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Method for making a fermented beverage comprising hop bine leaves or hop bine stems

A technology for fermenting beverages and hop leaves, which can be applied in the processing of hops, beer brewing, biochemical equipment and methods, etc., and can solve problems such as troublesome and labor-intensive

Pending Publication Date: 2020-04-17
ANHEUSER BUSCH INBEV SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Clearly, such a process for obtaining boiled hop flavors is very cumbersome, labor intensive and energy intensive, making it unsuitable for use on a large industrial scale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0033]As an example of the process according to the invention, 4 varieties of hop leaves (Southern Promise, Southern Star, Southern Passion and African Queen) were hand selected into a total of 4150 kg (wet weight) of hop leaves. The leaves are then roasted (just like regular hops) to achieve a moisture content of 7%-9%. The roasted leaves were milled into particles with an average size (maximum dimension) of 5 mm to 10 mm, resulting in a total of 830 kg of hop leaf material.

[0034] The wort was prepared starting from a 50:50 mixture of about 70w% wheat malt and 30w% rice with corn trimmings, by mashing and subsequent filtration. The wort was transferred to a wort kettle, HTU granular hops were added to the wort at a dose of 3.2 g alpha acids per hectoliter (hl) of wort and boiled. After boiling, the wort was transferred to a whirling settling vessel, where 600 g / hl hop leaf material was added to the wort under whirling settling conditions and kept in contact with the wort ...

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PUM

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Abstract

A method of making a fermented beverage, in particular a cereal-based fermented beverage, the method comprising the steps of: Preparing a wort and boiling said wort, the boiled wort comprising a liquid fraction and a solids fraction; Separating the liquid fraction from the solids fraction; Fermenting the liquid fraction; Maturing the fermented liquid fraction to obtain the fermented beverage wherein hop bine leaves and / or hop bine stems are added to the wort and maintained in contact with the liquid fraction of the wort for a period of at least 20 minutes at a temperature of ranging between 70-100 deg C.

Description

technical field [0001] The present invention relates to a method for the manufacture of a fermented beverage, in particular a malt-based fermented beverage, comprising hop bine leaf or hop bine stem as an ingredient. [0002] Background of the invention [0003] In the beer industry, as in many industries, ongoing challenges exist in the diversification of beer types and beer flavors. Although considerable efforts have been made to fine-tune beer flavors by varying hop varieties and beer hopping tactics (e.g. dry hopping, kettle flavor hopping), resulting in beer flavors with specific Beer with sensory beer-related characteristics, but there remains a more challenging search for malt-based beverages with a distinctive flavor profile that is far less relevant or associated with typical beer-related sensory characteristics. The reason for this is therefore that malt-based beverages with organoleptic profiles farther away from common beers (such as lager or ale) are not catchin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C5/02C12C7/20C12C3/00
CPCC12C3/085C12C7/205
Inventor 阿丽亚娜·勒帕沃尔夫冈·托什安德里亚斯·加尔
Owner ANHEUSER BUSCH INBEV SA