Method for preparing a beverage based on malt

专利摘要:
Process for preparing a malt-based beverage comprising at least two flavor components A and B in a weight ratio A / B of Xfinal, said method comprising the steps of: - brewing and fermenting a wort to produce a fermented beverage based on obtain malt comprising at least two water-soluble components A and B, except alcohol or water, in a weight ratio A / B of X1> Xfinal; - adjusting the weight ratio of A / B in concentrating said fermented malt-based beverage by removing water therefrom to obtain a concentrated malt-based beverage with an A / B weight ratio of Xfinal; characterized in that the A / B ratio of X1 is determined in anticipation of adjusting the amount of component A in the beverage during concentration.
公开号:BE1026128B1
申请号:E2017/5393
申请日:2017-06-01
公开日:2019-10-21
发明作者:Pierre Adam；Miguel Monsanto
申请人:Anheuser-Busch Inbev S.A.；
IPC主号:

专利说明:

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 which according to the wishes of the
BE2017 / 5393 consumer can be mixed and diluted at the place of consumption.
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 the 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 because the hop flavors also mask the desired flavors and ultimately change the signature of the beer.
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.
The present invention addresses that market need by providing a process for preparing a malt-based beverage comprising at least two flavor components A and
B in one
BE2017 / 5393 weight ratio A / B of X _final , said method comprising the steps of:
- brewing and fermenting a wort to obtain a fermented malt-based beverage comprising at least two water-soluble components A and B, except alcohol or water, in a weight ratio A / B of X ₁ > X _final ;
- adjusting the weight ratio of A / B in concentrating said fermented malt-based beverage by removing water therefrom to obtain a concentrated malt-based beverage with an A / B weight ratio of X _final ;
characterized in that the A / B ratio of X ₁ is determined in anticipation of adjusting the amount of component A in the beverage during concentration.
Summary of the invention
The concentration step preferably comprises one or more of freeze concentration, reverse osmosis, nanofiltration, ultrafiltration or distillation concentration.
In some embodiments, the concentration step comprises a 2-step concentration comprising a first concentration by filtration, which results in a concentrated retentate and a permeate; and a second concentration step by removing water from the permeate to obtain a concentrated alcohol containing fraction to be added to the retentate of the first concentration step before dilution, during dilution or after dilution to obtain a malt-based beverage.
BE2017 / 5393
Component A preferably has an average size of 150 Da or smaller and preferably has a boiling point of 100 ° C or higher.
Component A can be selected from one of: an ester, iso-alpha acid, dymethyl sulfide, said ester preferably being selected from the group consisting of: ethyl formate, n-amyl acetate, isoamyl acetate, isobutyl propionate, methyl butyrate, ethyl butyrate, n-butyl butyrate, n-amyl butyrate , isoamyl valerate, methyl salicylate and / or combinations thereof. Isoamyl acetate is the preferred component A.
Component B is preferably maltotetraose.
The fermented malt-based beverage preferably has an initial extract content A _fer one _ted in a range of 10 ° P - 30 ° P, preferably from 10 ° P - 25 ° P, most preferably 20 ° P - 25 ° P.
The method according to the invention preferably comprises a step of diluting the concentrated malt-based beverage by adding a diluent, wherein the diluent is preferably water and is used in an amount for diluting the concentrated malt-based beverage to obtain a drink with an original extract content A _beverag e in a range of 4 ° P - 20 ° P equal to or less than the original extract content of the fermented drink before concentration.
Definitions
As used herein, the term concentrate as defined in the Oxford dictionary means: A substance created by deletion
BE2017 / 5393 or reducing the diluent; a concentrated form of something ”(cf. http: // www. oxforddictionaries.com / definition / english / concentration). 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 major part of its solvent component - ie water - was removed while retaining most of the dissolved components with properties such as taste, odor, color, mouthfeel etc.
As used herein, the term beer must be interpreted in accordance with a rather broad definition:
the drink obtained by fermentation from a wort, prepared with starch or sugar-containing raw materials, 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
BE2017 / 5393 that is soluble in water at least in an amount present in the beverage.
Although, according to certain national laws, not all fermented malt-based beverages can be called beer, 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 fermented malt-based beverage are to be interpreted as beverages that are substantially identical in composition to beer but were obtained by the addition of the solvent, ie 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
BE2017 / 5393 with the exception of water and alcohol, or which can 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 flavor is dimethyl sulfide, the concentration of which 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 beverage comprises at least two water-soluble components A and B, except alcohol or water, in a weight ratio A / B of X _1f, wherein component A preferably has an average size of 150 Da or less such as one of: an ester, dimethyl sulfide or an iso-alpha acid and the component B is a component with an average particle size greater than 150 Da such as maltotetraose. The fermented
BE2017 / 5393 drink preferably has an original extract content between 10 ° Plato and 20 ° Plato.
After stabilization, the fermented beverage is concentrated, i.e. water is removed from the beverage, thereby concentrating component B, 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.
