Class / Patent application number | Description | Number of patent applications / Date published |
426013000 | Multiple different fermentations | 33 |
20080248158 | Manufacture of Beer - The present invention relates to agents and processes for the improved production of beer and mixed beer beverages, wherein the main fermentation is shortened and the formation of vicinal diketones is reduced. | 10-09-2008 |
20090142447 | MASHING PROCESS - The present invention provides processes for producing a brewers wort comprising forming a mash from a grist, and contacting said mash with a pullulanase. | 06-04-2009 |
20090208605 | CONTINUOUS METHOD OF PRODUCING A MASH EXTRACT - The present invention relates to a continuous method of producing a mash extract by decoction mashing, said method comprising:
| 08-20-2009 |
20090238918 | Corn Wet Milling Process - A corn wet-milling process comprises steeping corn kernels in an aqueous liquid, which produces softened corn; milling the softened corn in a first mill, which produces a first milled corn; separating germ from the first milled corn, thereby producing a germ-depleted first milled corn; milling the germ-depleted first milled corn in a second mill, producing a second milled corn; separating the second milled corn into a first starch/protein portion that comprises starch and protein and a first fiber portion that comprises fiber, starch, and protein; milling the first fiber portion in a third mill, which produces a milled fiber material that comprises fiber, starch, and protein; separating at least some of the starch and protein in the milled fiber material from the fiber therein, producing a second fiber portion that comprises fiber and starch and a second starch/protein portion that comprises starch and protein; and contacting the second fiber portion with at least one enzyme to convert at least some of the starch therein to dextrose. The converted material is screened using one or more screens to separate the fiber from the liquor. The liquor can be fermented to ethanol, or refined to dextrose. The fiber can be pressed and dried as an animal feed. | 09-24-2009 |
20090311370 | Highly water-soluble agave inulin, agave inulin-containing product, agave inulin-origin product, by-product and method for producing the same - Inulin, which is contained at a high concentration in agave plants growing in arid areas, has been utilized hitherto exclusively in producing alcoholic drinks as tequila. It is intended to produce highly water-soluble inulin having a high added value from these plants. It is also intended to produce an agave syrup, tequila, an alcoholic drink or highly water-soluble inulin from the squeezed residue. Agave plant bulbs (several tens kg) having been employed in producing tequila called pina are cut into small pieces and enzymes therein are inactivated and the texture is softened either at room temperature or under heating. Next, the pieces are squeezed to give a liquid extract which is then refined by using an adsorbent resin. The refined product is employed either as such as a concentrate or after drying to give a powder. | 12-17-2009 |
20090311371 | CONTINUOUS METHOD FOR THE PRODUCTION OF A YEAST FERMENTED BEVERAGE - The present invention provides a continuous method for the production of a yeast fermented beverage, comprising the following consecutive continuous processing steps: a. mashing starch-containing and optionally malted raw materials with aqueous liquid; b. heating the mash and enzymatically hydrolysing the starch to fermentable sugars; c. removing spent grain from the heated mash to produce a mash extract, d. converting the mash extract into wort; e. removing organic volatiles from the hot wort; f. diluting the wort with additional water; g. feeding the diluted wort into a propagation vessel in which it is combined with a recirculated stream of yeast-containing residue and in which oxygen is supplied to initiate yeast growth; h. feeding the wort from the propagation vessel into a sequence of one or more fermentation vessels in which the yeast is kept suspended; i. feeding the fermented wort into one or more separators to remove a yeast-containing residue; j. recirculating part of the yeast-containing residue to the propagation vessel; and k. feeding the remainder of the fermented wort to subsequent processing steps; wherein the gravity of the mash extract is maintained at more than 22° P; the gravity of the wort 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 present 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. | 12-17-2009 |
20090324775 | METHOD OF PRODUCING A BRIGHT, YEAST FERMENTED BEVERAGE - 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. | 12-31-2009 |
20100040730 | ALCOHOL-TOLERANT MALOLACTIC STRAINS FOR THE MATURATION OF WINES WITH AVERAGE OR HIGH PH - Lactic bacterial strains of the genera | 02-18-2010 |
