DK2018414T3 - Kontinuerlig fremgangsmåde til fremstilling af et mæskekstrakt - Google Patents
Kontinuerlig fremgangsmåde til fremstilling af et mæskekstrakt Download PDFInfo
- Publication number
- DK2018414T3 DK2018414T3 DK07747431.0T DK07747431T DK2018414T3 DK 2018414 T3 DK2018414 T3 DK 2018414T3 DK 07747431 T DK07747431 T DK 07747431T DK 2018414 T3 DK2018414 T3 DK 2018414T3
- Authority
- DK
- Denmark
- Prior art keywords
- suspension
- mash
- decoction
- malt
- starch
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims description 54
- 238000010924 continuous production Methods 0.000 title claims description 6
- 239000000725 suspension Substances 0.000 claims description 87
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 79
- 238000000034 method Methods 0.000 claims description 69
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- 238000009835 boiling Methods 0.000 claims description 7
- 235000007238 Secale cereale Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 241000209056 Secale Species 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 230000007515 enzymatic degradation Effects 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 2
- 230000000996 additive effect Effects 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 238000002347 injection Methods 0.000 claims 1
- 239000007924 injection Substances 0.000 claims 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 108
- 240000005616 Vigna mungo var. mungo Species 0.000 description 108
- 229940088598 enzyme Drugs 0.000 description 48
- 238000005360 mashing Methods 0.000 description 34
- 235000013405 beer Nutrition 0.000 description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 25
- 230000005484 gravity Effects 0.000 description 19
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 15
- 238000010793 Steam injection (oil industry) Methods 0.000 description 14
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 14
- 235000009973 maize Nutrition 0.000 description 14
- 238000006243 chemical reaction Methods 0.000 description 13
- 238000000926 separation method Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 10
- 238000001914 filtration Methods 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 10
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 230000008901 benefit Effects 0.000 description 7
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 7
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 description 7
- 239000008187 granular material Substances 0.000 description 6
- 230000035800 maturation Effects 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 238000004062 sedimentation Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 238000011437 continuous method Methods 0.000 description 4
- 239000007791 liquid phase Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 235000019759 Maize starch Nutrition 0.000 description 3
- 229940025131 amylases Drugs 0.000 description 3
- 238000010923 batch production Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000593 degrading effect Effects 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000006317 isomerization reaction Methods 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000002243 precursor Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000010977 unit operation Methods 0.000 description 3
- WTLNOANVTIKPEE-UHFFFAOYSA-N 2-acetyloxypropanoic acid Chemical compound OC(=O)C(C)OC(C)=O WTLNOANVTIKPEE-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 102100022624 Glucoamylase Human genes 0.000 description 2
- YDBYJHTYSHBBAU-YFKPBYRVSA-N S-methyl-L-methioninate Chemical compound C[S+](C)CC[C@H](N)C([O-])=O YDBYJHTYSHBBAU-YFKPBYRVSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 230000003625 amylolytic effect Effects 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 235000021310 complex sugar Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
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- 239000011521 glass Substances 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 229960005173 methiosulfonium chloride Drugs 0.000 description 2
- 238000006213 oxygenation reaction Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000003134 recirculating effect Effects 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 108050008938 Glucoamylases Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001739 density measurement Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 125000005594 diketone group Chemical group 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of 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
- C12C11/00—Fermentation processes for beer
- C12C11/07—Continuous fermentation
-
- 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
- C12C7/042—Mixing malt with water
-
- 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
-
- 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—Lautering, i.e. clarifying wort
- C12C7/175—Lautering, i.e. clarifying wort by centrifuging
-
- 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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Toxicology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Alcoholic Beverages (AREA)
Claims (12)
1. Kontinuerlig fremgangsmåde til fremstilling af et mæskekstrakt ved dekok-tionsmæskning, hvilken fremgangsmåde omfatter følgende trin, der hver udføres på en kontinuerlig måde: a. at blande en første maltenzymkilde med en vandig væske til opnåelse af en vandig maltenzymsuspension; b. separat at blande en anden enzymkilde med et eller flere stivelsesholdige tilsætningsmidler til opnåelse af en dekoktionssuspension, mens der opretholdes temperaturforhold, der ikke medfører væsentlig gelatinering af stivelsen; c. at udsætte dekoktionssuspensionen for en første varmebehandling på mindst 1 minut ved 65-82 °C til samtidig delvis gelatinering og enzymatisk nedbrydning af stivelsen; d. at udsætte dekoktionssuspensionen for en anden varmebehandling på mindst 1 minut ved 85-120 °C til gelatinering af stivelsen ved en øget hastighed og i større omfang; e. at kombinere den opvarmede dekoktionssuspension opnået fra den anden varmebehandling med den vandige maltenzymsuspension fra trin a. til opnåelse af en mæsk; f. at holde mæsken ved 35-85 °C i mindst 20 minutter; og g. at fjerne brugt korn fra den opvarmede mæsk til fremstilling af et mæskekstrakt; hvor den første og den anden varmebehandling omfatter dampindsprøjtning, og hvor viskositeten af dekoktionssuspensionen indtil den anden varmebehandling ikke overstiger 10 Pa.s; hvilken viskositet bestemmes under anvendelse af målte trykforskelle over et rør med en diameter på 25 mm og en længde på 5 m, under anvendelse af en gennemstrømningshastighed på 200 l/t og under antagelse af Newtonsk fluidadfærd.
2. Fremgangsmåde ifølge krav 1, hvor en del af den vandige maltenzymsuspension fremstillet i trin a. anvendes som den anden enzymkilde i trin b.
3. Fremgangsmåde ifølge krav 2, hvor 1-50 vægt-% af den vandige maltenzymsuspension fremstillet i trin a. anvendes som den anden enzymkilde i trin b., og resten af den vandige maltenzymsuspension kombineres med den op- varmede dekoktionssuspension opnået fra den anden varmebehandling.
4. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor mindst 5 vægt-% af de fermenterbare sukre indeholdt i mæskekstraktet stammer fra det ene eller de flere stivelsesholdige tilsætningsmidler.
5. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor sammensætningen af vandig maltenzymsuspension i trin a. og den anden enzymkilde i trin b. er identisk.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor det stivelsesholdige tilsætningsmiddel er afledt af en kornsort udvalgt fra gruppen bestående af ris, majs, sorghum, rug, havre, hvede, korn, tapiokamel, kartoffel, malt, byg og kombinationer deraf.
7. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor det stivelsesholdige tilsætningsmiddel er forbehandlet ved hjælp af torrefakti-on, afskalning, kogning, mikronisering eller ristning.
8. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor viskositeten af dekoktionssuspensionen indtil den anden varmebehandling ikke overstiger 5 Pa.s, fortrinsvis ikke overstiger 1 Pa.s.
9. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor dekoktionssuspensionen afkøles til en temperatur på 60-100 °C efter den anden varmebehandling, og før den kombineres med den vandige maltenzymsuspension.
10. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor dekoktionssuspensionen fremstilles ved at blande den anden enzymkilde med et eller flere stivelsesholdige tilsætningsmidler og yderligere vand.
11. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor tørstofindholdet af maltenzymsuspensioner og dekoktionssuspensioner holdes inden for området 200 - 500 g/l.
12. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor det vand, der anvendes til at fremstille den vandige maltenzymsuspension og dekoktionssuspensionen er en recirkuleret vaskevandstrøm fra fremstillingen af mæskekstrakt.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP06114242 | 2006-05-19 | ||
| EP06114264 | 2006-05-19 | ||
| PCT/NL2007/050207 WO2007136252A1 (en) | 2006-05-19 | 2007-05-14 | A continuous method of producing a mash extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2018414T3 true DK2018414T3 (da) | 2017-05-08 |
Family
ID=38197874
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK07747431.0T DK2018414T3 (da) | 2006-05-19 | 2007-05-14 | Kontinuerlig fremgangsmåde til fremstilling af et mæskekstrakt |
| DK07747439.3T DK2027244T4 (da) | 2006-05-19 | 2007-05-14 | Fremgangsmåde til fremstilling af en lys, gærfermenteret drik |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK07747439.3T DK2027244T4 (da) | 2006-05-19 | 2007-05-14 | Fremgangsmåde til fremstilling af en lys, gærfermenteret drik |
Country Status (23)
| Country | Link |
|---|---|
| US (3) | US8637100B2 (da) |
| EP (2) | EP2027244B9 (da) |
| JP (2) | JP5290160B2 (da) |
| KR (2) | KR101426062B1 (da) |
| AP (1) | AP2484A (da) |
| AR (2) | AR061037A1 (da) |
| AT (1) | ATE557081T1 (da) |
| AU (1) | AU2007252318B2 (da) |
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| PL (2) | PL2018414T3 (da) |
| PT (1) | PT2027244E (da) |
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| ZA (1) | ZA200809836B (da) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878293B (zh) * | 2007-12-14 | 2014-09-17 | 三得利控股株式会社 | 香味赋予剂及含有其的啤酒风味饮料 |
| WO2009078360A1 (ja) * | 2007-12-14 | 2009-06-25 | Suntory Holdings Limited | マルトール及びフラネオール高含有のビールテイスト飲料 |
| EP2141222A1 (en) * | 2008-06-30 | 2010-01-06 | InBev S.A. | An improved method of brewing beer |
| JP4813579B2 (ja) * | 2009-04-20 | 2011-11-09 | 麒麟麦酒株式会社 | ビール風味アルコール飲料の製造方法 |
| JP5727695B2 (ja) * | 2009-08-31 | 2015-06-03 | アサヒビール株式会社 | 発泡性飲料の製造方法 |
| DE102011081648A1 (de) * | 2011-08-26 | 2013-02-28 | Krones Ag | Bierbrauverfahren |
| JP2013053083A (ja) * | 2011-09-01 | 2013-03-21 | Kohjin Life Sciences Co Ltd | 酵母タンパクの製法 |
| BE1020741A3 (fr) | 2012-06-04 | 2014-04-01 | Meura S A | Procede de brassage continu ou semi-continu. |
| CN110099994B (zh) * | 2016-10-03 | 2023-06-13 | 水热公司 | 用于生成麦芽汁的系统和方法 |
| WO2020055233A1 (en) * | 2018-09-10 | 2020-03-19 | Heineken Supply Chain B.V. | Non-alcoholic fermented beer having improved flavour |
| CA3131867C (en) | 2019-04-15 | 2023-08-15 | Coors Brewing Company | Method and system for the filtration and stabilization of ultra-high gravity alcoholic beverages |
| KR102266582B1 (ko) * | 2019-04-22 | 2021-06-17 | 서울과학기술대학교 산학협력단 | 자색옥수수를 이용한 발포성 알코올 음료의 제조방법 |
| US20220386643A1 (en) * | 2019-10-29 | 2022-12-08 | Fuji Oil Holdings Inc. | Cocoa substitute |
| CN111304261B (zh) * | 2020-04-09 | 2023-08-08 | 吉林中粮生化有限公司 | 发酵产乙醇的方法 |
| CN111500648B (zh) * | 2020-04-09 | 2022-08-19 | 中粮营养健康研究院有限公司 | 液化淀粉质原料的方法 |
| DE102020128913A1 (de) * | 2020-11-03 | 2022-05-05 | ZIEMANN HOLVRIEKA GmbH | Verfahren und Vorrichtung zum Herstellen oder Behandeln einer Würze und entsprechende Verwendung |
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| DE1814377A1 (de) | 1968-12-12 | 1970-06-18 | Hans Sedlmayr | Anlage zur kontinuierlichen Gewinnung von Wuerze fuer die Bierherstellung und Betriebsverfahren fuer diese Anlage |
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| SU1283250A1 (ru) * | 1984-07-20 | 1987-01-15 | Всесоюзный Заочный Институт Пищевой Промышленности | Способ непрерывного сбраживани пивного сусла в батарее ферментеров |
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