CN110462016A - The brewing system of the beverage based on malt is prepared using the method for beverage of the fermentable sugars solution preparation based on malt obtained from the starch source for being different from malt and according to this method - Google Patents
The brewing system of the beverage based on malt is prepared using the method for beverage of the fermentable sugars solution preparation based on malt obtained from the starch source for being different from malt and according to this method Download PDFInfo
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- CN110462016A CN110462016A CN201880019516.7A CN201880019516A CN110462016A CN 110462016 A CN110462016 A CN 110462016A CN 201880019516 A CN201880019516 A CN 201880019516A CN 110462016 A CN110462016 A CN 110462016A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Clarifying wort (Läuterung)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Clarifying wort (Läuterung)
- C12C7/16—Clarifying wort (Läuterung) by straining
- C12C7/165—Clarifying wort (Läuterung) by straining in mash filters
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C2200/00—Special features
Abstract
The method for preparing the beverage based on malt, especially beer, comprising the following steps: fermentable sugars solution is prepared in situ in (a)；(b) malt is smashed to pieces, obtains mash；(c) mash is filtered, brewer's wort is obtained；(d) wort boiling；(e) after the filtering of mash, fermentable sugars solution is added in brewer's wort；(f) fermenting wort/fermentable sugars solution mixture obtains the beverage based on malt.
Description
Technical field
The present invention relates to a kind of since malt and auxiliary material to prepare beverage (the malt based based on malt
Beverage), the especially method of beer.Particularly, this method is concentrated on comes since malt and one or more of auxiliary materials
Preparation can fermenting wort.
Background of invention
In traditional brewage process, auxiliary material merges by gelatine and then with mash (malt mash), wherein wheat
Bud amylase (malt enzyme) can will be fermentable sugars (fermentable from the Starch Conversion of auxiliary material and malt
sugar).Then whole mashes are filtered before boiling and fermenting.In mash merge both auxiliary material and malt and with
Filtering mash has a significant impact to the production capacity of winery afterwards, because mash filtering is the important bottleneck in winery.
In addition, filtering whole mashes leads to extract loss important in cereal poor (spent grain).
In order to increase production capacity, some winerys will be a certain amount of high in wort copper or wort cooler
Malt syrup (high maltose syrup) (HMS) is added in brewer's wort.Although this solution effectively reduce to
The amount of the mash of filtering and the production capacity for therefore increasing winery, but since the cost of HMS has been more than comprising wheat
The extract of the filtering of whole mashes of bud and gelatine supplementary product starch (gelatinised adjunct starch) loses
It is influenced with production capacity, so the use of HMS has a very big impact wine brewing property.For this reason, HMS is to be considered only as
High demand period increases the interim solution of brewery's yield.
It is clear that from above, it is still desirable to increase the production capacity of winery and reduce the extract damage in brewage process
It loses, while winery being allowed to use traditional auxiliary material source rather than the extraordinary starch carbohydrate source of high-cost such as HMS.
Summary of the invention
The present invention passes through the method for being used to prepare the beverage based on malt, especially beer to be needed to solve market above
It asks, method includes the following steps:
(a) fermentable sugars solution is prepared in situ；
(b) it smashs malt to pieces (mash), obtains mash；
(c) mash is filtered, brewer's wort is obtained；
(d) wort boiling；
(e) after the filtering of mash or even after brewer's wort boils, brewer's wort is added in fermentable sugars solution
In；
(f) fermenting wort/fermentable sugars solution mixture obtains the beverage based on malt.
Fermentable sugars solution is preferably prepared by method comprising the following steps:
(a) starch source is provided；
(b) make starch hydration to obtain slurry；
(c) pH between 5 and 6, the temperature between 60 DEG C and 85 DEG C, with including maltogenic amylase enzymatic activity and α-shallow lake
The enzyme or enzymatic mixture of powder enzymatic activity and Pullulanase activity and/or alphalise starch glucosidase activity handles starch slurry
Material, thus obtain gelatine, it is liquefied and be saccharified fermentable sugars solution.
