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WO2018178356A1 - Procédé de préparation d'une boisson à base de malt à l'aide d'une solution de sucre fermentable obtenue à partir d'une source d'amidon autre que le malt et système de brassage pour préparer une boisson à base de malt selon ce procédé - Google Patents

Procédé de préparation d'une boisson à base de malt à l'aide d'une solution de sucre fermentable obtenue à partir d'une source d'amidon autre que le malt et système de brassage pour préparer une boisson à base de malt selon ce procédé Download PDF

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Publication number
WO2018178356A1
WO2018178356A1 PCT/EP2018/058335 EP2018058335W WO2018178356A1 WO 2018178356 A1 WO2018178356 A1 WO 2018178356A1 EP 2018058335 W EP2018058335 W EP 2018058335W WO 2018178356 A1 WO2018178356 A1 WO 2018178356A1
Authority
WO
WIPO (PCT)
Prior art keywords
malt
sugar solution
mash
fermentable sugar
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2018/058335
Other languages
English (en)
Inventor
Han VANDENBROUCKE
David De Schutter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anheuser Busch InBev SA
Original Assignee
Anheuser Busch InBev SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anheuser Busch InBev SA filed Critical Anheuser Busch InBev SA
Priority to CN201880019516.7A priority Critical patent/CN110462016A/zh
Priority to MX2019010457A priority patent/MX2019010457A/es
Priority to BR112019020287-0A priority patent/BR112019020287B1/pt
Publication of WO2018178356A1 publication Critical patent/WO2018178356A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C13/00—Brewing devices, not covered by a single group of C12C1/00 - C12C12/04
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/14—Lautering, i.e. clarifying wort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/14—Lautering, i.e. clarifying wort
    • C12C7/16—Lautering, i.e. clarifying wort by straining
    • C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C2200/00—Special features

