maltose content of from 40 to 70wt%, preferably 45 to 65wt%, more preferably 50 to 60wt% on a dry weight basis.
  • the malt extract according to the invention is preferably a syrup having a dry substance concentration of at least 50wt%, in particular from 50 to 90wt%, preferably 60 to 85wt%, more preferably 65 to 85%, most preferably 70 to 85wt%. Particularly preferred is a dry substance content of about 75wt%.
  • the protein content of the malt extract according to the invention is preferably from 3 to 6wt%, more preferably 4 to 5wt%, on a dry weight basis.
  • the malt extract according to the invention preferably further comprises an antifoaming agent, preferably selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above.
  • an antifoaming agent preferably selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above.
  • the malt extract according to the invention preferably comprises at least 0.1wt%, at least 0.5wt%, at least lwt%, at least 1.5wt%, at least 2.5wt%, at least 3.5wt%, at least 4.5wt% or at least 5.5wt% of antifoaming agent on a dry substance basis;
  • the malt extract according to the invention preferably comprises preferably at most 25wt%, at most 20wt%, at most 15wt%, at most 12.5wt%, at most 10wt%, at most 8wt% or at most 7wt% of antifoaming agent on a dry substance basis.
  • the antifoaming agent is selected from natural antifoaming agents, more preferably from a plant-based oil or a blend of plant-based oils, as described above.
  • the malt extract according to the invention preferably comprises one or more of:
  • - food-grade acid(s) preferably natural food-grade acid(s), more preferably selected from citric acid, gluconic acid, ascorbic acid, acetic acid, adipic acid, fumaric acid, lactic acid, malic acid, succinic acid, tartaric acid and derivatives thereof, or combination thereof, most preferably selected from citric acid, gluconic acid and ascorbic acid;
  • - food- grade calcium salt(s) preferably natural food-grade calcium salt, more preferably calcium sulphate.
  • the malt extract according to the invention thus preferably consists of natural substances.
  • the syrup obtained from step (vi) can optionally be further dried using any technique which removes water without altering significantly the sensory properties of the dried product chosen from spray drying, fluid bed drying, drum drying, agitated thin film drying, pulse combustion drying, microwave drying, infrared drying, spin flash drying etc.
  • the invention also covers a food or beverage comprising the malt extract according to the invention.
  • the food or beverage can be selected from, but is not limited to, bakery foods, confectionery (such as malted confectionery e.g. Maltesers®), cereal-based products such as breakfast cereals and cereal bars, biscuits, crackers, hot or cold malt (or malted milk) beverages or powdered products therefor, beer, smoothies, milkshakes, milkshake formulations, ice cream, infant and toddler formulas, dairy products and vegetable-based dairy substitute products (such as drinks, yoghurts, desserts), table-top sweetener, snacks and foods for sports nutrition (such as gels, drinks and power bars) etc. 10.
  • confectionery such as malted confectionery e.g. Maltesers®
  • cereal-based products such as breakfast cereals and cereal bars, biscuits, crackers, hot or cold malt (or malted milk) beverages or powdered products therefor
  • the invention also covers the use of the antifoaming agent in the preparation of a malt extract from wort, wherein the antifoaming agent is added to a wort having a pH preferably not greater than 5, more preferably from 3 to 5, even more preferably 3.5 to 5, most preferably 4 to 5.
  • the antifoaming agent is preferably selected from natural antifoaming agents, more preferably a plant-based oil or a blend of plant-based oils, as mentioned above.
  • the protein content has been measured using a LECO CN928 instrument which measures the total nitrogen content which subsequently is converted to total protein content by multiplying this value with a factor of 6.25.
  • the temperature of the furnace was set at 1100 °C.
  • the carbohydrates are separated on a column filled with a cation exchange resin in the calcium form (BioRad Aminex HPX-87C; 7.8 mm diameter, 300 mm length) by elution with water. The temperature is 85 °C. The detection is done by measuring the refractive index at 40 °C. The results are expressed in g/1.
  • a pre-column Biorad Nr.: 125-0128 is used as a guard column.
  • Table 2 quantity of ascorbic acid added to adjust wort pH
  • Table 3 quantity of glucono delta lactone added to adjust wort pH
  • the wort sample was centrifuged for 30 minutes at 3000g and at 40°C. The supernatant wort was separated from the sediment.
  • BIOFOAM 274 is a blend of vegetable-based oils, obtainable from the company NCR Biochemical. This has been certified as a natural product, according to the UK FSA Natural Guidance 2008.
  • BIOFOAM 274 (diluted 1000 times) was added at an amount of 25 g per metric ton of dry substance of the wort.
  • the wort was preheated to 60°C and the antifoaming agent was added to each sample of 250 ml of wort.
  • the mixture was agitated for 5 minutes in a mixer (Kenwood Chefette) at maximum speed. After mixing, the foam and the liquid were transferred into a 1 liter graduated cylinder to measure the amount of foaming at different times.
  • Figure 1 shows a surprising reduction in the amount of foaming with reduced pH. It can be seen that with the same amount of antifoaming agent, a pH above 5 results in substantial foam formation. Improved activity of the antifoaming agent is seen at a pH of not more than 5. The best results are obtained at a pH of 3.7 to 4.5. The same results were observed with all three acids. Thus a reduction in pH surprisingly enhances the antifoaming properties of the antifoaming agent. Without being bound by theory, it is expected that an increase of the dosage of the antifoaming agent would result in a reduced foam formation at a higher pH.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne le domaine des extraits de malt. L'invention couvre des extraits de malt de couleur claire, et des procédés de préparation d'extraits de malt de couleur claire à partir de moût à l'aide d'un agent antimousse. Les extraits de malt selon l'invention sont de préférence constitués de substances naturelles. En outre, l'invention couvre également l'utilisation d'agents antimousse dans la préparation d'extraits de malt à partir de moût.
EP20808607.4A 2019-10-30 2020-10-30 Extraits de malt de couleur claire Pending EP4051773A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19206284 2019-10-30
PCT/US2020/058175 WO2021087236A1 (fr) 2019-10-30 2020-10-30 Extraits de malt de couleur claire

