| Patent application number | Description | Published |
|---|
| 20090208605 | CONTINUOUS METHOD OF PRODUCING A MASH EXTRACT - The present invention relates to a continuous method of producing a mash extract by decoction mashing, said method comprising:
| 08-20-2009 |
| 20090269438 | METHOD OF PRODUCING YEAST FERMENTED BEVERAGES - The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps:
| 10-29-2009 |
| 20090311371 | CONTINUOUS METHOD FOR THE PRODUCTION OF A YEAST FERMENTED BEVERAGE - 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. heating the mash and enzymatically hydrolysing the starch to fermentable sugars; c. removing spent grain from the heated mash to produce a mash extract, d. converting the mash extract into wort; e. removing organic volatiles from the hot wort; f. diluting 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. recirculating 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° P; the gravity of the wort is maintained at more than 22° P until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35° P; 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. | 12-17-2009 |
| 20090311373 | METHOD OF FERMENTING WORT - 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. | 12-17-2009 |
| 20090324775 | METHOD OF PRODUCING A BRIGHT, YEAST FERMENTED BEVERAGE - The invention relates to a method of producing a bright, yeast fermented beverage, said method comprising the continuous production of wort from mash. More particularly, the present method comprises: a. mashing in a particulate, starch-containing raw material with water and enzymatically hydrolysing the starch to fermentable sugars; b. continuously producing a fermentable wort from the heated mash; c. introducing the wort into a fermenter to ferment the wort with the help of biologically active yeast; d. removing yeast from the fermentate by means of sedimentation; and e. clarifying the low-yeast fermentate to produce a bright, yeast fermented beverage by: processing the low-yeast fermentate in one or more separators to remove suspended material, said one or more separators being selected from the group consisting of centrifuges and decanter centrifuges; and filtering the processed fermentate. The efficiency with which the low-yeast fermentate is clarified to a bright beverage can be maintained during a very long period of time (e.g. for several weeks), which is particularly beneficial in case of a continuous brewing operation in which both wort production and yeast fermentation are carried out in a continuous fashion. | 12-31-2009 |
| 20100035304 | METHOD OF PRODUCING A MASH EXTRACT AND AN APPARATUS FOR CARRYING OUT SUCH METHOD - One aspect of the invention concerns a method comprising:
| 02-11-2010 |
| 20120032007 | METHOD OF PREPARING A LIQUID EXTRACT OF CEREAL GRAIN AND APPARATUS SUITABLE FOR USE IN SUCH METHOD - The present invention provides a continuous method of preparing a liquid extract of cereal grain by comminuting cereal grain at a rate of at least 100 kg of dry cereal grain per hour and extracting the comminuted cereal grain with a liquid, said method comprising:
| 02-09-2012 |
