TH60161B - Continuous method for producing yeast-based beverages - Google Patents

Abstract

DC60 (25/04/60) The present invention provides a continuous method for producing a yeast-fermented beverage comprising the following successive processing steps: a. matching a starchy, and optionally malted, raw material with liquid aqueous acques; b. heating the mash and enzymatically hydrolyzing the starch into fermentable sugars; c. removing the grain residue from the hot mash to produce an extract from the mash; d. converting the extract from the mash into wort; e. removing volatile organic compounds from the hot wort; f. further diluting the wort with water; g. feeding the diluted wort into a growth vessel, wherein the diluted wort is combined with a stream of recirculating genes, and wherein oxygen is supplied to initiate gene growth; h. feeding the wort from the growth vessel into a sequence of one or more fermentation vessels. wherein the genes are maintained in suspension i. feeding the fermented wort into one or more separators to remove the yeast-containing residue; j. recirculating the yeast-containing residue into a vessel for amplification; and k. feeding the fermented wort residue to a subsequent processing step, wherein the graviton of the mash extract is maintained at more than 22°P; the wort graviton is maintained at more than 22°P until the wort is further diluted with water and the diluted wort graviton is within the range of 10 to 35°P; and wherein less than 30% by weight of the fermentable sugars in the mash and wort extracts are derived from fermentable sugars added after hydrolysis of the starch present in the mash. The method has the advantage of being highly efficient in terms of energy consumption and extraction yield. Furthermore, very high yields are achieved, especially in Brewery Operation Edit 25/04/2017 The present invention provides a continuous method for producing a yeast-fermented beverage comprising the following successive processing steps: a. Matching a starchy, and optionally malted, raw material with liquid aqueous acques; b. Heating the mash and enzymatically hydrolyzing the starch into fermentable sugars; c. Removing the grain residue from the hot mash to produce an extract from the mash; d. Converting the extract from the mash to wort; e. Removing volatile organic compounds from the hot wort; f. Diluting the wort with additional water; g. Feeding the diluted wort into an expansion vessel, wherein the diluted wort is combined with a stream of yeast-containing residue, and wherein oxygen is supplied to initiate yeast growth; h. Feeding the wort from the expansion vessel into a sequence of vessels for fermentation of one or more vessels. wherein the yeast is maintained in suspension i. feeding the fermented wort into one or more separators to remove the yeast-containing residue; j. recirculating the yeast-containing residue into a vessel for expansion; and k. feeding the fermented wort residue to a subsequent processing step; wherein the graviton of the mash extract is maintained at more than 22°P; the wort graviton is maintained at more than 22°P until the wort is further diluted with water and the diluted wort graviton is within the range of 10 to 35°P; and wherein less than 30% by weight of the fermentable sugars in the mash and wort extracts are derived from fermentable sugars added after hydrolysis of the starch present in the mash. The method has the advantage of being highly efficient in terms of energy consumption and extraction yield. Furthermore, very high yields are achieved, particularly in brewery operations. ------------------------ The present invention provides a continuous method for producing a yeast-fermented beverage comprising the following successive processing steps: a. mashing the starchy, and optionally malted, raw material with liquid aqueous solution; b. heating the malted barley and water mixture and enzymatically hydrolyzing the starch into fermentable sugars; c. removing the pulp from the hot malted barley and water mixture to produce an extract from the malted barley and water mixture; d. converting the extract from the malted barley and water mixture to malt top water; e. removing volatile organic compounds from the hot malted barley; f. diluting the malted barley with additional water; g. feeding the diluted malted barley into a propagation vessel, wherein the diluted malted barley is combined with a stream of residue containing recirculating genes, and wherein oxygen is supplied to initiate gene growth; h. feeding the malted barley from the propagation vessel into a sequence of one or more fermentation vessels. wherein the genes are maintained in suspension i. feeding the fermented malt juice into one or more separators to remove the yeast residue; j. recirculating the residue containing the yeast into a vessel for propagation; and k. feeding the fermented malt juice residue to a subsequent processing step, wherein the gravita of the extract from a mixture of mash malt and water is maintained at more than 22°P; the gravita of the malt juice is maintained at more than 22°P until the malt juice is further diluted with water and the gravita of the diluted malt juice is within the range of 10 to 35°P, and wherein less than 30% by weight of the fermentable sugars in the extract from the mixture of mash malt and water and the malt juice are derived from fermentable sugars added after hydrolysis of the starch present in the mixture of mash malt and water. The method has the advantage of being highly efficient. In terms of energy consumption and extraction yield, this method also achieves extremely high yields, especially in brewery operations.

