Patents by Inventor Onno Cornelis Snip
Onno Cornelis Snip has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 9879208Abstract: One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heating the mash and enzymatically hydrolysing the starch; c. transferring the heat-treated mash into a first separator for separation into mash extract and spent grain; d. transferring the spent grain into a first mixing vessel and mixing it with sparging water; e. transferring the mixture of spent grain and sparging water into a second separator to remove spent grain; f. recirculating an aqueous stream from the second separator to the mashing step, wherein the gravity of the fermentable mash extract obtained from the first separator is maintained at above 15° P. The present method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields.Type: GrantFiled: May 16, 2007Date of Patent: January 30, 2018Assignee: Heineken Supply Chain B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip
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Patent number: 8647688Abstract: 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.Type: GrantFiled: May 14, 2007Date of Patent: February 11, 2014Assignee: Heineken Supply Chain B.V.Inventors: Douglas John Banks, Herman Hendrik Jan Bloemen, Onno Cornelis Snip, Hendrikus Mulder
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Patent number: 8563056Abstract: The invention provides a continuous method for the production of a yeast fermented beverage, comprising consecutive continuous processing steps; wherein the gravity of a mash extract is maintained at more than 22° P; the gravity of the wort produced from the mash extract 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 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.Type: GrantFiled: May 16, 2007Date of Patent: October 22, 2013Assignee: Heineken Supply Chain B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip, Douglas John Banks, Herman Hendrik Jan Bloeman
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Patent number: 8545908Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions while being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolize carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.Type: GrantFiled: May 14, 2007Date of Patent: October 1, 2013Assignee: Heineken Supply Chain B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip, Herman Hendrik Jan Bloemen, Douglas John Banks
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Publication number: 20090311373Abstract: 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.Type: ApplicationFiled: May 14, 2007Publication date: December 17, 2009Inventors: Douglas John Bank, Herman Hendrik Jan Bloemen, Onno Cornelis Snip, Hendrikus Mulder
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Publication number: 20090269438Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions whilst being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolise carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.Type: ApplicationFiled: May 14, 2007Publication date: October 29, 2009Applicant: Heineken Supply Chain B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip, Herman Hendrik Jan Bloemen, Douglas John Banks
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Publication number: 20090226565Abstract: One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heating the mash and enzymatically hydrolysing the starch; c. transferring the heat-treated mash into a first separator for separation into mash extract and spent grain; d. transferring the spent grain into a first mixing vessel and mixing it with sparging water; e. transferring the mixture of spent grain and sparging water into a second separator to remove spent grain; f. recirculating an aqueous stream from the second separator to the mashing step, wherein the gravity of the fermentable mash extract obtained from the first separator is maintained at above 15° P. The present method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields.Type: ApplicationFiled: May 16, 2007Publication date: September 10, 2009Applicant: HEINEKEN SUPPLY CHAIN B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip