MX342781B - Metodo y sistema para producir una bebida de malta que tiene un alto grado de fermentacion. - Google Patents
Metodo y sistema para producir una bebida de malta que tiene un alto grado de fermentacion.Info
- Publication number
- MX342781B MX342781B MX2012013101A MX2012013101A MX342781B MX 342781 B MX342781 B MX 342781B MX 2012013101 A MX2012013101 A MX 2012013101A MX 2012013101 A MX2012013101 A MX 2012013101A MX 342781 B MX342781 B MX 342781B
- Authority
- MX
- Mexico
- Prior art keywords
- fermentation
- producing
- wort
- high degree
- malt beverage
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 238000000855 fermentation Methods 0.000 title 1
- 230000004151 fermentation Effects 0.000 title 1
- 235000021577 malt beverage Nutrition 0.000 title 1
- 239000007788 liquid Substances 0.000 abstract 3
- 239000006228 supernatant Substances 0.000 abstract 3
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 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 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- 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
-
- 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
-
- 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
- C12C7/28—After-treatment, e.g. sterilisation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
La presente invención se refiere a un método para producir una bebida de malta, el cual comprende: obtener una primera mezcla que comprende agua y malta molida; producir un macerado primario a partir de la primera mezcla empleando un primer programa de macerado que define un tiempo y una temperatura; producir fermento de malta a partir del macerado primario; obtener una segunda mezcla que comprende agua y una malta verde molida, en donde la malta verde molida comprende un cereal malteado que ha sido macerado, germinado y secado de una manera que promueve la formación de enzima y fija el contenido de enzima sin adulteración; producir un macerado secundario a partir de la segunda mezcla, empleando un segundo programa de macerado, en donde el segundo programa de macerado comprende mantener una temperatura 55°C a 60°C durante aproximadamente 20 minutos, obtener un líquido sobrenadante que comprende las enzimas activas del macerado secundario; y agregar el líquido sobrenadante procedente del macerado secundario al fermento de malta.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US33303210P | 2010-05-10 | 2010-05-10 | |
PCT/US2011/035759 WO2011143115A2 (en) | 2010-05-10 | 2011-05-09 | Method and system for producing a malt beverage having a high degree of fermentation |
Publications (2)
Publication Number | Publication Date |
---|---|
MX2012013101A MX2012013101A (es) | 2013-05-01 |
MX342781B true MX342781B (es) | 2016-10-12 |
Family
ID=44902107
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2012013101A MX342781B (es) | 2010-05-10 | 2011-05-09 | Metodo y sistema para producir una bebida de malta que tiene un alto grado de fermentacion. |
Country Status (4)
Country | Link |
---|---|
US (1) | US20110274785A1 (es) |
CA (1) | CA2797979A1 (es) |
MX (1) | MX342781B (es) |
WO (1) | WO2011143115A2 (es) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9422514B2 (en) * | 2012-02-23 | 2016-08-23 | Mark Plutshack | Point-of-production brewing system |
DE102013222054A1 (de) * | 2013-10-30 | 2015-04-30 | Gea Brewery Systems Gmbh | Verfahren zur Produktion eines Produktes in einer Brauereianlage |
CN103892397A (zh) * | 2014-04-17 | 2014-07-02 | 江苏省农业科学院 | 一种麦芽汁发酵饮料的制作方法 |
RU2588765C1 (ru) * | 2015-08-06 | 2016-07-10 | Олег Иванович Квасенков | Способ производства хлебного кваса |
BE1024701B1 (nl) * | 2017-03-30 | 2018-05-29 | Anheuser-Busch Inbev Nv | Werkwijze voor het bereiden van een drank op moutbasis met gebruikmaking van vergistbare suikeroplossing verkregen uit een zetmeelbron anders dan mout en een brouwsysteem voor het bereiden van een drank op moutbasis volgens die werkwijze |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1087536A (en) * | 1977-12-16 | 1980-10-14 | Zoltan Valyi | Abbreviated brewing process |
US4355047A (en) * | 1979-07-19 | 1982-10-19 | Miller Brewing Company | Method of preparing a low calorie beer |
US5453285A (en) * | 1991-01-11 | 1995-09-26 | Heineken Technical Services B.V. | Process for membrane filtration of mash to produce wort |
CA2277485A1 (en) * | 1998-07-13 | 2000-01-13 | Sapporo Breweries Limited | Solid fermentation-promoting substance and method for preparation thereof |
US20030134007A1 (en) * | 2002-01-16 | 2003-07-17 | Donhowe Erik Thurman | Product and process of making an alcohol containing sport drink |
MXPA05000792A (es) * | 2002-07-25 | 2005-04-28 | Novozymes As | Proceso de braceado a altas temperaturas. |
US20060240147A1 (en) * | 2005-04-21 | 2006-10-26 | Padhye Vinod W | Alcoholic beverages containing corn syrup substitutes |
-
2011
- 2011-05-09 US US13/103,660 patent/US20110274785A1/en not_active Abandoned
- 2011-05-09 CA CA2797979A patent/CA2797979A1/en not_active Abandoned
- 2011-05-09 MX MX2012013101A patent/MX342781B/es active IP Right Grant
- 2011-05-09 WO PCT/US2011/035759 patent/WO2011143115A2/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
MX2012013101A (es) | 2013-05-01 |
US20110274785A1 (en) | 2011-11-10 |
CA2797979A1 (en) | 2011-11-17 |
WO2011143115A3 (en) | 2012-03-22 |
WO2011143115A2 (en) | 2011-11-17 |
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Legal Events
Date | Code | Title | Description |
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FG | Grant or registration |