According to the invention, the ratio X ₁ of the weight in which components A / B are present in the fermented beverage is adjusted to a ratio X _final during the concentration step. In practice, X _{final is} smaller than X1 because a fraction of component A in the beverage can be removed together with the water during concentration. Such removal during concentration allows tweaking of the brewing and fermentation of the malt-based beverage to enable a more cost-efficient brewing and fermentation process. For example, adjusting the amount of dimethylsulflide (DMS) in the fermented beverage, by allowing selective removal of DMS together with water during, for example, a nanofiltration step allows reduction of the boiling time of the wort, due to brewing common 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 nanofiltration can reduce the DMS content in the beer by 91% for Stella Artois and approximately 83% for Leffe, while with a
BE2017 / 5393 concentration step comprising freeze concentration, the DMS levels can be reduced by approximately 27% (wt%) for Stella Artois and approximately 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, for example, isoamyl acetate can be reduced by 15% (wt%) for Stella Artois when freeze concentration is used, and even up to 60% (wt%) with nanofiltration, while for Leffe the isoamylacetate can be reduced by 11 % can be lowered by freeze concentration and by 60% by nanofiltration.
The amount of maltotetraose is going to be not or just in very limited extent through the concentration of the malt-based drink. So becomes the A / B ratio during concentration adjusted until a level X _final lower than X ₁ . After concentration becomes the op malt based drink with preferably packaged in one packaging That
provides adequate gas and light barrier properties. And before consumption, the concentrate of the malt-based drink is preferably diluted again, with water or with another liquid (alcohol, beer, cider, ...), in order to produce a malt-based drink with a ratio
BE2017 / 5393
A / B from Xfi _nal . The amount of diluent is herein preferably chosen to correspond to or be slightly lower than the amount of water removed during concentration. The original extract content of the final malt-based beverage is preferably in the range of 4 ° Plato to 20 ° Plato.
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 at least 3x, preferably 4x and most preferably 6x or more relates to a 2-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,
BE2017 / 5393 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 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 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.
BE2017 / 5393
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 (5)
[1]
A process for preparing a malt-based beverage comprising at least two flavor components A and B in a weight ratio A / B of X _final , said method comprising the steps of:
- brewing and fermenting a wort to obtain a fermented malt-based beverage comprising at least two water-soluble components A and B, except alcohol or water, in a weight ratio A / B of X ₁ > X _final ;
- adjusting the weight ratio of A / B in concentrating said fermented malt-based beverage by removing water therefrom to obtain a concentrated malt-based beverage with an A / B weight ratio of X _final ;
characterized in that the A / B ratio of X ₁ is determined in anticipation of adjusting the amount of component A in the beverage during concentration.
[2]
The process according to 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, wherein the concentration step comprises a 2-step concentration comprising a first concentration by filtration, which results in a concentrated retentate and a permeate; and a second concentration step by removing water from the permeate to obtain a concentrated alcohol containing fraction
BE2017 / 5393 to be added to the retentate of the first concentration step before dilution, during dilution or after dilution to obtain a malt-based beverage.
[4]
Process according to any one of the preceding claims, wherein said component A has an average size of 150 Da or less.
5.- Process according to one of them previous one claims, wherein named component A a boiling point has at 100 ° C or higher. 6.- Process according to conclusion 1, wherein said component A is one from: an ester, iso-alpha acid, dymethyl sulfide. 7.- Process according to conclusion 6, wherein
said ester is selected from the group of: ethyl format, n-amyl acetate, isoamyl acetate, isobutyl propionate, methyl butyrate, ethyl butyrate, n-butyl butyrate, namyl butyrate, isoamyl valerate, methyl salicylate and / or combinations thereof.
Process according to claim 1, wherein the concentration step relates to a concentration of the solids with a factor of at least 3x, preferably at least 4x and most preferably at least 6x in view of the fermented malt-based drink prior to concentration.
The process of claim 1, wherein said component B is maltotetraose.
10.- Process according to conclusion 1, wherein the fermented on malt based drink a originally extract content Afermented has in a
range of 10 ° P - 20 ° P.
BE2017 / 5393
The process of claim 1, comprising the step of diluting the concentrated malt-based beverage by the addition of a diluent.
[5]
12. Process according to claim 11, comprising selecting the amount of diluent for diluting the concentrated malt-based beverage to obtain a beverage with an original extract content of A _beverage in a range of 4 ° P - 20 ° P.
The process of claim 12, wherein the original extract content of A _{beverage is} lower than or equal to Afermented.
The process according to any of claims 10 to 15 and 12, wherein the diluent is water.
Process according to any of claims 10-14, wherein CO ₂ , N ₂ or N ₂ O is dissolved in the diluent.

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法律状态:
2019-11-25| FG| Patent granted|Effective date: 20191021 |

优先权:

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申请号 | 申请日 | 专利标题

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EP16172549.4A|EP3252136A1|2016-06-01|2016-06-01|Process of preparing a malt-based beverage|

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EP16172549.4|2016-06-01|

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