GB107367A - Extract having the Flavor and Aroma of Malt, Process of Producing the same and Beverage therefrom. - Google Patents

Extract having the Flavor and Aroma of Malt, Process of Producing the same and Beverage therefrom.

Info

Publication number
GB107367A
GB107367A GB882/17A GB88217A GB107367A GB 107367 A GB107367 A GB 107367A GB 882/17 A GB882/17 A GB 882/17A GB 88217 A GB88217 A GB 88217A GB 107367 A GB107367 A GB 107367A
Authority
GB
United Kingdom
Prior art keywords
yeast
extract
temperature
water
sugar
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.)
Expired
Application number
GB882/17A
Inventor
Max Wallerstein
Leo Wallerstein
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB107367A publication Critical patent/GB107367A/en
Expired 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Landscapes

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

Abstract

107,367. Wallerstein, M., and Wallerstein, L. June 21, 1916, [Convention date]. Mate'rials and compositions for making, beverages.-An extract, particularly for use in preparing beverages, is made by mixing together bodies containing amino acids, either free or in compounds, obtained by the hydrolization or digestion of proteins particularly those of yeast, with a sugar, such as invert sugar, maltose, dextrose, or levulose, which by interaction can develop the flavour of malt. The hydrolization of the yeast may be effected by mixing one part of yeast with two parts of water and maintaining the mixture at a temperature of 50‹ C. for two or three days. The greater part of the water is removed by evaporation, and the resulting pasty mass mixed with sugar, preferably corn syrup in the proportion of 1 or 2 of the mass to 20 of the syrup. The mixture is maintained at a temperature of about 90‹ C. for from one to four hours. A beverage can be prepared from the extract by dissolving it in water and boiling the solution with hops. The liquid is then cooled and yeast added. By maintaining the temperature at 1‹ or 2‹ C., a small percentage of alcohol is produced. The beverage may be carbonated.
GB882/17A 1916-06-21 1917-01-17 Extract having the Flavor and Aroma of Malt, Process of Producing the same and Beverage therefrom. Expired GB107367A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US107367XA 1916-06-21 1916-06-21

Publications (1)

Publication Number Publication Date
GB107367A true GB107367A (en) 1918-03-18

Family

ID=32296138

Family Applications (1)

Application Number Title Priority Date Filing Date
GB882/17A Expired GB107367A (en) 1916-06-21 1917-01-17 Extract having the Flavor and Aroma of Malt, Process of Producing the same and Beverage therefrom.

Country Status (1)

Country Link
GB (1) GB107367A (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2446478A (en) * 1944-10-06 1948-08-03 Gen Foods Corp Imitation maple flavor
US2835592A (en) * 1957-04-26 1958-05-20 Gen Foods Corp Flavor
US2835593A (en) * 1957-09-23 1958-05-20 Gen Foods Corp Flavor product and process
US2835590A (en) * 1954-09-21 1958-05-20 Gen Foods Corp Process of producing an artificial chocolate flavor and the resulting product
US2887387A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887388A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887385A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887384A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887386A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2916382A (en) * 1958-11-10 1959-12-08 Lever Brothers Ltd Process of preparing a honey flavor
US2934435A (en) * 1956-10-05 1960-04-26 Lever Brothers Ltd Process for preparing a flavoring substance
US2934437A (en) * 1955-04-07 1960-04-26 Lever Brothers Ltd Flavoring substances and their preparation
US3060031A (en) * 1960-08-01 1962-10-23 Little Inc A Chemically leavened bread process

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2446478A (en) * 1944-10-06 1948-08-03 Gen Foods Corp Imitation maple flavor
US2835590A (en) * 1954-09-21 1958-05-20 Gen Foods Corp Process of producing an artificial chocolate flavor and the resulting product
US2934437A (en) * 1955-04-07 1960-04-26 Lever Brothers Ltd Flavoring substances and their preparation
US2934435A (en) * 1956-10-05 1960-04-26 Lever Brothers Ltd Process for preparing a flavoring substance
US2835592A (en) * 1957-04-26 1958-05-20 Gen Foods Corp Flavor
US2835593A (en) * 1957-09-23 1958-05-20 Gen Foods Corp Flavor product and process
US2887385A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887384A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887386A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887388A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2887387A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
US2916382A (en) * 1958-11-10 1959-12-08 Lever Brothers Ltd Process of preparing a honey flavor
US3060031A (en) * 1960-08-01 1962-10-23 Little Inc A Chemically leavened bread process

Similar Documents

Publication Publication Date Title
RU2133265C1 (en) Composition for kvass
GB107367A (en) Extract having the Flavor and Aroma of Malt, Process of Producing the same and Beverage therefrom.
US4001458A (en) Fresh lemon-flavored alcohol beverage and method of preparation
US1379470A (en) Art of concentrating grape-juice
US3051576A (en) Nutritional composition and method of making the same
WO2006107238A1 (en) Process for producing a substrate for making alcoholic structural-viscous goods and the substrate obtained thereby (variants)
US1402615A (en) Improved sugar product
JPS6192554A (en) Highly sparkling refreshing drink and its preparation
GB1138124A (en) Process for preparing a solid substance containing ethyl alcohol
US1214729A (en) Process of producing beverages.
US1214730A (en) Extract having the flavor and aroma of malt and process of producing the same.
RU2061384C1 (en) Base for preparing alcoholic structural-viscous articles
US1854353A (en) Process of making chocolate sirup and product thereof
JP2002034449A (en) Method for manufacturing powdery food material exhibiting caramel taste
RU2156284C1 (en) Honey sparkling beverage production process
RU2220205C2 (en) Method for preparing inverted syrup for flour confectionary
US1218190A (en) Carbonated beverage and method of making same.
US1181770A (en) Non-alcoholic and non-malt beverage and process of making the same.
US1235882A (en) Product for brewers' use.
US1337850A (en) Non-alcoholic beverage
GB189911222A (en) Process for Making Chocolate Preparations.
US1957375A (en) Process of producing a wine
GB191315533A (en) Improvements in or relating to the Manufacture of Drinks.
US172139A (en) Improvement in the manufacture of cider and other beverages
US1721522A (en) Almond milk composition