CONCENTRATED BREWER'S BASE, METHOD FOR PRODUCING OF BEVERAGE USING CONCENTRATED BREWER'S BASE, METHOD FOR PRODUCING OF GEL-LIKE PRODUCT USING CONCENTRATED BREWER'S BASE, GEL-LIKE PRODUCT USING CONCENTRATED BREWER'S BASE Russian patent published in 2007 - IPC C12C11/00 C12C12/00 

FIELD: brewing industry.

SUBSTANCE: concentrated brewer's base free of distinct odor and taste is produced from malt wort subjected to fermentation, additional fermentation and ripening, clarification, filtering and processing for elimination of odor and taste and concentration. Concentrated brewer's base produced by said method contains up to 60 wt% of endogenous ethanol, 76-1,000 mg/l of fermentation by-products on conversion to 100%-ethanol. Base may be produced by processing for elimination of odor and taste simultaneously with concentration procedure, or by vacuum concentration followed by distilling or condensing of alcohol-containing fraction released in conjunction with juice vapors during vacuumizing process, or by freezing out concentration, or concentration provided by water sorption, or concentration provided by water sorption to obtain powdered product, or concentration using methods employing membranes. Base may be also produced by discharging after concentration of gel-like substances. Method for producing of beverage using concentrated brewer's base involves blending concentrated brewer's base with aromatizer, and/or flavor additive, and/or flavor and aroma additive, and/or juice-containing flavor component, food acid and/or acidity regulator, sweetener; saturating with carbon dioxide, and bottling; before bottling, adjusting flavor-aroma coefficients using water. Cloud emulsion and/or preservative, and/or food colorant may be additionally introduced. Method for producing of gel-like product using concentrated brewer's base involves blending concentrated brewer's base with aromatizer, and/or flavor additive, and/or flavor-aroma additive, and/or juice-containing flavor component, food acid and/or acidity regulator, sweetener and gel-forming substance such as agar-agar, and/or pectin, and/or methyl cellulose, and/or carboxyl methyl cellulose.

EFFECT: wider range of novel products and reduced production costs.

14 cl, 7 ex