In this way, obtaining comprising to be equal to or more than 80% maltose/total reducing sugar and/or at least 90% fermentable sugars/total reducing sugar
Amount maltose fermentable sugars solution.
It is preferably chosen from for starch source according to the above method of the present invention: whole kernel corn (whole corn), corn
Starch, hominy grits (corn grit), maize coarse powder (maize grit), rye meal, sorghum meal, without the big of malt
Wheat coarse powder (unmalted barley grit), unpolished rice powder (rice grit), manioc meal and/or its mixture.Starch is preferred
Ground includes protein, the fat less than 0,15w% and the ash content less than 0,15w% less than 0,5w%.
The preferred embodiment according to the present invention for being used to prepare beverage, after saccharification and in wort boiling/can send out
Before ferment sugar juice mixture, fermentable sugars solution is not filtered.
The invention further relates to brewing system, brewing system includes slurry bucket (mash tun), mash filter (malt
Mash filter) (or filter vat (lauter tun)) unit, brewer's wort processing unit, fermentation unit and auxiliary material slurry bucket, it is special
Sign is that the auxiliary material slurry bucket includes being fluidly coupled to brewer's wort processing unit, around the outlet of mash filter unit.This
Outside, brewing system may include the auxiliary material slurry filter unit separated with mash filter unit, the auxiliary slurry filter
Unit or separative unit, which have, is fluidly coupled to brewer's wort processing unit, around the outlet of mash filter unit.
Moreover, it relates to which maltogenic amylase generates fermentable sugars solution for never malt starch source
Purposes.
Brief description
Fig. 1 schematically illustrates brewing system according to the present invention；
Fig. 2 schematically illustrates the selectable embodiment of brewing system according to the present invention.
Detailed description of the invention
For the purpose of the application, when auxiliary material combines name with one in term starch, coarse powder or powder, this should be by
It is interpreted as the instruction of the purity of the starch of interest from auxiliary material type of interest.In other words, when refer to " auxiliary material form sediment
When powder " such as cornstarch or tapioca, this indicates that starch source of interest includes the amount of about 99, the 5w% based on dry matter
Starch；When referring to " ingredient powder " such as tapioca starch, this indicates that starch source of interest includes based on dry matter about 99,
Between 5w% and about 95w%；And when referring to " auxiliary material coarse powder " such as hominy grits or sorghum meal, this instruction starch source packet
It is contained in the starch of the amount between about 85% and 95w%.Impurity in starch source generally includes following or even and is made up of: no
It is same as the cereal fraction such as lipid, casing part or endosperm or the like of starch.
Fig. 1 illustrates brewing systems according to the present invention comprising for smashing the slurry bucket 1 of malt to pieces, smashing to pieces for filtering
Malt mash filter unit 2 (or mash filter element (mash lautering unit)), for boiling malt
The brewer's wort of juice processes unit 3, especially wort copper, and the fermentation unit 4 for the brewer's wort boiled that ferments.Root
According to the present invention, brewing system further includes auxiliary material slurry bucket 5, and auxiliary material slurry bucket 5, which has, to be coupled and bypass with brewer's wort processing 3 fluid of unit
The output section 6 of mash filter unit 2.
This brewing system according to the present invention provides benefit below: it allows life more higher than traditional fermentation system
Yield, in traditional fermentation system, both malt and auxiliary material all pass through mash mistake before being collected in wort copper
Filter module 2.
By keeping at least part of auxiliary material or auxiliary material to separate with malt to obtain mash for smashing operating procedure to pieces
The two is starched with auxiliary material and by starching auxiliary material around mash filter unit 2, for the beer of every volume production, wheat
The load of bud slurry filter unit is reduced, and therefore can be reduced size or be used for per operating time preparation more substantially
Long-pending beer.In addition, the present invention allows to reduce the loss of the extract (fermentable sugars) in mash filter unit, thus into
One step improves brewing efficiency.
