マッシュ抽出物を製造する連続的な方法

Japanese Patent JP5290160

B2

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.

WO/2005/118769	MASHING PROCESS AND ENZYME COMPOSITION USEFUL THEREIN
JP4730874	How to make fermented alcoholic beverages
WO/2018/093271	APPARATUS AND METHOD FOR MASHING OF MALT AND WATER TO PRODUCE WORT IN A TANK

Murder, Hendricks

JP2009511964A

September 18, 2013

May 14, 2007

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Heineken Supply Chain B.V.

C12C7/04; C12C5/00

JP6511143A
JP10165163A
JP10225287A
JP2005168441A
JP2007525158A
JP63028381A
JP8505057A

Kurata Masatoshi
Satoshi Kono
Makoto Nakamura
Yoshihiro Fukuhara
Takashi Mine
Toshio Shirane
Sadao Muramatsu
Nobuhisa Nogawa
Katsu Sunagawa
Tetsuya Kazama

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