Definitions

  • the present invention concerns a method of preparing a malt based beverage, in particular beer, starting from malt and adjuncts.
  • the method focusses on the preparation of a fermentable wort starting from malt and one or more adjuncts.
  • adjunct is gelatinised and then combined with a malt mash, where malt enzymes will convert the starch from the adjunct and the malt to fermentable sugars.
  • the total mash is then filtered prior to boiling and fermentation.
  • Combining both adjunct and malt in the mash and subsequently filtering the mash has a big impact on the capacity of a brewery as the mash filtering is an important bottleneck in breweries. Additionally, filtering the total mash results in important extract losses in the spent grain.
  • HMS high maltose syrup
  • the present invention addresses the above market need by a method for preparing a malt-based beverage, in particular a beer, the method comprising the steps of:
  • the fermentable sugar solution is preferably prepared by a method comprising the steps of:
  • fermentable sugar solution comprising maltose in an amount equal to or larger than 80% maltose/total sugar and/or at least 90% fermentable sugars/total sugar is obtained.
  • the starch source for the above method according to the invention is preferably selected from: whole corn, corn starch, corn grits, maize grits, rye grits, sorghum grits, unmalted barley grits, rice grits, cassava grits and/or mixtures thereof.
  • the starch preferably comprises less than 0,5w% protein, less than 0,15w% fat and less than 0,15w% ash.
  • the fermentable sugar solution is not filtered post saccharification and before boiling the wort/fermentable sugar solution mixture.
  • the present invention also concerns a brewing system comprising a mash tun, a malt mash filter (or lauter tun) unit, a wort processing unit, a fermentation unit and an adjunct mash tun, characterised in that the adjunct mash tun comprises an outlet fluidly coupled to the wort processing unit, by-passing the malt mash filter unit.
  • the brewing system may comprise an adjunct mash filter unit separate from the malt mash filter unit, the adjunct mash filter or separation unit having an outlet fluidly coupled to the wort processing unit, by-passing the malt mash filter unit.
  • the present invention also concerns the use of maltogenic amylase for the production of a fermentable sugar solution from a source of starch lacking malt.
  • Figure 1 schematically illustrates a brewing system according to the present invention
  • Figure 2 schematically illustrates an alternative embodiment of a brewing system according to the present invention.
  • adjuncts when adjuncts are named in combination with one of the terms starch, grits or flour, this should be understood as an indication of the purity of the concerned starch originating from the concerned adjunct type.
  • an 'adjunct starch' such as corn starch or cassava starch
  • 'adjunct flour' such as cassava flour this indicates that the concerned starch source contains between about 99,5w% and about 95w% on a dry matter basis
  • 'adjunct grits' such as corn grits or sorghum grits this indicates that the starch source contains starch in an amount of between about 85% and 95w%.
  • FIG. 1 illustrates a brewing system according to the present invention comprising a mash tun 1, for mashing malt, a malt mash filter unit 2 (or mash lautering unit) for filtering the mashed malt, a wort processing unit 3, in particular a wort boiling kettle for boiling a wort, and a fermentation unit 4 for fermenting the boiled wort.
  • the brewing system also comprises a adjunct mash tun 5 having an output 6 that is fluidly coupled to the wort processing unit 3 and by-passes the malt mash filter unit 2.
  • This brewing system provides the benefit that it allows for higher throughput than traditional brewing systems, wherein malt and adjuncts are both passed through the malt mash filter unit 2 before being collected in the wort boiling kettle.
  • the load of the malt mash filter unit is reduced per volume of beer to be produced and hence can be either downsized or be used for preparing higher volumes of beer per operation time. Furthermore, the present invention allows for reducing extract (fermentable sugar) losses in the malt mash filter unit, thereby further increasing the brewing efficiency.
  • the adjunct mash is required to meet strict requirements that in a traditional brewing method are met when the adjunct is mashed and filtered together with the malt.
  • the adjunct lacks malt and is selected from the group of whole corn, corn starch, cassava starch, corn grits, maize grits, rye grits, sorghum grits, unmalted barley grits, rice grits, cassava grits or cassava flour and/or mixtures thereof.
  • the starch source comprises or is pre-treated to comprise:
  • the adjunct is preferably gelatinized, liquefied and saccharified prior to feeding the adjunct mash to the wort kettle 3, or -in case the amount of solids and lipids in the saccharified adjunct are sufficiently low- directly to a wort cooler.
  • this mashing is performed in situ in a brewing house to ensure full freshness and quality of the mashed adjuncts.
  • the adjuncts are converted into a fermentable sugar solution by the steps of:
  • the enzymes mentioned above can all be added at the same time as an enzyme cocktail, in which case the a-amylase and pullulanase and/or a-amyloglucosidase will be active during the treatment at 60°C to 70°C, potentially allowing limiting the time at which the slurry is to be kept at a higher temperature of 75-85°C.
  • the method for converting the adjuncts into a fermentable sugar solution preferably does not comprising a process step wherein the starch is heated to a temperature of 100°C or higher.
