RU2016112467A - Способ получения пивного сусла - Google Patents
Способ получения пивного сусла Download PDFInfo
- Publication number
- RU2016112467A RU2016112467A RU2016112467A RU2016112467A RU2016112467A RU 2016112467 A RU2016112467 A RU 2016112467A RU 2016112467 A RU2016112467 A RU 2016112467A RU 2016112467 A RU2016112467 A RU 2016112467A RU 2016112467 A RU2016112467 A RU 2016112467A
- Authority
- RU
- Russia
- Prior art keywords
- preceding paragraphs
- mash
- additionally added
- weight
- malt
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims 17
- 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 4
- 239000000654 additive Substances 0.000 claims 4
- 230000000996 additive effect Effects 0.000 claims 3
- 108090000637 alpha-Amylases Proteins 0.000 claims 2
- 101710130006 Beta-glucanase Proteins 0.000 claims 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 102000004882 Lipase Human genes 0.000 claims 1
- 108090001060 Lipase Proteins 0.000 claims 1
- 239000004367 Lipase Substances 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 102000004139 alpha-Amylases Human genes 0.000 claims 1
- 229940024171 alpha-amylase Drugs 0.000 claims 1
- 235000013405 beer Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 claims 1
- 238000011534 incubation Methods 0.000 claims 1
- 235000019421 lipase Nutrition 0.000 claims 1
- 238000005360 mashing Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 150000003742 xyloses Chemical class 0.000 claims 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
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
-
- 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
- C12C5/02—Additives for beer
-
- 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
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Enzymes And Modification Thereof (AREA)
Claims (18)
1. Способ снижения вязкости в способе пивоварения, включающий стадии:
(a) получения затора из солода и добавки и
(b) добавления арабинофуранозидазы GH43 к затору.
2. Способ по п. 1, где добавку выбирают из группы, состоящей из ячменя и пшеницы.
3. Способ по любому из предыдущих пунктов, где к затору дополнительно добавляют бета-глюканазу.
4. Способ по любому из предыдущих пунктов, где к затору дополнительно добавляют ксиланазу.
5. Способ по любому из предыдущих пунктов, где арабинофурозидаза по меньшей мере на 70% идентична последовательности, приведенной в SEQ ID NO: 1.
6. Способ по любому из предыдущих пунктов, где затор характеризуется соотношением воды/солодовой крупки от 2,0:1,0 до 3,0:1,0 (вес/вес).
7. Способ по любому из предыдущих пунктов, где добавка составляет по меньшей мере 10% (вес/вес) от общего веса добавки и солода.
8. Способ по любому из предыдущих пунктов, где затирание включает стадию инкубирования при температуре в диапазоне от 45ºC до 60ºC.
9. Способ по любому из предыдущих пунктов, где к затору дополнительно добавляют протеазу.
10. Способ по любому из предыдущих пунктов, где к затору дополнительно добавляют пуллуланазу.
11. Способ по любому из предыдущих пунктов, где к затору дополнительно добавляют липазу.
12. Способ по любому из предыдущих пунктов, где к затору дополнительно добавляют альфа-амилазу.
13. Способ по любому из предыдущих пунктов, где затор фильтруют с получением сусла.
14. Способ по п. 13, где сусло сбраживают с получением пива.
15. Способ по любому из предыдущих пунктов, где арабинофуранозидазу GH43 добавляют в количестве 0,5-10,0 мг белка-фермента на кг солодовой крупки.
