71results about "Hops treatment" patented technology

To provide a fermented beverage using hop, having a good stimulation feeling while reducing a glutinous taste.SOLUTION: The fermented beverage uses hops as a starting material, has a proline content of 15mg / 100mL or less, and satisfies the following formula (1): A / B ≥ 2.0 Expression (1): In the above Expression (1), A represents the total amount of polyphenols (unit: mg / L), and B represents the content of proline (unit: mg / 100mL). ] SELECTED DRAWING: None

A kettle for small batch brewing of beer with an enhanced efficiency of preparing the wort and avoiding clogging of filters, tubing and pumping arrangement. The kettle features a sprinkler arranged between a bottom filter and a top filter that facilitates the extracted wort to flow in both a downward and / or upward direction in the kettle for a more efficient recirculation in the mash which ensures a better exploitation of the malt.

The invention relates to a process of producing a fermented malt beverage having an ethanol content of less than 1% ABV, said process comprising the following steps: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a mash by mashing the aqueous malt mixture; c) separating the mash into wort and spent grain; d) holding the wort at a temperature of at least 70⁰C for at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30⁰C to produce a cooled wort; and f) contacting the cooled wort with live yeast at a temperature of less than 7⁰C for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 ⁰C between steps c) and f); and wherein boiling of the wort is avoided. The invention further relates to a beer having an ethanol content of less than 1% ABV, said beer having a free dimethyl sulphide content of less than 100 µg / L and a total dimethyl sulphide content of at least 10 µg / L, wherein free dimethyl sulphide represents at most 35% of the total dimethyl sulphide content.

The invention belongs to the technical field of agricultural product fine processing, and particularly discloses a hop freshness locking system and method based on stepped quick freezing and low-temperature crushing, the system comprises a picking treatment module, a pre-cooling module, a low-temperature crushing module and a packaging cryopreservation module, the picking treatment module comprises a picking vehicle, a fruit-removing magnetic-separation impurity-removing machine and a mixing pool; the pre-cooling module comprises a first low-temperature workshop, and a conveying belt and an industrial air cooler are arranged in the first low-temperature workshop. The low-temperature crushing module comprises a low-temperature workshop II; a crusher and a mixer are arranged in the low-temperature workshop II; the packaging and cryopreservation module comprises a third low-temperature workshop and a refrigerating chamber. A quantitative packaging machine, a primary vacuumizing device, a nitrogen making machine, a secondary vacuumizing device and a sealing packaging machine are arranged in the third low-temperature workshop. Through stepped quick freezing and a whole-course low-temperature environment, the heat damage and oxidation speed in the processing process are greatly reduced, the shelf life is prolonged, and the batch consistency of products is ensured.

The invention relates to a method of producing a fermented malt beverage, the method comprising the steps of: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a malt mash by mashing the aqueous malt mixture; c) separating the malt mash into wort and spent grain; d) holding the wort at a temperature of at least 70 °C for a period of at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30 °C to produce a cooled wort; and f) contacting the cooled wort with active yeast for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 °C between steps c) and f); wherein the wort is not boiled; wherein heat coagulum is removed from the heated wort prior to step f); and wherein an anionic flocculating agent is added to the wort prior to removal of the heat coagulum. The invention also provides a beer characterized by a total dimethyl sulfide content of at least 50 µg / L, a difference between the total dimethyl sulfide content and the free dimethyl sulfide content in the range of 40-250 µg / L, and a thiobarbituric acid value of 16-33.

The invention relates to a method of dispensing non-alcoholic beer from a beer container comprising 4-10,000 L of the beer during a dispensing period until the container is empty, wherein the dispensing period exceeds 12 hours and wherein the beer container is kept at ambient temperature during the dispensing period, said non-alcoholic draught beer comprising: • 5-150 g / L of fermentable sugars selected from glucose, maltose, fructose, sucrose and combinations thereof; • 0.1-50 mg / L of one or more glycolipids selected from: - glycolipid acids according to formula (I) - lactones obtained by intramolecular esterification of glycolipid acids according to formula (I), - physiologically acceptable salts of the glycolipid acids according to formula (I); - esters of the glycolipid acids according to formula (I); and • 0.1 -50 mg / L of one or more reduced iso-alpha acids selected from dihydro-iso-alpha acids, tetrahydro-iso-alpha acids and hexahydro-iso alpha acids. The occurrence of unwanted yeast fermentation in the non-alcoholic draught beer can be prevented very effectively without any adverse effect on the quality of the draught beer by incorporating in the beer this combination of glycolipid and reduced iso-alpha acids.