  • the fermentable sugar solution preferably comprising maltose in an amount of at least 50% maltose/total sugar, more preferably in an amount equal to or larger than 80% maltose/total sugar, and most preferably comprises at least 90% fermentable sugars based on the total amount of sugars therein.
  • Fermentable sugars are hereby defined as sugars fermentable by brewer's yeast and consist of glucose, maltose and maltotriose.
  • FIG. 2 illustrates an alternative embodiment of a brewing system according to the present invention, wherein a adjunct mash filter unit 7 (or adjunct mash lautering unit) is provided between the adjunct mash tun 5 and the wort processing unit 6, which adjunct mash filter unit 7 (or malt mash lautering unit is a unit separate from the malt mash filter unit 4 and wherein the mash tun output 6 is fluidly coupled to the adjunct mash filter unit 7 and by-passes the malt mash filter unit 2.
  • adjunct mash filter unit 7 or adjunct mash lautering unit
  • the method according to the present invention for preparing a malt-based beverage, in particular beer comprises the steps of:
  • starch corn starch
  • granules a hydrated in water at approximately 60°C to obtain a starch slurry.
  • This mixture is subsequently treated for 50 to 60 minutes at 60-70, preferably 65°C with an enzyme mixture (Ceremix Flex) comprising /?-amylase activity (preferably maltogenic amylase), heat stable a-amylase activity, pullulanase activity and, optionally, a-amyloglucosidase activity after which the temperature is increased to 75-85°C, preferably 80°C for an approximately 40 min treatment resulting in a saccharified starch solution that can be applied as fermentable sugar solution in a method according to the present invention for preparing a malt-based beverage, in particular beer.
  • an enzyme mixture comprising /?-amylase activity (preferably maltogenic amylase), heat stable a-amylase activity, pullulanase activity and, optionally, a-amyloglucosidase activity after which the temperature is increased to
  • rice grits where used as a starch source.
  • the grits were hydrated in water at approximately 60°C to obtain a starch slurry.
  • This mixture is subsequently treated for 20 minutes at 60-70, preferably 65°C with an enzyme mixture (eg. Ceremix Flex) comprising /?-amylase activity (preferably maltogenic amylase), a-amylase activity, pullulanase activity and, optionally, a- amyloglucosidase activity after which the temperature is increased to 72°C over a period of 20 minutes to allow gradual gelatinization of the starch.
  • the temperature of the slurry is increased to 80°C and maintained at that temperature of about 15 minutes.
  • the resulting saccharified starch solution that can be applied as fermentable sugar solution in a method according to the present invention for preparing a malt-based beverage, in particular beer, by addition to the wort kettle (wort boiling step.
  • wort kettle wort boiling step.
  • both the Ceremix Flex and Thermamyl SCDS were dosed at 3000ppm and 300 ppm respectively.
  • corn grits where used as a starch source.
  • the grits were hydrated in water at approximately 60°C to obtain a starch slurry.
  • This mixture is subsequently treated for 60 minutes at 60-70, preferably 65°C with an enzyme mixture (eg. Ceremix Flex and optionally Thermamyl SCDS) comprising /?-amylase activity (preferably maltogenic amylase), a-amylase activity, pullulanase activity and, optionally, a-amyloglucosidase activity.
  • the temperature of the slurry is subsequently increased to 80°C and maintained at that temperature of about 40 minutes.
  • the resulting saccharified starch solution that can be applied as fermentable sugar solution in a method according to the present invention for preparing a malt-based beverage, in particular beer, by addition to the wort kettle (wort boiling step.
  • wort kettle wort boiling step.
  • both the Ceremix Flex and Thermamyl SCDS were both dosed at 3000ppm and 300 ppm respectively.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé de préparation d'une boisson à base de malt, en particulier d'une bière, comprenant les étapes consistant à : (a) préparer in situ une solution de sucre fermentable ; (b) empâter le malt, ce qui permet d'obtenir une purée de malt; (c) filtrer la purée de malt, ce qui permet d'obtenir un moût ; (d) faire bouillir le moût ; (e) ajouter la solution de sucre fermentable au moût après filtration de la purée de malt ; (f) faire fermenter le mélange moût/solution de sucre fermentable ce qui permet d'obtenir une boisson à base de malt.
PCT/EP2018/058335 2017-03-30 2018-03-30 Procédé de préparation d'une boisson à base de malt à l'aide d'une solution de sucre fermentable obtenue à partir d'une source d'amidon autre que le malt et système de brassage pour préparer une boisson à base de malt selon ce procédé Ceased WO2018178356A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201880019516.7A CN110462016A (zh) 2017-03-30 2018-03-30 使用从不同于麦芽的淀粉源获得的可发酵糖溶液制备基于麦芽的饮料的方法以及根据该方法制备基于麦芽的饮料的酿造系统
MX2019010457A MX2019010457A (es) 2017-03-30 2018-03-30 Metodo para preparar una bebida a base de malta mediante el uso de una solucion de azucar fermentable obtenida a partir de una fuente de almidon ademas de la malta y un sistema de elaboracion de cerveza para preparar una bebida a base de malta de acuerdo con ese metodo.
BR112019020287-0A BR112019020287B1 (pt) 2017-03-30 2018-03-30 Método de preparação de uma bebida à base de malte com o uso de solução de açúcar fermentável obtida de uma fonte de amido que não seja malte e um sistema de fermentação para preparar uma bebida à base de malte de acordo com esse método