16. Способ по любому из предыдущих пунктов, где арабинофуранозидаза GH43 обладает активностью по отношению к дизамещенным ксилозам.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP13183102.6 | 2013-09-05 | ||
| EP13183102 | 2013-09-05 | ||
| PCT/EP2014/068820 WO2015032850A1 (en) | 2013-09-05 | 2014-09-04 | Method for production of brewers wort |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| RU2016112467A true RU2016112467A (ru) | 2017-10-09 |
| RU2016112467A3 RU2016112467A3 (ru) | 2018-04-26 |
| RU2695461C2 RU2695461C2 (ru) | 2019-07-23 |
Family
ID=49084925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2016112467A RU2695461C2 (ru) | 2013-09-05 | 2014-09-04 | Способ снижения вязкости в способе пивоварения |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US20160215244A1 (ru) |
| EP (1) | EP3041923A1 (ru) |
| CN (1) | CN105492590A (ru) |
| RU (1) | RU2695461C2 (ru) |
| WO (1) | WO2015032850A1 (ru) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR112017020007B1 (pt) | 2015-03-19 | 2022-09-20 | Novozymes A/S | Método para preparar um mosto com um nível aumentado de nitrogênio livre aminado (fan) e uso de uma protease |
| NZ748105A (en) | 2016-05-02 | 2020-08-28 | Carlsberg Breweries As | Beverages containing barley beta-glucan |
| CA3039433A1 (en) | 2016-11-28 | 2018-05-31 | Nestec S.A. | Method of preparing cereal extract |
| BR102017026595A2 (pt) * | 2017-12-08 | 2019-06-25 | Cnpem - Centro Nacional De Pesquisa Em Energia E Materiais | Composição e método para mosturação de malte |
| CN110734823B (zh) * | 2019-11-29 | 2021-07-27 | 江南大学 | 一株里氏木霉在大麦麦芽生产中的应用 |
| CN111534395A (zh) * | 2020-06-28 | 2020-08-14 | 青岛啤酒股份有限公司 | 超高浓啤酒的发酵方法及所得啤酒 |
| CN111647472A (zh) * | 2020-06-28 | 2020-09-11 | 青岛啤酒股份有限公司 | 利用超高浓啤酒的发酵方法制得的啤酒 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000510336A (ja) * | 1996-05-03 | 2000-08-15 | ギスト ブロカデス ベスローテン フェンノートシャップ | 改善された濾過性及び／又は増加した収率を有する麦汁の製造方法 |
| EP0915985A1 (en) * | 1996-08-05 | 1999-05-19 | Mogen International N.V. | Improved process for the production of alcoholic beverages using maltseed |
| WO2004081193A2 (en) * | 2003-03-10 | 2004-09-23 | Broin And Associates, Inc. | Method for producing ethanol using raw starch |
| ES2245621T3 (es) * | 2003-03-10 | 2010-05-19 | Novozymes A/S | Procesos para un producto alcoholico. |
| EP1706477B1 (en) * | 2003-12-19 | 2016-10-05 | Novozymes A/S | Mashing process |
| CA2586779A1 (en) * | 2004-06-03 | 2005-12-15 | Novozymes A/S | Mashing process and enzyme composition useful therein |
| AR053066A1 (es) * | 2005-04-26 | 2007-04-18 | Novozymes As | Arabinofuranosidasas |
| EP1877568B9 (en) * | 2005-04-26 | 2021-05-12 | Novozymes A/S | Hydrolysis of arabinoxylan |
| BRPI0819869B1 (pt) * | 2007-12-12 | 2019-07-16 | Novozymes A/S | Processo enzimático para a produção de um mosto de cervejeiro a partir de cereal não maltado, e, uso de um processo para produção de cerveja |
-
2014
- 2014-09-04 EP EP14771801.9A patent/EP3041923A1/en not_active Ceased
- 2014-09-04 WO PCT/EP2014/068820 patent/WO2015032850A1/en active Application Filing
- 2014-09-04 RU RU2016112467A patent/RU2695461C2/ru not_active IP Right Cessation
- 2014-09-04 US US14/915,772 patent/US20160215244A1/en not_active Abandoned
- 2014-09-04 CN CN201480048137.2A patent/CN105492590A/zh active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| EP3041923A1 (en) | 2016-07-13 |
| RU2695461C2 (ru) | 2019-07-23 |
| WO2015032850A1 (en) | 2015-03-12 |
| US20160215244A1 (en) | 2016-07-28 |
| RU2016112467A3 (ru) | 2018-04-26 |
| CN105492590A (zh) | 2016-04-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20200905 |