Methods and systems in a process for disinfecting or sterilizing a fermented beverage and / or a composition utilized in a fermentation process to produce a fermented beverage, using ultraviolet light. Such methods and systems can be coupled with processes for neutralizing unwanted acidic congeners and separating the resulting salts of the acidic congeners to produce a refined fermented beverage, including but not limited to a neutral malt base, gluten-free base, gluten-reduced base, grain-neutral spirit, wine base, and a sugar-brew base. Drinkable fermented beverages, including but not limited to flavored malt beverages and hard seltzer beverages, can also be disinfected or sterilized with ultraviolet light using any of the systems or methods described herein.

A beverage maker according to an embodiment of the present disclosure may comprise: a base; a fermentation module which comprises a fermenter module having an opening part, and a fermentation lid for opening and closing the opening part, and which is disposed on the upper side of the base; a passage module connected to the fermentation module and comprising at least one passage and at least one valve; and a main frame disposed on the upper side of the base and having at least a part of the passage module mounted thereto.

An apparatus for brewing and dispensing a beverage comprising a fermentation container for containing and fermenting a beverage, the fermentation container comprising a first outlet, and a collector for collecting waste from the fermentation container, the collector being attachable to and detachable from the fermentation container at the first outlet.

A method for extracting value adding content substances from plant based content substance bearers into a brew liquid by bringing a predetermined amount of the plant based content substance bearers in contact with a predetermined volume of fresh brew liquid in a dispersion and extraction container so that the plant based content substance bearers are at least partially distributed or dissolved in the brew liquid by forming a first suspension and the value adding content substances transition from the plant based content substance bearers into the brew liquid and so that the plant based content substance bearers are separated from the brew liquid by gravity when performing a solid-liquid-separation.

To provide a new beer-taste beverage that exhibits enhanced flavor suitable for beer-taste beverages.SOLUTION: A beer-taste beverage having a total nitrogen content of 5 mg / 100 mL or more and a β-damascenone content of 0.10 μg / L or more.SELECTED DRAWING: None

Plant for the production of beer or another beverage and a protein-containing product based on grain, comprising a brewing plant, including a facility for producing a mash from malted and / or unmalted grain, a facility for fractionating the mash into a first fraction with a low solids content and a second fraction with a high solids content, a facility for producing beer or another beverage from the first fraction and an outlet for the second fraction, a fermentation plant for producing a protein-containing product based on grain, comprising an inlet for the second fraction, a facility for inoculating the second fraction with a fungal inoculate of basidiomycetes, and a facility for fermenting the inoculated fraction in a submerged culture.wherein the fermentation plant is at least partially housed in one or more containers, and a device for transporting the second material fraction from the outlet of the brewing plant to the inlet of the fermentation plant.

The invention provides a multi-level extraction method and device for hops aroma, which can extract hops aroma in a layered manner and prevent aroma substances from being damaged by high temperature. The method comprises the steps that an extraction tank is provided, the extraction tank contains a first mixture of hops and deoxidized water, the extraction tank is filled with inert gas, the environment temperature in the extraction tank is kept to be larger than or equal to 35 DEG C and smaller than or equal to 50 DEG C for preset first time, and a first aroma substance and a pre-extract are obtained; s2, providing a separation device which is provided with a separation membrane, and enabling the pre-extracted substance to pass through the separation membrane to obtain pre-extracted hop residues; s3, a heat exchanger is provided, the heat exchanger is provided with a tandem type spiral pipe, micro-negative pressure exists in the tandem type spiral pipe, and the temperature in the tandem type spiral pipe is larger than or equal to 60 DEG C and smaller than or equal to 75 DEG C; and circularly heating a second mixture obtained by mixing the pre-extracted hop residues and the wort through a tandem spiral pipe to obtain a second aroma substance.

Provided herein are methods and compositions for the growth of pink colored facultative methylotrophic bacteria (PPFM) and / or methane oxidizing bacteria, wherein the fermentation comprises hop acid to inhibit the growth of bacterial contaminants.

A method for preparing hop extract emulsions is provided. One to two parts hop extract is combined with eight to nine parts diluent oil as an oil mixture. The oil mixture is heated until reaching a viscosity threshold when the heated oil mixture is combined with an emulsifying solution. The emulsifying solution includes an emulsifying agent dispersed in water. Upon combining the oil mixture and emulsifying solution, the emulsifying agent enrobes droplets of the hop extract. The combined oil mixture and emulsifying solution is mixed and homogenized.

The present invention relates to novel applications of hop acids and formulations using hop acids. More specifically, the present invention relates to formulations comprising hop acids to stabilise or emulsify hop oils or other essential oils in aqueous media. We describe an aqueous emulsifiable composition comprising 0.01-5.00 wt % of at least one essential oil and 0.005-10.0 wt % of at least one hop acid, the balance being water. We also describe a method of stabilising or emulsifying an essential oil or mixture of essential oils. The method comprises mixing the essential oil or mixture of essential oils with at least one hop acid to form an essential oil and hop acid mixture and mixing the essential oil and hop acid mixture with water. We further describe the use, as an emulsifier, of a composition comprising at least one hop acid and beverages obtainable with the composition.

