PE20080242A1 - Metodo continuo para producir un extracto de mosto - Google Patents

Metodo continuo para producir un extracto de mosto

Info

Publication number
PE20080242A1
PE20080242A1 PE2007000608A PE2007000608A PE20080242A1 PE 20080242 A1 PE20080242 A1 PE 20080242A1 PE 2007000608 A PE2007000608 A PE 2007000608A PE 2007000608 A PE2007000608 A PE 2007000608A PE 20080242 A1 PE20080242 A1 PE 20080242A1
Authority
PE
Peru
Prior art keywords
suspension
decooking
treatment
enzymes
starch
Prior art date
Application number
PE2007000608A
Other languages
English (en)
Inventor
Hendrikus Mulder
Original Assignee
Heineken Supply Chain Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=38197874&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PE20080242(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Heineken Supply Chain Bv filed Critical Heineken Supply Chain Bv
Publication of PE20080242A1 publication Critical patent/PE20080242A1/es

Links

Classifications

    • 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—Clarifying wort (Läuterung)
    • C12C7/175—Clarifying wort (Läuterung) 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

Abstract

QUE COMPRENDE: a) MEZCLAR UNA PRIMERA FUENTE DE ENZIMAS DE MALTA CON UN LIQUIDO ACUOSO PARA OBTENER UNA SUSPENSION DE ENZIMAS DE MALTA ACUOSA; b) DE FORMA SEPARADA, MEZCLAR UNA SEGUNDA FUENTE DE ENZIMAS CON UNO O MAS COMPLEMENTOS QUE CONTIENEN ALMIDON (CEREAL), PARA OBTENER UNA SUSPENSION DE DECOCCION MIENTRAS SE MANTIENEN CONDICIONES DE TEMPERATURA QUE NO PROVOCAN LA GELATINIZACION DEL ALMIDON; c) SOMETER LA SUSPENSION DE DECOCCION A UN PRIMER TRATAMIENTO TERMICO A UNA TEMPERATURA ENTRE 60°C Y 85°C PARA A LA VEZ GELATINIZAR PARCIALMENTE Y DEGRADAR ENZIMATICAMENTE EL ALMIDON; d) SOMETER LA SUSPENSION DE DECOCCION A UN SEGUNDO TRATAMIENTO TERMICO A UNA TEMPERATURA SUPERIOR A LA DEL PRIMER TRATAMIENTO, PARA GELATINIZAR EL ALMIDON A UNA VELOCIDAD AUMENTADA Y EN UNA MAGNITUD SUPERIOR; e) COMBINAR LA SUSPENSION DE DECOCCION OBTENIDA DEL SEGUNDO TRATAMIENTO, CON LA SUSPENSION DE ENZIMAS DE MALTA ACUOSA DE (a) PARA OBTENER UN MOSTO; f) MANTENER EL MOSTO A UNA TEMPERATURA ENTRE 35°C Y 85°C DURANTE AL MENOS 20 MINUTOS; Y, g) ELIMINAR LA CEBADILLA DEL MOSTO CALENTADO PARA PRODUCIR UN EXTRACTO DE MOSTO. DE 1% A 50% EN PESO DE LA SUSPENSION DE ENZIMAS PREPARADA EN (a) SE EMPLEA COMO SEGUNDA FUENTE EN (b), Y EL RESTO SE COMBINA CON LA SUSPENSION DE DECOCCION CALENTADA OBTENIDA DEL SEGUNDO TRATAMIENTO. AL MENOS 5% EN PESO DE LOS AZUCARES FERMENTABLES CONTENIDOS EN EL EXTRACTO DE MOSTO SE ORIGINA DE LOS COMPLEMENTOS. EL PRIMER Y SEGUNDO TRATAMIENTOS TERMICOS COMPRENDEN INYECCION DE VAPOR
PE2007000608A 2006-05-19 2007-05-18 Metodo continuo para producir un extracto de mosto PE20080242A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06114264 2006-05-19
EP06114242 2006-05-19

Publications (1)

Publication Number Publication Date
PE20080242A1 true PE20080242A1 (es) 2008-04-04

Family

ID=38197874

Family Applications (2)

Application Number Title Priority Date Filing Date
PE2007000605A PE20080239A1 (es) 2006-05-19 2007-05-18 Metodo para producir una bebida clara, fermentada con levadura
PE2007000608A PE20080242A1 (es) 2006-05-19 2007-05-18 Metodo continuo para producir un extracto de mosto