20100159069 | METHOD FOR PREPARING A FERMENTED BEVERAGE WITH A LOW ALCOHOL CONTENT - A method for preparing a fermented beverage with low alcohol content, in particular a wine with low alcohol content, involves only biological methods for fermenting natural fruit juice. The method includes essentially the following steps: a) feeding an aerobic culture reactor containing yeasts in multiplication phase with a first fraction of fruit juice; b) feeding an anaerobic fermentation reactor with a medium loaded with yeast obtained at step a) and with a second fraction of fruit juice, to obtain a must; c) filtering the must to separate the yeast and the resulting fermented beverage. In accordance with one important feature, the relative volumes of the first and second fractions of fruit juice are proportional to the desired final degree of alcohol and final proportion of sugar of the fermented beverage. Also described is a device for preparing such a beverage. | 06-24-2010 |
20100178383 | Sparkling sake and method for producing the same - An object of the present invention is to provide an in-vessel fermentation type sparkling sake obtained by allowing mixed sake, which is prepared by mixing sake obtained by squeezing with turbid sake obtained by roughly filtering sake mash containing yeast and having fermentation activity, to generate carbon dioxide gas in a hermetically sealed vessel, wherein the sparkling sake generates fine bubbles like those from champagne, is palatable, is less turbid, and has a refreshing flavor, and to provide a method for producing the same. | 07-15-2010 |
20100178384 | METHODS AND COMPOSITIONS FOR FINING FERMENTABLE BEVERAGES - The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation. | 07-15-2010 |
20100303955 | Brewing Process - The invention relates to a process for the production of wort, comprising the enzymatic treatment of gist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (α-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity) to the mash and by the simultaneously thermal activation of the maltose-generating endogenous β-amylase, it is possible to obtain a wort based on up to even 100% barley. The invention further relates to a process for the production of a high quality beer or beer product and to the high quality beer produced according to the process. | 12-02-2010 |
20110020491 | REDUCED STUCK ALCOHOLIC FERMENTATIONS IN WINE PRODUCTION - A method for production of a wine wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to the grape juice. | 01-27-2011 |
20110195149 | Brewing process - A process for producing a wort comprising the steps of mixing a grist with water, adding a debranching enzyme, wherein said debranching enzyme has above 60% enzyme activity, at 64° C., for a period of 10 minutes, at pH 5.0, resting said mixture at 58-68° C. for a period of 10-40 minutes, resting said mixture at 72-80° C., for a period of 5-20 minutes, and separating the wort from solid components. | 08-11-2011 |
20110217415 | Hybrid fermentation process - A hybrid fermentation process for the production of; fermentation products is provided. This process includes combining a saccharide-rich slurry. This saccharide-rich slurry may include, but is not limited to starch, cellulose, hemi-cellulose, cellulobios, and may or may not contain, proteins, peptides, amino acids, lignin and to other biologically produced or environmental compounds. The process also includes a fermenting organism such as yeast, bacteria, archea, algae or other biocatalyst. The process also includes nutrients for the fermenting organism in a continuous fermentation step, thereby producing a partially fermented stream. The process also includes introducing the partially fermented product stream into a batch fermentation step, thereby producing a finished fermented beer stream. | 09-08-2011 |
20110229604 | Momordica Wine - Plants in the genus | 09-22-2011 |
20110274785 | METHOD AND SYSTEM FOR PRODUCING A MALT BEVERAGE HAVING A HIGH DEGREE OF FERMENTATION - Exemplary embodiments of a brewing method and system are provided, where a mixture comprising water and milled malt are mixed to produce a primary mash, and wort is produced from the primary mash. A supernatant liquid is obtained comprising active enzymes from a secondary mash, and the supernatant liquid is added from the secondary mash to the wort, and/or the supernatant liquid can be added to fermented wort after yeast is added to the wort. | 11-10-2011 |
20110305793 | METHOD OF PRODUCING 3-MERCAPTOHEXAN-1-OL AND ALCOHOL CONTAINING SOLUTION - The present invention relates to a method of production of a solution containing an abundance of 3-mercaptohexan-1-ol (3MH) and alcohol and having a desirable aroma by employing a grape skin extract; an aromatic agent employing the 3MH and alcohol containing solution; a method of production of a drink with an enhanced aroma; and a method of production of fruit liquor, employing a grape skin extract. The method of production of the 3MH and alcohol containing comprising: inoculating a starting material aqueous solution comprising S-(3-hexan-1-ol)glutathione and S-(3-hexan-1-ol)-L-cysteine with a lactic acid bacterium and yeast to produce 3-mercaptohexan-1-ol and alcohol. The starting material aqueous solution comprises a grape skin extract. The lactic acid bacterium is a lactic acid bacterium that is capable of converting S-(3-hexan-1-ol)glutathione to S-(3-hexan-1-ol)-L-cysteine. After inoculating the starting material aqueous solution with a lactic acid bacterium and conducting fermentation for 0 to 6 days, the aqueous solution is inoculated with the yeast and alcohol fermentation is conducted. | 12-15-2011 |