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE2017/5215 2017-03-30
BE2017/5215A BE1024701B1 (nl) 2017-03-30 2017-03-30 Werkwijze voor het bereiden van een drank op moutbasis met gebruikmaking van vergistbare suikeroplossing verkregen uit een zetmeelbron anders dan mout en een brouwsysteem voor het bereiden van een drank op moutbasis volgens die werkwijze

Publications (1)

Publication Number Publication Date
WO2018178356A1 true WO2018178356A1 (fr) 2018-10-04

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Family Applications (1)

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PCT/EP2018/058335 Ceased WO2018178356A1 (fr) 2017-03-30 2018-03-30 Procédé de préparation d'une boisson à base de malt à l'aide d'une solution de sucre fermentable obtenue à partir d'une source d'amidon autre que le malt et système de brassage pour préparer une boisson à base de malt selon ce procédé

Country Status (6)

Country Link
CN (1) CN110462016A (fr)
AR (1) AR113216A1 (fr)
BE (1) BE1024701B1 (fr)
BR (1) BR112019020287B1 (fr)
MX (1) MX2019010457A (fr)
WO (1) WO2018178356A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102483868B1 (ko) * 2021-12-15 2023-01-03 경기도 향미가 향상된 쌀맥주 및 이의 제조방법

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5120557A (en) * 1991-06-21 1992-06-09 Owades Joseph L Preparation of a non-alcoholic malt beverage
US5356808A (en) * 1993-04-02 1994-10-18 A.E. Staley Manufacturing Company Highly fermentable, high maltose, non-crystallizing starch conversion syrup
WO2001016349A1 (fr) * 1999-09-01 2001-03-08 Novozymes A/S Procede pour produire du maltose et/ou de l'amidon modifie par action enzymatique
WO2004011591A1 (fr) * 2002-07-25 2004-02-05 Novozymes A/S Procede d'empatage
WO2005113785A2 (fr) * 2004-05-13 2005-12-01 Novozymes North America, Inc. Procede de production d'un produit de fermentation
US20060240147A1 (en) * 2005-04-21 2006-10-26 Padhye Vinod W Alcoholic beverages containing corn syrup substitutes
US20110274785A1 (en) * 2010-05-10 2011-11-10 Boston Beer Corporation Method and system for producing a malt beverage having a high degree of fermentation

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009074650A2 (fr) * 2007-12-12 2009-06-18 Novozymes A/S Procédé de brassage
CN101353681B (zh) * 2008-06-20 2011-09-14 广州双桥股份有限公司 脱皮脱胚玉米粉多酶法制取发酵用含氮淀粉糖浆的方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5120557A (en) * 1991-06-21 1992-06-09 Owades Joseph L Preparation of a non-alcoholic malt beverage
US5356808A (en) * 1993-04-02 1994-10-18 A.E. Staley Manufacturing Company Highly fermentable, high maltose, non-crystallizing starch conversion syrup
WO2001016349A1 (fr) * 1999-09-01 2001-03-08 Novozymes A/S Procede pour produire du maltose et/ou de l'amidon modifie par action enzymatique
WO2004011591A1 (fr) * 2002-07-25 2004-02-05 Novozymes A/S Procede d'empatage
WO2005113785A2 (fr) * 2004-05-13 2005-12-01 Novozymes North America, Inc. Procede de production d'un produit de fermentation
US20060240147A1 (en) * 2005-04-21 2006-10-26 Padhye Vinod W Alcoholic beverages containing corn syrup substitutes
US20110274785A1 (en) * 2010-05-10 2011-11-10 Boston Beer Corporation Method and system for producing a malt beverage having a high degree of fermentation

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102483868B1 (ko) * 2021-12-15 2023-01-03 경기도 향미가 향상된 쌀맥주 및 이의 제조방법

Also Published As

Publication number Publication date
BR112019020287B1 (pt) 2023-11-28
CN110462016A (zh) 2019-11-15
MX2019010457A (es) 2019-10-15
BR112019020287A2 (pt) 2020-04-28
AR113216A1 (es) 2020-02-19
BE1024701B1 (nl) 2018-05-29

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