Publications (1)

Publication Number Publication Date
EP4051773A1 true EP4051773A1 (fr) 2022-09-07

Family

ID=68424662

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20808607.4A Pending EP4051773A1 (fr) 2019-10-30 2020-10-30 Extraits de malt de couleur claire

Country Status (2)

Country Link
EP (1) EP4051773A1 (fr)
WO (1) WO2021087236A1 (fr)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL6800875A (fr) * 1968-01-19 1969-07-22
DE2334914A1 (de) * 1973-07-10 1975-01-30 Boehringer Sohn Ingelheim Neues praeparat als zusatz zum brauen und verfahren zu seiner herstellung
EP2353404A4 (fr) * 2008-11-17 2012-05-23 San Ei Gen Ffi Inc Extrait de malte et son procédé de fabrication
DE102013008335A1 (de) * 2013-01-29 2014-07-31 Erdinger Weissbräu Franz Brombach e.K. Verfahren zur Herstellung eines Nahrungsmittels sowie das damit hergestellte Nahrungsmittel und Verwendung von Milchsäurebakterien, eines Sauerguts, einer Maische, einer Würze, eines Getränks oder eines Konzentrats

Also Published As

Publication number Publication date
WO2021087236A1 (fr) 2021-05-06

Similar Documents

Publication Publication Date Title
CN103141536A (zh) 含黄腐酚的天然提取物及其制取方法以及由其制得的产品
TW201712114A (zh) 類啤酒發泡性飲料
JP5695323B2 (ja) 色麦芽および玄米を用いたビールテイスト飲料およびその製造方法
TW201636415A (zh) 發酵類啤酒發泡性飲料
WO2006100993A1 (fr) Boisson fermentee de mais fractionne
CN103789140B (zh) 一种红枣莜麦复合酒的酿造方法
US20160249651A1 (en) Method of Preparing an Oat Protein and Fiber Product
JP2007228908A (ja) ドラゴンフルーツ発泡酒およびその製造方法
US20060240147A1 (en) Alcoholic beverages containing corn syrup substitutes
JP6832577B2 (ja) ビール風味ノンアルコール飲料の製造方法
US4371551A (en) Malt-like flavor from cereal grain root cultures
EP4051773A1 (fr) Extraits de malt de couleur claire
Zweytick et al. Production of gluten‐free beer
RU2557308C2 (ru) Способ производства низкокалорийного пивного напитка
JP7241156B1 (ja) ビールテイスト飲料
Ndife et al. Optimization of malting and saccharification in the production of malt beverage from maize
JP2016178906A (ja) ビール風味炭酸飲料
MX2013008806A (es) Bebidas a base de quinoa y metodos para crear bebidas a base de quinoa.
AU2015382164B2 (en) Method for manufacturing sugar-containing liquid
WO2017104065A1 (fr) Procédé de préparation de malt présentant une inhibition de la formation de racines
RU2441064C2 (ru) СПОСОБ ПРОИЗВОДСТВА СВЕТЛОГО ПИВА "наBEERлин"
WO2024057680A1 (fr) Boisson à faible teneur en alcool et son procédé de production
RU2177500C1 (ru) Способ производства пива
JP2892684B2 (ja) 飲料の製造方法
JP7477971B2 (ja) ビールテイスト飲料

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20220427

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

17Q First examination report despatched

Effective date: 20240404