A Novel Approach to Develop Malted Liquor Using Plant Extract

Abstract

Beer is traditionally made from barley malt, hops, and yeast, with hops providing bitterness, flavour, and preservation. Historically, hops were replaced by gruit, a mix of herbs and spices. While hops offer health benefits like reducing anxiety and have antiviral properties, they can also cause side effects such as dizziness and hormonal imbalances. This novel approach using tea extract as an alternative to hops, successfully producing beer with 4.5% ABV and avoiding these drawbacks.

Specification

Description:FIELD OF INVENTION
[001] The production of beer falls into the field of food and beverage technology. It is part of brewing technology or brewing science, which encompasses the processes, techniques, and innovations involved in brewing beer. This field includes the study and application of fermentation science, ingredient processing, and brewing equipment, as well as the development of new methods and recipes to improve beer production.
BACKGROUND AND PRIOR ART
[002] The main idea of this work is to produce malted liquor (Beer) by replacing Hops, which is a major ingredient in the production of beer by replacing it with Tea Extract. Hops has numerous health benefits like, reducing anxiety and reduce the sleeping disorders. Nutritional benefits like antiviral and anti-clotting. It also has some drawbacks like dizziness as well as the reduction of testosterone and oestrogen levels in the body. Therefore, an alternate is needed to increase the economy of the country by replacing hops. In the present work we are aiming at the production of beer by using plant extracts which provides similar composition as well other characteristics and without any side effects. Tea extract was found to be a successful substitute for hops in the production of malted liquor.
SUMMARY OF THE INVENTION
[003] The main idea of this work is to produce malted liquor (Beer) by replacing Hops, which is a major ingredient in the production of beer by replacing it with Tea Extract. Tea extract was found to be a successful substitute for hops in the production of malted liquor. The alcohol obtained was 4.5% ABV with minimum impurities.
BRIEF DESCRIPTIONS OF DRAWINGS
[004] Beer production begins with malting barley, where grains are soaked, germinated, and dried. The malted barley is then mashed to extract fermentable sugars. This mash is boiled with the tea extract, which impart bitterness, aroma, and preservation qualities. After boiling, the wort is cooled and transferred to a fermentation vessel, where yeast is added. The yeast converts sugars into alcohol and carbon dioxide during fermentation. The beer is then conditioned, aged, and filtered to develop its flavors and clarity. Finally, it is carbonated and packaged for consumption, resulting in a diverse range of beer styles and profiles.
DETAILED DESCRIPTION OF THE INVENTION
[005] Beer production is a multifaceted process that transforms raw ingredients into a complex, flavourful beverage through a series of carefully controlled steps. The primary ingredients in beer are malted barley, hops, water, and yeast. Each of these ingredients plays a crucial role in defining the beer's taste, aroma, and quality.
[006] The process begins with malting, where barley grains are soaked in water to start germination. This soaking phase typically lasts 1-2 days. As the grains begin to sprout, enzymes are activated that convert starches in the barley into fermentable sugars. After germination reaches the desired level, the sprouts are dried in a kiln to halt growth and preserve the enzymatic activity. This malted barley, now called malt, provides the sugars needed for fermentation.
[007] The malted barley is then ground into a coarse powder known as grist. This grist is mixed with hot water in a process called mashing. The mashing process occurs in a vessel called a mash tun, where the water and grist are combined at specific temperatures to activate the enzymes. These enzymes break down the complex starches into simpler sugars. The resulting mixture, known as wort, is a sweet, sugary liquid that contains the necessary sugars for fermentation.
[008] After mashing, the wort is transferred to a boiling kettle. Here, it is boiled and the tea extract are added. Tea extract contribute bitterness to balance the sweetness of the malt, add aroma, and act as a natural preservative. The timing and quantity of tea extract added during the boil influence the beer's flavour and bitterness. The boiling process also sterilizes the wort and helps to concentrate the flavours.
[009] Once boiling is complete, the wort is rapidly cooled to a temperature suitable for yeast fermentation. It is then transferred to a fermentation vessel, where yeast is added. Yeast is a microorganism that converts the fermentable sugars in the wort into alcohol and carbon dioxide through the fermentation process. There are two main types of fermentation: ale (top- fermenting yeast) and lager (bottom-fermenting yeast), each producing different styles of beer. Fermentation typically takes from one to several weeks, depending on the type of beer and the yeast used.
[010] After fermentation, the beer is conditioned to develop its flavors. This stage, also known as maturation or lagering, allows the beer to settle and age, which enhances its clarity and taste. During conditioning, the beer can be further carbonated either naturally through fermentation or artificially by adding carbon dioxide. This step also helps to improve the beer's mouthfeel and overall quality.
[011] Before packaging, the beer is often filtered to remove any remaining yeast or sediment, ensuring clarity and stability. The beer is then packaged into bottles, cans, or kegs. Some beers may undergo additional carbonation or pasteurization to extend shelf life and ensure quality. , C , Claims:[012] 1. A method has been developed to replace hops with tea extract to enhance the properties of Beer like aroma and flavor, Nutritional value, Foam stability, Health benefits like anti-inflammatory and anti-cancer properties.
[013] 2. A unique method for improving the bitterness of beer by maintaining specific ratio of Wort and Tea Extract was developed.

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