In order not to jeopardize the brewing efficiency and production capacity of mash filter downstream, it is desirable that auxiliary material slurry meets stringent want
It asks, in traditional brewing process, the requirement is satisfied when auxiliary material is smashed to pieces and filtered together with malt.
Therefore it is preferred according to the present invention that auxiliary material (starch source) is free of malt and selected from the following group: wholegrain is beautiful
Rice, cornstarch, tapioca, hominy grits, maize coarse powder, rye meal, sorghum meal, the barley coarse powder without malt,
Unpolished rice powder, manioc meal or tapioca starch and/or its mixture.It is further excellent in the case where being not intended to carry out auxiliary slurry filtration
Choosing, starch source include following or are pretreated into comprising following:
(a) it is less than the protein of 0,5w%；
(b) it is less than the fat of 0,15w%；With
(c) it is less than the ash content of 0,15w%.
Such method for pre-processing auxiliary material is well known in the art, and will not be disclosed more closely in.
Auxiliary material preferably by auxiliary material slurry be fed into wort pan 3 before by gelatine, liquefaction and saccharification, or-in sugar
In the case that the amount of solid and lipid in the auxiliary material of change is sufficiently low-it is fed directly to wort cooler.According to this hair
Bright, this smash to pieces carries out in situ in brewing room, with the complete freshness and quality of the auxiliary material for ensuring to smash to pieces.It is according to the present invention
Preferred method, auxiliary material are converted to fermentable sugars solution by following steps:
(a) starch source is provided；
(b) starch is impregnated in water (preferably at about 60 DEG C) to obtain slurry；
(c) pH between 5 and 6, preferably in alkaline-earth metal ions (such as CaCl2) in the presence of, at 60 DEG C and 70
Temperature between DEG C, with comprising maltogenic amylase (also referred to as maltogenic alpha-amylase enzyme) activity and Pullulanase activity and/
Or the enzyme or enzymatic mixture of alphalise starch glucosidase activity handle starch size, and then between 75 DEG C and 85 DEG C
Temperature handles starch size with the enzyme comprising (heat-staple) alpha-amylase activity or enzymatic mixture, to obtain gelatine
, it is liquefied and be saccharified fermentable sugars solution.
Enzyme mentioned above all can serve as enzymatic mixture (enzyme cocktail) while be added into, this
In the case of, alpha-amylase and amylopectase and/or alphalise starch glucuroide will be living during 60 DEG C to 70 DEG C of processing
Property, this is possible to the time for allowing to limit the higher temperature that slurry would be held in 75 DEG C -85 DEG C.
For by ad-juncts at the method for fermentable sugars solution preferably do not include wherein by heating starch to 100 DEG C or
The processing step of higher temperature.
This method for preparing fermentable sugars solution allows auxiliary material gelatine, liquefaction in not boiling the technique that auxiliary material is starched
And saccharification, this is energy-efficient on the one hand and is reduced on the other hand due to Maillard reaction (Maillard
Reaction) or other high temperature it is relevant reaction generate peculiar smell risk.
Fermentable sugars solution is preferably included at least 50% maltose/total reducing sugar amount, more preferably to be equal to or more than
The maltose of 80% maltose/total reducing sugar amount, and most preferably comprising the total amount based on sugar therein at least 90% can
Sugar fermentation.Fermentable sugars is defined as accordingly by the fermentable sugar of brewer's yeast, and by glucose, maltose and maltotriose
Composition.
Fig. 2 illustrates the selectable embodiment of brewing system according to the present invention, wherein in auxiliary material slurry bucket 5 and malt
Juice processes setting auxiliary material between unit 6 and starches filter unit 7 (or auxiliary material slurry filter element), auxiliary material slurry filter unit 7 (or
Mash filter element) it is the unit isolated with mash filter unit 4, and wherein slurry bucket output section 6 is fluidly coupled to
Auxiliary material starches filter unit 7 and bypasses mash filter unit 2.
