AR061042A1 - Metodo continuo para la produccion de una bebida fermentada con levadura - Google Patents

Metodo continuo para la produccion de una bebida fermentada con levadura

Info

Publication number
AR061042A1
AR061042A1 ARP070102177A ARP070102177A AR061042A1 AR 061042 A1 AR061042 A1 AR 061042A1 AR P070102177 A ARP070102177 A AR P070102177A AR P070102177 A ARP070102177 A AR P070102177A AR 061042 A1 AR061042 A1 AR 061042A1
Authority
AR
Argentina
Prior art keywords
beer
yeast
extract
diluted
density
Prior art date
Application number
ARP070102177A
Other languages
English (en)
Inventor
Hendrikus Mulder
Onno Cornelis Snip
Douglas John Banks
Herman Hendrik Jan Bloemen
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
Application filed by Heineken Supply Chain Bv filed Critical Heineken Supply Chain Bv
Publication of AR061042A1 publication Critical patent/AR061042A1/es

Links

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
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • 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
    • C12C7/20—Boiling the beerwort

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Alcoholic Beverages (AREA)

Abstract

Método continuo para la produccion de una bebida fermentada con levadura, que comprende las siguientes etapas de procesamiento continuo consecutivas: a) remojar materiales de partida que contienen almidon y opcionalmente malteados con un líquido acuoso; b) calentar el mosto e hidrolizar enzimáticamente el almidon para dar azucares fermentables; c) eliminar la cebadilla del mosto calentado para producir un extracto de mosto, d) convertir el extracto de mosto en mosto de cerveza; e) eliminar los compuestos orgánicos volátiles del mosto de cerveza caliente; f) diluir el mosto de cerveza con agua adicional; g) alimentar el mosto de cerveza diluido a un recipiente de propagacion en el que se combina con una corriente recirculada de residuo que contiene levadura y en el que se suministra oxígeno para iniciar el crecimiento de la levadura; h) alimentar el mosto de cerveza del recipiente de propagacion a una secuencia de uno o más recipientes de fermentacion en los que la levadura se mantiene suspendida; i) alimentar el mosto de cerveza fermentado a uno o más separadores para eliminar un residuo que contiene levadura; j) recircular parte del residuo que contiene levadura al recipiente de propagacion; y k) alimentar el resto del mosto de cerveza fermentado a etapas de procesamiento posteriores; en el que la densidad del extracto de mosto se mantiene a más de 22°P; la densidad del mosto de cerveza se mantiene a más de 22°P hasta que dicho mosto de cerveza se diluye con agua adicional; y la densidad del mosto de cerveza diluido está dentro del intervalo de 10-35°P; y en el que menos del 30% en peso de los azucares fermentables en el extracto de mosto y mosto de cerveza se derivan de azucares fermentables anadidos tras la hidrolisis del almidon contenido en el mosto. El presente método ofrece la ventaja de que es altamente eficaz en cuanto al consumo de energía y los rendimientos de extraccion. Además, consigue una productividad extremadamente alta, especialmente en el funcionamiento de la fábrica de cerveza.
ARP070102177A 2006-05-19 2007-05-18 Metodo continuo para la produccion de una bebida fermentada con levadura AR061042A1 (es)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
EP06114261 2006-05-19
EP06114264 2006-05-19
EP06114256 2006-05-19
EP06114250 2006-05-19
EP06114246 2006-05-19
EP06114275 2006-05-19

Publications (1)

Publication Number Publication Date
AR061042A1 true AR061042A1 (es) 2008-07-30

Family

ID=38326129

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP070102177A AR061042A1 (es) 2006-05-19 2007-05-18 Metodo continuo para la produccion de una bebida fermentada con levadura

Country Status (16)