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: EDIT 25/04/2017 1. Continuous method for producing yeast fermented beverages. Which includes The continuous processing steps are as follows: a.Machining starchy raw materials and may be selected as maltized raw materials with Liquid actuation b. Heating of mash and hydrolysis of starch by enzymatic sugar to Can be fermented c. Removing the grain from the hot match to produce the mash extract d. Converting the extract from the mash to wort by heating the extract from the mash to For a minimum of 75 ํ for at least 15 minutes e. Eliminate volatile organic compounds from hot worms by reducing pressure. And / or by Degreasing volatile organic compounds with gas or steam f. Dilution of wort with additional water g. Feeding of diluted wort to vessel for expansion. Where the diluted wort is Combined with residual current with recirculating yeast And where oxygen is delivered To initiate yeast growth h. Wessel wort feeding for volume expansion into the wessel sequence for fermentation. One or more Vessel Where the yeast was maintained to be suspended i. Feeding the fermented wort into one or more separators. To eliminate portions Yeast residue j. Recirculation of yeast residue to vessel for volume expansion and k. Feeding the remainder of the fermented wort to the processing step. Subsequently, the gravitas of the mash extract were maintained at more than 22 ํ P; Worth's gravitee received Maintaining more than 22 ํ P until the said wort is diluted with additional water and the diluted gravy. Within the range 10 to 35 ํ P and which is less than 30% by weight of sugar at Can be fermented in mash and wort extracts. Is derived from fermented sugar that has been added After the hydrolysis of starch contained in the mash 2. Method of claim 1, which is less 10% by weight of fermented sugars In the extract from the match and the wort It is obtained from fermented sugar that has been added after Water decomposition of starch contained in the match 3. Method according to claim 1 or item 2, where the water content of mash and wort Not reduced by evaporation pathway Or where the amount of such water Has been reduced By evaporation without more than 20%, if it is good, then it should not be more than 10%. 4. Method of one of the previous claims. Where the grain residue is removed from the mash by: - Transferring the heat treated mash into the first separator for the Separated into streams of fermented mash and grain residue - transfer of grains into wessel for blending. And the combination of cereal residue with water For patching - Transfer of the mixture of grains and water for patching into a second separator. To remove the grains - recirculating the accumulator flow from the second separator to the matching procedure 5. Method according to claim 4, which includes - Transfer. Grain residue obtained from the second separator - Transfer of grains and water for patching into a third separator. To remove the grains, and - reverse the flow of the aquifer from the third separator as water for patching. Proceed to the Vessel for the First Vessel Mix 6. Method of one of the preceding Claims. Where the loss of extraction is not more than 6%, if it will be good Should not be more than 5% if it will be better then Should not be more than 4% and if it is so good Most likely Should not be more than 3% 7. Method of any of the previous claims Where the water for dilution produces This is derived from yeast washing. 8. Method to claim No. 1 where the original gravitae of the combined flow of the worth. It was diluted and residue with yeast in Vessel for expansion. And Wessel for Ferment one or more Vessel, more than 10 ํ P 9. Method of one of the preceding claims. Where the yeast content of Wessel For volume expansion, it was maintained at more than 20 g / l. 1 0. Any of the preceding claim methods. Where the yeast is treated Suspended in Vessel for fermentation by stirring method. Recirculation and / or Carbon Dioxide Evolution 1 1. Method in accordance with any of the preceding claims. Where persistence time combined in Vessel for volume expansion And Vessel for fermentation of one or more wessel for not more than 80 hours ---------------- 1. Continuous method for making fermented beverages too. yeast Which consists of steps Continuous processing as follows; a. Powdery raw materials grinding And may choose to B. Heating the mixture of ground malt with water. And the breakdown of starch with water using enzymes C. The molten residue is removed from the malt mix with hot