By the way that isolated auxiliary material slurry filter unit 7 is arranged, can process protein with higher, fat, ash content and/
Or the starch source of fiber content, brewing efficiency and quality without influencing downstream.
In short, the method according to the present invention for being used to prepare the beverage based on malt, especially beer the following steps are included:
(a) fermentable sugars solution is prepared in situ；
(d) malt is smashed to pieces, obtains mash；
(e) mash is filtered, brewer's wort is obtained；
(f) wort boiling；
(g) after the filtering of mash, fermentable sugars solution is added in brewer's wort；
(h) fermenting wort/fermentable sugars solution mixture obtains the beverage based on malt.
Embodiment 1
As the first embodiment of the method according to the present invention for being used to prepare fermentable sugars solution, starch (cornstarch)
Particle is hydrated in water at about 60 DEG C to obtain starch size.The mixture then 60 DEG C -70 DEG C preferably 65 DEG C, with comprising
Beta amylase activity (preferably maltogenic amylase), heat-staple alpha-amylase activity, Pullulanase activity and optionally
Enzymatic mixture (Ceremix Flex) processing of alphalise starch glucosidase activity continues 50 to 60 minutes, and hereafter temperature is raised
To 75 DEG C -85 DEG C, preferably 80 DEG C, for about processing in 40 minutes, lead to the starch solution of saccharification, the starch solution of the saccharification
It can be used as fermentable sugars solution and be applied to the side according to the present invention for being used to prepare the beverage based on malt, especially beer
In method.
Embodiment 2
As second embodiment, unpolished rice powder is used as starch source.The coarse powder is hydrated in water at about 60 DEG C to be formed sediment
Slurry material.The mixture is then at 60 DEG C -70 DEG C preferably 65 DEG C, with including active (the preferably maltogenic amylase of beta amylase
Enzyme), alpha-amylase activity, Pullulanase activity and optionally alphalise starch glucosidase activity enzymatic mixture (such as
Ceremix Flex) processing continue 20 minutes, hereafter temperature is raised to 72 DEG C to allow starch within 20 minutes periods
Gradually gelatine.Then, the temperature of slurry is raised to 80 DEG C, and is maintained at the temperature about 15 minutes.Resulting saccharification
Starch solution can be used as fermentable sugars solution, by be added wort pan in (brewer's wort boiling stage) be applied to basis
Of the invention is used to prepare in the method for the beverage based on malt, especially beer.In the present embodiment, Ceremix Flex and
Both Thermamyl SCDS are added into respectively with 3000ppm and 300ppm.
The analysis of the starch of resulting saccharification is shown, 90% or more of sugar contained therein is fermentable sugars, and ash
Divide horizontal lower than 0,15w%.The content of solid and fat is higher than preferred require.However, including auxiliary material slurry and mash
Brewer's wort boils period, observes in brewer's wort water boiling supply during the solidification of protein, the horizontal drop of solid and fat
Down to acceptable level.
Embodiment 3
As 3rd embodiment, hominy grits are used as starch source.The coarse powder is hydrated in water at about 60 DEG C to obtain
Starch size.The mixture is then at 60 DEG C -70 DEG C preferably 65 DEG C, with comprising beta amylase activity, (preferably maltose forms sediment
Powder enzyme), alpha-amylase activity, Pullulanase activity and optionally alphalise starch glucosidase activity enzymatic mixture (such as
Ceremix Flex and optionally Thermamyl SCDS) processing continue 60 minutes.The temperature of slurry is then raised to 80 DEG C,
And it is maintained at the temperature about 40 minutes.The starch solution of resulting saccharification can be used as fermentable sugars solution, by the way that wheat is added
(brewer's wort boiling stage) is applied to according to the present invention be used to prepare the beverage based on malt, especially beer in bud juice pot
Method in.In the present embodiment, Ceremix Flex and Thermamyl SCDS is both respectively with 3000ppm and 300ppm
It is added into.
