US8708A - Improvement in concentrated beer material - Google Patents
Improvement in concentrated beer material Download PDFInfo
- Publication number
- US8708A US8708A US8708DA US8708A US 8708 A US8708 A US 8708A US 8708D A US8708D A US 8708DA US 8708 A US8708 A US 8708A
- Authority
- US
- United States
- Prior art keywords
- zeilithoid
- improvement
- concentrated beer
- beer material
- worts
- 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 - Lifetime
Links
- 235000013405 beer Nutrition 0.000 title description 10
- 239000000463 material Substances 0.000 title description 6
- 235000008694 Humulus lupulus Nutrition 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 8
- 238000001704 evaporation Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- CVHZOJJKTDOEJC-UHFFFAOYSA-N Saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000690470 Plantago princeps Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000015107 ale Nutrition 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 238000010908 decantation Methods 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000020004 porter Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000035917 taste Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
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
Definitions
- Zeilithoid is the solid vegetable substance which remains after evaporating a decoction or infusion in water of malted or unmalted grain which has undergone saccharine fen mentation. This substance is composed 'of gum, starch, and sugar, with a small quantity of other matters, and presents a resinous structure and appearance.
- Zeilithoid may be conveniently prepared from the saccharine liquor commonly called worts, which is the extract prepared from grain by brewers and distillers by the wellknown process called mashing, care being taken to arrest the fermentation before it has assumed a vinous character.
- worts or saccharine liquor shall be separated from the grain by decantation and pressure, or otherwise, and the water evaporated from it until it becomes thick or viscid, and will solidify on cooling.
- the viscid mass may be formed into cakes or blocks of any convenient size and shape by pouring it into molds previous to cooing.
- the zeilithoid thus prepared is but little affected by the action of the atmosphere, and may therefore be easily kept for a great length of time in any climate.
- Substances more easily affected by the ae-' tion of the atmosphere and changes of temperature such, for example, as hops and yeastmay be preserved by mixing them with or incasing them in the zeilithoid.
- the aroma and bitter principle of hops may be preserved in the zeilithoid, either by infusing them in the worts or by pulverizing them and incorporating them with the viscid mass previous to molding and cooling.
- Yeast may be preserved by mixing it with the zeilithoid after the evaporation is completed and the mass is ready to mold.
- Zeilithoid may be used for various purposes in the arts; but I propose to employ it mainly as the basis of fermented and unfermented beverages.
- unfermented beverages it is simply necessary to dissolve it in water; but for fermented beverages it must be dissolved in water to reproduce a worts similar to that from which it was produced by evaporation, and if the yeast-zeilithoid be not used, then yeast must be added to produce fermentation, which must be managed as in brewing, and the result will be the production of beer which, if made from zeilithoid produced from malt and flavored with hops, will not differ materially from ale or beer or porter, according as the malt and hops were in quality, proportions, and quantity adapted to the production of one or the other of these beverages.
- the yeast-zeilithoid'can be used for the production of yeast for bread-making, or to induce fermentation for any other purpose in warm climates, on shipboard, or elsewhere where ordinary yeast is not readily obtainable.
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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
UNITED STATES PATENT OFFICE.
F. G. RIETSCH, OF RUDOLETZ, MORAVIA, AUSTRIA.
IMPROVEMENT IN CONCEN TRATED BEER MATERIAL.
Specification forming part of Letters Patent No. 8,708, dated February 3, 1852.
lowing is a full, clear, and exact description of my said invention and of the manner of making, compounding, and using the same.
Zeilithoid is the solid vegetable substance which remains after evaporating a decoction or infusion in water of malted or unmalted grain which has undergone saccharine fen mentation. This substance is composed 'of gum, starch, and sugar, with a small quantity of other matters, and presents a resinous structure and appearance.
Zeilithoid may be conveniently prepared from the saccharine liquor commonly called worts, which is the extract prepared from grain by brewers and distillers by the wellknown process called mashing, care being taken to arrest the fermentation before it has assumed a vinous character. The worts or saccharine liquor shall be separated from the grain by decantation and pressure, or otherwise, and the water evaporated from it until it becomes thick or viscid, and will solidify on cooling. The viscid mass may be formed into cakes or blocks of any convenient size and shape by pouring it into molds previous to cooing.
The zeilithoid thus prepared is but little affected by the action of the atmosphere, and may therefore be easily kept for a great length of time in any climate.
Substances more easily affected by the ae-' tion of the atmosphere and changes of temperaturesuch, for example, as hops and yeastmay be preserved by mixing them with or incasing them in the zeilithoid.
The aroma and bitter principle of hops may be preserved in the zeilithoid, either by infusing them in the worts or by pulverizing them and incorporating them with the viscid mass previous to molding and cooling.
Yeast may be preserved by mixing it with the zeilithoid after the evaporation is completed and the mass is ready to mold.