The application discloses a kind of brewing methods of sorghum beer. Including the following steps: after being crushed, sorghum is mixed with barley malt, and gelatinization treatment is carried out;Using subsection heating process for saccharification;The wort after saccharification is filtered and washed;The wort obtained by filtering is boiled, and composite hops are added in stages during boiling;After boiling, whirl sedimentation, cooling, yeast is added to fermentation, and sorghum beer is obtained.The advantages of the present application are: 1) the composite hops composed of gusbruk and honey melon dragon, the two form complementary advantages in aroma components, synergistically improve the richness and persistence of beer aroma, the total ester content is increased to more than 4.8 mg / L, and the aroma retention time is extended to more than 21 days;2) by optimizing the saccharification process parameters, efficient conversion of sorghum starch is realized, and the wort concentration reaches 14 °P;3) stable and controllable process, suitable for industrial production.

The invention regards an aroma extraction unit, comprising: —a hydration tank containing a mixture of plants or parts thereof and a liquid, said tank configured to contain a positive gas flow pressure, —a shearing unit configured for shearing the plants or parts thereof, —a hydrodynamic cavitation unit, and—at least one circulation unit, wherein the hydration tank, shearing unit, cavitation unit are in fluid communication, and the at least one circulation unit is configured for circulating the mixture from the tank into the shearing unit, further into the cavitation unit, and from the cavitation unit back into the tank and / or shearing unit.

The present invention relates to encapsulation compositions and methods in which an encapsulate comprising hop oil components is encapsulated via melt extrusion in a glassy matrix containing a hop-derived acid which serves as an emulsifier to increase the hop oil loading.

The present invention is a method for isolating and purifying a plant-derived bioactive substance (xanthohumol) from hop plant material and by-products formed during the process of extracting hops with supercritical carbon dioxide.

A process for preparing a hop extract emulsion, at least comprising the steps of: Providing a hop extract, mixing the hop extract with water, wherein the mass ratio of water to hop extract is from 40:60 to 95:5 (water:hop extract), and homogenizing the resulting mixture using ultrasound, resulting in the hop extract emulsion; and the hop extract emulsion prepared according to the invention, beverages and foodstuffs prepared thereby, and corresponding uses.

The utility model discloses a raw material airing device for beer brewing, and belongs to the field of beer brewage, the airing device comprises two symmetrically arranged supports and an airing rack rotatably mounted on the two supports, the airing rack comprises a frame, the frame is arranged above the ground, one side of the frame is connected with an airing plate in a hanging manner, and the airing plate is provided with a plurality of airing holes; the airing plate is composed of a plurality of bamboo battens which are distributed in a linear array mode, the bamboo battens are connected in series through wire harnesses, and air holes are formed between every two adjacent bamboo battens. According to the air-drying device, the frame is wrapped with the air-drying plates through the bamboo batten plates, then humulus lupulus is spread on the air-drying plates, ventilation is conducted through the air holes, the humulus lupulus is air-dried off the ground, and the upper portion and the lower portion of the humulus lupulus have the good ventilation environment, so that the humulus lupulus makes contact with natural wind conveniently, and water loss is accelerated; the influence on the humulus lupulus caused by moisture regain of the ground can be effectively avoided, the airing quality is ensured, and storage is convenient.

Provided by aspects of the present inventive concept are a brewing system including at least one vessel utilized therein, for example, a grist case; a mash / lauter tun; a recirculation vessel; a boil kettle; a hopback; a whirlpool; and / or at least one fermenter that is transparent. Also provided by the inventive concept are a process of using the brewing system, and beverages prepared using the brewing system and / or process.

The present invention relates to the technical field of fermentation apparatus, in particular a fermentation device, including an insulating jacket, a fermentation tank, a base, a top connector, a headstock, a bottom connector, and a return pipe. The insulating jacket is provided with an upper and a lower perforation respectively, the top connector projects to the outside of the insulating jacket via the upper perforation, and the bottom connector projects to the outside of the insulating jacket via the lower perforation. An upper convergence chamber, flow channels, and a lower convergence chamber are provided between the insulating jacket and the fermentation tank. The present invention has the advantages of a simple structure, small volume, low cost, heat exchange liquid in direct contact with the fermentation tank, large heat exchange area, good heat exchange effect, high efficiency, easy control of the temperature of the fermentation tank, and convenient cleaning.

A refrigerator according to an embodiment of the present disclosure includes a cabinet having a storage space therein, a door rotatably hinged to a front surface of the cabinet to open and close the storage space, an ejection member for ejecting beer provided on a front surface of the door, a fermentation tank installed on a rear surface of the door, a beer supply flow path connecting the fermentation tank and the ejection member, and a cooling device maintaining the inside of the fermentation tank at a temperature suitable for beer brewing.