Processing

Please wait...

Settings

Settings

Goto Application

1. WO2013007369 - A METHOD FOR PRODUCING CONCENTRATED MALT

Publication Number WO/2013/007369
Publication Date 17.01.2013
International Application No. PCT/EP2012/002878
International Filing Date 09.07.2012
IPC
A23L 2/08 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
08Concentrating or drying of juices
A23L 2/10 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
08Concentrating or drying of juices
10by heating or contact with dry gases
A23L 2/12 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
08Concentrating or drying of juices
12by freezing
C12C 1/18 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
1Preparation of malt
18Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
C12C 12/04 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
12Processes specially adapted for making special kinds of beer
04Beer with low alcohol content
C12G 3/08 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
08by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02-C12G3/07165
CPC
A23L 2/08
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
08Concentrating or drying of juices
A23L 2/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
08Concentrating or drying of juices
10by heating or contact with dry gases
A23L 2/102
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
08Concentrating or drying of juices
10by heating or contact with dry gases
102Spray-drying
A23L 2/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
02containing fruit or vegetable juices
08Concentrating or drying of juices
12by freezing
A23L 2/39
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
385Concentrates of non-alcoholic beverages
39Dry compositions
A23L 2/56
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
56Flavouring or bittering agents
Applicants
  • ROYAL UNIBREW [DK]/[DK] (AllExceptUS)
  • SØNDERGAARD, Thomas [DK]/[DK] (UsOnly)
Inventors
  • SØNDERGAARD, Thomas
Agents
  • KJERRUMGAARD, Lars Bo
Priority Data
PA 2011 0053012.07.2011DK
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) A METHOD FOR PRODUCING CONCENTRATED MALT
(FR) PROCÉDÉ POUR PRODUIRE DU MALT CONCENTRÉ
Abstract
(EN)
The present invention relates to a method of producing a concentrate malt product comprising heating a liquid mart product at a temperature where precipitation is avoided such as from 25 °C to 90 °C for a sufficient time to produce the concentrated malt product having a dry matter content of above 40%. Furthermore the present invention concerns a concentrate product obtainable by the method of the present invention.
(FR)
La présente invention porte sur un procédé de production d'un produit de malt concentré, lequel procédé met en œuvre le chauffage d'un produit de malt liquide à une température où la précipitation est évitée, par exemple de 25°C à 90°C, pendant un temps suffisant pour produire le produit de malt concentré ayant une teneur en matière sèche supérieure à 40 %. La présente invention porte également sur un produit concentré pouvant être obtenu par le procédé selon la présente invention.
Latest bibliographic data on file with the International Bureau