Process for preparing a malt-based drink

专利摘要:
Process for preparing a malt-based beverage, said method comprising the steps of: - fermenting a wort to obtain a fermented malt-based beverage with a real extract content A in a range of 10 ° Pl-20 ° Pl; - concentrating said fermented malt-based beverage by removing water therefrom to obtain a concentrated malt-based beverage; characterized in that the concentrated malt-based beverage is diluted for consumption by adding water or a water-based diluent to an extract content B higher than A.
公开号:BE1025850A9
申请号:E20175394
申请日:2017-06-01
公开日:2019-08-06
发明作者:Pierre Adam；Miguel Monsanto
申请人:Anheuser Busch Inbev Sa；
IPC主号:

专利说明:

Process for preparing a malt-based drink
Technical area
The present invention relates to a method for preparing a malt-based beverage, more specifically a malt-based beverage concentrate to be diluted before consumption. BACKGROUND OF THE INVENTION
Beer brewing is more of a traditional than a conservative craft that currently faced the challenge of providing a wide range of beer types and beer derivatives. In order to be able to provide such a variety, one can plan the brewing of various types of beer in the brewery; however, changing the type of beer brewed in a brewing facility requires extensive manual work as regards planning, cleaning and restarting the brewery, thereby wasting valuable time and reducing the overall efficiency of the brewery. Starting a new brewing facility is an even greater challenge due to the large cost price.
That is why various brewers recently started investigating the possibility of mixing one or more beer types or mixing a rather neutral base beer with a concentrated flavor compound. (e.g. Pichia) Another option for providing a wide range of beer flavors and types is to provide a beer concentrate and flavor concentrates that can be mixed and diluted at the place of consumption as desired by the consumer.
BE2017 / 5394
However, concentrating beer has proven to be difficult, especially as regards providing a beer concentrate that can be reconstituted into a beer with a specific desired organoleptic signature that is highly appreciated by beer connoisseurs.
Certain beer tastes are indeed lost or changed during concentration, which influences the signature of the beer. To eliminate this problem, it is known that after fermentation and maturation, certain chemical flavor compounds can be added to mimic the desired beer signature; however, such a chemical addition cannot be considered as a craftsmanship of the brewer and cannot recreate the final organoleptic spectrum character of desired beers. It is also known to overdose hops in concentrated beers to mask possible taste defects in the beer;
however, such a method is not convenient in that the hop flavors also mask the desired flavors and ultimately change the signature of the beer.
Moreover, concentration of beer to a concentration level of more than factor 3 is often very difficult due to the residual higher sugars in the beer, making the beer concentrate too viscous to allow further concentration.
It is therefore clear that there remains a need on the market to provide a wide range of beer types with a full organoleptic spectrum and without major expansion of the beer brewing facilities.
BE2017 / 5394
The present invention addresses that market need by providing a process for preparing a malt-based beverage, said method comprising the steps of:
- fermenting a wort to obtain a fermented malt-based beverage in which a true degree of fermentation of ..., wherein the fermented malt-based beverage has a real extract content A in a region of ...;
- concentrating said fermented malt-based beverage by removing water therefrom to obtain a concentrated malt-based beverage;
characterized in that the concentrated malt-based beverage is diluted for consumption by adding water or a water-based diluent to an extract content B higher than A.
Definitions
As used herein, the term concentrate as defined in the Oxford dictionary means: A substance made by removing or reducing the diluent; a concentrated form of something (cf. http: // www. oxforddictionaries.com / definition / english / concentrate). In line with this, the term beer or cider concentrate or, alternatively (concentrated) beer or cider base or beer or cider syrup, refers to beer or cider, respectively, from which the majority of its solvent component - ie water - was removed while the most of the dissolved components with properties
BE2017 / 5394 such as taste, odor, color, mouthfeel etc. are retained.
As used herein, the term beer should be interpreted according to a rather broad definition:
wort, the drink obtained by fermentation from raw materials prepared with starch or sugary ingredients, including hop powder or hop extracts and potable water. In addition to barley malt and wheat malt, only the following should be taken into account for brewing, mixed with, for example, wheat malt, starch or sugar-containing raw materials in which the total amount may not exceed 80%, preferably 40% of the total weight of the starch or sugar-containing raw materials:
(a) maize, rice, sugar, wheat, barley and its various forms.
(b) sucrose, converted sugar, dextrose and glucose syrup.
As used herein, the term water-soluble is to be interpreted as a component that is water-soluble at least in an amount present in the beverage.
Although not all fermented malt-based beverages can be called beer according to certain national laws, in the context of the present invention, the terms beer and fermented malt-based beverage are used herein as synonyms and are interchangeable. Therefore, as used herein, the terms reconstituted beer and reconstituted serve
BE2017 / 5394 fermented malt-based beverage should be interpreted as beverages that are substantially identical in composition to beer but obtained by the addition of the solvent, i.e., water or carbonated water, to a previously prepared beer concentrate.
Then, as used herein, the term cider is to be interpreted as any alcoholic beverage resulting from the fermentation of apple juice or apple juice mixed with max. 10% pear juice. This term also includes any product of this fermented apple juice that has been further modified by adding such standard cider production additives such as acids (lemon or tartar) and / or sugar, filtering, cooling, saturation with carbon dioxide, pasteurization, etc., which has been commercialized under the term cider.
