DE2145298A1 - Instant beer powder - by vacuum-freeze drying - Google Patents

Abstract

Beer is subjected to vacuum-freeze drying at -10 degrees to -20 degrees C, under a press. of about 0.5 atm. with agitation. Beer can be rapidly restored by treating the powder with water and a source of CO2 (pure CO2 or a mixt. of NAHCO3 and tartaric acid) and/or alcohol. The CO2-source and/or alcohol can be enclosed in capsules made from water-sol. gelatine and packed together with the beer powder.

Description

"Process for the production of dry beer and its further processing for edible beer The invention relates to the production of so-called dry beer i.e. beer in a dry aggregate state, preferably in powder form, as well as its further processing to drinkable beer, beer is known to be a still in slow secondary fermentation, watery malt extract mixed with hops, a fundamental difference between the The production of dry beer according to the invention consists in the fact that this is in contrast For example, yeast cells that are still alive in addition to the well-known powder coffee or powder tea includes, the present invention is based on the knowledge that when applied the known vacuum freeze-drying technique, the living yeast cells of the Beers are preserved.

The essence of the present invention will now be explained in detail: Beer that has been fermented to a relatively high degree is preferably made according to the procedure known per se the vacuum freeze-drying technique, with water preferably in a Temperature range minus about minus 10 20 ° C and a vacuum of preferably 0.5 technical atü is withdrawn.

This freeze-drying is preferably carried out under constant mechanical means Stir in order to achieve the smallest possible frozen bodies. The water evaporates in the process from the ice state, skipping the liquid aggregate state directly into vapor form and is discharged as such.

What remains is the so-called dry beer base, which of course neither Alcohol still contains carbonic acid. This dry beer base makes a long shelf life preferably pulverized or powdered product, which in the most concentrated form of the Is the starting material for edible beer.

In this concentrate form, the dry beer base can, for example Preferably stored in the cold and in the absence of air for longer periods of time and can also be transported inexpensively over long distances.

Preferably at the point of consumption of the ready-to-drink beer This powdered beer concentrate is made edible beer by having a Alcohol carriers and a carbon dioxide carrier and water are added.

Suitable carbon dioxide carriers are, according to the desired amount Water, which can naturally be varied, is added, of course pure Carbon dioxide or other carbon dioxide gas suppliers or CO2 formers, such as a mixture of sodium bicarbonate and tartaric acid or dergi. for example in Easily water-soluble gelatin capsules can be encased, just the compound The powdered beer base with water already creates an enjoyable one in itself Beer, which, as already explained above, can be supplied with carbonic acid, is available then a non-alcoholic beer. If you want to make a beer that contains alcohol, then for example normal beer, that's how you put it the desired amount Alcohol, which may also be encapsulated in water-soluble gelatin, to, one The particular advantage of this so-called dry beer or powder beer is that that one in the production of the edible beer of the nature of the used incoming water is largely independent, as the quality desbiers in the production of the so-called brew depends on the nature of the water used first, what, as already emphasized, in the production of the beer to be enjoyed from the powdery Beer base is advantageously no longer the case.

The present invention relates to both the method for Production of this new beer or beer extract as well as on the substance or the Food or luxury food itself, which is the direct product of the process,

Claims (1)

P a t e n t a n s p r ü c h e 1.) Process for the production of dry beer, characterized in that conventional beer has the water content and the alcohol content by using the vacuum freeze-drying technique known per se. 2.) Method according to claim 1! that one as a starting material largely fully fermented beer begins. 3.) Process according to claims 1 and 2, characterized in that the vacuum freeze drying technique in a temperature range of minus 10 down to minus 205 ° C and at a vacuum of magnitude / ordinarily 0.5 technical AtU performs. 4.) Method according to claims 1 to 3, characterized in that the freeze-drying is carried out with constant mechanical stirring. 5.) Further processing of the dry beer of claims 1 to 4, characterized characterized in that the dry beer (dry beer basis) is mixed with water, 6.) Further processing according to An @ pruch 5, characterized in that the dry beer mixed with water and a carbon dioxide supplier or pure carbon dioxide. 7.) Further processing according to claim 6, characterized in that a mixture of sodium bicarbonate and tartaric acid is used as the source of carbon dioxide begins. 8.) Further processing according to claims 5 -7, characterized in that that the Trocken @ ier (dry beer basis) alcohol (ethyl alcohol) odor a mixture from alcohol and water added. 9.) further processing according to claim 8, characterized in that the carbon dioxide supplier and / or the alcohol in water-soluble gelatin encapsulated admits.