The analysis of the starch of resulting saccharification is shown, and 90% or more of sugar contained therein is fermentable sugars, and ash content
Level is lower than 0,15w%.The content of solid and fat is higher than preferred require.However, including both auxiliary material slurry and mash
The boiling of brewer's wort during, observe in brewer's wort water boiling supply during the solidification of protein, the level of solid and fat
It is reduced to acceptable level.
When from the protein less than 0,5w%；Fat less than 0,15w%；With the jade of the ash content less than 0,15w%
When rice starch or tapioca start, filtering auxiliary material slurry is not needed before wort pan is added.
Claims (15)
1. a kind of beverage prepared based on malt, the especially method of beer, comprising the following steps:
(a) fermentable sugars solution is prepared in situ；
(b) malt is smashed to pieces, obtains mash；
(c) mash is filtered, brewer's wort is obtained；
(d) brewer's wort is boiled；
(e) after the filtering of the mash, the fermentable sugars solution is added in the brewer's wort；
(f) ferment the brewer's wort/fermentable sugars solution mixture, obtains the beverage based on malt.
2. being mixed according to the method described in claim 1, the fermentable sugars solution passes through with the enzyme comprising at least following enzymatic activity
Close object come handle including cornstarch, tapioca, hominy grits, maize coarse powder, rye meal, sorghum meal, without malt
Barley coarse powder, unpolished rice powder, manioc meal, tapioca starch and/or its mixture starch source and obtain:
(a) maltogenic amylase enzymatic activity；
(b) alpha-amylase activity, preferably heat-staple alpha-amylase activity；
(c) Pullulanase activity.
3. according to the method described in claim 2, the enzymatic mixture includes alphalise starch glucosidase activity.
4. according to the method in any one of claims 1 to 3, the never malt starch source of the fermentable sugars solution obtains
.
5. method according to claim 2, the cornstarch includes:
(a) it is less than the protein of 0,5w%；
(b) it is less than the fat of 0,15w%；With
(c) it is less than the ash content of 0,15w%.
6. method according to any of the preceding claims, the method, which does not have, is boiling the brewer's wort/can send out
The step of filtering the fermentable sugars solution before ferment sugar juice mixture.
7. method according to any of the preceding claims, the fermentable sugars solution includes to be equal to or more than 50%
The maltose of maltose/total reducing sugar, preferably equal to or greater than 80% maltose/total reducing sugar amount.
8. method according to any of the preceding claims, the fermentable sugars solution can ferment comprising at least 90%
Sugar/total reducing sugar.
9. the purposes that maltogenic amylase generates fermentable sugars solution for never malt starch source.
10. purposes according to claim 9, wherein the fermentable sugars solution is prepared by cornstarch.
11. purposes according to claim 9 or 10, the starch source includes:
(a) it is less than the protein of 0,5w%；
(b) it is less than the fat of 0,15w%；With
(c) it is less than the ash content of 0,15w%.
12. a kind of brewing system, including slurry bucket, mash filter (or slurry filtering) unit, brewer's wort processing unit, fermentation list
Member and auxiliary material slurry bucket, it is characterised in that the auxiliary material slurry bucket includes being fluidly coupled to the brewer's wort processing unit, around described
The outlet of mash filter unit.
13. brewing system according to claim 12, the auxiliary material including separating with the mash filter unit was starched
Filter module, the auxiliary material slurry filter unit, which has, is fluidly coupled to the brewer's wort processing unit, around the mash
The outlet of filter unit.
14. the method for preparing fermentable sugars solution, comprising:
(a) starch source is provided；
(b) it is hydrated the starch in water to obtain slurry；
(c) pH between 5 and 6, the temperature between 60 DEG C and 70 DEG C, with mixed comprising the active enzyme of maltogenic amylase or enzyme
Close object come handle starch size and then the temperature between 75 DEG C and 85 DEG C, with comprising alpha-amylase activity and amylopectin
The enzyme or enzymatic mixture of enzymatic activity handles the starch size, thus obtain gelatine, liquefied and what is be saccharified sends out
Ferment sugar juice.
