USE OF ENZYMATICALLY HYDROLYZED VEGETABLE PROTEIN IN BREWING OF FERMENTED BEVERAGES Russian patent published in 2023 - IPC C12C5/02 C12C7/00 C12C11/00 A23J3/14 

FIELD: brewing industry.

SUBSTANCE: method for reduction in time of fermentation of a fermented beverage includes: a) obtainment of enzymatically hydrolyzed vegetable protein from corn gluten flour; b) after the stage a), mixing of hydrolyzed vegetable protein with a fermented medium, where its concentration is 1-30 g/hectoliter of the fermented medium; and c) fermentation of the mixture from the stage b) for the first time of fermentation to obtain a fermented beverage selected from beer and beverages obtained from beer, wherein the first time of fermentation is less than the second time of fermentation of a reference fermented beverage obtained without enzymatically hydrolyzed vegetable protein. A method for preparation of a fermented beverage, using enzymatically hydrolyzed vegetable protein from corn gluten flour, is also described.

EFFECT: invention allows for reduction in time of fermentation, improvement of stability of foam, and obtainment of a beverage without deterioration of color and taste characteristics.

14 cl, 17 dwg, 9 tbl