In mixing the above-mentioned or other substances with the zeilithoidto preserve them, care must be taken to avoid the addition of too much of either dry or liquid matter, as the former would render the mass spongy and liable to absorb moisture from the atmosphere, which would prevent its keeping, while the latter would prevent it from solidifying. The evaporation of the worts may be accelerated by agitation, and care will be necessary to avoid burning it, unless a vacuum-pan heated by steam be used, which is recommended for the purpose.
Zeilithoid may be used for various purposes in the arts; but I propose to employ it mainly as the basis of fermented and unfermented beverages. For unfermented beverages it is simply necessary to dissolve it in water; but for fermented beverages it must be dissolved in water to reproduce a worts similar to that from which it was produced by evaporation, and if the yeast-zeilithoid be not used, then yeast must be added to produce fermentation, which must be managed as in brewing, and the result will be the production of beer which, if made from zeilithoid produced from malt and flavored with hops, will not differ materially from ale or beer or porter, according as the malt and hops were in quality, proportions, and quantity adapted to the production of one or the other of these beverages. Since the fiavor and character of these liquors will depend upon the quality and flavor of the zeilithoid, which, in turn, depends for these properties upon the materials of which it is made, it followsthat the flavor and quality of the beer can be varied to suit different tastes by varying the materials of which the worts is made,
precisely as in the manufacture of beer in the ordinary way. I
' The yeast-zeilithoid'can be used for the production of yeast for bread-making, or to induce fermentation for any other purpose in warm climates, on shipboard, or elsewhere where ordinary yeast is not readily obtainable. What I claim as my invention, and desire to secure by Letters Patent, is
The new and useful preparation of matter herein described, termed zeilithoid.
London, 22d of July, 1851.
FRANZ G. RIETSCH. \Vitnesses:
G. PRINoE LEBWENsTEIN, Lio Counrs RAznMoosKY.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US8708A true US8708A (en) | 1852-02-03 |
Family
ID=2069031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US8708D Expired - Lifetime US8708A (en) | Improvement in concentrated beer material |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US8708A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050277360A1 (en) * | 2003-01-02 | 2005-12-15 | Benedek Gyora M P | Rotating toy with rotation measurement means |
| US20090107512A1 (en) * | 2007-10-30 | 2009-04-30 | Searete Llc | Condoms configured to facilitate release of nitric oxide |
| US20110191920P1 (en) * | 2010-01-29 | 2011-08-04 | Regents Of The University Of California | Strawberry plant named 'Benicia' |
| US20110191919P1 (en) * | 2010-01-29 | 2011-08-04 | Regents Of The University Of California | Strawberry plant named 'Mojave' |
-
0
- US US8708D patent/US8708A/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050277360A1 (en) * | 2003-01-02 | 2005-12-15 | Benedek Gyora M P | Rotating toy with rotation measurement means |
| US20090107512A1 (en) * | 2007-10-30 | 2009-04-30 | Searete Llc | Condoms configured to facilitate release of nitric oxide |
| US20090112197A1 (en) * | 2007-10-30 | 2009-04-30 | Searete Llc | Devices configured to facilitate release of nitric oxide |
| US20110191920P1 (en) * | 2010-01-29 | 2011-08-04 | Regents Of The University Of California | Strawberry plant named 'Benicia' |
| US20110191919P1 (en) * | 2010-01-29 | 2011-08-04 | Regents Of The University Of California | Strawberry plant named 'Mojave' |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1173288A (en) | Process for preparation of instant beverages | |
| JP6898143B2 (en) | Fermented malt beverage | |
| US8708A (en) | Improvement in concentrated beer material | |
| US3332779A (en) | Neutral tasting alcoholic malt beverage | |
| JPS59213385A (en) | Low alcohol content beer and production thereof | |
| JP6777791B1 (en) | Fermented beverages and methods for improving the aftertaste of fermented beverages | |
| JP7202065B2 (en) | beer-taste beverages | |
| US1376870A (en) | Process for making beverages | |
| US2340989A (en) | Beverage concentrate | |
| CA2213292A1 (en) | Saffron spirits | |
| US78874A (en) | Thomas hawks | |
| JPS5998652A (en) | Instant green tea | |
| US1064768A (en) | Beverage extract. | |
| US541300A (en) | Caramelized extract of malt and process of making same | |
| US37578A (en) | Improved extract of malt | |
| JP7339409B1 (en) | beer-taste beverages | |
| JP6823145B1 (en) | Beer taste beverage | |
| JP7454374B2 (en) | beer taste drinks | |
| US19210A (en) | Preparing mash for distillation | |
| JP7454373B2 (en) | beer taste drinks | |
| JP7372420B1 (en) | beer taste drinks | |
| US78875A (en) | S h a w k s | |
| JP6867542B2 (en) | Fermented beverages and methods for improving the aftertaste of fermented beverages | |
| JP6823144B1 (en) | Beer taste beverage | |
| JPH029783B2 (en) |