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公开(公告)号:US5762991A
公开(公告)日:1998-06-09
申请号:US481310
申请日:1995-08-14
申请人: Klaus Dziondziak , Rudolf Bonsch , Roland Herbert Bodmer , Michael Karl Hans Eichelsbacher , Peter Mitschke , Ulrich Heinrich Friedrich Sander , Eberhard Julius Friedrich Schlichting
发明人: Klaus Dziondziak , Rudolf Bonsch , Roland Herbert Bodmer , Michael Karl Hans Eichelsbacher , Peter Mitschke , Ulrich Heinrich Friedrich Sander , Eberhard Julius Friedrich Schlichting
摘要: A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.
摘要翻译: PCT No.PCT / EP93 / 03601 Sec。 371日期1995年8月14日 102(e)1995年8月14日PCT 1993年12月17日PCT PCT。 出版物WO94 / 16054 日期1994年7月21日描述了生产啤酒的连续过程。 包含淀粉的原料被分解并任选地加工形成麦芽,由分解的和任选的麦芽原料生产麦芽汁,并且将麦芽汁进行酒精发酵。 在该过程中,所有的处理步骤都是连续执行的。 将糊状物最初在反应器系统中加热至75℃至85℃的温度。从糊状物中除去谷物残渣。 随后将麦汁倒入并加热到105℃至140℃的温度。这是由于闪蒸,去除渣和冷却麦芽汁,随后在6°至25°发酵 生物催化剂的存在。 发酵过程可以通过啤酒的部分或全部连续脱醇化来继续。