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1. 发明申请

WO2007136257A1 CONTINUOUS METHOD FOR THE PRODUCTION OF A YEAST FERMENTED BEVERAGE 审中-公开
标题翻译：用于生产YEAST FERMENED BEVERAGE的连续方法
公开(公告)号：WO2007136257A1
公开(公告)日：2007-11-29
申请号：PCT/NL2007/050218
申请日：2007-05-16
申请人： HEINEKEN SUPPLY CHAIN B.V. , MULDER, Hendrikus , SNIP, Onno Cornelis , BANKS, Douglas John , BLOEMEN, Herman Hendrik Jan
发明人： MULDER, Hendrikus , SNIP, Onno Cornelis , BANKS, Douglas John , BLOEMEN, Herman Hendrik Jan
IPC分类号： C12C7/00 , C12C11/07
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. heat ing the mash and enzymatically hydrolysing the starch to fermentable sugars; c. removing spent grain from the heated mash to produce a mash extract, d. convert ing the mash extract into wort; e. removing organic volatiles from the hot wort; f. dilut ing 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. recirculat ing 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 ºP; the gravity of the wort is maintained at more than 22 ºP until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35 ºP; 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处理步骤：a。用含水液体糖化含淀粉和任选的麦芽原料; 湾加热糊状物并将淀粉酶促水解成可发酵糖; C。从加热的糊状物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; 即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。将发酵的麦芽汁喂入一个或多个分离器以除去含酵母的残渣; 学家将含酵母的残余物的一部分再循环到繁殖容器; 和k。将剩余的发酵麦芽汁喂养到随后的加工步骤; 其中麦芽汁提取物的重力保持在22℃以上; 麦芽汁的重力保持在22ºP以上，直到用额外的水稀释麦芽汁; 稀释麦芽汁的重力在10-35ºP范围内; 并且其中小麦提取物和麦芽汁中少于30重量％的可发酵糖衍生自在醪液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。

2. 发明申请

WO2007136253A1 METHOD OF PRODUCING YEAST FERMENTED BEVERAGES 审中-公开
标题翻译：生产YEAST FERMENED BEVERAGES的方法
公开(公告)号：WO2007136253A1
公开(公告)日：2007-11-29
申请号：PCT/NL2007/050214
申请日：2007-05-14
申请人： Heineken Supply Chain B.V. , MULDER, Hendrikus , SNIP, Onno Cornelis , BLOEMEN, Herman Hendrik Jan , BANKS, Douglas John
发明人： MULDER, Hendrikus , SNIP, Onno Cornelis , BLOEMEN, Herman Hendrik Jan , BANKS, Douglas John
IPC分类号： C12C11/07 , C12G3/00 , C12C11/00
CPC分类号： C12C11/07 , C12C11/02
摘要： The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions whilst being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolise carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculat ing part of the yeast-containing residue to the series of one or more propagation vessels; and e. feeding the remainder of the fermented wort to subsequent processing steps; wherein the wet yeast content of the wort in the series of one or more fermentation vessels is maintained at more than 100 g/l. The utilisation of very high yeast concentrations offers the advantage that fermentation times and/or fermenter volume can be reduced substantially. Furthermore, continuous fermentations conducted at high yeast concentrations are less vulnerable to microbial infections.
摘要翻译：本发明涉及一种生产酵母发酵饮料的方法，该方法包括以下连续的连续处理步骤：a。将麦芽汁引入一系列一个或多个繁殖容器中，其中其与含酵母的残留物的再循环流组合，并且其中允许酵母在需氧条件下同时保持悬浮; 湾将含酵母的麦芽汁从繁殖容器转移到一系列一个或多个发酵容器中，其中酵母在厌氧条件下保持悬浮并被允许代谢麦芽汁中存在的碳水化合物; C。将至少一部分发酵麦芽汁从一系列一个或多个发酵容器转移至一个或多个分离器以除去含酵母的残留物; 天。将含酵母的残余物的一部分再循环到一系列一个或多个繁殖容器中; 和e。将剩余的发酵麦芽汁喂养到随后的加工步骤; 其中一系列一个或多个发酵容器中的麦芽汁的湿酵母含量保持在大于100g / l。利用非常高的酵母浓度提供了发酵时间和/或发酵罐体积可以显着降低的优点。此外，在高酵母浓度下进行的连续发酵不太容易受到微生物感染。

3. 发明申请

WO2007136251A1 METHOD OF FERMENTING WORT 审中-公开
标题翻译：发热的方法
公开(公告)号：WO2007136251A1
公开(公告)日：2007-11-29
申请号：PCT/NL2007/050206
申请日：2007-05-14
申请人： HEINEKEN SUPPLY CHAIN B.V. , BANKS, Douglas, John , BLOEMEN, Herman, Hendrik, Jan , SNIP, Onno, Cornelis , MULDER, Hendrikus
发明人： BANKS, Douglas, John , BLOEMEN, Herman, Hendrik, Jan , SNIP, Onno, Cornelis , MULDER, Hendrikus
IPC分类号： C12C11/07 , C12C11/00 , C12H1/22 , C12H1/00
CPC分类号： C12C11/07 , C12C11/02 , C12C11/075 , C12H1/003 , C12H1/22
摘要： The present invention relates to a continuous method of fermenting wort, said method comprising: - fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; - introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel; - separately removing yeast containing sediment and supernatant liquid from the vessel; and - optionally recirculating at least a part of the yeast containing sediment to the wort fermentation; wherein the residence time of the fermented liquid in the maturation vessel exceeds 6 hours. The present method offers the advantage that it combines maturation and yeast separation into one processing step, whereas conventional continuous processes require at least two separate processing steps, one for yeast separation and one for maturation. Secondly, the present method is very robust as the relatively high residence time that is needed for maturation ensures that effective sedimentation is achieved under virtually all conditions.
摘要翻译：本发明涉及一种发酵麦芽汁的连续方法，所述方法包括： - 用生物活性酵母发酵麦芽汁，生产含有发酵液的醇; - 将含有至少10g / l生物活性酵母的发酵液引入成熟血管中; - 从容器中分别除去含有沉淀物和上清液的酵母; 和 - 任选地将至少一部分含酵母的沉淀物再循环到麦芽汁发酵中; 其中发酵液体在熟化容器中的停留时间超过6小时。本发明的方法提供了将成熟和酵母分离结合成一个处理步骤的优点，而常规的连续方法需要至少两个单独的处理步骤，一个用于酵母分离，一个用于成熟。其次，本方法非常强劲，因为成熟所需的相对高的停留时间确保在几乎所有条件下都能实现有效的沉降。

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