20120058220 | SPARKLING ALCOHOLIC DRINK AND METHOD FOR PRODUCING THE SAME - Provided are a sparkling alcoholic beverage having improved drinkability and a method for producing the same. The method for producing a sparkling alcoholic beverage according to the present invention is a method for producing a sparkling alcoholic beverage, including: a pre-fermentation step ( | 03-08-2012 |
20120201924 | QUINOA-BASED BEVERAGES AND METHOD OF CREATING QUINOA-BASED BEVERAGES - A method of brewing a quinoa-based beverage is made by pre-conditioning a quinoa grain to remove unpleasant flavors from the quinoa. The quinoa grain is then soaked and malted (germinated). After germinating, the quinoa grain is kilned and optionally milled. The quinoa grain is mashed to form a wort, and boiled, optionally using hops, clarifiers, and any other flavorants. The wort is then cooled down to fermentation temperatures, and a Kosher yeast like | 08-09-2012 |
20120225164 | BREWING METHOD - A method of mashing comprising providing a grist comprising malt and adjunct; and contacting the grist with a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase to make a wort. An enzyme composition comprising a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase and the use of these enzymes in brewing is disclosed. | 09-06-2012 |
20120251661 | Producing Beer Using a Wort Concentrate - Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a specific gravity of at least about 1.085 kg/m | 10-04-2012 |
20120258197 | VINEYARD CULTURE METHOD ENABLING THE YEASTS THEREOF TO BE OBTAINED FOR HIGH SUGAR AND ALCOHOL CONTENT FERMENTATION - Method for culturing resistant vineyards that selects indigenous vines, with natural stock, the fertilizer for which comprises local grasses/weeds, without other nutrients, harvesting being in the autumn. Fermentation method that is based on pressed grapes, in 20-25% of the vats, the wild yeasts thereof being produced and, in initial states, 3.5-6% vol. alcohol being achieved, with subsequent topping-up every 7-15 days; the total added sugar undergoes stepwise fermentation. Three different yeasts are obtained: white yeast (1), slow-growth yeast (2) and yellow yeast (3). Said yeasts make it possible directly to obtain high-quality beverages, such as cider, beers, cognacs, rums, vodkas, etc., with products having an alcohol content of up to 60% vol./vol. Fermentation also takes place with highly concentrated solutions of sucrose, molasses, sugars resulting from starch hydrolysis, and various plant materials. The production of bread, pastries and quality derived products is facilitated. | 10-11-2012 |
20120276246 | ACCELERATED FUNGAL GROWTH - The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth. | 11-01-2012 |
20120282370 | SPARKLING BEVERAGE AND METHOD OF PRODUCING SAME - Provided are a sparkling beverage having effectively improved foam properties and a method of producing the same. The sparkling beverage has improved foam properties through an increase in content of a hydrophobic polypeptide or contains a hydrophobic polypeptide in an amount of 1.1 g/L or more. When the sparkling beverage is a sparkling alcoholic beverage, a method of producing the sparkling alcoholic beverage includes: a pre-fermentation step ( | 11-08-2012 |
20130108734 | CACAO LIQUOR AND PROCESS FOR PRODUCING THE SAME | 05-02-2013 |
20130273197 | Yeast Strains and Methods of Use Thereof - The present invention relates to yeast strains and, in particular, to yeast stains for use in fermentation processes. The invention also relates to methods of fermentation using the yeast strains of the invention either alone or in combination with other yeast strains. The invention thither relates to methods for the selection of yeast strains suitable for fermentation cultures by screening for various metabolic products and the use of specific nutrient sources. | 10-17-2013 |
20140186492 | COMPOSITION HAVING IMPROVED HEAD STABILITY AND USE THEREOF - The object is to provide a composition effective for improving foam stability of a beer-based sparkling beverage and the like. Provided is a composition containing a protein or a polypeptide produced by using a protease and a transglutaminase to treat a protein material as an active component. | 07-03-2014 |
20140199434 | BARLEY WITH LOW LEVELS OF HORDEINS - The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. | 07-17-2014 |
20140234480 | ENHANCEMENT OF BEER FLAVOR BY A COMBINATION OF PICHIA YEAST AND DIFFERENT HOP VARIETIES - In the beer fermentation process, | 08-21-2014 |
20150140166 | PROCESS FOR PREPARING A LIQUID FOOD PRODUCT ENRICHED WITH OLIGOSACCHARIDES AND WITH POLYSACCHARIDES - The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, which comprises (a) heating the berries at a temperature ranging from 40° C. to 100° C., (b) placing the berries under vacuum at a pressure ranging from 10 | 05-21-2015 |
20150366238 | PREBIOTIC ANIMAL FEED PRODUCT - The present technology relates to processes of producing a prebiotic animal feed product. The present disclosure relates also to the use of enzymes for improving the prebiotic quality of byproducts in a fermentative production process and to compositions comprising enzymes capable of degrading components in the fermented mash in the fermentation process. | 12-24-2015 |
20160376537 | PRODUCTION OF A LOW-ALCOHOL FRUIT BEVERAGE - The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain. | 12-29-2016 |