As used herein, the term flavor components is to be interpreted as any of the substances contained in beer that contribute to its complex olfactory profile, with the exception of water and alcohol, or which may be considered as unpleasant flavors. Examples of flavor components for beer include, but are not limited to, esters such as ethyl formate, n-amyl acetate, isoamyl acetate, isobutyl propionate, methyl butyrate, ethyl butyrate, n-butyl butyrate, namyl butyrate, isoamyl valerate, methyl salicylate and / or combinations thereof and iso-alpha acids. An example of an unpleasant flavoring agent is dimethyl sulfide whose
BE2017 / 5394 concentration must be kept below a threshold value.
Detailed _________ Description of a preferred embodiment
The present invention relates to a process for preparing a malt-based beverage, the method comprising the steps of brewing a wort, preferably based on malt-based maize, boiling said wort and then fermenting the wort. After fermentation, the fermented broth is filtered and then stabilized (e.g. with PVPP or kieselguhr) to obtain the fermented beverage.
The fermented drink has a real extract content between 10 ° Plato and 20 ° Plato.
After stabilization, the fermented beverage is concentrated, ie water is removed from the beverage, concentrating maltotetraose in the beverage, for example at least 3 times, preferably at least 4 times or even up to 6 times or more compared to the fermented beverage after stabilization.
During the concentration step, a fraction of the single flavor components in the beverage are removed together with the water. Such removal during concentration changes the signature of the malt-based beverage. This post-fermentation and stabilization removal of components allows tweaking of the brewing and fermentation of the malt-based beverage to enable a more cost-efficient brewing fermentation process. For example,
BE2017 / 5394 adjusting the amount of dimethylsuflide (DMS) in the fermented drink, by allowing selective removal of DMS together with water during, for example, a nanofiltration step allows reduction of the boiling time of the wort, because during the brewing of ordinary beer DMS is removed during cooking and the boiling of the wort will only be stopped if the DMS levels fall below a certain threshold value. Experiments have shown that with nanofiltration the DMS content in the beer can be reduced by 91% for Stella Artois and by approximately 83% for Leffe, while with a freeze concentration concentration step the DMS levels can be reduced by approximately 27% (wt % for Stella Artois and around 15% for Leffe.
In another example, the fermentation conditions can be changed by applying more stress to the yeast (less strict temperature conditions during fermentation), which results in a malt-based beverage with a higher concentration of esters such as, e.g., ethyl formate, n- amyl acetate, isoamyl acetate, isobutyl propionate, methyl butyrate, ethyl butyrate, n-butyl butyrate, namyl butyrate, isoamyl valerate, methyl salicylate and / or combinations thereof. In the total weight, the amount of, e.g., isoamyl acetate may be 15
O. o be lowered for
Stella
Artois when freeze concentration is used, and even up to% (wt%) with nanofiltration, while for Leffe isoamylacetate can be reduced by 11% by freeze concentration and by 60% by nanofiltration.
BE2017 / 5394
The amount of maltotetraose is not or only to a very limited extent influenced by the concentration of the malt-based beverage.
For example, the A / B ratio during concentration is adjusted to a level of X _final lower than X ₁ .
After concentration, the malt-based beverage is preferably packaged in a package that provides adequate gas and light barrier properties.
And before consumption, the concentrate of the malt-based beverage is preferably diluted again, with water or with another liquid (alcohol, beer, cider, ...), in order to obtain a malt-based beverage with a real extract content of the final malt-based beverage preferably in the range of 8 ° Plato to 20 ° Plato. The amount of diluent is preferably chosen here to be slightly lower than the amount of water that was removed during concentration. By adding less water than originally removed, the loss of some flavor components in the beverage (beer) is limited, thereby enabling the acquisition of a beverage signature close to that of the beverage such as brewed.
Optionally, CO ₂ , N ₂ or N ₂ O may be dissolved in the diluent.
The concentration method of the fermented malt-based beverage is preferably one or more of freeze concentration, reverse osmosis concentration, nanofiltration, ultrafiltration or distillation.
A preferred method for obtaining a concentration level of 6x or more involves a 2
BE2017 / 5394 step concentration method, said method comprising the steps of:
a) subjecting beer or cider to a first concentration step comprising nanofiltration or reverse osmosis to obtain a retentate and a fraction comprising alcohol and volatile flavor components, the retentate being characterized by the concentration of non-filterable compounds equal to or higher than 20 % (w / w), preferably 30% (w / w), most preferably 40% (w / w), as calculated by density measurement corrected for the alcohol content;
b) subjecting the fraction comprising alcohol and volatile flavor components to a subsequent concentration step comprising freeze concentration, distillation, fractionation, or reverse osmosis, to obtain a concentrated fraction comprising alcohol and volatile flavor components and a residual fraction;
c) combining the retentate of a) with the concentrated fraction comprising alcohol and volatile flavor components of b) to obtain the beer concentrate.
In a specific embodiment, the method for preparing alcohol-enriched beer concentrate, said method comprises the steps of:
a) subjecting beer or cider to a first concentration step comprising nanofiltration in order to obtain a retentate and a fraction comprising alcohol and volatile flavor components, the retentate being characterized by the concentration of
BE2017 / 5394 filterable compounds equal to or higher than 30% (w / w), preferably 35% (w / w), most preferably 40% (w / w), as calculated by density measurement corrected for the alcohol content;
b) subjecting the fraction comprising alcohol and volatile flavor components to a subsequent concentration step comprising freeze concentration, distillation, fractionation, or reverse osmosis, to obtain a concentrated fraction comprising alcohol and volatile flavor components and a residual fraction;
c) combining the retentate of a) with the concentrated fraction comprising alcohol and volatile flavor components of b) to obtain the beer concentrate.
In some cases, it is desirable to separately store the retentate and the concentrated alcohol-containing fraction until re-dilution of the beer, the X _final ratio being the ratio measured after recombination of the retentate and the alcohol-concentrated fraction together with a diluent.