Family Applications Before (1)

Application Number Title Priority Date Filing Date
PE2007000605A PE20080239A1 (es) 2006-05-19 2007-05-18 Metodo para producir una bebida clara, fermentada con levadura

Country Status (23)

Country Link
US (3) US8202707B2 (es)
EP (2) EP2027244B9 (es)
JP (2) JP5175273B2 (es)
KR (2) KR20090028545A (es)
AP (1) AP2484A (es)
AR (2) AR061037A1 (es)
AT (1) ATE557081T1 (es)
AU (1) AU2007252318B2 (es)
BR (1) BRPI0713125A2 (es)
CA (2) CA2653804C (es)
CL (1) CL2007001439A1 (es)
CO (1) CO6140068A2 (es)
DK (2) DK2018414T3 (es)
EA (2) EA012641B1 (es)
ES (2) ES2385260T5 (es)
MX (2) MX2008014721A (es)
MY (1) MY146780A (es)
NZ (1) NZ572879A (es)
PE (2) PE20080239A1 (es)
PL (2) PL2018414T3 (es)
PT (1) PT2027244E (es)
WO (2) WO2007136254A1 (es)
ZA (1) ZA200809836B (es)

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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
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.
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CA3111765A1 (en) * 2018-09-10 2020-03-19 Heineken Supply Chain B.V. Non-alcoholic fermented beer having improved flavour
US20220186162A1 (en) 2019-04-15 2022-06-16 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
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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Also Published As

Publication number Publication date
US8637100B2 (en) 2014-01-28
JP2009537169A (ja) 2009-10-29
AP2484A (en) 2012-10-02
CL2007001439A1 (es) 2008-03-07
EP2027244A1 (en) 2009-02-25
AR061037A1 (es) 2008-07-30
PL2027244T5 (pl) 2015-12-31
MX2008014718A (es) 2008-12-17
CA2653809A1 (en) 2007-11-29
PT2027244E (pt) 2012-07-31
EA012641B1 (ru) 2009-12-30
MX2008014721A (es) 2008-12-03
KR20090027655A (ko) 2009-03-17
US20090324775A1 (en) 2009-12-31
PL2027244T3 (pl) 2012-09-28
US20090208605A1 (en) 2009-08-20
CA2653804A1 (en) 2007-11-29
US8492123B2 (en) 2013-07-23
EP2018414A1 (en) 2009-01-28
CO6140068A2 (es) 2010-03-19
CA2653809C (en) 2014-07-22
KR101426062B1 (ko) 2014-08-01
EP2027244B1 (en) 2012-05-09
KR20090028545A (ko) 2009-03-18
JP2009537171A (ja) 2009-10-29
WO2007136254A8 (en) 2008-11-27
CA2653804C (en) 2014-07-22
DK2018414T3 (en) 2017-05-08
WO2007136252A1 (en) 2007-11-29
ES2385260T3 (es) 2012-07-20
US20120288899A1 (en) 2012-11-15
EA013344B1 (ru) 2010-04-30
PE20080239A1 (es) 2008-04-04
ES2625844T3 (es) 2017-07-20
EA200870548A1 (ru) 2009-04-28
AU2007252318A1 (en) 2007-11-29
DK2027244T3 (da) 2012-08-13
JP5175273B2 (ja) 2013-04-03
AP2008004697A0 (en) 2008-12-31
EP2018414B1 (en) 2017-03-15
US8202707B2 (en) 2012-06-19
JP5290160B2 (ja) 2013-09-18
EP2027244B2 (en) 2015-07-15
EA200870550A1 (ru) 2009-06-30
EP2027244B9 (en) 2015-10-28
MY146780A (en) 2012-09-28
PL2018414T3 (pl) 2017-09-29
DK2027244T4 (en) 2015-10-12
NZ572879A (en) 2010-11-26
ZA200809836B (en) 2009-12-30
AR061040A1 (es) 2008-07-30
ATE557081T1 (de) 2012-05-15
BRPI0713125A2 (pt) 2012-04-10
ES2385260T5 (es) 2015-10-06
WO2007136254A1 (en) 2007-11-29
AU2007252318B2 (en) 2012-03-29

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