Patent ID: 7008652
Filing Date: 2006-03-07
Classification: C12C,C12H

Abstract:
1. A method for the preparation of a flavorless malt base comprising the steps of: a) heating an aqueous solution containing a fermentable carbohydrate mixture derived from malt extract containing malted grain suitable for fermentation; b) adding yeast to the mixture to convert the carbohydrates contained in the fermentable carbohydrate mixture to ethyl alcohol and to form a fermented intermediate beer and insolubles; c) separating the insolubles from the resulting fermented intermediate beer; and d) subjecting the fermented intermediate beer to treatment, in series, with an anion exchange resin, a cation exchange resin and an adsorption resin to decharacterize the beer and form the flavorless malt base, wherein the method further includes a step of adding an absorbent to the aqueous solution before or after adding the yeast.