15. according to the method for claim 14, the fermentable sugars solution includes to be equal to or more than 80% maltose/total
The maltose of the amount of sugar.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE2017/5215 | 2017-03-30 | ||
| BE2017/5215A BE1024701B1 (en) | 2017-03-30 | 2017-03-30 | Process for preparing a malt-based drink using fermentable sugar solution obtained from a starch source other than malt and a brewing system for preparing a malt-based drink according to that process |
| PCT/EP2018/058335 WO2018178356A1 (en) | 2017-03-30 | 2018-03-30 | Method of preparing a malt based beverage using fermentable sugar solution obtained from a starch source other than malt and a brewing system for preparing a malt based beverage according to that method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110462016A true CN110462016A (en) | 2019-11-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201880019516.7A Pending CN110462016A (en) | 2017-03-30 | 2018-03-30 | The brewing system of the beverage based on malt is prepared using the method for beverage of the fermentable sugars solution preparation based on malt obtained from the starch source for being different from malt and according to this method |
Country Status (6)
| Country | Link |
|---|---|
| CN (1) | CN110462016A (en) |
| AR (1) | AR113216A1 (en) |
| BE (1) | BE1024701B1 (en) |
| BR (1) | BR112019020287B1 (en) |
| MX (1) | MX2019010457A (en) |
| WO (1) | WO2018178356A1 (en) |
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| KR102483868B1 (en) * | 2021-12-15 | 2023-01-03 | 경기도 | Rice beer with improved flavour and menufacturing method thereof |
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2017
- 2017-03-30 BE BE2017/5215A patent/BE1024701B1/en active IP Right Grant
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2018
- 2018-03-30 CN CN201880019516.7A patent/CN110462016A/en active Pending
- 2018-03-30 BR BR112019020287-0A patent/BR112019020287B1/en active IP Right Grant
- 2018-03-30 WO PCT/EP2018/058335 patent/WO2018178356A1/en active Application Filing
- 2018-03-30 MX MX2019010457A patent/MX2019010457A/en unknown
- 2018-04-03 AR ARP180100802A patent/AR113216A1/en active IP Right Grant
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| US5120557A (en) * | 1991-06-21 | 1992-06-09 | Owades Joseph L | Preparation of a non-alcoholic malt beverage |
| US5356808A (en) * | 1993-04-02 | 1994-10-18 | A.E. Staley Manufacturing Company | Highly fermentable, high maltose, non-crystallizing starch conversion syrup |
| WO2001016349A1 (en) * | 1999-09-01 | 2001-03-08 | Novozymes A/S | Method for production of maltose and/or enzymatically modified starch |
| WO2004011591A1 (en) * | 2002-07-25 | 2004-02-05 | Novozymes A/S | Mashing process |
| WO2005113785A2 (en) * | 2004-05-13 | 2005-12-01 | Novozymes North America, Inc. | A process of producing a fermentation product |
| US20060240147A1 (en) * | 2005-04-21 | 2006-10-26 | Padhye Vinod W | Alcoholic beverages containing corn syrup substitutes |
| CN101952409A (en) * | 2007-12-12 | 2011-01-19 | 诺维信公司 | Brewing process |
| CN101353681A (en) * | 2008-06-20 | 2009-01-28 | 广州双桥股份有限公司 | Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method |
| US20110274785A1 (en) * | 2010-05-10 | 2011-11-10 | Boston Beer Corporation | Method and system for producing a malt beverage having a high degree of fermentation |
Also Published As
| Publication number | Publication date |
|---|---|
| MX2019010457A (en) | 2019-10-15 |
| WO2018178356A1 (en) | 2018-10-04 |
| BE1024701B1 (en) | 2018-05-29 |
| BR112019020287B1 (en) | 2023-11-28 |
| BR112019020287A2 (en) | 2020-04-28 |
| AR113216A1 (en) | 2020-02-19 |
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