公开(公告)号：US20090311371A1

公开(公告)日：2009-12-17

申请号：US12300776

申请日：2007-05-16

申请人： Hendrikus Mulder ,  Snip Onno Cornelis ,  Banks Douglas John ,  Bloemen Herman Hendrik Jan

发明人： Hendrikus Mulder ,  Snip Onno Cornelis ,  Banks Douglas John ,  Bloemen Herman Hendrik Jan

IPC分类号： C12C11/07 ,  C12C7/00

CPC分类号： C12C7/00 ,  C12C7/20 ,  C12C11/07

摘要： The present invention provides a continuous method for the production of a yeast fermented beverage, comprising the following consecutive continuous processing steps: a. mashing starch-containing and optionally malted raw materials with aqueous liquid; b. heating the mash and enzymatically hydrolysing the starch to fermentable sugars; c. removing spent grain from the heated mash to produce a mash extract, d. converting the mash extract into wort; e. removing organic volatiles from the hot wort; f. diluting the wort with additional water; g. feeding the diluted wort into a propagation vessel in which it is combined with a recirculated stream of yeast-containing residue and in which oxygen is supplied to initiate yeast growth; h. feeding the wort from the propagation vessel into a sequence of one or more fermentation vessels in which the yeast is kept suspended; i. feeding the fermented wort into one or more separators to remove a yeast-containing residue; j. recirculating part of the yeast-containing residue to the propagation vessel; and k. feeding the remainder of the fermented wort to subsequent processing steps; wherein the gravity of the mash extract is maintained at more than 22° P; the gravity of the wort is maintained at more than 22° P until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35° P; and wherein less than 30 wt. % of the fermentable sugars in the mash extract and wort are derived from fermentable sugars added after hydrolysis of the starch contained in the mash. The present method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields. Furthermore, it achieves extremely high productivity, especially in the operation of the brewhouse.

摘要翻译： 本发明提供了用于生产酵母发酵饮料的连续方法，包括以下连续的连续加工步骤：a。 用含水液体糖化含淀粉和任选的麦芽原料; b。 加热醪液并将淀粉酶促水解成可发酵糖; C。 从加热的醪液中除去废谷物以产生糊状物提取物，d。 将麦芽汁提取物转成麦芽汁; e。 从热麦芽汁中除去有机挥发物; F。 用额外的水稀释麦芽汁; G。 将稀释的麦芽汁进料到繁殖容器中，其中将其与含酵母的残留物的再循环流组合，并且其中供应氧以引发酵母生长; H。 将麦芽汁从繁殖容器喂入一个或多个酵母保持悬浮的发酵容器的序列; 一世。 将发酵的麦汁喂入一个或多个分离器以除去含酵母的残渣; j。 将含酵母的残余物的一部分再循环到繁殖容器中; 和k。 将剩余的发酵麦芽汁喂养到随后的加工步骤; 其中所述麦芽汁提取物的重力保持在22°P以上; 麦芽汁的重力保持在22°P以上，直到用额外的水稀释麦芽汁; 稀释麦芽汁的重力在10-35°P范围内; 并且其中小于30wt。 麦芽汁提取物和麦芽汁中的可发酵糖的％来源于在糊状物中包含的淀粉水解后加入的可发酵糖。 本方法提供的优点是在能量消耗和提取产率方面是高效的。 此外，它实现了极高的生产率，特别是在酿造厂的操作中。