Country Link
US (1) US8563056B2 (es)
EP (1) EP2024484B1 (es)
JP (1) JP5175274B2 (es)
KR (1) KR101455811B1 (es)
AR (1) AR061042A1 (es)
BR (1) BRPI0712591B1 (es)
CA (1) CA2653895C (es)
DK (1) DK2024484T3 (es)
EA (1) EA012642B1 (es)
ES (1) ES2488413T3 (es)
MX (1) MX2008014719A (es)
PE (1) PE20080244A1 (es)
PL (1) PL2024484T3 (es)
PT (1) PT2024484E (es)
WO (1) WO2007136257A1 (es)
ZA (1) ZA200809879B (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011081648A1 (de) * 2011-08-26 2013-02-28 Krones Ag Bierbrauverfahren
DE102013003089A1 (de) * 2013-02-22 2014-08-28 Krones Ag Verfahren und Vorrichtung zum Entfernen unerwünschter Inhaltsstoffe aus Würze
WO2016166029A1 (en) * 2015-04-16 2016-10-20 Heineken Supply Chain B.V. Method of monitoring extract content of spent grains in a brewing process
EP3284348A1 (en) 2016-08-16 2018-02-21 Anheuser-Busch InBev S.A. A process for preparing a beverage or beverage component, beverage or beverage component prepared by such process, and use of brewer's spent grains for preparing such beverage or beverage component

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3234026A (en) * 1956-08-17 1966-02-08 Coutts Morton William Process for the manufacture of beer, ale and the like
GB1554180A (en) * 1975-11-11 1979-10-17 Schlitz Brewing Co J Method of fermenting a fermentable substrate
JPS601852B2 (ja) * 1979-06-20 1985-01-17 元一 重廣 ビ−ル等の原料に用いる糖液および食糧として用いる蛋白質を米あるいはマイロより製造する方法
JPS56117789A (en) * 1980-02-20 1981-09-16 Kirin Brewery Co Ltd Brewing of beer
US4397872A (en) 1981-07-21 1983-08-09 Anheuser-Busch, Incorporated High gravity brewing using low gel point rice adjuncts
JPS6328381A (ja) * 1986-07-21 1988-02-06 Suntory Ltd 穀皮を除去した麦芽を用いた麦汁の製造方法
GB8625070D0 (en) * 1986-10-20 1986-11-26 Brewing Res Found Separation of wort from brewing mash
NL9100050A (nl) * 1991-01-11 1992-08-03 Heineken Technische Beheer Bv Werkwijze voor het continu bereiden van wort.
DE59305188D1 (de) * 1992-12-31 1997-02-27 Metallgesellschaft Ag Verfahren zur herstellung von bier
JP3426633B2 (ja) * 1993-02-26 2003-07-14 サントリー株式会社 ビールの製造法
DE4401694A1 (de) 1994-01-21 1995-07-27 Ziemann Gmbh A Verfahren für das Brauen mit erhöhtem Stammwürzegehalt
CA2186287C (en) 1994-03-25 2009-06-09 Christiaan Willem Versteegh A process for the continuous boiling of wort
DE4430905C1 (de) * 1994-08-31 1995-05-24 Metallgesellschaft Ag Verfahren zur kontinuierlichen Herstellung von Bier
KR100223527B1 (ko) 1994-12-27 1999-10-15 토니 데스멧 비알콜성 맥주의 연속적인 제조방법
JP4775805B2 (ja) * 2001-03-05 2011-09-21 独立行政法人酒類総合研究所 ビールの製造方法
JP3951028B2 (ja) * 2003-11-20 2007-08-01 独立行政法人酒類総合研究所 発酵槽及びそれを用いるビールの連続式製造法

Also Published As

Publication number Publication date
EP2024484A1 (en) 2009-02-18
ES2488413T3 (es) 2014-08-27
JP2009537173A (ja) 2009-10-29
WO2007136257A1 (en) 2007-11-29
EP2024484B1 (en) 2014-05-14
PL2024484T3 (pl) 2014-10-31
CA2653895A1 (en) 2007-11-29
JP5175274B2 (ja) 2013-04-03
KR101455811B1 (ko) 2014-11-03
CA2653895C (en) 2014-11-25
DK2024484T3 (da) 2014-08-04
US8563056B2 (en) 2013-10-22
KR20090046751A (ko) 2009-05-11
MX2008014719A (es) 2008-12-03
US20090311371A1 (en) 2009-12-17
PE20080244A1 (es) 2008-04-04
BRPI0712591A2 (pt) 2012-07-03
EA012642B1 (ru) 2009-12-30
ZA200809879B (en) 2009-12-30
PT2024484E (pt) 2014-08-25
BRPI0712591B1 (pt) 2016-12-27
EA200870552A1 (ru) 2009-04-28

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Legal Events

Date Code Title Description
FG Grant, registration
FD Application declared void or lapsed, e.g., due to non-payment of fee