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2. 发明授权

US5294450A Colorless flavored malt beverage and method for making the same 失效
标题翻译：无色口味麦芽饮料及其制作方法
公开(公告)号：US5294450A
公开(公告)日：1994-03-15
申请号：US15391
申请日：1993-02-09
申请人： Kathryn M. Word , Richard L. Pflugfelder , John A. Neu , Gregory P. Head , Hugo Patino
发明人： Kathryn M. Word , Richard L. Pflugfelder , John A. Neu , Gregory P. Head , Hugo Patino
IPC分类号： C12G3/04 , C12H1/07 , C12G3/00 , C12H1/00
CPC分类号： C12H1/063 , C12G3/04
摘要： A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is heated, and liquid extracted therefrom. The liquid is combined with a fermentable carbohydrate to yield a mixture which is boiled and combined with yeast. The resulting yeast-fermented product is decolorized to produce a clear/colorless base which is combined with a sweetener, tartaric acid, a buffer, and a flavoring agent, followed by carbonation until the product is about 0.48-0.57% by weight CO.sub.2. The completed product is clear/colorless, has an alcohol : real extract weight % ratio of 1 : 0.4 to 1 : 1.5, and has 8-15 calories/ounce. These parameters minimize consumer sensations of fullness and excess tartness/sweetness/astringency, while producing desirable taste characteristics and an attractive appearance.
摘要翻译：无色麦芽饮料产品。为了生产该产品，将麦芽和水混合成糊状物。优选加入酶以将不可发酵糖转化为可发酵糖。将糊状物加热，并从中提取液体。将液体与可发酵的碳水化合物混合以产生煮沸并与酵母组合的混合物。将所得酵母发酵产物脱色以产生透明/无色的碱，其与甜味剂，酒石酸，缓冲剂和调味剂组合，然后碳酸化，直到产物为约0.48-0.57重量％CO 2。完成的产品是透明/无色，具有酒精：真实提取物重量比为1：0.4至1：1.5，并具有8-15卡路里/盎司。这些参数使消费者的丰满感和饱和度/甜度/涩味最小化，同时产生理想的味道特征和有吸引力的外观。

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