权利要求:
Claims (6)
[1]
A process for preparing a malt-based beverage, said method comprising the steps of:
fermenting a wort to obtain a fermented malt-based beverage with a real extract content A in a range of 10 ° P1 - 20 ° P1;
- concentrating said fermented malt-based beverage by removing water therefrom to obtain a concentrated malt-based beverage;
characterized in that the concentrated malt-based beverage is diluted for consumption by adding water or a water-based diluent to an extract content B higher than A.
[2]
The process of claim 1, wherein the concentration step comprises one or more of freeze concentration, reverse osmosis, nanofiltration, ultrafiltration or distillation concentration. includes
[3]
The process of claim 1, the concentration step comprising a first step of nanofiltration to obtain a concentrated extract fraction and a permeate and then a concentration step of the permeate to selectively remove water therefrom.
[4]
4. Process according to one of the previous one claims, wherein the B / A ratio in the area lies from ... 5. Process according to claim 1, at which the
concentration step relates to a concentration
BE2017 / 5394 of the solid drinks with a factor of at least 3x, preferably at least
4x and most preferably at least 6x in view of the fermented malt-based beverage prior to concentration.
[5]
5
[6]
The process of claim 1, comprising selecting the amount of water to dilute the concentrated malt-based beverage to obtain a beverage with an extract content in a range of 8 ° P1 - 18 ° P1.

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法律状态:
2019-08-28| FG| Patent granted|Effective date: 20190730 |

优先权:

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申请号 | 申请日 | 专利标题

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EP16172550.2A|EP3252134A1|2016-06-01|2016-06-01|Process for preparing a malt based beverage|

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EP16172550.2|2016-06-01|

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