Abstract: The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a providing a macerated cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with Lactobacillus microorganisms in order to obtain a sour wort, (d) mixing the sour wort from step (c) with a liquid containing sugar and treating the mixture with Lactobacillus microorganisms in order to obtain a fermented beverage, (e) heating the fermented beverage obtained from step (d) and then cooling said fermented beverage, (f) mixing the beverage, and (g) performing further treatment steps for stabilizing, clarifying, and completing the beverage.
Type:
Grant
Filed:
April 30, 2010
Date of Patent:
May 24, 2016
Assignee:
FINE FOOD & BEVERAGES GMBH
Inventors:
Markus Berberich, Frank Lucas, Christoph Puttnies, Oliver Nordmann
Abstract: The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a decomposed cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with Lactobacillus microorganisms in order to obtain a sour wort, (d) mixing the sour wort from step (c) with a liquid containing sugar and treating the mixture with Lactobacillus microorganisms in order to obtain a fermented beverage, (e) heating the fermented beverage obtained from step (d) and then cooling said fermented beverage, (f) mixing the beverage, and (g) performing further treatment steps for stabilizing, clarifying, and completing the beverage.
Type:
Application
Filed:
April 30, 2010
Publication date:
December 27, 2012
Applicant:
FINE FOOD & BEVERAGES GMBH
Inventors:
Markus Berberich, Frank Lucas, Christoph Puttnies, Oliver Nordmann