专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US4495204A Neutral tasting alcoholic beverage 失效
标题翻译：中性品酒酒
公开(公告)号：US4495204A
公开(公告)日：1985-01-22
申请号：US517800
申请日：1983-07-27
申请人： Robert L. Weaver , Joris E. A. Van Gheluwe , John A. McKee
发明人： Robert L. Weaver , Joris E. A. Van Gheluwe , John A. McKee
IPC分类号： C12C11/00 , C12G3/02 , C12C11/04 , C12G3/00
CPC分类号： C12G3/02
摘要： A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40.degree. C. to 45.degree. C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60.degree. C. to 62.degree. C. to obtain a wort. The wort, in an amount of from 2% to 20%, is mixed with a fermentable carbohydrate and water at a temperature of between 80.degree. C. and 90.degree. C. in an amount of from 80% to 98%, to obtain a fermentable solution, which is then cooled to between 14.degree. C. to 20.degree. C., and pitched with brewers yeast. It is then fermented for from 4 to 8 days at from 14.degree. C. to 20.degree. C. and thereafter cooled to 0.degree. C. for from 4 to 7 days, and filtered to obtain the neutral tasting alcoholic beverage.
摘要翻译：通过将啤酒花和水在40℃至45℃的温度下搅拌10分钟至30分钟的时间，然后将温度升高至从60℃至62℃，得到麦芽汁。以80％至98％的量将麦芽汁以2％至20％的量与可发酵的碳水化合物和水混合，得到80至98％的温度，得到可发酵溶液，然后将其冷却至14℃至20℃，并用酿造酵母浸泡。然后在14℃至20℃下发酵4至8天，然后冷却至0℃4至7天，过滤得到中性酒精饮料。

2. 发明授权

US4207345A Abbreviated brewing process 失效
标题翻译：缩短酿造过程
公开(公告)号：US4207345A
公开(公告)日：1980-06-10
申请号：US887507
申请日：1978-03-17
申请人： Joris E. A. Van Gheluwe , Zoltan Valyi , Finn B. Knudsen , Miroslav Dadic
发明人： Joris E. A. Van Gheluwe , Zoltan Valyi , Finn B. Knudsen , Miroslav Dadic
IPC分类号： C12C7/00 , C12C11/00 , C12C5/00 , A23L1/00
CPC分类号： C12C11/003 , C12C11/00 , C12C7/01 , C12C7/042 , C12C7/047 , C12C7/053 , C12C7/20 , C12C7/24 , C12C7/26
摘要： The conventional brewing process for producing a malt beverage which includes the preparation of a mash, the conversion of the mash to wort, the boiling of the wort, cooling of the wort and fermentation, is substantially abbreviated, e.g. by as much as 50% by subjecting malt flour to air classification to produce a fraction having a high starch content which is used in the mash, whereby the mash conversion and wort boiling steps can be combined in a one-kettle operation to yield a fermentable boiled wort. Moreover, the by-product of the air-classification is a high protein malt flour which can be used to make bread.
摘要翻译：用于生产麦芽饮料的常规酿造方法包括制备醪液，将麦芽汁转化成麦芽汁，麦汁的煮沸，麦芽汁的冷却和发酵，基本上被简化，例如，通过使麦芽粉进行空气分级以产生在糊状物中使用的具有高淀粉含量的级分，由此将麦芽汁转化和麦汁煮沸步骤在一锅操作中组合以产生可发酵的煮麦片此外，空气分类的副产物是可用于制作面包的高蛋白质麦芽粉。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式