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Method of preparing malt based beverage using fermentable sugar solution obtained from starch source other than malt and brewing system for preparing malt based beverage according to that method

A technology of maltose amylase and fermented sugar, which is applied in the field of beer and can solve problems such as the impact of brewing cost

Pending Publication Date: 2019-11-15
ANHEUSER BUSCH INBEV SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this solution effectively reduces the amount of mash to be filtered and thus increases the production capacity of the brewery, since the cost of HMS exceeds that of the whole mash comprising malt and gelatinised adjunct starch The extract loss and production capacity impact of filtration, so the use of HMS has a great impact on the brewing cost

Method used

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  • Method of preparing malt based beverage using fermentable sugar solution obtained from starch source other than malt and brewing system for preparing malt based beverage according to that method
  • Method of preparing malt based beverage using fermentable sugar solution obtained from starch source other than malt and brewing system for preparing malt based beverage according to that method

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Embodiment 2

[0057] As a second example, coarse rice flour was used as a starch source. The meal was hydrated in water at about 60°C to obtain a starch slurry. The mixture is then heated at 60°C to 70°C, preferably 65°C, with a mixture comprising β-amylase activity (preferably maltogenic amylase), α-amylase activity, pullulanase activity and optionally α-amyloglucosidase The active enzyme mixture (eg Ceremix Flex) treatment lasted 20 minutes, after which the temperature was raised to 72°C over a period of 20 minutes to allow gradual gelatinization of the starch. Subsequently, the temperature of the slurry was raised to 80°C and held at this temperature for about 15 minutes. The resulting saccharified starch solution can be used in the method according to the invention for preparing malt-based beverages, in particular beer, as a fermentable sugar solution by addition to the wort pot (wort boiling step). In this example, both Ceremix Flex and Thermamyl SCDS were added at 3000 ppm and 300 p...

Embodiment 3

[0060] As a third example, corn meal was used as the starch source. The meal was hydrated in water at about 60°C to obtain a starch slurry. The mixture is then heated at 60°C to 70°C, preferably 65°C, with a mixture comprising β-amylase activity (preferably maltogenic amylase), α-amylase activity, pullulanase activity and optionally α-amyloglucosidase Active enzyme mixture (eg Ceremix Flex and optionally Thermamyl SCDS) treatment lasts 60 minutes. The temperature of the slurry was then raised to 80°C and held at this temperature for about 40 minutes. The resulting saccharified starch solution can be used in the method according to the invention for preparing malt-based beverages, in particular beer, as a fermentable sugar solution by addition to the wort pot (wort boiling step). In this example, both Ceremix Flex and Thermamyl SCDS were added at 3000 ppm and 300 ppm, respectively.

[0061] Analysis of the resulting saccharified starch showed that more than 90% of the sugars...

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Abstract

Method of preparing a malt-based beverage, in particular a beer, comprising the steps of: (a) In situ preparing a fermentable sugar solution; (b) Mashing malt obtaining a malt mash; (c) Filtering themalt mash obtaining a wort; (d) Boiling the wort; (e) Adding the fermentable sugar solution to the wort after filtration of the malt mash; (f) Fermenting the wort / fermentable sugar solution mixture obtaining a malt-based beverage.

Description

technical field [0001] The present invention relates to a process for the preparation of malt based beverages, in particular beer, starting from malt and adjuncts. In particular, the method focuses on the preparation of a fermentable wort starting from malt and one or more adjuncts. [0002] Background of the invention [0003] In traditional brewing, adjuncts are gelatinized and then combined with malt mash, where malt enzyme converts starch from adjuncts and malt into fermentable sugars. The whole mash is then filtered before boiling and fermenting. Combining both adjuncts and malt in the mash and subsequent filtration of the mash has a great impact on the capacity of the brewery, as mash filtration is a significant bottleneck in the brewery. Furthermore, filtering the whole mash results in a loss of important extracts in the spent grain. [0004] To increase capacity, some breweries add a quantity of high maltose syrup (HMS) to the wort in the wort boiler or wort cooler...

Claims

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Application Information

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IPC IPC(8): C12C1/00C12C5/00C12C7/00C12C7/04C12C7/047C12C7/053C12C7/14C12C7/165C12C7/20C12C3/00C12C13/00
CPCC12C5/004C12C7/00C12C7/04C12C7/047C12C7/053C12C7/14C12C7/165C12C7/20C12C13/00C12C2200/00
Inventor 汉·范登布鲁克大卫·德舒特
Owner ANHEUSER BUSCH INBEV SA