water to produce a product extracted from the mixture. Malt mashed with water d. Converting the extraction from the mixture of ground malt with water to milled malt juice by Heat the extracts from the mixture of ground malt with water thereof to a minimum of 75 ํ for at least 15 min. E. Removal of volatile organic compounds from hot malt water. By reducing pressure and / or by chasing volatile organic compounds with gas or steam f. Dilution of malt peak water with additional water g. Water feeding of diluted malt into Vessel. For reproduction Where the water tops the malt The dilution has been combined with residual stream containing the recirculated jeans. And where oxygen It was delivered to initiate the growth of the jeans h. Wessel top malt juice for reproduction into the Wessel request for fermentation. One or more Vessel Where the genes were maintained to be suspended; i. Feeding the fermented malt elite into one or more separators to remove the yeast residue; j. The residues with cans to Vessel for reproduction and k. Feed the remainder of the fermented malt elite juice to a subsequent processing step where Gravitea Of the extracts from a mixture of ground malt and water Has been maintained at more than 22 ํ P; The gravitations of the top of the malt juice were maintained at more than 22 จนกระทั่งP until the top of the malt was preserved. It was further diluted with water. And the gravitability of the diluted malt peaks within the range 10 to 35 ํ P and which is less than 30% by weight of the fermented sugar in the extracts from Mixture of ground malt with water and top malt juice Is derived from fermented sugars which The addition after aqueous separation of starch contained in a mixture of ground malt and water 2. Method according to claim 1, where less than 10% by weight of sugar can be fermented in The product is extracted from a mixture of ground malt with water and top malt juice. Derived from fermented sugars Which was added after aqueous dispersion of starch contained in a mixture of ground malt and water 3. Method of claim 1 or 2, any one Where the water content of the extracted from Mix the ground malt with water and top malt juice. Has not been reduced by either evaporation or where the volume of such water It has been reduced by evaporation without more than 20% if so well. Should not be more than 10% 4. Method of one of the previous claims Where the grain residue has been removed from Mixture of milled malt with water by; - Transfer of mixtures of milled malt with hot treated water into a separator. The first apparatus for the separation is a stream of extraction mixtures of milled malt with water that Can be fermented and grain pomace - transfer of cereal pulp into wessel for blending. And the assembly of grain residue with water for leaching - transfer of the mixture of grains and water for leaching into a second separator to remove Grain residue - recirculation of the accumulator flow from the second separator to the process for grinding 5. Method according to claim 4, which includes - the transfer of cereal residue at Obtained from the second separator Into Vessel for the second blending And mixing of grains with water for leaching - transfer of the mixture of grains and water for leaching into a third separator to remove The grains are removed and - the recirculation of the activated flow from the third separator as water for the rinse. Proceed to the Vessel for the First Vessel Mix 6. Method of one of the preceding Claims. Where the loss of extraction is not more than 6%, if it will be good Should not be more than 5% if it will be better then Should not be more than 4% and if it is the best it should not be more than 3% 7. Method of one of the previous claims Where the dilution water is produced From yeast washing 8. Method according to claim 1, where the original gravitis of the combined currents of rice water The malt was diluted and the yeast-containing residue in Wessel for reproduction. And Wessel for One or more wessel fermentation is greater than 10 ํ P 9. Method of one of the preceding claims. Where the yeast content of the malt water in Wessel for reproduction Has been maintained at more than 20 g / l 1 0. Any of the preceding claim methods Where the yeast was maintained to be suspended In Vessel for fermentation by stirring Reverse circulation And / or emissions Carbon dioxide 1 1. Method for one of the preceding claims Where the persistence time combined in Wessel For breeding And Vessel for fermentation of one or more wessel for not more than 80 hours.