GB267236A - Improvements in the manufacture of beverages - Google Patents
Improvements in the manufacture of beveragesInfo
- Publication number
- GB267236A GB267236A GB3152225A GB3152225A GB267236A GB 267236 A GB267236 A GB 267236A GB 3152225 A GB3152225 A GB 3152225A GB 3152225 A GB3152225 A GB 3152225A GB 267236 A GB267236 A GB 267236A
- Authority
- GB
- United Kingdom
- Prior art keywords
- malt extract
- beverages
- juice
- malt
- filtered
- 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
Links
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
267,236. Mackeson, H. Dec. 14, 1925. Materials for making beverages; malt extracts. -Beverages containing fruit juices, for example from apples, pears or grapes, are prepared by adding malt extract to the juice, fermenting, with or without the addition of yeast, filtering and subsequently adding about 4 per cent of heated and filtered priming solution containing malt extract together with a difficultly fermentable carbohydrate or concentrated fruit juice. The carbohydrate material may be malt extract rich in dextrine, commercial glucose syrup or syrup made by heating sugar or glucose to a temperature short of caramelization; excess acid in the fruit juice is neutralized with calcium carbonate. The beverage is finally filtered, bottled and pasteurized in the bottle.s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3152225A GB267236A (en) | 1925-12-14 | 1925-12-14 | Improvements in the manufacture of beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3152225A GB267236A (en) | 1925-12-14 | 1925-12-14 | Improvements in the manufacture of beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB267236A true GB267236A (en) | 1927-03-14 |
Family
ID=10324341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3152225A Expired GB267236A (en) | 1925-12-14 | 1925-12-14 | Improvements in the manufacture of beverages |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB267236A (en) |
-
1925
- 1925-12-14 GB GB3152225A patent/GB267236A/en not_active Expired
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